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TEE CANADIAN STATESMAN, BOWMANVIILLE, THURSDAY, MARCHI-I1th, 1934 PAGE F f rr-A Page Devoted to the Interests oF Women Readers FORMER DARLINGTON COUPLE CELEBRATE DIAMOND WEDDING Mr. and Mrs. T. E. Washington Celebrate Their Diamond Wed- ing in Toronto To be honored by f rends and privileged to live to see the 6th an- niversary of one's wedding day is a grant given to few, and such was a source o! great congratulation and of much joy. when last week such a happy and untoward event came in- to the lives of Mr. and Mrs. T. E. Washington at their beautiful home, 98 Lyton Boulevarde, Toronto. where a large number of relatives and friends of the aged couple gathered to celebrate the remarkable event partcipated in by only a very few to ever reach, for a Diamond Wedding is a rare event in anyone*s life. Natives of Darlington, both are in good health. Mrs. Washington being 83 and Mr. Washington 85 years of age. They receiveci over 200 guests at the reception held. The floral gifts were many and beautiful, the chie! one being f rom the Durham County Club o! Toronto and which consisted of lovely spring !lowers embowered in a rich basket decorated with suitable ribbons and accompanied by a nicely worded ad- dress o! congratulation over the sig- natures o! the President, Secretary and Treasurer o! the Club, which was admired by ail and deeply ap- preciated by its recipients. A large number of letters and carda were aiso received by the happy couple. Tes was.served in the dining room and the bride and groom of 60 years ago received ail at the hall door. It was a wonderful event, one to be long remembered and was !ully en- joyed by everyone. During the evening at the behest o! the host and hostess and the gen- eral wish o! the assemblage. Mr. John D. Keachie rendered two suit- able songs for the event and so con- tributed mucli pleasure by his sing- ing in compliance with the desire o! the happy gathering. The most satisfying, the most con- tenting and fascinating treasures o! our lives cannot be procured or pur- chased in the market place by gold, but rather does it consist in what is gathered here and there, stored in the human heart, treasured in the memory and prized as the opine re- gard o! our !riends many event o! our lives. Mr. Washington, who is in the contracting and real estate business, is at his office each day and both are 4 in the best o! mental and physica.l health. Mr. Washington is a brother of the late Rev. W. C. Washington, Bowmanville, who with Mrs. Wash- ington celebrated a similar event on August l9th, 1928. Douglas' Egyptian Liniment is an excellent leg wash for stock. Aiso removes corns in horses and quickly relieves bruises, sprains, swelngs and joint stiffness. Wm. RENNIE SEEDS Limn*.d TORONTO Ais. ea.u, Y.noun.r I - I I I * ared uj' Anna Lee Scott P/ CANi CQQKING Si LESSON 9 the cheap salad serving f ork is good . -for creaming cake mixtures. A good flour si! ter is very helpful-i! CAKE 'AKINGyou haven't one, shake dry ingred- CA1~E AKINGients tlirough a wire sieve, holding it We use the word "cake' in many high; an egg beater is necessary- ways; but when we study how to it is well to have both a double Dov-1 make the dif!erent types o! cake, er and a wire spoon-shaped beater: we have to separate cakes in general a wire cooling rack keeps cakes from into particular families. I think it 'sweating'-perhaps you have a wuill serve our purpose if we consider close-set broiling rack you could use. that there are two real cake famil- Use!ul, though not absolutely neces- ies, and that there are muffins, sarY, are a pastry bru.sh. and a rub- which might be said to belong to one ber dish scraper (wluch scrapes bat- o! themn, and cookies. which are also ter very cleanly !romn bowls, wasting rela.ted. none). In this lesson. we will discuss the Choosing Ingredients two great cake families. Flour-Flours o! different types 1. Butter cakes-in which we use Iso!t wheat and hard wheat) have some butter or other fat. and in Most dif!ereut proportions o! gluten and types some leavening material like dif!fereut degrees o! thickenmng baking powder or soda to make the power. The sof t wheat flour, lower !lour light. in gluten. is intended only for cake 2. Sponge