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EASE M e yA THROCAT )){’ RUVUB IT WITH 28 Bridgeport Road â€" WATERLOO = Dinl 4â€"4880 Cash and Carry Store 50 Frederick 84 _ â€" _ KITCOHENER | â€" | â€" Fost Pickâ€"up and Delivery Service For you to have your Winter Clothing Cleaned You‘ll be needing your overcoat and heavier suits real soon, and, of course, you‘ll be needing them in the best condition. . . . Send your winter garments and furnishings to us today and be in perfect shape for approaching cold weather. NOW ISs THE TIME a bottle today; keep â€"rellef you set lome. M-&yhcf-o 3 â€" DAYV â€" SERVICE ssp | 24, 1948 «comomicar site 65c carGE CLEANERS Mr. and Mrs. Jack Ray Sr., atâ€" tended the funeral of the late Mr. Emmanuel Schlitteer on Tuesday in Waterloo. Mr. Herb Walter has purâ€" chaseda fiftyâ€" acre farm recently own edby Mr. Charlie Israel and will move some time in October. Glenallen Mr. and Mrs. Cecil Foell are taking up residence in the house owned by Mr. M. C. Foell. Mr. and Mrs. C. Rutherford acâ€" companied Mr. and Mrs. Tex Campbell of Dorking and visited Mr. and Mrs. A. Edee and famâ€" ily at Woodstock last Sunday. We extend our sympathy to Mrs. Vandergest in the death of her mother in Hamilton, last week. By_Mro (Chronic and Mrs. Cecil Foell are up residence in the house by Mr. M. C. Foell. Emerson Maithews le Correspondent) Dial 2â€"5071 l When the air carries a nip and tnere is danger of frost it is imâ€" probable that tomatoes will ripen in the short hours of sunshine; then the green fruit may be thoâ€" roughly enjoyed for these green tomatoes may be kept for weeks. The larger ones will ripen but most of them should be used while green. The green tomato can be served in different ways. Pickled green tomatoes are well known but in soup or even salad they are equally good. Green toâ€" matoes may be made into variâ€" ous dishes for the main course for luncheon or supper. By adâ€" ; ding peppers as the Mexicans land Spanish do they make a deâ€" jlicious spicy sauce which is a ‘bit different but just as good ‘made with green tomatoes. As Hruit for dessert the green tomaâ€" to, may be sliced, the seeds reâ€" moved and then cooked with half its weight in sugar. That is an old, old recipe so good, that it requires no _ comment. The cooked green tomatoes have an unusual richness. The home economists of the GREEN TOMATOES CAN BE A TREAT Sp?n. th .‘i)n t lo“uin from ey urn got it South America, when her "conâ€" querors" sent nhi&loads of preâ€" cious jewels, metals and fruits to Castille and du Leon. Every shade of every color glittered in these cargoes, for tomatoes were yellow, red, pink and green. The green ones, looking like dark silk, were much afl)recmted even in those early ys. One day, the tomato in all its splenâ€" dor crossed the Pyrinees into France and the world soon knew its value for exquisite flavor and beautiful color. Whether it is called vegetable or fruit, the tomato is a delicious part of any meal; in fussy or simple menus.. The housewife who knows the real worth of the tomato, serves it often while it is in season, even more than once a day. The home economists of the Consumer section, Dominion Deâ€" partment of Agriculture offer you these delicious recipes. 6 green tomatoes 4 medium onions s 2 teaspoons sugar 2 teaspoons salt Pepper 2 cups soft bread crumbs 1 tablespoon bacon fat Wash and slice the tomatoes and slice onions. Place alternate layers of tomatoes, sliced onions and bread crumbs (using 1% cups crumbs) in a greased baking dish. Sprinkle each layer with sugar, salt and pepper. Cover and bake in a moderate oven at 350F., for 45 minutes. Remove cover, top with ‘& cup of crumbs, dot with ibacon fat. Continue cooking, uncovered 15 minutes. Yield: six servings. 