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WEBNESDAY, APRIL 14, 1948 THE DAILY TIMES-GAZETTE PAGE SEVEN Mixing Bowl Hello Homemakers! We have had many requests for the directions to make good homemade bread, after the rise in the price of this item. It has peen a long time since we . baked bread, so home-to-mother we went, for the necessary advice. : The first remark was: "At this time of year, you should take par- ticular Tare to see that all cooking materials are warm, also the ingre- dients. No drafts should -cross the © sponge when it is rising, or, in fact, at any time. A little care makes all the difference in the quality of the finished product." © Bread bakes better in a pan that is not more than 3% inches deep. The temperature given in the recipe should be satisfactory, but may have to be modified for best results. If the oven is not as well insulated as those in electric ranges, a higher temperature (25 degrees) may be necessary, Compressed yeast or quick gran- ular yeast may be used interchange- ably. Granular yeast is less perish- able than compressed: yeast and so is convenient for bread-makers who do not market every day. The amount of yeast may be adjusted according to the convenience of the , If you wish the dipgh to rise in ¥ hours or less, use 2 cakes for each cup of liquid. As an inexperi~ enced cook, you may prefer {o use 1 cake with 1 cup of liquid for a & to 6 hours risipg period. The new' quick acting yéasts are most suc- cessful, especially if you use a quick light kneading method. Hard-wheat or bread flour Is recommended for breads, but all-- purpose or family flour makes good bread too. Use enriched flour or part whole wheat flour for bes nueritive value and flavor. As men tioned previously, flour should be warm, but not hot. We use skim milk which produces good colour and keeping quality compared to potato liquid water. Now the recipe for white bread with detailed instructions. WHITE BREAD 8 tbsps. sugar, 2 tbsps, fat, 2 thsps. salt, 4 cups scalded milk, 2 yeast cakes, 12 cups en- riched flour. ' Place the sugar, fat, and salt in a large bowl; add the scalded milk; cool until lukewarm. Crumble - the yeast into lukewarm mixture. Add about 4 cups of flour and stir vigor- ously with a wooden spoon. Add flour gradually, using just enough to form a dough which. will not cling 'to the bowl. Turn out the dough onto a board which has been coated with a thin layer of flour (not more than ¥ cup). Scrape the dough from the bowl with a spatuda. Pet the dough stand for 10 minutes; it will be easier to knead. Knead the dough with floured hands for 5 to 10 minutes, adding flour in small quant!tics until the dough no longer sticks to the board, The dough feels smooth and resistant to the pres- sure of the hands when sufficiently kneaded. is To knead, first shape the dough into a rough mound on a lightly floured board. With the fingers and palms_resting lightly on the dough, draw the dough a little forward, then press gently down and back- ward with the palms." Give the dough a quarter turn and repeat the motions. After 20 kneads, cut with sharp knife and if the air cells are fine and even, that should be enough. Return the kneaded dough to the bowl; cover tightly and set in a warm place to rise. When the dough has Tisen to double its original Vol- ume (2 hours or less), turn it onto an unfloured board. The dough may be punched twice to let part of the gas escape and allowed to rise a second time before shaping the loaves. Cut the dough into 2 parts for loaves. Shape each piece into a smooth roll, handling as little as possible, Place each roll in a greas- ed pan; flatten the dough in the centre with the back of the hand, which will push it gently into the corners, Cover the pans tightly with an inverted pan or grease the top of the loaves with melted fat to revent the formation of a crust Let the shaped dough rise until it has doubled in volume (about 1 hour). Place the pans in a hot electric oven, 450 degs., until the surface begins to brown (5 to 10 minutes); reduce the temperature to moderate, 850 degs., and finish baking. The total baking time should be 45 to 60 minutes. Remove the loavts from the pans and cool on wire racks. PLAIN ROLL DOU (12 to 18 rolls) | § 2 tbsps. sugar, 1 tsp. salt, 2 tbsps. fat, 1 cup milk, scalded, 1 yeast cake, 2 to 3 cups bread flour. Place the sugar, salt and fat in a large bowl; add the scalded milk, cool until lukewarm; crumble the yeast cake into the lukewarm mix- ture. Add flour to make a batter too stiff to cling to the bowl but not stiff enough to knead; cover tightly and let rise in a warm room until it has doubled in bulk. Turn out the dough onto a lightly floured board; invert so that both sides are coated with flour; roll with a rolling pin. Shape according to the following ethod : 4 PARKER HOUSE ROLLS Roll the dough 2 to % inch thick; cut into rounds with a floured biscuit cutter. Have ready % cup of melted butter. Flour the handle of a wooden spoon and make a deep depression in the centre of each round of dough. Roll the handle of the spoon toward the edge of the round, thereby flattening one-half tly. Brush each round lightly with melted butter; fold the thicker half over the thinner; place on a buttered baki sheet; brush the top with mel butter. If crusty rolls are desired, the rolls should be laced 1 inch apart. Cover; let rise Juntil very light. Bake in a hot oven "(400 to 425 degrees) for 15 to 20 Are Jou going through the functional age' to women 381052 yrs.)