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THURSDAY. NOVEMBER i1"TH i8933 egs has first | lm since says survey cf tion of Labor. . pecple that on azcross the line, | ent upward swir as well as ex; arines Standard Made in Canada cessful baking results are due in I.nrge part to its freshness, uniformâ€" ity; and consistent high quality. "My own recipes are planned for Magic, and 1 recommend it for a/Z rectipes calling for baking powder." Miss Loughton‘s high praise conâ€" firms the judgment of other Canaâ€" dian dietitians and cookery experts. The majority of them use Magic exclusively, because it gives conâ€" sistently better baking results. ®Mavic is first choice of Canadian housewives, too. It outsells all other baking powders combined ! Why 4 Miss Lillian Loughton‘s FREE COOK BOOK â€"When you bake at home, the new Magic Cook Book will give you dozens of delicious recipes. Write to Standard Brands Ltd., Fraser Ave. Liberty St., Toronto, Ont. @ *TQTR_AWBER RY SHORTCAKE Z;gugs’pasrry flour cups bread flour) 4 teaspoons Magic Baking Powder 12 teaspoon salt 4 tablespoons shortening 2 tablespoons sugar 1 _3 CUD IHMIliK Sift together the dry ingredients; rub in shortening till very fine; add sugar. Beat egg and pour with the chilled milk to make soft dough (but not too soft to hold its shape when baked). Turn the ddugh onto a floured board, roll lightly to oneâ€"third inch thickâ€" ness. Cut out with a round cutter. Brush one round with melted butter; place another round on it; bake in hot oven. Split, fill with fresh berries slightly sweetened. Put top round on ind pile whipped cream over it, decâ€" orating with whole berries. _ p«â€" Strawberry Shortcake Fresh Fragrance of Blossoms "SALAT A GREEN TEA is famous A 1 1 use Magic Bakâ€" ing Powder," says Miss Lillian Loughton, Dietiâ€" tian and Cookery Expert of the Canadian Magâ€" azine. "My sucâ€" 16 ana h'e“s?mu D d by Pb l t 2A BP 08 ty Méamc Magaring "CONTAINS NO ALUM.®~ â€" This 8 tatement on every tin is your guarantee that Magic Baking Powder is free from alum or any barmful ingreâ€" dient. a t resh from the Gardens" 24 cup milk is fall for tht ing of 1931, rizin Pederaâ€" held by man; ‘ction is be a nermanâ€" on is Over a permanâ€" a real hope The fight between Stan Hass, 140 lbs., and Lawrence Dubeau, 126 lbs., was a little better than the preceding Ones. It was easily seen that Stan Hass was not in condition.. With a few months‘ training this boy will show the people of Timmins some real fighting. Duâ€" beau, a finished puncher, had a hard time to hit Hass in the first round. In the second and third rounds Dubeau had no trouble at all. Hass had to keep away from those vicious prinches and iost the decisicn by docing that. If he gets good hard tr axnigg for a few weoks and meets Dubeau again it may be a different story altogether. Battling West was supposed to meet Nelson Emard in the next fight but Emard said that his ribs were too sore from the last fight, so he was substitutâ€" ed by Emile Goddard, 140 Ibs. Goddard Bert Dempsay Makes Striking Knockout a tenâ€"pound advantage. West only | ing of the oven tUoor, divide UN° DAKâ€" weighing 130 los. Goddard had no} ing pbricd into four quarters and at style at all but simply rushed into hls' the end of each baking quarter see if cpponent unguarded with the sole atâ€" the cake is baking properly. Move tempt to land his blow. West is a very | cake carefully to insure even baking fast man and packs a wicked right.| and browning. The result was; Goddard was badly| "After baking, remove cake from oven bruised and cut. West got a generous | and invert pan on cake rack for about cheer as he left the ring. 5 minutes. If necessary, loosen Ccake The mixâ€"up between "Cowboy" Tayâ€"| from sides of pan with knife or spatula. lor, 185 lbs., and "Red" McNulty, 180 Turn cake out of pan onto cake rack finished as the fans expected it to. and remove paper from bottom of cake. They knew that Red would come | Turn cake again on rack and finish through but they didn‘t think he would eccoling, right side up. have it so easy. When the fight was ‘White Fruit Cake over one of Taylor‘s eyes was closed. 