3 cups chopped green tomatoes 3 cloves Dash of pepper 1 teaspoon salt 2 tablespoons sugar 1 bay leaf 1 slice onion 1 teaspoon vinegar 2 teaspoons gelatine 2‘ tablespoons cold water Mix tomatoes, sgices, sugar, salt and onion. Cook for 10 minâ€" utes in a covered sauce pan. Strain, add vinegar. Soak gelaâ€" tine in cold water and dissolve over boiling water. Add to the tomato puree. Pour in the reâ€" frigerator tray and freeze. Beat several times while freezing. Yield: six servings. _ In the spring a young man‘s fancy turns to thoughts of love, the poet says, but in the cool autumn days a man‘s apfietite turns to more tangible things, such as good food. _ _ _ _ _ _ Serve as an appetizer or a saâ€" lad course. â€" To provide variety in the daiâ€" ly menu for the master of the house (the children will like them too), Helen Abell, home economist, suggests two tasty and satisfying casserole dishes. They are easily prepared and the leftâ€"over portion will be just as tasty when heated up. Scalloped Finnan Haddie and \9fi~10-oz. can of Finnan Haddie 4 No. 2 can (20â€"02.) of Peas Planning sc5 06 INTERESqr_ > EXEBLFLT IOLCIALELL g2e/. > e U for dessert the green tomaâ€" i ray be sliced, the seeds re | wglrg‘l” offi::)ea‘t‘vul) f?):eflvgog:: d .a';fl then cooked with half | ple? The so-cafied inexpensive veight in sugar. That iS uts which are usually meat exâ€" d, old recipe so good, that it / ;ras such as liver, heart sauugu.‘ “:s P """ tcot:tmentfi Th€|amount to the same pFiCe S 3 lgrie‘l!\ m"m ces have 2M‘ chops and cutlets in proportion, ul FIecnness. when served hot. Last weekâ€"end, e home economists of the | our order was a roast of beef alâ€" umer section, Dominion Deâ€"|\though the price per pound ment of Agriculture offer seemed prohibitive for the budâ€" these delicious recipes. get. With due consideration u:o |saving electricity, we placed the Baked Green Tomatoes ‘meat in a cold oven. e(iWhg)x she \thermometer registered 3 eâ€" xgg'i‘um:ti%i | grees og‘ Bake which meant that c aspoons sugar * we were heating the oven and Ee poons salgt the meat using the bottom eleâ€" .ppemroo ment :‘;:Iy. we 5o<:kfout the roastk. a § cover it and left it to coo ;‘&i:“t;’{faac%:r,‘;'t“bs slowly in the "meatâ€"heat" while poon we placed a cake in the oven ash and slice the tomato6s for 45 minutes. As the cake was slice onions. Place alternate taken out the meat was uncoverâ€" rs of tomatoes, sliced onions eq and replaced in the oven. bread crumbs (using 1‘% Actual roasting time was calcuâ€" crumbs) in a greased baking jated from this point allowing 28 _ Sprinkle each layernwnh minutes per pound. MENU Green Tomato Sherbet # i# *# DR.CHASES q; Chese" is your aseur ance. Carry Paradel in your purse. _ Corned Beef Hash with 2/3 cup mil 2/3 :IW bread crumbs role oven 350 degrees F. for 30 minâ€" utes. 4 to 5 servings. . Creole String Beans 1 tablespoon butter or cooking fat 2 lablesp(im chopped green pepper or celery 1 mediumâ€"sized onion, minced o 3 tablespoons general purpose our 1 tablespoon red mustard 1 No. 2 can 420-01.) tomatoes Melt fat in saucepan; saute green pepper or celery and onâ€" ions until brown; add flour and prepared mustard blend thoâ€" roughlvg.e Drain tomatoes and string beans. Slowly add liquors, Worcestershire sauce, celery salt, salt and pepper to green pepper and onions, stirring constantly until thick. Add tomatoes and string beans, mix thoroughly. Pour into a shallow ;reaax 1% quart casserole. Slice corned beef hash and sg»l:u:e slices on tor Brush top of sliced meat ligt y with butter or cooking fat. ke in moderate oven 350 degrees F. for 20 or 30 minutes. 