i
I
m-cfeir
ihtt
tfic'
wtAer
with
fa
,
ptince
Uupctt
Dailp
fieto
Thursday,
April'i,
m8
l
Seasonable
Ideas
for
Housekeepers
QUICK
TREATS
WITH
BAKING
POWDER
HOW
LEAVEN
CAME
ABOUT
IS
TOLD
kresed
loaf
pan,
smooth
top
and
;
bake
in
a
moderate
oven,
350
de-
I
grees
F.,
about
1
hour.
This
is'
best
when
day
old.
teaspoon:
'""'
Eggs
cooked
in
the
shell
should
never
be
boiled,
as
high
temperatures
toughen
protein.
Broiled
Eggs
Heat
thin
layer,
of
fat
moderately
hot
in
a
skll
let,
and
then
drop
the
eggs
in
gently
from
the
cup
into
which
they
have
been
broken.
The
eggs
are
cooked
about
a
minute,
and
then
the
skillet
is
placed
under
the
broiler
which
has
been
pre-
mm
the
market
it
met
with
general
approval
of
home-makers.
One
'of
the
first
uses
of
baking
powder
was
in
the
making
of
batter
breads.
Baking
powder
breads
are
delicious
to
eat,
fine
to
have
on
hand
and,
best
of
all,
they
are
easily
and
quickly
made.
T.ie
It
is
difficult
to
believe
that
the
delicious
biscuits.
Sally-Lunns
and
breads,
so
greatly
enjoyed,
are
descendents
of
the
heavy
slabs
made
from
hand-ground
grain
and
water
and
baked
in
the
sun
or
near
an
open
fire
These
"breads"
were
made
without
a
leavening
agent.
Oatmeal
Bread
12
mups
all-purpose
flour
4
teaspoons
baking
powder
1'4
teaspoons
salt
'.4
cup
brown
sugar
12
cups
fine
oatmeal
2
cups
milk
1
tablespoon
melted
fat
Mix
and
sift
flour,
baking
i
heated
to
a
moderate
tempera-I
ture.
Broil
from
two
to
four
min-
utes,
or
until
the
desired
firmness
is
reached.
)
home
economists
of
the
Con
nnwder.
salt
and
susar.
Add
oat
meal
and
stir
well.
Add
milk
and
I
melted
fat
and
beat
only
until
smooth.
Pour
immediately
into
Cream
Cream
may
may
be
be
added
added
before
before
the
eggs
are
placed
under
the
broiler.
A
small
amount
of
a
greased
loaf
pan,
8"
x
4"
x
3".
sumer
Section,
Dominion
Department
of
Agriculture,
say-that
these
rich
tender
breads
deserve
three
stars
as
menu
glamorizers.
Peanut
Butter
Bread
2
cups
floui
4
teaspoons
baking
powder
J2
teaspoon
salt
Bake
in
a
moderate
oven,
3oU
I
cream,
less
than
a
tablespoon
for
degrees
F,
for
one
hour
or
unt'J
done.
After
removing
from
the
oven,
brush
the
top
of
the
loaf
with
melted
fat.
If
loaf
is
to
be
'each
egg,
may
toe
poured
around
'thefgg8,
f.tei;,the
outer
edges
'are
Rooked
and
before
the
eggs
In
the
late
seventeen-hund-reds
the
first
records
of
leavening
in
the
form
of
"pearlash"'
are
found.
Saleratus,
a
crude
form
of
our
baking
soda,
was
lat.M-
used
but
it
had
some
disadvantages.
It
gave
a
decided
flavor
of
soda
and
the
products
were
coarse-grained
and
streaked
with
yellow.
The
use
of
soda
and
cream
of
tartar
was
first
recorded
about
1885
These
two
lravming
agents
produced
most
satisfactory
results
if
they
were
combined
in
the
right
proportion
but
results
were
often
uncertain.
When
baking
powders,
with
carefully
measured
and
blended
ingndients,
appeared
on
cut.
in
thin
slices,
let
it
cool
in
the
pan.
"Stop
exploding
about
that
bill!
That's
the
surprise
present
I
bought
for
your
birthday!"
are
placed
In
the
broiler.
Variations
of
broiled
eggs
are
simple
to
prepare.
Buttered
KAIEN
CO-OP
SEE
US
FOR
LINOLEUM
:
s
UNO
CEMKMB,
1
DO.MOLITE
FOR
TABLE
COVERING
CTKT.MNs
''h""B
179
j
il
I
'j
cup
sugar
i
2
cup
peanut
butter
l'i
l2cups
milk
1
cup
chopped
dates
1
Sift
first
4
ingredients
together.
Add
peanut
batter
and
mix
in
as
for
biscuits;
add
nV
to
make
soft
batter
and
beat
'thoroughly.
Add
dates.
