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import sion df anothy| know high lle| 1 5€5 | ns WI, ent, Chey Way, " Ll Thursday, April 15th, 1948 THE OAKVILLE-TRAFALGAR JOURNAL Page 5 - In the Wares World - By-Line Ball is Event of Season The by-line' ball 'at the- Royal fork Saturday night was a "first? perience for us that proved forthy of 'a repeat performance fext year. Apart from the op- brtunity to meet weekly pub- fEners from other parts of the puntry and'to see the "newsmen" fir duty, there was the exquisite feasure of hearing the Bell gers in a program that brought flunderous applause. The Dow ard radio program, brought bm Montreal. for the occasion, Wes 2 broadcast that we really oyed. Too bad: the "blue. fs" of Ontario prevent us from this weekly half-hour The C.N.E. played host with [BVish hands in the roof garden fore the ball got underway. er saw such hams and tur- them , with enthusiasm. Were told they'd expected over 80 guests and wound up with 400, Possibly that's true, but there was enough of every- thing for all. The Cheesecake Corner re minded us of Coney Island, with the pasteboard scene through which we stuck our heads, to have pictures taken which we won't be publishing in this paper. Smartest idea of all . . . getting things under way at 7.30. Meant there was time for everything be- fore the 12 o'clock curfew put an end to the doings. In the Bijou theatre we saw. the old silent films of the stars whose names became household . words. * Pera sonally we'd never realized be- fore why Rudolf Valentino was the success he was . . . but we know now--we saw him. kiss his leading lady's hand, Technique, we suppose you'd call it. Lillian Gish, with: hair blowing around her. face, leaping on and off a horse, didn't appeal very much, but we were grateful for glimpse of Marie Dressler. i A big evening and enough laughs to last for a long time. the NY BY A ello Homemakers! We have I many requests for the direc- to make good' home-made d, after the rise in the price is item. It has been @ long since we baked bread, so o-mother we went for the Ssary advice. 1 © first remark was: "At this take RING ~ BOWL ran Se a 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 prod- uct." ' E Bread bakes better in a pan that is not more than 31% inches deep.. The temperature giver in thé recipe should be satisfactory, but may have to be modified for best results. If the oven is not as well insulated as those in elec- tric ranges, a higher temperature (25 degrees) may be necessary. Compressed yeast, or - quick granular yeast may be used inter- changeably. Granular yeast is less perishable 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 cook. If you wish the dough to rise in. four hours or less, use two cakes for gach cup of liquid. As an inex- perienced cook, you may prefer to use 1 cake with 1 cup of liquid for a 5 to.6 hours' rising period. The new: quick-acting yeasts. are most successful, especially if you use a quick, light kneading meth. od. Hard-wheat or bread flour is recommended for breads, but all- purpose or family flour makes good bread, too.. Ue enriched flour or part whole wheat flour for best nutritive value and flav- or, As mentioned previously, flour should be warm, but not hot. We use skim milk which pro- duces good colour 4nd keeping quality compared to potato liquid or water. Now the recipe for white bread with detailed instructions: WHITE BREAD 2 tbsps. sugar, 2 tbsps. fat, 2 'thsps. salt, 4 cups scalded milk, 2 yeast cakes, 12 cups enriched flour, Place the sugar, fat and salt in a large bowl; add the scalded milk; cool until lukewarm. Crum- ble yeast into lukewarm mixture. Add about 4 cups of flour and stir vigorously with a wooden spoon. Add flour gradually, us- ing 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 spatula, - Let 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 quantities until the dough no longer sticks to the hoard. The dough feels smooth and resistant to the pressure of the hands when sufficiently kneaded. To knead, first shape the dough into a mound: on a lightly floured board. With the fingers and palms resting lightly on the dough draw the dough a little