cake-in which eggs and pastry making. Cake recipes supply the principal liquid and also based on the use o! pastry or cake serve the purpose o! makmng the flour should be adapted when bard mixture light, because o! the air wheat flour is used by measuring 2 which we beat into them. They con- lelel tablespoons less hard wheat tain no f at.. flour for each cupful o! pastry flour I wil tell you exactly what is im- called for. portant in making each o! these Sugar-Unless otherwise directed, types of cake-and show you why use medium gra.nulated sugar for they are so different.. cake-making; when f inely pulveriz- But first. I will tell you wbat is ed or fruit sugar is wanted, or brown necessary to make success!ul cakes sugar, or icing sugar. the directions o! any kind: will say so. Geneal Rules for Cake-Malng Baklng Powder-Buy a goodstn quality.hos nrdet !go tle in each cakce, yet that littie can 2. Use a standard 8-ounce meas- waste your expensive ingredients if uring cup and real measuring spoons. it is poor. Always keep tightly cov- 3. Make ail measuremnents level. ered. 4. Follow a tested and approved Spices-Buy in small quantities, recipe. because only fresh spices have ful 5. Read ingredients and metbod flavor. Keep closely covered in tins. before starting-ýand follow it exact- Fat-It is the shortening we use ly until you know enough about cake that make cakes o! thse "butter cake" making to alter it sa!ely. family tender; any pure fat o! neu- 6. Bring ail ingredients and uten- tral flavor will do this; butter wrll sils needed tc, wrk-table before add its own good flr.vor as well as starting to mix cake. Prepare pans, tenderness. Sometimes we use part for butter cakes by greasing care- butter and part white shortening; fully, sprinkliug with flour, and and in spice cakes, and others where shaking well te coat evenly;, then flavor is not delicate. we can even shake out loose flour. use care!ully rendered lard or drip- 7. Follow method step by step. ping sometimes. Combine cake care!ully aud thor- Eggs-Ftesh eggs or dependable oughly. beating as instructed-but stored eggs are important; they do flot beat too much or you will de- should be o! average size. It la some- velop the gluten in the flour and times safer to measure themi-as we make cake tough. do the white.s for angel cakes, for 8. Bake cake ca.re!ully and at the instance. exact temperature given. Have a Mik-Unless otherwise stated, thermometer or oven control if pos-!resh whole milk is intended. If sible and be sure oven is heated.' substituting evaporated milk (un- ready for cake to go in immediately sweetened) it sbould be diluted with that it is mlxed. an equal cuantity o! water. Powd- Until you have a thermnometer, ered milk should be used according test oven by sprinkling a little flour to package instructions. in a pan and browning it. See in Flaverinr-It is cheaper in the Lesson 1. how to judge temperature end, and you get better results, if by time require<' for browning. Do You buy pure flavoring extracts. You flot jar cake while in oven and avoid 1may also buy safe vegetable color- lowering oven heat by constantly ings to tint icings, etc. opening the oven. 9. Treat cake care!ully a! ter bak- BUTTER CAKES iug. Don't cool it in a draft. Tur In Which Shortenlng Is Used 1butter cakes out on a wire coollng ~îcksi hc oefto rack and cool cakes o! the sponge Alcksi hc oefto fami-ly in their pans, letting them shorten.ing la used, belong te wbat hagupside-down until cold. lias long been called the "butter hang ain Eupmn cake" f amily, although butter need CakeMaklg Eqlpmet fot be the actual sbortening used, Measuring spoons and cup it is in these modern days. In these bat- advisable te have two measurlng ters, there is usually some llquid in cups, one for dry ingredlent.s and addition te egg (except lu very rlch one for wet); a spatula or limber icakes like pound cakes). The bat- knjfe; mixng bowls (when buin, ters are made light in Most cases by always choose bowls that it ffrmly what we cal leaven.ing materials" on1 the table; it is a good plan to -by baking powder. or by baklng have some bowls broad in the bot- soda used along Wth an acid (like tom, and some wth narrow bottorus. sour milk, buttermilk, molasses or se that a small amounit o! materlul