Put
in
rectangle
about
one-quarter
to
bread
crumbs
or'
grated
cheese,
one-third-inch
thick.
Cut
into
about
one
teaspoon
of
crumbs
six
squares.
Wrap
each
egg
com-
,
or
cheese
for
each
egg,
may
be
pletely
in
dough,
moistening
the
'sprinkled
over
the
tops
of
the
edges
of
squares
and
pressing
eggs
before
they
are
placed
un-
The
Experts
I
Say.'..
$
4
i
der
the
broiler.
It
is
best
to
use
i
WONDER-BRA'
a
dish
for
broiling
which
also
'
EGGS
IN
SEASON
Eggs,
'them
together
to
seal
in
the
whether
chocolate
or
colored,
are
egg.
Place
on
baking-sheet
and
a
popular
part
of
Easter
season
bake
in
a
hot
oven
(425
degrees
-
can
be
used
at
the
table.
WITH
THE
EXCLUSlVll
Whole
Wheat
Orange
Bread
2
orange
skins
'2
cup
sugar
2
cup
water
2
tablespons
melted
fat
1
egg
1
cup
milk
1U
cups
sifted
all-purpose
flour
'.is
teaspoon
salt
5
teaspoons
baking
powder
1U
cups
whole
wheat
flour
Put
orange
skins
through
a
food
chopper,
add
sugar
and
water.
Cook
15
minutes.
Add
fat
and
allow
to
cool.
Beat
egg
and
add
milk.
Sift
white
flour
with
salt
and
baking
powder,
mix
with
whole
wheat
flour.
Add
half
the
dry
ingredients
to
the
egg
and
milk,
then
add
orange
and
remaining
dry
Ingredient?,
quickly,
stirring
only
until
mixed.
Bake
in
a
greased
loaf
pan
4'2"
x
10"
in
a
slow
oven,
325
degrees
F,
for
about
45
F.)
for
15
minutes.
Serve
hot
with
well-seasoned
tomato
sauce.
If
desired
cheese
or
tomato
tea
biscuit
dough
may
be
used.
Six
GET
NIGHT
FIGHTERS
STOCKHOLM,
(T
The
Royal
Swedish
Air
Force
has
decided
to
form
a
special
night
fighter
wing
to
be
trained
and
equipped
with
the
most
modern
planes.
The
type
to
be
chosen
is
as
yet
a
secret
but
speculation
seems
to
"-JIJ
DIAGONAL
SLAS1
I
11
IVJ
nTS
IN-BETWEEN
SIZE.
W
CHOOSE
W?7
wojndjer
I
t
I
There
Is
One
for
Evtrj
Fin
I
1
for
the
kiddies
in
the
family.
In
keeping
with
this
egg-eating
custom
of
Easter,
home
economists
of
the
consumer
section,
Dominion
Department
of
Agriculture,
recommend
serving
eggs
often
during
the
festive
season
which
is
actually
still
on
as
the
holiday
continues.
servings.
NOT
SO
EASY
TO
COOK
Speaking
of
egg6,
many
housewives
would
be
offended
if
asked
whether
they
knew
how
to
cook
lean
heavily
toward
the
Britisn
Do
you
like
canned
jwui
lies
lo
lie
Ius
iou,
smooth,
firm,
and
generoiy
in
size?
Then
"Royal
City"
is
your
brand.
Your
grocer
can
supply
you.
Mosquito."
Easter
Eggs
S
hard-cooked
this
all-round
food.
But
easy
as
ieggs;
two
tablespoons
chill,
it
may
seem,
do
they
know
how
ANGLO-GERMAN
LIBRARY
LONDON,
(P
The
first
Anglo-
to
cook
their
eggs
to
bring
out
the
proper
flavor,
tenderness,
'
and
attractiveness.
Boiling
water
may
be
used
to
start
cooking
eggs
in
the
shell.
sauce;
salt
and
pepper
to
taste;
tea
biscuit
dough
tone
recipe
using
two
cups
flour).
Cut
eggs
in
half
and
remove
the
yolk.
Mash
yolks,
add
chill
.
1
ifc
10
cvciy
HuiiiHiiB
ui-siiu
w
iook
ncr
Dt-si
a!
1
,
Season.
FOR
LUNCH
OR
SUPPER
'
Come
in
and
see
our
new
shipment;
arrived
w.
"KYB
.0w.
I
Smartly
styled
Gabardine
Suits,
Coats
and
Th
!
Outfits.
m
Z
Ballerina
crepe
skirts
with
wide
belts,
f
V-
ail
1
1
1
LI
3
Blouses
in
black
crepe,
trimmed
with
plaid
B--a
a
perfect
match
for
the
Ballerina
Skirt.
JiEII!
ANNETTE
mansei
and
cm.
St
WALK
UPSTAIRS
IN
STONE
BULl
I
German
lending
library
has
been
CAN
NED
FOODS
j
established
in
Hamburg.
