The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

PACE TWELVE A REAL BAKER‘S DOZENâ€"To Chef Karl Fleer, the master baker who will soon be busy turning out 500° pumpkin pies in his Montreal kitchen for Thanksâ€" giving weekend serving on Canadian National Railâ€" ways‘ dining cars from Halifax to Winnipeg, a dozen is a dozen, and a handful at that. Chef Fleer, who learned his trade from a German father, whips up 1,000 pies a week in his kitchen, as well as doughâ€" nuts, cupcakes and buns, and uses more than 250 pounds of shortening for a week‘s work. His formula for a successful pie: less kneading of dough, steady oven heat, and a cheerful working song. PHONE SH 2â€"5973 FOR APPOINTMENT RAYMOND‘S HAIR STYLING 2.50 Discount On All Cold Waves 82 KING ST. S. WATERLOO F o , m‘ 33 3 P 4 w . k 2 . x d es $ z* y l y 9 +. .« e o s y 2 > es P â€"~ 8 B8 a id beats thirst In a big Is Now Associated With This Salon Miss. Mohr, Holds Five Hairdressing Diplomas And Specializes In "Hairstyles of Distinction" Miss Erna Mohr TAKES PLEASURE IN ANNOUNCING THAT °0 °l & °> " l gfé’f% W == 18 st4 h. ( g,fw g $ * ¢ fl A y é Mnfl-m wo » We fir â€":-on;-:::v.::‘: SPONGE CAKES NICE FOR EASTER Cooking tests in Canada‘s Kitchen have shown repeatedly that by beating part of the sugar into the egg whites called for in recipes for sponge, chif fon and angelâ€"food cakes, a higher, lighter and allâ€"around more successful cake will reâ€" sult. In their latest recipes for Sponge Cake this procedure is followed. 6 egg yolks * cup white sugar 1 teaspoon lemon rind 1 tablespoon lemon juice 1 cup sifted pastry flour *A teaspoon salt 6 egg whites & cup white sugar Beat egg yolks until light, using rotary or electric beatâ€" er. Gradually beat in % cup sugar. Stir in lemon rind and juice. Sift flour and salt toâ€" gether, then fold into egg mix ture. Sponge cake is very good served uniced along with fruit or ice cream. However, if your family is partial to sweet things (as most are), you migat like to put one of these easy icings on the cake you bake for Easter weekend. Fluftfy Maple Icing â€" Meaâ€" sure 1 cup maple syrup into a saucepan and boil until it forms a medium firm ball when dropped into cold water (252 degrees F. on a candy thermometer). Meanwhile beat 2 egg whites until stiff but not dry. Pour hot syrup very gradâ€" ually over egg whites, beating constantly. Continue beating until icing stands in firm peaks. Beat egg whites until stiff but not dry. Gradually beat in & cup sugar. Fold gently but thoroughly into egg yolk mixâ€" ture. Turn into an ungreased 10" tube pan and bake in a moderâ€" Lemon Nut Icing â€" Simply mix lemon juice and icing sugar to soft spreading conâ€" sistency and coat the cake with a thin layer, then roll the cake in finely chopped nuts. Sponge Cake prices. of all kinds. Woollens, cotâ€" tons, drip dry, etc., in many colors at amazingly low MILL ENDS ELNA SEWING CENTRE 13 KING WEST BASKET ately hot oven (325 degrees F ) until _ surface springs â€" back when pressed lightly, 50 to 60 minutes. CANADIANS ARE gregarious, seeking the changing patâ€" terns of many lands, but more often than not, their footâ€" steps lead home again. Wherever their feet may roam, Canadianâ€"made shoes are the motion of Fashion, carrying it with fluid grace into the spotlight of shoes always on stage. Here the tripleâ€"pin toe vies for Fashion‘s first place with the man‘s new, pointed toe. The woman‘s shoe is a classic, white calf pump with contrasting contour band across the vamp, in new spring, pearlized grey, with high or medium heel. The man‘s new pointed, dressy but casual calf slipâ€"on has a highâ€"riding tongue and black patent trim, for afterâ€"five occasions in interesting shade of oliveâ€"cast brown or black. Non Scuff Tip Oxfords And Straps With Leather Soles SPRINGTIME IS THE TIME FOR NEW SHOES FROM PEQUEGNATS For Hard Wearing School Shoes Our extreme fitting care will assure your Child‘s comfort and proper foot developâ€" ment. All shoes fitted by our well trained staff are guaranteed for fitting and quality. Pequegnat Shoes 327 KING W. (SHOES ILLUSTRATED MADE BSPECIALLY FOR US BY â€" BONNIE STUART SHOES) OUR NEW CHILDREN‘S SHOES HAVE JUST ARRIVED AND WHITES FOR DRESS WEAR. { PRICES FROM $5.95 THEY INCLUDE PATENTS, NYLON ie VELVETS (riote: If moist sponge cake is preferred, add * cup cold water to the egg yolk mixâ€" ture.) o i y KITCHENER