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li C -. ‘Ma,fp SUGGE: R @‘[;,. w shor in NOVEME %‘.}. Save Yourself Time, Money, ‘a % Avoid the Big Rush in DP Open all day Wednesdays. Open every Friday night until 9.00 o‘clock. Open every evening Dec. 19th to Dec. 23rd until 9.00 o‘clock. Dec. 24th, close at 6.00 p.m. STORE HOURS FOR DECEMBER Cbristmag is ony 31 King St. North, WATERLOO Find shopping a chore around Christmas? . . Don‘t woit crowded, prices are high â€" and, worst of all â€" the bia s Wool Gloves $1.29 to $2.50 of wine, grey, green, black. Sizes 12 to 20. ~ * Opposite Theatre and Post Office J w _ of WATE See our selection of snug and warm carâ€" digans and pullovers in dark and pastel shades. Sizes 14 to 44. Keep your feet snug with a pair of these ski slippets from Wallars. They come in colors of red, yellow, blue and green. SKI SLIPPERS SWEATERS $3.98 to $7.95 ba’ivoitnfilthlodpuu‘bhmvhaflmhm the big selection of clothing has been sold! $1.98 In taffettas, nylon net, crepe with lace trim in white pastel and darker shades. Sizes 11 to 24; also 14 to 20. Wools, gabardiries, celebrity cloths and wool jerseys in grey, red, wine, green, black and plaids. Sizes 11 to 24%; also 14 to 20. $17.50 to $49.95 of WATERLOO NOVEMBER GOWNS $9.95 to $19.95 SUGGES : DRESSES WEEKS J AWAyYy 8 TH SLIPS DECEMBER and 4 pounds beef (chuck, shoulder, rump or round) 2 cups vinegar 2 cups water _ _ _ If desired, the outside of the roast may be rubbed with a cut clove of garlic or the surface of the roast may be sprinkled with salt, pepper and a little marjoram and the mixture rubbed into the meat. 3 to 4 lb. boned shoulder roast of lamb Salt and peé)per 3 cups bread dressing Have butcher remove all bones from roast and leave it flat (Be sure to take home bones for soup). Wipe meat with damp cloth. Seaâ€" son \\{)ith ;a&t and peppgr. Makem:i cups brea ing and use to cavity in roast. gew or &kewer{ up the open side. Place meat on a rack in an uncovered pan. Add! no water. Raast in a moderate oven, 325F. to 350F., allowing 25 to 30 minutes per . for medium-‘ done roast and 30 to 35 minutes per pound for wellâ€"done roast. If a meat thermometer is used, it shouid register 175F., for medium and 180F., for wellâ€"done roast. str _A roast is not necessarily one of i the most expensive cuts. The end of the loin of pork, fresh or cured |pork shoulder, chuck, round, or |short ribs of beef and shoulder, of ‘lamb are good values in meat and \may all be served as a roast if ]cogked_ by the right method. 1 i The less tender cuts usually reâ€" quire some added water to aid in breaking down and tenderizing the tissues. The home economists of the Consumer Section, Dominion Deâ€" partment of Agriculture, suggest stuffed shoulder of lamb, sweetâ€" sour beef and baked heart as good roasts that_ do not put too great a Tender cuts are best when cooked by dry heat at low temâ€" perature. These cuts require no added water and low temperature throughout the cooking period teâ€" duces shrinkage. m _ _A roast seems to be a choice of meat for most special meals and in most families a roast is served at least once a week. Meat varieties in quality and price according to the type of aniâ€" mal and also according to the difâ€" ferent cuts from the same animal. 