8 servings. %4 teaspoon Worcestershire Sa‘\‘:ce 1 sal 4 teaspoon celery t Dash of sait and pepper 1 1â€"1b. can comef:)eet hash The greatest saving was éffectâ€" ed by slicing the roast when cold with a good sharp knife. Even servings amounted to 5 slices per pound. This does,.not necessarâ€" ily mean that meat should be served cold; you can heat the slices in gravy or over the poâ€" tato kettle in parchment paper or aluminum foil. By the way, sliced meat has a tendency to curl so weight the pieces with a plate or smaH cover. n Cooking in a pressure cooker is another method of preventing meat shrinkage. The constant heat in the sealedâ€"tight sauceâ€" pan will cook meat tender in a short time without loss of mois~ ture. Allow 12 minutes to the pound for wellâ€"done rump or chuck pieces. Veal is cooked to perfection at 15 Yhs. pressure as follows: Select a 3 pound ‘boned leg of veal and cut about 15 gashes, oneâ€"half inch deep into it. Insert a sliver of garlic into each section. Rub the roast wigh‘ flour, salt and pepper. Brown in open saucepan with a very little fat (1 tsp.). Then put rack in cooker; add % cup hot water and the meat; adjust the cover and when it begins to steam or indiâ€" cate pressure, allow 10 mins. per pound or & hour. Usually ten minutes before end of cooking period we cool the saucepan unâ€" der the cold water tap thus reâ€" ducing the pressure; take off the lid and add the vegetables, When the indicator registers the !15 lbs. pressure again we watch the clock for exactly 8 mins, Time, food and fuel are saved with this method of cookery. Flake 1% tablespoons cooking fat ;ublupoon:dl:ur Duh:l’eppu 1 No. 2 can (20â€"0z) string The Civistion Science Publishing Seciety Please send sompie copies One, Norway Streat, Beaton 1%, Mase. q_‘.'..."‘..Z‘:.".'.“"..‘.‘."‘:.' One, Norway Streat, Beatom 1%, Masa. . LJ ef The Christion Science M teriy deaiit lt " â€" + + a ncoffiemmeitiem gei hotk KX Xrh # 60 0 ++ STRERT . . conpmmeed@rvenrrmoremmerry s o 53 r% to m OTY . ... commtiny, . PAE .......1 Lal P Additional Suggestions Sprinkle â€" with â€" bread cup of juice. s’!iruiu’xw&u’ ir is di.zolvo’:. Boil rapidly until jelâ€" ly stage is reached. Pour into hot, sterilized glasses and seal. Variety Cheese Spread _ ~ over hot water, stirring constantâ€" ly, just until cheese melts. Reâ€" move from heat and season to taste. Pour into container, let cool, and then store in the reâ€" frigerator. preserving kettle and barley coâ€" ver with water; simmer for 10 t orenin a few minu/ â€" o "or unut all the huee is 62. leces. Put cheese and milk in ?op part of double boiler; cook + The annual reâ€"organization of the Blenheim Mennonite Sunday School was held on Sunday morâ€" ning. Omar Cressman was chairâ€" man and the following officers were elected: Superintendent, Oscar Baer; assistant, Clayton Cressman; secretary, Floyd Good; assistant, John Holst; Priâ€" mary _ Superintendent, â€" David quarts of eiderberries. Place in Minced chives, parsiey, pickle relish, caraway seed, prepared mustard, or minced green pepper or chopped olives. New Dundee: Bergey; assistant, Mrs. Omar Snider; treasurer, Omar Cressâ€" man; chorister,«Delton Holst; asâ€" sistant, Marie Hallman; cradle roll superintendent, Mrs. Clarâ€" ence Cressman; auditor, Kenneth Shantz; librarians, Norman Kehl and Ethel Cressman; member elected to the Executive commitâ€" tee, Mrs. Walter Shantz. The Blenheim . Mennonite Young People‘s Society met at the church on Sunday night with Hugh Hallman as leader. Jeanâ€" nette Snider read the scripture lesson and Walter Shantz offerâ€" ed the openinfi prayer. _ Marie Hallman was chorister. The toâ€" pic, ‘"‘What to Believe at School", was presented by three Juniors as follows: "God is a Person", by Beth Shantz; "True Science Agrees with the Bible", by Eleaâ€" nor Kehl; and "Christ Died to Save Sinners", by Mervin Good. Deacon Gilbert Bergey led in the closing prayer. Holy Communion was obâ€" lerveci at the United Brethren Church on Sunday night with Rev. Lioyd Eby of Huntington, Ind., the Conference Superintenâ€" dent officiating. Clare Hilborn rendered a vocal solo during the service. The September meeting of the Harvesters Band was held at the United Brethren Church on Sunâ€" day morning with the theme beâ€" ing, "Japanâ€"Loving Our Eneâ€" mies". Scripture verses were given _ by the members present after which the pledge was reâ€" peated in unison. Mrs. F. E. Page offered prayer. The superâ€" intendent, Mrs. W. H. Romahn presented the . mission study, ‘"The Boy from Awa", from the book, "Around the World with the Bible". A contest was also enjoyed by the children. Mrs. Page conducted the study period for the Primary group. Rev. C. F. Krauth of Kitchener occupied the pulpit of the Bapâ€" tist church on Sunday morning. During the service Rev. and muth also favored with a vocal duet. Members of the St. James Luâ€" ther League held their first meetâ€" ing of the fall and winter season at the home of Mr. and Mrs. W. H. Egerdee on Thursday night. Dalbin E%erdee presided and Cameron Toman read the scripâ€" ture lesson. Rev. H. H. Schmieâ€" der gave a talk in which he sumâ€" marized the proposed changes in the Common Service. After the meeting the hostess, Mrs. Egerâ€" dee served refreshments. The 'l‘a? Day for the Canadian Institute for the Blind which was sponsored in the village on Satâ€" urday by the Women‘s Institute, netted the sum of $38.63. The canvassers were four girls: Shirâ€" ley Co n, Sheila Brown, Patâ€" gm?: ton and Mary Jane Mcâ€" Miriam â€" Hilborn and Ellen Page were joint hostesses at a miscellaneous shower held at the former‘s home on Friday evenâ€" ing in honor of Miss Alice Hallâ€" man and Fred Wallace whose marriage takes c&hce at the United Brethren Church here on Oct. 2nd. Thirtyâ€"three were present including the members of the Young People‘s Organized ‘Chu of the U.B. Sunday School and a number of friends from Kitchener and Galt A white !weddinz bell and fink, green and ‘white streamers formed the deâ€" corative scheme. The gifts were hidden throughout the house and were discovered by the bride elect and her fiance when alarm %k:ceks rang at regular intervl:ls. evening was spent in playâ€" ing bingo after wfiiech refrux- ments were served. 1 pound Chedda.r-gge cheese 1 tall can evaepora milk Seasonings to taste Grate Measure juice, bring to By Miss Miriam Hilborn (Chronicle Correspondent) in attended. On Sunday next, Sept. 26, an anniversary service will ibe held at the Doon Prflhrun Church at 7 pm. The choir of Lenore ‘l'eeti daughter of Mrs. Wm. Teet, of Doon and the late Mr. Teet, and Clifford Hall, RR. 1, Galt, son of George Hall and the late Mrs. Hall of Branchton, were united in marriage by Rev. S E. Stevenson at the parsona*le ?;l‘lLincoln Ave. United Church, ; Laurie Douglas, at the 1 iPre.bytemn Church on Sui afternoon. This service was service and also a baptism when \_ stir and bake. Light, tender, delicious. the infant son of Mr. and Hu» Try it today Douglas Schilroth was baptised * mm . in the nr;’mg and Rev. Herb Smith of Hespeler will conduct the service. Given in marriage by her only brother, Derwood ‘Teet of Presâ€" ton, the bride looked chlrmin& in a brown gabardine suit wi brown accessories and a corsage of Talisman roses. [ The bride‘s sister, Mrs. Carl Krfian, Kitchener, was her atâ€" ten t. She wore a gold colored suit with brown and gold accessories and a corsage Knox Church, Preston, will