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I s *~ ~ .~ I£T J £EILZM.N, J WMA2N V ÂLJLJONTA IOL AEEEE e Hamemakers. If we had ta rdýer the ingredients for our Chsta cake direct fromn the Sa . e Mo!f supply we could find it *ther difficuit. While far away uM&ies enjoy Our Canadian MU sugar, we select their pjý-and spices for festive fare. Fo .he Most part, our pineapple cd es fromn Cuba, candied cher- ri e from France, dates from the Ir, currants and raisins from Au ralia, citrus peels from United States, spices fromn India, walnuts froin , Turkey, cashews from China, Molasses from the West Indies sugar from Cuba, while shortening, eggs and flour' corne fram QPur own banner province. . Today, our gracer has fresh SuÏpplies for the fruit cake we in- tend ta make. The recîpe for aur favorite cake, the one we made last year, is being published as one of the best we have ever made. - Favorite Christmas Cake 21/2 lbs. seeded raisins 2 V2 lbs. currants 1 lb. candied cherries '/2 lb. dates 1/ lb. candied pineapple 1/ lb. minced peel 14 lb. citron peel 1 lb. blanch almonds 1 lb. (2 cups) butter 1 lb. (214 cups) sugar 10 eggs 14 cup cherry juice %4 cup currant jelly 31/2 cups flour % tsp. sait 2 tsps. alspice 4 tsp. baking soda Chop fineiy the peel, dates and pineappie. Split the blanched al- monds in haîf. Mix 3/ cup of the flour into the fruit ta dredge it. Creamn the butter and sugar, add one egg at a time, ibeating thor- oughly. Sift remaininz fiauir, h r. f spices, soda and sait, adding itai- ternateiy with the liquid. Now add the fruit and nuts. Have the 3 fruit cake pans lined wîtl heavy paper or aluminum foil and well greased with butter or'mar- garine. Bake in a preheated elec- tricoaven at 275 degrees. Allov 214 haurs for the 5 by 5 inch cake, 2 Y hours for 7 by 7, and 3 14 far 9 by 9 inch. When cake is done turm out af pans but do not remove the paper. After, the cakes are cool, place themn in a covcred crack or lined tin and put an apple or an orange around it. Chocolate Fruit Cake 1;'3 cup butter or margarine 1 cup brown sugar U4 cup cacoa 3 egg yolks '/' cup strang coffee 114 cup flour 3 teaspoons bakîng powder 1 teaspoan cinnamon 3 egg whites, beaten stif! 2S3 cup mîxed candied fruits 2,S cup seeded raisins, eut in pieces Mix ingredients in order given. Bake in 2 pound bread pan in moderate aven (350 degrees F.) for 50 minutes. Mock Almond Paste 1!3 cup sieved cooked sweet, potatoes (dry as passible) 1 113 cups icing sugar Vteaspoan aimond extract Add sugar gradually and beat ail together. Decorative Frosting 1 lb. (31/ cups) icing sugar 3 egg whites 1 tsp. vanilla extract- '~tsp. cream aof tartar Sift together sugar and creamn of tartar; add egg whites -and vanilla extract. Beat with rotary beatvr untîl frosting bolds shape. Cov'er with damp cloth until L- "SO WHATr? f ALWAYS H-AVE-MY SUITS ý"I SANITONE DRY CLEASJED -IT'S WONJDERFULTOO 1" Now you can take it easy when accidents happen. Those stubborn spots you thought were going to ruin that suit are gone. SURE!-Sanitone Dry Cleaning gets out'more dirt toa, Sa that garment looks almost new again. Try this amaz- ingly better kind of dry cleaning today-it costs no'mare. Oshawa Laundry and Dry Cleaning COMPANY LIMITED ?hone Zenith 13000 FOR A- BETTER KINDO0F DRY CLEANING Resting Is More Restful When You Add Coca-Cola w ..~- ~ OG~' 448X dsk for iit it/erw a... boh Irak-marki mean the jamo thing. Authoaimed bottier et Coca-Cola unde contract wi.h Coca-Cola Ltd. HANEK]LYS CARDONATE» BEVfE]RAGES OSHAWA PIIONE 75 IT'S AIL OURS!I "Not even Mommy or Daddy can use plates like these," exclaimed the youngsters Ïhawn here as they examined the new children's chinaware sets that are now being introduced in dining car service of Canadian National Railways. Designed hy the C.N.R., the sets are white and jonquil yellow in color and decorated with figures of children and animais. To encourage the children ta eat ail their food, the pictures are on the inside bottom of the plates. A set includes a fruit saucer, hread platé, soup bowl, baby's deep plate, mug, spoon and a dinner plate. With each set there is a special baby bib agd children's menu. Red Cross Supplies Still Being