1 teaspoon whole black pepper 3 bay leaves 3 tablespoons fat 1 teaspoon salt Remove excess fat from meat home permanently. If you want to buy one outn'&t it could be a ‘ s:dresem for the man of the house. aybe! So much for this reminder to get looking. Remember, the numâ€" ber of those "so many shopping days until Christmas" signs, conâ€" stantly becomes smaller. ] After that plug for Waterloo merchants I don‘t want to about face and sliih! them. But there are other Christmas gift supply sources. Remember the numerous bazaars currently in progress. And here‘s a rather different place to make a purchase. The chief liâ€" brarian at the Kitchener Public Library informs me that pictures are for sale. At present the Onâ€" tario Art Society has a collection on display. But work of Kâ€"W arâ€" tists always adornes the library walls. Did you know that pictures can be rented monthly for one per cent of the total value? You may have three months to decide if the painting will ugmce your home permanently. you want A SUCCESS STORY ... Back on my own beat, I got wind of the merchants‘ plan to make December "Shog in Waterâ€" loo Month". You‘ll hear plenty about it. And a more opportune season for the drive coul(fn't have been chosen. The huge department stores, the glamorous specialty shoPs. and the plain little places of business fascinated me. Perhaps it was beâ€" cause their setting was a bit forâ€" eign to meâ€"roaring "elevated"; sparkling signs; streams of traffic dotted with brightly colored taxij cabs; and throngs of peogle. And: then it‘s only human to feel thatl evequy ‘has better stores than a<sn on the budget. _ _ _ _ _ Stuffed Shoulder of Lamb Imi Een ons Siost inatdhar ce 154 ping. One husband, when asked }gow his "eleventh hour" preparaâ€" ‘tions were con.u'nz: came out with, "Me! I don‘t istmas shop. |That‘s what my wife is for." |_ So, ladies, guess it‘s up to you to buy what Santa tnten& to give this year. And rigu now is a fine time to begin Christmas stock: ;hu arrived, but hasn‘t yet been picked over. One electrical appliâ€" lance store clerk reports that peoâ€" fi‘lse started to lay away purchases last Saturday. _ Will have to confess too that I shopped._ recently, in an American °° PEVC [CCCAUy, in an American rack in an uncovered roaster and metropolis. But guess what! 1. bake in a moderately slow oven, didn‘t see anything too much dif-lufi',, until tender, 2 to 2% hours ferent from our own good Canaâ€"| for calves‘ heart, 3% to 4 hours dian stuff. for beef heart. Baste occasionally, The huge department stores, the addinng_i little hot water if necesâ€" glamorous specialty shoPs. and the|sary. Yield: six servings. nlain Nieie: sitawds oo ie ooo on EO aen s C Emine mc I â€" _ The other day, while roaming around some of the stores that have reasonable, practical, and atâ€" tractive merchandise, I picked up a 3.".}?2}'? head full of gift ideas. swered the other guy. "Time rolls along." _ _ What do they know about it? The women usually do the shopâ€" Christmas rush will all be over," ing slant from ev a{{m to :oul’l'day giving? mm ‘"I..a some f‘oflk agree with me. Here‘s what I overheard on the trolley a little while ago. Planning How about MENU Hi Neighbours . you want By Mariun Ainlay | Ice Cream Sauce _ Cream together until light and fluffy % cup butter and cup icing sugar. Mix 2 teaspoons graâ€" nulated sugar with 2 tablespoons cornstarch and % teaspoon salt; 1 Ib. (3% cups) icing sugar & tsp. cream of tartar 3 egg whites 1 tsp. vanilla extract _ Sift together sugar and cream of tartar; add egg whites and vanilla extract. Beat with rotary beater until frosting holds shape. Cover with damp cloth until ready to use. Makes 2% cups. Mix ingredients in ordet given. Bake in 2 pound bread pan in moâ€" derate oven (350F.) for 50 minutes. Mock Almond Paste 14 cup sieved cooked sweet poâ€" tatoes (dry as possible) _ 154 cups icing sugar 4 teaspoon almond extract Add sugar gradually and beat all together. _ Chocolate Fruit Cake 14 cup butter or margarine » 1 cup brown sugar *% cup cocoa 3 egg yolks 4 cup strong coffee 1% cup flour 3 teaspoons baking powder 1 teaspoon cinnamon _ 3 egg whites, beaten stiff 2/3 cup mixed candied fruits 2/3 cup seeded raisins, cut in pieces â€" â€" When cake is done turn out of pans but do not remove the paâ€" per. After the cakes are