lead took place on Saturday afterâ€" noon, Se'lpt. lith, when Eunice Lenore Teet, daughter of Mrs. Rev. 8. E. Stevenson of Gailt was in charge of the service at the Doon United Church on Sunâ€" day afternoon. Rev. H. G. Cleghorn of Pm»‘ best ton, Kitchener and Doon. For her trip to Chicago the bride wore a brown suit and brown coat with matching accessories. On their return Mr. and Mrs. Hall will reside on their farm %n lt‘he Greenfield road, RR. 7, alt. The members of the Women‘s Association held their monthly business meeting at the home of Misses Susie and Pauline Eshleâ€" man on Wednesday evening. The president, Miss Susie Eshleâ€" man, was in the chair and openâ€" ed the meeting with prayer. Genâ€" eral business was taken care of. A delicious lunch was served by the hostesses at the close of the meeting. . Following the wedding, guests were received at the bride‘s home by her mother, wearing a grey and mauve flowered silk ty. The meeting was held at the home of Mrs. Thomas Wakefield, and the president, Mrs. S. Corâ€" nish was in the chair. The folâ€" lowing members were ngmed to visit at the Sanatorium during September: Mrs. G. Wilfong and Mrs. T. Wakefield, and during Oct., Miss E. Wilfong and Miss S. Cornish. A social hour was enjoyed, following the meeting. The hostess was assisted in servâ€" ing lunch BÂ¥ Mrs. Clare Veitch and Miss Annie King, Mrs. J. According to reports heard at the meeting of Doonâ€"Blair Auxilâ€" iary to Freeport Sanatorium, the T.B. survey in that district had the best attendance in the counâ€" A wedding of local interest e groom‘s ‘brother, James of RR. 1, Galt, served as Kitchener (Chronicle Correspondent) CROWN OR BEEHIVE HEINZ KETCHUP =«~»~24 TOMATOES NEW PACK, IONA NEW PACK, TOMATO NIPPY CANADA or DURHAM CORNSTARCH c 2"* CONCENTRATED JAVEL BRUCE‘S MAPLE LEAF DT TITM = 18â€" PLUM PUDDING Tin CLARK‘8. ~NA*t ”"///’, * -mm sew \\m rscimers rawreet t, Branchton, er and Doon Chicago the corsage SWIFT‘S CIEAMSER COUTEST _ of were Makes 4 Quarts Bti. 1 silk roses. presâ€" Presâ€" Standard £ 28â€"0z tins Blackie, Elgin St., Galt, offered Mrs. E. Adams was vnmre- lag‘\!r:: in Kitchener on Friday. ent is announced of Bessie flfixe daughter of Mrs. Leona Israel, 6 DeKay St., Kitchâ€" Israel, to Mr.. fieorhE _ Rober Tilt, son of Mr. and Mrs. C. A Leona lsrael, 6 Dd(le, Alitch ener, and the late Mr. Albert J R. Tilt of Doon. The wedding will take place Saturday, Oct. 2nd at 4 p.m. in St. Paul‘s Luâ€" theran Church. Russell Tilt has returned home from Churchill where he spent the summer with the National Defence Board of Research. her home for the next meeting L 0 ue _ gg hss ;*%/ l ow ;â€": * l :.:Z AMPBELLf cace mix and his Orchestra DIRECT FROM THE CHATEAU, LAKE LOUISE Cliff Locke ; and his Orchestra S CANADA‘S NEW AND ULTRAâ€"MORERK DANCING CABARET 2 48â€"02, plog. 2 Ib. Ctm. Tine M LOCATED 4 MILES EAST OF KITCHENER ON HICHWAY NO. 8 RESERVATIONS CAN 8& â€" MADE BY _ PHONING . 7â€"7365 R 0 S SLYNN _ GROYVE PRESTON éo+wil | 1 D 17¢ » 10¢ nas Of distinctive ONTARIO Ne. 1 ONTARIO NMo. 1 ONTARIO No. 1 A & P Irait and UV PEACHES, YELLOW FREESTONE ELBERTAA NOW AT TMEIR BEST FOR PREAERYVINQG. Apples, Ont. Grown Combination Grade WEALTHT â€" ~~ 3 "~ l# ONE PRICE â€" NONE HIGHER CHINA PACKAGE QUAKER OATS ;. 39« sOOUP â€" c 2%;; 15 A & P MEATY CLARK‘S TOMATO A & P FANCY LANCIA, BROAD or FINE FANCY, LIGHT MEAT A & P FRESH CANDY LARQE BLUE or #â€"at. BLUE DAM8SON bask. BARTLET lished 55 years. Sold direct. N middleman‘s profit. SMITH MANUFACTURING CO. $49 King St. _ â€" _ Preston, Ont. wait. Five year guarantse. BLUVE NIAGQARA 6â€"at. TRUSSES mt * _ *s 4¢ caree â€" pro. 18c > * ¢&s 129 7 «/6 ~ _3 "** 10c 20â€" z 7;:' l* Tins 10¢