Shipped To Great Britain Canadian Red Cross supplies continue to be sbipped ta Great Britain, where they are now dis- tibuted by the British Red Cross, announced the National Chairman of Women's Work, Miss Oian Warwick, rcporting at the semi- annual meeting of the Society's Central Council at tbe Royal York November 9, 10, 11. Some timne ago, it had been de- cidcd that an increased share of Red Cross goads should be sent ta Europe, especially ta those countries sbeltering large num- bers o! displaced persans. In hun- dreds o! Red Cross workrooms across Canada, the conviction that the Society, as an international organization must do its part in caring for these refugees, had been maintained, Miss Warwick said. This was demonstrated by the fact that goods amounting ta more than $133,000 bad been made into garments and shipped over- seas. In addition, Red Cross pur- cbased and sbipped overseas close ta $50,000 wortb of articles for relief. Red Cross women workers are assisting the Society's Blood Transfusion Service, and are supplying articles for other de- partments including boan cup-, boards and Outpost and Mîlitary hospit ais. A gain o! over 15,000 in thet Junior Red Cross membershipC for the sohool period yeanidonw f for the scbool year 1948-9 was shown, if was reported. il By January, 19&Ql, stated Misss Kathleen Russell, I be first twor ycar trial period of the Demon-c stration Scbool of Nursing atV Windsor will be completed. Firsta class will be graduated in Febru- ary ncxt year. "There bas been a strong de- velopmcnt of public and profess- ional gratitude for the timelyr appearance o! the Scbool" de- j clared Miss Russell.P ready ta use. Ice Cream Sauce Crcam together until light and fluffy /'~ butter and ','ý cup icing sugar. Mix 2 teaspoons granulated sugar with 2 tablespoons corn- starch and 114 teaspoon saIt; add I cup milk and cook till mixture -thiokens, stirring constantly. Con- -tinue cooking until there is no t aste o!fsmw starch. Add 1/2 tea- spoon vanilla and cool. Use an electrie or dover egg beater and add tbis cooked mixture ta the creamed butter and sugar, ane teaspoon at a tinie. Continue beafing until ail the cooked mix- ture is added. It is wisc ta nake fruit cakes and pium puddings now since the mixture mellows into a more de- liciaus flavour wben storcd in a cool, dry place. Wben the cake is loosely wrapped in waxed paper and placed in a tigbtly covered tin or crack you can be assured it will not dry out. Then, too, if you leave a small orange or appie in the container for a week, there will be sufficient maisture sup- piied but it must be removed be- fore if maulds, else cake or pud- dings mould fao. Do not ice the cake until a few days before Christ mas. We like ta bake aur Chocolate Fruit Cake in a ring mnould and serve it simply on a glass plate decomafed with hally leaves and cranbemries. With the crumbs tram a eut fruit cake rail into a bahl with a liff le pudding sauce and place in the centre o! a dish o! smial cakes. The traditionai plum pudding is servcd piping bot with a Brandy sauce, even set aglow as brought ta t he table, but we tbink you fo mayv enjav chilcd fruit pudding and ice crcam witb a sauce-aur folks do. If you forget ta make an icc cream sauce, beat a cup of marmalade and pour over ice cream. The holiday festivities soan creep up. You'll be wise ta make imincemeat pies two weeks in ad- vance if you have good refriger- ation or freezing space. To reheat tbcm,. allow 30 minutes in youm warming aven or the aven at 250 degrees. Finally. we again refer ta thel cake which. if frosted, should be done with a hot knife. This is donc by frequent!y dipping in a pitcher oi hot water and do iikcwise witb youm cake kni!e when you eut servings. Atiie Allan iin% ites \ oulta wite Ia let' c u T'lieCinadclamî State- mnan. Sercdin \.ont- suggestion, onu homiemaking problems and watch this coluthui for replies. Boys' Key Club At B. T. S. Hold Forth on Zoot-Suits A certain young sebool teacher in town announced ta thîs report- er the other evening that she thought she had missed her caîl- ing. School-teaching is interest- iing, but it lacks the variety - and sometimes the excitement - that being