cool, {)lace them in a covered crock or ined tin and put an apple or an orange around it. _ _ I % lb. dates 4 Ib. candied pineapple %4 lb. minced peel % lb. citron peel 1 lb. blanched almonds 1 lb. (2 cups) butter 1 Ib. (2% cups) sugar 10 eggs % cup cherry juice & cup currant jelly 3% cups flour * tsp. sait 2 tsps. allspice 4 tsp. baking soda Chop finely the peel, dates and pineapple." Split the blanched alâ€" monds in haif. Mix % cup of the flour into the fruit to dredge it. Cream the butter and sugar, add one egg at a time, beating thorâ€" oughly. Sift remaining â€" flour, spices, soda and salt, adding it alâ€" ternately with the liquid. Now add the fruit and nuts. Have the 3 fruit cake pans lined with heaâ€" vy paper or aluminum foil and well greased with butter or marâ€" garine. Bake in a preheated elecâ€" tric oven at 275 degrees. Allow 2% hours for the 5 by 5 inch cake, 2% hours for 7 by 7, and 3%4 hours‘ for 9 by 9 inch. to make. The recipe for our faâ€" vorite cake, the one we made last year, is being published as one of the best we have ever made. Favorite Christmas Cake 2% lbs. seeded raisins 2% lbs. currants 1 lb. candied cherries i1 If ad 4n: Redue oo | vance if you have good refrigeraâ€" «If we had to order the LP&€â€"ition or freezing space. To reheat dients for our Christmas cake d"fthem, allow 30 minutes in your |rect from the source of supply we warming oven or the oven at 250 [woqld find | it rather»dlfl‘lcult. degrees. While far away countries enjoy ( Finally, we again refer to the our Canadign maple sugar, we £°â€"!cake which, if frosted, should be lect their sweets and spices for done with a hot knife. This is festive fare. For the most Part done by frequently dipping in a our pineapple comes from Cuba;ipitcher of hot water and do likeâ€" candied cherries from _F: "a0c€, wise with your cake knife when dates from the Iraq, currants and you cut servings. raisins from Australia, citrus peels onl l | fknom Uni}ed Stfates, ?;1::5 from | dia, walnuts from ey, caâ€" shews from China, molasses from’ B ' R T H s . the West Indies, sugar from Cuâ€" Macliveenâ€"At _ Kâ€"W _ Hospital, ba, hile shoi i nd, Nov. 12, to Mr. and Mrs. Jack , whil rtening, eggs a; flour come from our own banner: Maclliveen, 17 Church St., Waâ€" province. | _ terloo, a son. C Today, our grocer has fresh supâ€" Giesâ€"At Kâ€"W HOSle?l. Nov. 18, plies for the fruit cake we intend| to Mr. and Mrs. Alvin Gies, Baâ€" yESCHâ€" en on L " ENe m oo en en r o enRen {an _ Remove veins and artemies from | of heart with scissors. Slash centre| . to form a large cavity; wash thoâ€" ‘se) roughly. Mix remaining ingreâ€" {S81 dients and stuff cavity | lightly to with the dr&inf; skewer or sew. | . Sprinkle with salt and pepper and | an roll in flour. Place heart on a / ¢" en T ed oE i\ abichtrdisremada Ki 201 f lds, else cake or ~ 1 beef heart OR 2 calves‘ hearts | é‘f,',is"mmufi‘l‘d“i;,‘,,“f)o not w,m.f. (about 3 lbs.) {cake until a few days before 3% cups soft bread crumbs IChnslma.s. 4 cug finely chogped cabbage We like to bake our Chocolate 2 tablespoons finely Ch"PP‘?d“Frmt Cake in a ring mould and onion |serve it simplyâ€"on a glass plate 4 teaspoon poultry seasoning |decorated with holly leaves and 1 teaspoon salt |cranberries. _ With _ the crumbs YÂ¥ teaspoqr_n pepper Hobe ol e e e o ma mE !and reserve. Soak me P MEDDRabAWnpnadnder ied hibeh" P to 2% hours or until tender, addâ€"‘ ing more liquid during cooking if| necessary. Remove meat and, serve gravy separately. Yield: eight to ten servings. | ____ Stuffed Baked Heart | from meat in heavy kettle, add meat and brown on all sides Add salt and 1% cups of the reserved hq\:id. Cover and cook slowly 2 0e . ra Ovaniesndt o % T or overmfix' t in vinegar and water to which peppers a n d b a y leaves have been added. Turn meat