? Does thi rs ly suffer hot flashes, feel so nervous, high- strung, tired? Then po try Lydia E. Pi s ble C d fo relieve Pinkham's C d such sympt also has what Doctors call a stomachic tonic effect! \LYDIA E. PINKHAM'S Coironss TIPS FOR TEENS * __ How to be By INOR By ELINOR WILLIAMS Every high-schooler wants to be and look grown-up. Right? But some try to do it the wrong way-- with worn-out wise-cracks, noisy rudeness or phony sophistication. Then people get the wrong im- pression without understanding what the high schooler is trying to do any more than the boy or girl can understand what's wrong with the system. "At an all-girl party recently, we tried to figure out the differ- ence between us and older people," writes a high school sophomore. "Our crowd ranges in age from 15 to 17, and it seems that when we try to act grown-up, all we get is laughs. Here is what we decided: "Older girls and boys are quieter. That's really®true. They talk as much as we do, but they do it without appearing to 'show off.' Maybe it's because they talk about definite subjects instead of just tossing wise-cracks back and forth. They talk abqut sports, books, am- bitions and the news, "We are only sophomores, so we can't say 'remember when,' the way they do. But we've decided to talk more about clubs and hobbies to see if that will help, and to be more seriously interested when we talk about school and our futures with other people. . : "Juniors and seniors look more grown-up in the way they dress and sit," she continues. "An older girl wears a dress-up dress and hat for social affairs, so we decided we'd dress up more often and not Grown Up WILLIAMS joke about it as we do now, spoiling the effect. When older people sit down, they look comfortable but not like sprawly rag dolls, We'll have to practice that, I guess. "We also think looking grown- up is a matter of not acting so rough. It's fun, but it makes us forget our manners, Older girls and boys have better manners, or more of them, than we have. Last but not least, they get along better with their parents." i (For tips on the care of oily hair or dandruff, write to Elinor Williams at this paper, enclosing a stamped, self-addressed envelope.) Accounts of social events and of visitors to the city RELEPHONE 35 Mr. Campbell Scott, Ajhx, visited his cousins, Mr. John J. Scott, Miss Agnes Scott and Miss Margorie Bounsall, Mary Street, over the week-end. * + » Miss Martha Logan, Home Econ- omist with Swift Canadian Co. Ltd. will give a lecture and demonstra- tion at the monthly meeting of the Helping Hand Auxillary of Simcoe Street United Church tonight. op Mr. and Mrs. David Irwin, Mr. Leslie Irwin," and Mrs. Albert Jones all of Toronto, and Mr. Jack Trimm of Windsor, Ont., were Sunday guests of Mr, and Mrs. P. Knox, Elgin Street East. * +b The Arvilla McGregor Missionary Auxiliary of Knox Presbyterian Church will have as its special speaker, on Thursday, Miss Isobel McConnell, who is a missionary, on furlough. All who are interested in missionary work are cordially invit- ed to be present. The meeting will be held in the Sunday School room. * PP ) Mr. 'and Mrs. 'Rupert Harrison, Elm Grove Avenue, have as their guests from Doncaster, England, Mrs. Harrison's sister, Mrs. Bert Morris and Mr, Morris, They ar- rived in Oshawa Monday morning on the boat train from Halifax, and they plan to make their home. in Canada. Mr. Morris is a commer- cial artist and during the war was a pilot in the RAF, while Mrs, Mor- ris was a nurse in the WAAF. They met in India where they were sta- tioned and they were married less than a year ago. * +e Out of town guests at the Kitox- Gates wedding included Mr. and Mrs, Charles Reinhart, Breslau, On. tario; Mr. and Mrs. A. Gates, Miss Joan Lattner, Miss Helen Stahle, and Miss Katherine Gates all of Kitchener, Ontario; Mrs. James Smith, Mrs. E. Thomas, Miss Shir- ley Thomas, Miss Loretta Gates, sis. ter of the bride, and Mr. Clarence Thomas, all of Toronto; Mr. Jerry Arthurs, Port Arthur; Mr. and Mrs. John Mason, Oakville; Mr. and Mrs. E. Deeley, Bowmanville; Miss Pat- ricia Walsh, and Mrs. John Gilmar- tin, of Hamilton. * pb . Mr, and Mrs. Gordon Locke, Hall Street, entertained on Saturday evening for Mrs. A. Williams, a vis- itor from Treharris, Wales. Twenty- eight guests, all formerly of Trehar- ris and now of Oshawa joined in fun and song, and Mrs. George Clapp presented Mrs. Williams with a gift as a token of remembrance of the Treharris folk now in Oshawa. Mrs. Williams is en route to the United States to visit her daught- er, Mrs. Byron Edwards, Hartford, Conn. Mrs. David Pugh, Thornton's Corners gave a tea in honor of Mrs. Wiliams on Wednesday after- noon when the guests enjoyed talking over old times in Treharris. LE BE J Mr. and Mrs. Harry Pettit, Church Street, were pleasantly surprised on Monday evening when their daugh- ter, Mrs. Don Brockman, and Mr. Brockman, entertained in their honor on the occasion of their silver wedding anniversary® Mr. and Mrs. Pettit, and their son, Mr. Garry Pettit, came to Oshawa' from Eng- land last July. This was their first real party in 10 years as rationing in England doesn't permit it. Mr. Pettit's gift to the "bride" was a silver tea srevice, while Mrs. Pettit presented her "bridegroom" with a | chiome smoker. The evening was spent in playing