cream o! tartar); and sometimes the won't spread too tbily when you eggs only, wltb a great deul o! air are beating wth rotary egg beater, beaten luto them. are depended up- for instance); a wooden mixlng on for lightness. spoon-I also like a woodeu fork, To Mx BtterCak RDSB (OIRN SYRUP 1 Qi pure, wholesome, Qo and economical table CORN SYRUF Syrup. Children love its delicious flavor. C7 CANAD'N STARCH CO. UMITKD. MONTIt"A MAGIO J UST THINK-it takes Iess thon let wortls of1 Magic Baking Powder te make a dcli- cieus tbree-layer cake! And Magie is a- ways dependable-gives the same perfect results-every time. No wonder Canada's leading cookery experts say it doesn't pay te take chances with inferior baking pow- der. Bake wih Magie and be sure!1 'CONTAINS NO ALUM." Thiss tteement on every tUn your guarantee that MagIc Baknt Powder la free frornlui or any harrnful Ingredlent. MADE IN CANADA lis 'I 1. See te proper beating o! oven. Arrange ail supplies and utensils on table and prepare pans. 2. Cream fat tboroughly. uslag1 the wooden f ork I have recommend- ed or a wooden spoon. Gradually work the sugar int the fat and1 creama until light aud !luffy-tbis is1 necessary te give fine texture toi cake.1 3. Beat eggs well and combine thoroughly with butter and sugar. Sometimes we juat beat the egg yolks very light and add at this point- keepmng the whites to be beaten and added at the end. 4. Si!t flour once, then measure it; sif t again, several limes, with the sait added. This is very important -it makes the flour lighl and airy sud se helps to give good texture to the cake. It la couvenient to si! t the flour from one rather large sheet o! paper to another-it is easy to set the sif ter on one sheet o! pa.per and put the flour Into it f!rom the other. Most experienced cooks si! t their baking powder or soda with ail the flour, and tbis la alright for those who work qulckly; but for the beglu- uer, it is better te add the leaveniag meaterial a!ter more o! the work has been doue, so that none o! its action will be wasted. But don't for- get it ! 5. Add part o! the flour to the fat-sugar-egg mixture - about 1/ o! the flour at a time. Stir until smooth, belng sure that you lif t al the mixture f rom ides sud bottomn O! bowl. 6. Add a littie llquid, and stir It ln. Then continue te add flour and liquld alternately, with fleur the fln- ai addition. 7. Before addlng the lat meas- ure o! flour, mix the baking powder (if held until 1515 lime) or soda wel wth il aud 51f t them in together. 8. Stir in the flavorng-und lu a butter for whlch the egg whites were held out separately, beut them un- tiI stlff , but net dry, and f old thema inte the batter wth a gentie. eut- down, 1f t-up and f oid-over motion. Incorporate completely. 0. Pour butter bite prepared tins and draw It weil te sidesansd cor- ners wth rubber scraper or spoon. 10. Fer any of your plain butter Foundation Garments o'ýDIAN ;CHOOL PRING IDEAS IS MEETING SUBJECT AT NESTLETON W. 1. istitute te Aid i Beautifying C.P.R. Pa.rk ut South Nestieton Nestieton WomeXi's Institute met it the home o! Mrs. W. Beacock, lestieton, on Wednesday, March 7, 'ith the President, Mrs. G. Proutt, n the chair. Af ter siugiug the Ode, >illowed by the Lord's Prayer aud Bible reading, minutes o! last meet- ng were read and approved. it was decided te, send a letter o! 3ood Luck and Cheerio to Miss Dor- 3thy Porteous who has been very ilI n Port Perry hospital. As it is nice to have some place çhere the Institute can get f lowers for our sick and te make vwreaths nd !lower baskets, $2.00 was set aside to buy bulbs. seeds, etc.. te help, in planting and beautifYing the C.P.R. park at South Nestieton. Any members having anything aloug this le té help on this good work would be gratefuily received. Mrs. W. Bea- cock and Mrs. S. McLaughlin were put in charge o! this work, with power to, add te their committee. Roil cali was answered by a rem- edy for cold, buru or poison. This was weil answýered and many helP- ful ideas were given. Discussion followed as te the ad- visability o! having a summer speak- er, as we have had no word !rom. the dept. This was le!t over, and the ecretary is to get in touch with our friends at Blackstock. and per- haps we could have a joint meeting. The meeting was