a reporter even on a small-town newspaper affords. To be sure, following such a career certainly brings its privileges. For instance, Thursday even- ing, ta the writer fell the singular honor of being the first woman ta intrude into the privacy of the Boys Training T-ichaol Key Club. This organization, which is a re- cent addition ta B.T.SýJs many activities, is a junior edition of the Kiwanis Club. Upon arrivai at the Training School, we were escorted into the long, brightly lit meeting raom, wh Ilhbas recently been divided off from the main dining hall used by the boys. The long tables with tbeir snawy tablecloths, were set for the supper meeting. Large vases of tastefully arranged snap- dragons and 'mums added a touch of colour ta the cream-painted raom. Upon the wall hung a large notice board, with the Ki- wanis Crest at the top, and the names of the officers and dirc- tors of the boys' club beneath. There are about 25 members of the club, each smartly dressed inj Sunday-best tweeds. Each of the five "houses" contributed 5 or 6 representatives wbo are key boys in every bouse group. It is con- sidered a high honour ta be a member ai the club and ta become anc of the chosen few is a goal which every boy in the school aspires ta. After we had aIl enjoyed a de- liciausly prepared supper - the product of the master chefs at B.T.S. - the lads joined in a rousing sing-song led by Glen Main with George Gardon at the piano. And those boys really know how ta sing! The President of the Key Club, Bill Waldhof, presided aver the business meeting, which was con- ciucted with ahl the dignity and decorum 0of its big brother club. Eacb week, two of the boys' names are drawn, and these two are given the privilege of attending a Kiwanis Club meeting in Osh- awa. Ron Cadogan gave a brief, but complote report on the activ-. itics of the club as he had seen .t xvben he visited the senior or- ganization last week. "Zoot-suits," the subject for the evening, provokcd spirited dis- cussion from the boys. Same thought that bright colors and popular styles were the privilege of youth - and it was obviaus hat many admired these out- andish looking costumes, espec- ially the long three-foot chains, which always add a littie dash. Others expressed the opinion that canservative styles were much more sensible, and that a boy seeking a position with a firm, would bave littie apportunity ta state his qualifications if attircd in colorful and extreme clotbing. One boy pointed out that people immediately associate wearers of the gaudily-dyed strides and drapes, with members of notoriaus teen-age gangs who bave had difficulty with the law, though this of course is not always the rule. This reporter added ber opinion, which was strictly tram a woman's angle, and which caused considerable argument from those in f avor of the latest style fad. Mr. Don Williams, o! the Train- ing Sohool Staff, gatbemed ahl the facts of the debate, and it was generally decided that extreme styles were out, and that good judgment was equired even in selecting one's clothes. Participating in the discussion group were Glen Main, Ron Cad- ogan, Bihl Waldhof, Keith King, Don Moran and George Gardon. Before adjourning the meeting, the Presîdent called an two advisors of the clubs ta speak briefly: Mr. M, Wyman and Mr. Reynolds, bath Kiwanians of Osh- awa. Superintendent J. Eastaugh and members of the staff, and the Ki- wanis Club of Osbawa are ta be commended for. the excellent training that these lads are re- ceiving- in Canadian Citizenship, bath in sohool activities and in this new venture, "The Key Club." Cowanville Pupil Awarded 3rd Prize In Essay Contest Why I think A Junior Farmers' Woekly Market in Bowrnanville Would be a Good Tb-ing for both Bowmanville and Cammunity. I think that the Junior Farm- ers' Market would creaLýe interest and enjoyment for 'bath the chil- dren and their parents, also for the citizens, who like ta sec the good products of farming. but bave flot always the opportunity ta do sa. It would give the people a chance ta see the work af the Junior Farmers in Bowmanville and district. It wauld encourage them and urge thcm ta keep up the good work, also ta