once during soaking. Drain very well, saving liquid. Heat fat 4 bnpiceboons fat 1 2 tablespoons fat, melted Decorative Frosting |__The funeral was held on Wednesday at 2 p.m. at the home of Mr. and Mrs. Oliver Bean in New Dundee followed by a serâ€" vice at the Bethc) United Missionâ€" ary Church at 230. Rev. J. H. Good officidted, assisted by Rev. Herbert Shantz of Vineland. Inâ€" terment was made in the New Dundee Union Cemetory. ceme c <me câ€"<an 0 <mp câ€"<ome 0 «mm _ Surviving are: his wife, three children, Nancy Bernice, 13 years, Roland Keith, 12 years and Ruth Ann Louise 10 years; two foster children, Richard and Robert; two brothers, Leighton and Stuart of New Dundee; and two sisters, Miss Vera Rosenberger of Hespelâ€" er Public School teaching staff and Mrs. Elgin Reist of New Dunâ€" dee. He was married to Myrtle Beckâ€" er on Sept. 21, 1935. He was a member of the Bethel United Misâ€" sionary Church in New Dundee where he served on the Board of Trustees and as a teacher in the Sunday School. He was aiso a member of the Board of Trusâ€" tees of the North Blenheim Townâ€" ship School Area. NEW DUNDEE. â€"Lorne Stanâ€" ley Rosenberger, aged 52 years, died suddenly as the result of a heart attack on Saturday afterâ€" noon at his farm home, four miles west of here. Born June 11, 1897, on the farm on which ne res.ced all his life, he was a son of the late Mr. and Mrs, Menno kosenâ€" berger, Brubacherâ€"Nov. 12, Phares Bruâ€" bacher, R.R. 3, Elmira, 5 weeks. Rosenberger â€" Nov. 12, Lorne Stanley Rosenberger, Blenheim _ Township, 52 years. _ â€" Schmidtâ€"Nov. 14, Mrs. Katherine Schmidt, Floradale, 66 years. Baumanâ€"Nov. 13, Mrs. Susanna Bauman, RR. 1, Elmira, 72 Madiliâ€"Moriss â€" Nov. 12, William Thompsonâ€"At â€" Kâ€"W _ Hospital, °_ We like to bake our Chocolate l“l"rmt Cake in a ring mould and serve it simplyâ€"on a glass plate |decorated with holly leaves and \cranberries. With the crumbs from a cut fruit cake roll into a ‘ba!l with a little puddmf sauce and place in the centre of a dish |of small cakes. . | _ The traditional plum pudding is served piping hot with a Brandy sauce, even set aglow as brought |to the table, but we think you too may enjoy chilled fruit pudding and ice cream with a sauce our Ifolks do. If you forget to make Finally, we again refer to the cake which, if frosted, should be done with a hot knife. This is done by frequently dipping in a pitcher of hot water and do likeâ€" wise with your cake knife when you cut servings. The holiday festivities soon creep up. You‘ll be wise to make mincemeat pies two weeks in adâ€" vance if you have good refrigeraâ€" tion or freezing space. To reheat them, allow 30 minutes in your warming oven or the oven at 250 degrees. an ice cream sauce, heat a cup of marmalade and pour over ice ite cream. |_ Jt is wise to make fruit cakes and plum puddings now since the mixture mellows into a more deliâ€" cipus flavour when stored in & cool, dry place. When the cake # lcrosel{ wrapped in waxed paper and placed in a tightly covered tin or crock you can be assured it will not dry out. Then, too, if you leave a small orange or apple in the container for a week, there will be sufficient moisture sup~ plied but it must be removed beâ€" John Madill, Kitchener, formerâ€" ly of Stayner and Bradford, to Esther Charlotte Morris, Kitchâ€" ener, formerly of Millbank. Nov. 13, to Mr. and Mrs. Arthur Marchand, North Drive, RR. 4, Kitchener, a son. den, a son faste of raw starch. Add % tem» :E:m vanilla and cool. Use tric or dover egg beater add ‘2:,' bc?‘oked“;m:"xture to the cream. tier , ong teaspoon at a ume.n‘&“ beating until all the cooked mixe ture is added. add 1 cup milk and cook till ture l.h;\:tem. stirri E??Pfieemmsmthmbg (By Chronicle Correspondent) M A R R I A G ES It is OB TV A RY D E A T H S