hauded over té airs. L. Joblin. leader o! the group in charge, for the programn. Mrs. roblin led off with a prayer and good disussion on the timely subject 'Spring Ideas." This was very well taken, and the generai feeling was that Spring was coming and a long- P ung was feit to get up sud be doing n thiugs. Mrs. Joblin's paper showed tc that a good spring idea was a handy man around the bouse. Readings- were given by Miss Jeunie Gordon and Mrs. Taylor, and piano solo by Maiss Florence Fair. It was easy te see that Edgar Guest is a great fav- orite as poet and writer. A contest followed "Somethiug te Eat or Drink." This caused a great deal o! fun and many amusing answers were given. Contest was won by Mrs. Emnerson's group-the reward, a bag o! kisses which were shared by ev- eryone. Lunch was served by the group in charge, aud Mrs. Joblin thanked Mrs. Beacock for the use o! ber home. also the members o! ber group who had se kindIy helped ber. Al report baving a good time. SNext meeting in charge o! Mrs. S. ers' Hall, Wednesday, April 4th. Al ladies welcome. cakes, either sballow or loaf shape 11pound" the tin about a dozen times, by raîsing it about an iach sud let- ting it f ail to the table. This bas the ef!ect o! kuocking out the larg- er air bubbles which, when they ex- pa.nd in the oven, would cause big air-holes in the cake. Don't do tis if there are fruit or nuts in tbe cake, however. because it would send tbem te the bottom. And do net do it with a rich pound cake mixture eith- er, because with no other leavening, it is depending altegether ou the air in the mixture te make it light. Bakdng A Butter Cake 1. Put inte oven, already raised te rigbt heat, as soon as combmned. If aay delay is f orced, cover pans and put in refrigerater. 2. In the average oven, it is best te have the rack about midway be- tween top and bot.tom, to insure ev- en baking o! the cake. Ovens dif!fer, however, so you wlll have te find by experience Just how high to bave your pans for best results. 3. Do not jar cake during baklng, by banging oven door, etc. 4. Do not open door for flrst ten minutes. and a!ter that, briefly. 5. You know your cake is com- pletely baked when: (a) it begins to shrink from sides o! pan--don't wait for a complete shrinkage. <b) ail '*hissing" or "Sinlng"1191 souind bas stopped. (c) a dlean straw, knittlng needie, tootbpick. or cake-tester, thrust iato centre !-cake-co-- -utfdry "The cattie feeder who ships oniy very de!initely helpingIùmself. lurgely te the f act that packers have ýroperly-finls;hed cattie," said Gar- "The liquidation o! unfinished such huge quantities ln storage. On .et H. Duncan, livesteck investiga- cattle wiil meet a poor sale, under the otber hand Ontario haîs consal- >r, Ontario Marketing Board, "lis preseut conditions. This la due erably less cattie feeding tha n a«- mal consumption demanda. MisBetty Didcson, Grand Chamt- pion Cke-Maker of the Five Rome Baking Contest, and Mrs. Roy Pat- ten, Grand Champion Bread-Maker. have each won the stering silver tes setpituedabove and a cheque Mu 1.B. Ritchie, 2ad Cake-Maint, an r.A. dn,2-d Bread,-Msaix M. z A RoaUse have cach received a sterling silvr bowl Mni. D. B. Rscbfr, Nit.sr-o-th.L an d a cheque for $25. Parry Sound. bndmniid Institute, Gueph, bas judged the final cam- udging las doue by Miss M. M. Dazb , Mins M. C. do f h ive Rose aca gCneadte yadMn enMla.o h adnl ra2à shown here have heem dedlared Grand Championa Instituts.- et the ostire terery in which local bskcing contests If YOU haven't yet emjoyed the al purpoae convenience were held dusing the past wintet. of Pive Rosas 1our in your home, =h fot ury it now? *Our congratulations <o thein. and to everyooe who A richer, more sadafying flavour; f that keep freah qnlfed to euterthe Grand Championahlp competition. longer; m a grester yeldspet bas than froni softer Ther wer 327enti n ail (160 cake and 167 breadi, fiants, ar ame0feh rasn hPv oe l "ePt, ofgth ain kila 27 Ontario Counnues. is used excduaavely ini thousands of anadiaii homes. AIVE ROSES FLOU R (For Cakes, Pastry, Biscuits, Relis, Bread, etc.) M" aiby LAKE 0F TE WOODS MILLING CO. Limited Of fies a Toronto Ote,.wa bdon Hamilton Brantford Sudbury Sault Ste. Marie. Ont.; and Montreal WALERSTR, fIIE à-- - Y; -qwe, .4-7 - . -