extend it. Some other people wha see the produots might deride ta try il taa, therefare the farmers wouid increase in number. The people in tawn, who have nat, or are not able ta bave their own gardons would get better quality vegetables at the market than the store. They might boy or order somne vegetables and it wauld give the Junior Farmers a chance ta transact same business. It will create competition in producing better quality vege- tables. When the Junior Farmers see that somebody has better vegetables than he bas they would naturally want to do better. They would work harder and try ta pro- duce better vegetables. It is a good idea to have a Junior Farmers' Market. It will flot only create competition~ and interest but will give them some- thing profitable and useful ta do. From this some might seek their lifetime occupation or hobby. I hope they start one soon. Wrîtten by Shiela Simpson. R.R.1. Orono, Ontario Cowanville Schooi, S.S. No. 16, Clarke. Gravity Warmn Air System Excellent for Small Homes The small bomne builder with a limited budget sbould flot aver- look the simple gravity w-Rrmn air system when planning the heating plant for bis home. This is the advice of the National Warm Air Heating and Air Conditioning Association which points out that the gravity type warm air heating systemn enables the home owner ta enjoy the comfort advantages of central heating at the lowest installation cost. Unexcelled heating results can be achievcd .with a gravity system in the small bouse wben the fur- nace can be somewbat centrally located so that warmi air pipes need be no longer than about 16 feet, states the association. Be- cause there is nothing mechanical in the system it is a very simple, fooi-pitof and service-free type of system ta operate. There is notbing in it ta freeze. It heats up with great rapiditty for quick '"chili chasing" during spring and fail mornings and evenings. Gravity warm air heating pro- duces constant, yet imperceptible,1 air motion throughout the bouse. Througb this gentle circulation the indoor air is kept free of stale- ness and odors in addition ta be- ing properly heated. Constant movement of air keeps floors warm and helps eliminate drafts. The systemn is highly responsive- to thermostatie contrai. Because of the flexibility o! warm air heating it is, passible to cnvert a gravity type warm air heating.system ta a winter air conditianing system or even a year round air conditioning sys- tem wbenever the owner chooses. A fan with air filters can be add- ed ta the system with almost no change in distribution pipmng. In this way the home builder who must keep initial costs down can a! a hostile majority.-Dr. John" buy a gravity warm air system Watson. 3LftutQ~&bg- 4ftcrU40 Corner Klng and Brown Sts. Bowmanvillo and add ta it as his budget pre± mits without throwîng away are-_ of the original system. A heap of ili-chasen erudition is but the luggage of antiqulty.-..c Balzac. Moral courage is obeying one's conscience and dolng what -one believes ta be right in the face TlAaA Phone ý't9 2aa< Phone E101Le--S m NROEA DEALER FOR SILENT-GLOW OIL SPACE HEATERS AND RANGE BURNERS. FOR PROMPT DELIVERY DAY OR NIGHT CALL BOB STOCKER'S "WINTER HOLDS, NO- TERRORS FOR OUR FAMILY" GUARreUMW OUbe CoMForZT API? OL>RF. NACE,, lB COMI~J~TIONI dependable fuel known - and on@. that gives.healthy heat be. cause it's steady heat. As bouse- holders everywhere say, "When yu heat with 'blue coal'you feel VW4IEN You have a furnace in good condition and a supply of 'blue coal' in your basement you can't imagine a more care- frce way ta face winter. You'vc got the safest, Most The Shieppard & GNI Lumber Co. Limited Phone 715 Dowmanville 96 Ring St. E. GARAGE Save up to 30% on Fuel Bis! The 'blue coal' TEMP-MASTER wv th "Electric Eye" Thermo- stat regulates dampers from Iupstairs - ends averheating and underheating. Fuel sav- ngs pay for ic! Free home demonstration. * FREE: JANE ASHI.EY OFESTEOU IPE-Sn a Posicard f0: HOME SERVICE DEPT.: The Canada Starch Company, Limihed, P. 0.Box 129, Montr,lP.Q. TRE Un'UJ'Kg A?411M T IP n KVI A 11>70% Corner King and 1 BowmanvUle 1 ýýf)AY, NOV. 17th, 1949 Ir IC à% à% 13 E3 STOVE OIL