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'MLEL iiilil'tiiiijrrltiiii/ CHRISTMAS “SALE _ Santa's Dilemma Twas the eighth of December And Santa was happy, The toys were all made And stuffed in his sacky. There was just enough time To re-check his list, Just to be certain There’s no one he'd missed. But something seemed ,wrong So he thought with a pause, His worst fear was realized Be'd forgotten Mrs. Claus. Bit time was running out Not a moment to-spare, But what amid he buy her To show that he cared? The answer was clear Be knew he'd not fail, If he went to Joanne's For their Great Christmas Sale. Twenty-five percent off Everything in the store, After filling his sleigh Be would come back for more. There was no time to lose Be would have to act that, It begins on the eighth And four days it would last. The selection is great Lots of goodies in store, Pants, blouses and sweaters Or a dress she’d adore. Bo Santa was pleased His list now complete, He could puff on his pipe And put up his feet. q ”Cumin-t,” mun-mo can-quid” $"'tot'dbtrS"-. kjtittttdr,, Ibmemade eandly-a-terrif way to sweeten the seaéen 'ttar-a-at-tta-ea-ttar-a-sit-tta-' ~W~i R diis 'P' OFF COUPON l. , 'ip.tftWhCr' om ms Juno/as titr--tiattro--ett9r--ett-tte-' --ett-lttr--- é. E ‘ as King St. s. WW ' t ' lie! 135 Union E. Vim _ mud not“ wide ",wdh','l'l,1'a',-, " Ohm St. N. KW Candy is a plenum holi- day favoriu. and the home, nude varietyNstest of all. If you‘ve never phyed confec- tioncr before you’ll want an iptbrmative book to tum to. which supplies not only the tanulizing recipes tt%t's only half of it!), but which also gives copious background infbrmatitm on candy-making techetiques. One such book is Candy Recipes and Other Confer- tions (Dover Publications. lnc.)by May B. VanArsdale and Ruth Parrish Casa Emel- The book outlines cooking temperatures for various confection types. as well as givinganoverview ofdiffer- em candy categories. the necessary equipment and basic ingredients. QUALITY CUT FLOWERS it TABLE CENTRES . DOOR SWAGS it PLANTERS AT AFFORDABLE PRICES SMALL RECIPE h cup light molasses h cup dark corn syrup h tablespoon vinqpr lh tabbspoons butter lh curls popped com MOLASSESPOP CORN BALLS hm”... g,',',',',":,',':,"," LARGE RECIPE 2 :nm' “in” 1 cup lulu null-cs my 1 cup dark corn - 1 t-ooa' vanilla 1utttheqtoortvueanr Jbteupoonnll ..," 3 “hm butter l pound eoaakethmers' 3 quarts popped com - % teater' - 3b cup chopped valiant: r7fliii5iiilGl SPKIGIS ON MOBTCOLOUR PRINT mo SLIDE FILM $3.99 , $5.99 CASH a. CARRY also PHOTOFINISHING POINSETTIAS New Canadian Best Seller “MUFFIN MANIA" $5.95 Available at all stores Mix molasses. syrup. and vinegar in I saucepan and cook, stirring Occasionally lo prevent le't','ipy mil the tem- peralure 270° .mis necked. After 240"F, is reached, consul“ stirring will be n'eces- sary. When done add butter and stir only enough to mix. Slowly pounhe cooked syrup overthe salted popped corn and mix well. Cold water test when syrup reaches 27W'F.: slightly brittle. Yield (large recipe): num- ber of balls - twenty (two andont-haif inches indian" eter). Form into balls with the handy, using as It“: pressure as ptfssibk. Twodmpsofoilof lemon maybeaddedtothesymp. Melt the butter, add the car- amel syrup, condensed milk and vanilla. Mix and add the salt and sugar. Knead in the chopped nuts. Press into a lightly buttered pan. cool. Ttqttctturtttttttw-t"0rrrit10LEl iitiirtfrlxtt.m-errque1efT1q NIKKI.“ AYMWO WAMOO LOCATIONS as m BYO. 1iP80Ql19? NAM” ion-13:0 sate-pools! as cu?) chopped walnuts CARAMEL WALNUT 2 ubbspomsbdter 3 taistthqtroetsdnrh mlsynlp 2 tablespoonscondenud You! Christmas 'enttmehoenpsmartticut'mm I cum _ h cup or more boiling water 1nafryingpanoralteavy aluminum saucepan heat the sugar over a very low name, stirring constantly with a wooden spoon. until it is melted to a syrup. Remove from the flame and add the water slowly while stirring. Renault) flame undalbw it to simmer mil . isathin syn». lfthereareany lumpsadda little more water and boil it until the Itrmpsdissohe. Caramel syrup my be used for waffles or griddle cakes eitheositisormixqgiwithan equal amount of corn syrup. One-fourth teaspoon of vanilla mqybeadded ifdesiied. Uit is to be used for this purpose the water must be added to the melted sugar when it is a very light golden brown. It is also used as I f1avoring in candies. frostings. custnrds. ice cream 'tndothertesserts. tfit istobe used as I flavoring material the sugar must be heated until it is a deep golden brown before adding the water in order to develop a sum; cm- mel flavor. Whenthebttiling isrmished the product must be a thin syrup. If not to be used hmmd'aely. keep it in WCOV- Yield: weight about yur. About 16 cup. CARAMEL SYRUP waimldo m1 no 745-041 1 7451228 I "