forward, then press down gently and back- wapd with the palms. Give the dough a quarter turn and repeat the motions, After 20 kneads, cut with a 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 risen to double its orig- inal volume (2 hours or less), urn 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 be- fore shaping the loaves. Cut the dough into two parts for loaves. Shape each piece into a smooth roll, handling' as little as possible, Place each roll in a greased pan; flatten the dough in the centre with the back of the hand, which will push it gently into the corn- ers. Cover the pans tightly with an inverted pan or grease the top. of the loaves with melted fat to prevent the formation of a crust. (Continued on page 6) Girl Guides Due for a major overhaul? Then see us about replacing your "worn out" engine with a Chrysler Method Remanufactured Engine. i Tl to give These engines are 7 ce. ler Method Remanufactured En, : > i receives a NEW crankshaft. bout installing a Chrysler Method Remanufactured Engine in eh eler built car of rack. Youll cut your fepair bills and get real new-engine performance. Don't Repair . . . REPLACE! gines are precision-built. p 5 All worn WM. WHITAKER & SONS "STATION ROAD, OAKVILLE PHONE 141 PUBLIC MEETING MASONIC HALL, OAKVILLE April 23, 1948 8:30 p.m. DO NOT FAIL TO HEAR... Also Member of the Price Investigation Committee. Sam Lawrence MAYOR OF HAMILTON Bill Irvine, M.P. CARIBOO, B.C. T. MILLWARD, President, . Oakville. By Mrs. Irven Fell . The little Brownie peoplé have been very busy this spring. In the 1st Oakville Pack three new members have been enrolled, Bar- bara Laurence, Jennifer Young and Judy Pullen. Mrs, Ralph Young and Mrs. Ernest Pullen were visitors. Four Brownies have received their golden hand .badges, 'Joan Browne, Carole Broadbent, Joyce Dunstan and Ruth ' McCausland. Carole Broadbent was given her swimmer's badge, which is the first proficiency badge earned by a Brownie in a number of years. Mrs, McCausland, Mrs. Dunston and Mrs. Browne were visitors. Refreshments were served by the Golden: Hand Brownies. Th leaders of the Brownie Packs and Guide companies are always very glad to have. the girls' mothers attend any or all of their cere- monies. Their presence encour- ages the leaders and the parents get some idea of what their daughters are accomplishing. An enrollment ceremony was held last Wednesday evening at the meeting of the 1st Oakville Guide company, June Lefleur, Helen Adams and Myrna Evans were enrolled hy their captain, Miss Mary Busby. The colour party was composed of Margaret Fell, colour bearer; Patricia Haz- ard and Carol Robertson, guards. On Tuesday evening, April 20, at 7 o'clock, in the Scout Hut, there is to be a meeting of all the Scouts, Cubs, Rangers, Guides and Brownies. The Red Cross has asked Dr. Lloyd-Jones to talk to the boys and girls and to show them some movies pgrtain- ing to dental care. This will be very interesting and we hope that the hut will be packed to the doors, Then, on Friday of this week, there is the Guide tea in St. John's Utlited Church school. We hope the mothers of all the Guides will be there. The Guides have tickets to sell, but anyone can come without a ticket. There will also be a table of home bak- ig and a table of hand work and knitted things. Wite Preservers NN : Adding wmalo eatsip Ww French salad onnaise adds dressing or mays color and eo taste. Shirts for Spring ' Long points and tab collars and every wanted style ..we have them all. These shirts are tiuly fine value. . ... AND TIES TO MATCH You'll like these smartly patterned rayon beauties . . . a selection second to none. also MEN'S SOCKS - UNDERWEAR -- We carry a complete line of BOYS' SUMMER PANTS & SPORT SHIRTS The Ross Stores "Oakville's Own Fashion Centre" PHONE 436 COLBORNE ST. OAKVILLE Your Doctor's Orders . ,. Are speedily, skilfully transformed into the medications required for a quick recovery, in our prescription department. Rely on your physician's diagnosis and prescription. Rely on us to fill the pre- scription correctly. . . . Only qualified pharmacists in attendance. Oakville Drug Go, Limited Len Hope, Mgr. Phone 94 OAKVILLE