After
an
appeal
through
newspapers,
,8.000
English
books
and
an
amount
of
cash
were
received
to
j
establish
reading
libraries
in
the
British
zone.
Five
others
will
be
started
in
the
near
future.
sauce
and
seasoning,
and
mix
The
water,
enough
to
cover
the
well.
Refill
egg
white.
Press
the
eggs,
should
be
brought
to
the
halves
together
to
form
whole
boiling
point.
To
prevent
crack-eggs.
Roll
or
pat
out
dough
into
ing
of
shells,
the
eggs
should
be
4721
IT
T?
TTTH
TTh
JIM
AJ
TTnTT
T
im
if
M
il
I
11
II
1
fi
II
I
I
11
I
SAIL
IS
Mil
PRICES
EFFECTIVE
APRIL
2
TO
APRIL
7
(Incl.)
j
phone
843
Limited
-e
delivei
7
'
I
'1
i
1
5
f
3
It
I
i
.57
Overwaitea
Coffee
Mysore,
Fresh
Ground,
Per
Pound
...
ORANGES,
252
Sunkist
2
doz-
75C
ORANGES,
220
Sunkist
per
doz.
"Jc
GRAPEFRUIT,
80
Whites
4
for
2)C
GRAPEFRUIT,
80
Pinks
3
for
NEWTON
APPLES
pounds
39c
BANANAS
per
poundJQc
OVERWAITEA
Best
Tea
$
Orange
Pekoe,
Per
Pound
MAPLE
LEAF
CHEESE
25C
PKR
fi
LB
I'KT
RIPE
OLIVES-
2
35c
I'lCCOLlNI
PINTS
TIN!
TOMATO
SOUP
CAMPBELL'S
Hoz.
TINS
23
29c
39c
NEILSONS
COCOA
PER
1
LB.
TIN
vm
u
BAR
SOAP
-
in
f
CNWRAPPKD
UNWRAPPKD
LAUNDRY
LAUNDRY
BAItS
I
SWIFTS
PREM
FOR
QUICK
MEALS.
12-ot
TIN
JELLY
POWDERS-CUB
HOUSE
BRAND
POTATOES
No.
1
Alberta
Netted
Gems
10
lbs.
JWf
I
19c
PUTS.
CREAM
COOKIES
I.B.C.
ASST.
SANDWICH,
PER
POUND
SHREDDIES
'
l-KTS.
SIIRKDDEI)
WHOLE
WHEAT
JAVEX
BLEACH
LARGE,
32
oz.
BOTTLE
..?
31'
-m
'..
-
"
FIVE
ROSES
FLOUR'S
POI
ND
BAG
MINUTE
TAPIOCA
FOR
TASTY
DESSERTS,
PER
PKT
NORWEGIAN
FLAT
BREAD
IDEAL,
PER
PKT
45c
21c
39c
$110
99C
PURE
RASPBERRY
JAM-
AYLMER,
4
LB.
TIN
RAISINS,
California
2
lbs
39C
CURRANTS,
Australian
.
..
2
lbs.
37c
FRUITCAKE
Fruit
Robinson's,
I
lb.pkt.
39c
GLACE
CHERRIES,
Woodlands
'
lb.
pkt
JQc
COCONUT,
Ceylon
Medium,
'-lb.
pkt
28C
WALNUTS,
Light
Amber
Pieces
Vs
lb
DRIED
PEACHES,
per
pound
33c
59c
JOHNSON'S
GLOCOAT
A
REAL
BARGAIN
PINTS
GOLDEN
SYRUP
ROGERS,
10
POUND
PAIL
QUARTS
Maple
Syrup
Bulk
Cheese
Manitoba
Medium,
Per
Pound
.49
Old
Tyme,
16
oz.
Jar
Debtor
Frozen
Foods
in
Stock
YOU
WILL
FIND
MEAL-TIME
BARGAINS
LIKE
THESE,
SIX
DAYS
A
WEEK,
WHEN
YOU
DO
A
LITTLE
PLANNING
AND
SHOP
REGULARLY
AT
YOUR
NEIGHBORHOOD
OVERWAITEA
STORE.
YOU
SEE,
OVERWAITEA
BUYS
MOST
FOODS
DIRECT
FROM
THE
SOURCE
-
IN
THIS
WAY,
MANY
IN
BETWEEN
AND
UNNECESSARY'EXPENSES
ARE
ELIMINATED
AND
YOU
SHARE
IN
THE
SAVINGS.
GET
ACQUAINTED
WITH
YOUR
OVERWAITEA
.STORE,
WHFPF.
H!GH
QUALITY
AND
LOW
PRICES
GO
HAND
IN
HAND.
YOU'LL
SOON
AGREEFOR
GOOD
EATING
AT
MODERATE
COST
IT'S
HARD
TOBEAT
OVERWAITEA.