some old English games and in chatting about old times. The rooms were appropri- ately decorated with white ribbons and wedding bells. British Women Long For €anadian Dresses a Canadian-manufactured women's apparel is tops with the women of Britain, but hard to get due to the current austerity program. This statement was made by J. A. Klein, OB.E,, président of a Mon- treal fashion house, who was re- cently in Europe on business. British imports of Canadian wo- men's wear, it 'was pointed' out at the monthly press luncheon meeting of the Montreal Fashion Industries, are restrieted fo 20 per cent of the 1936-30 average in.dollar value. Heading a committee of four, Mr. Klein was overseas six weeks on a fabric-buying mission. The group represented allied fashion trades and was government-sponsored. Necessity, they say, is the mo- ther of invention and certainly the people of Britain have had to think up many ways of getting around material difficulties. Lastest is cosy cookery--not, as you might imagine, cooking in a nicely heated kitchen under pleasant conditions, but just an- other fuel-saver for ritain's home-makers. "Cosies," which fit over saucepans, kettles or cass- eroles, are made of old felt, blan- ket, tweed material or curtain serge. Double material is used and a thick layer of newspaper insert- ed between the two pieces of cloth. The result is & "cosy" which is something between a. soft dish cover and a fez. Here's how it works. After two minutes boiling, the saucepan is put under the cosy and placed on heat-retaining material, such as a wooden table or thick pad of newspapers. The food cooks gently without spoiling and will keep hot for hours. Miss Margaret Hussey, home ec- onomy expert, has made experi- ments in cosy cookery with all kinds of foqds. 'She herself has used cosies since 1940, when her own stove was put-out of action by a bomb, To cook potatoes well, without breaking them up, ig a vital mat- ter for homemakers in Britain, ra- tioned to three pounds weekly, It seems cosy cookery is the perfect answer. Mayoress At The Mill A city Mayoress in the North of England is leading the way in trying to persuade evep more wo- men to return to the, textile mills. At 5:30 every evening, the Mayoress of Halifax, Mrs. Marj- orie Buckley, mother of three chil- dren, clocks in at Ollerenshaw's sewing cotton mill and works her ~ night shift as a factory hand. For four hours, dressed in over- THIS WEEK IN BRITAIN -- Cosy Cookery is Fuel Saver From United Kingdnm Informatien Office alls like the other mill girls, she is learning to be a winder and earns 22c an hour as an unskilled worker. ; Marjorie Buckley hopes her ac- tion will help in breaking down the prejudice many modern girls have against working in the mills. She is also keen to help raise pro- quetion in one of Britain's most vital exports, Fashion Trends In Britain London dress designers are ¢com- bining the new look with practi- cality in their spring collections. Lengths are manageable--usual- ly 13 to 14 inches from the ground, although formal clothes are an inch or so longer. All designers insist that lengths must be adjust- ed to the wearer's height. A good guide for day wear is that the curve of the calf is visible. Skirts may be excessively wide or so narrow as to be almost hobble, or a happy medium. In fact, most styles are pretty flexible--and have to be when the women of Britain have only 24 clothing cou- pons to last them six menths! (One suit requires 18 coupons and a pair of hose 3; household linen and drapes, also on coupon, have ¢ome out of this allocation). Width comes in an almost cir- { cular cut; from all-round crystal | or knife pleating, from groups of triple box pleats or triple fi pleating or from groups of flares round the skirt, giving a com- pletely circular. effect. Narrow skirts are often slit and wrapped over in front to. give greater ease of movement, Full- ness introduced at the hack by inserted flares is popular, A line which stands out from all these is the 'fishwife' skirt--panniers over an underskirt. Ten-Day Movie Syndney Box, British producer of "The Seventh Veil," plans an experiment--a full length feature | in ten days! The idea is to cut studio costs to arodnd $40,000 instead of $400,- 000 for 50 days' work. The movie "Flowers for the Living," has a cast of ten. They'll rehearse for three weeks before going on the set. Simultaneously thheir stand- | ins will have a week's re' earsal on | the set. So that when shooting begins players will be word-per- fect and technicians will have worked out all camera angles. | Sydney pla... to use a honey- | comb set for 90% of the shoot- ing. This combines tenement stair- case, kitchen-living-room, two bed- rooms and possibly a small gar- den. Four cameras will be used so that shooting can take place simultaneously on the various angles of the, honeycomb. The script has been written so that one scene flows into another and cameras have to wait for actors instead of the usual long inter- vals of idleness for actors while a new set is being put up. Naturally Sydney's new tech- [nique can only be used for movies with small casts, and where the action is confined to one locality. All the same, with the accent on reconomy in Britain, he plans to use it for many of his new films. _ Assures You Prints : Fast Service Choice 1.18 TO HELP THE Blind ! 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