4 cups sifted cake flour; 1 teaspoon and in very bad shape. He took a lot | baking powder; 4 teaspoon soda; i teaâ€" of punishment in the three rounds that| sppon salt; 1 pound sultana raisins; the fight lasted. More fighters like Red | ; pound citron, finely cut; i pound each means more satisfied audiences. crystallized orange peel, lemon peel, The next one was not advertised, but the boys were anxisus to get in the ring and try conclusions with each other. They were Jerry Votour, 120 lbs. and Paul Lemaile, 126 lbs,. They fought three oneâ€"minute rounds and when it was all over, Lemaie was the winner. He took an edge in the last round to cinch it. Bert Dempsay Put Battling Arnold Ne!â€" son Away in 30 Seconds,. _ Very Good Bouts at the Ukrainian Hall on Thursday Last. They were ably han Arthur Leonard. T Chief Borland and F performed their duties The first bout betw 85 lbs., and Lloyd Glos cf Timmins, was very of young fellows. «The lot of promise. Billy C cision. The big feature bout between Battlâ€" | ing Arnold Nelson, of Kirkland Lake, but formerly of Hamilton, 138 los., and Bert Dempsay, the K.O. wonder, of Timmins, 137 lbs., did not last very long. To be exact it lasted about 25 seconds. Both fighters came out and met in the centre, but before Nelson could lay a glove on Dempsay, Bert hit him with a short punch on the jaw and | Nelson took the count. It was the| shortest fight ever seen in Timmins and | it‘s one for the books. | Henry Bussineau did not fight on the programme, but when interviewed by The Advance after the fight, he said that he was very proud of Bert Dempâ€" say and also said that next year he‘ll take him down south and make a champion out of him. He could see no reason why Timmins couldn‘t proâ€" duce more champions. He thought there was lots of material here and was going to try and develop it. It was also intended, he said, to nave | a boxing programme presented two weeks in his gymnasium, at the rear of the Northern Upholstering Co. buildâ€" ing, at the foot of Third avenue. A nominal and popular price of 50 cents is to be charged and the gym is sa‘d to have a seating capacity of 150 to 200. The crowd at the fights last week was very poor, about 150 and the programme certainly deserved better support than it got. 9 r@andled WE ist d by Referee timekeepers, A. McCaulay, ry efficiently. Billy CODDS, . B2 Ibs., both Al on Thurs bouts wet showed ot the d ip.e i Woodstockâ€"Sentinelâ€"Reviewâ€"By reâ€" quest, the Sentinelâ€"Review made a verâ€" ; batim report of discussion in city coun, cil last evening, and the transcription kills the better part of. a newspaper page, though the debate lasted only threeâ€"quarters of an hour. The imaâ€" gination falters in contemplation of the probable space required for a verbatim report of a regular session. Five Weeks to Ripen the Christmas Cake Tested Recipe Gives Delicious Cake, Rich Yet Light, Claim Domestic Science Experts ~ "Baking of a cake is as critical as the preparation of it. The pans should se rSaced as near the centre of the oven as possible and there should be no other disthes in the oven as this preâ€" vents free circulation of air so necesâ€" sary for perfect results. Then, tod, other dishes may require constant atâ€" tention that might mean the opening of the oven door so often that the temâ€" perature would vary and thus spoil the cake. To Climinate constant openâ€" ing of the oven toor, divide the bakâ€" ing pbricd into four quarters and at the end of each baking quarter see if the cake is baking properly. Move cake carefully to insure even baking and browning. it to: cake Only five weeks and a couple of days until Christmas is here. A generation or so ago the ladies had a saying that it took six weeks to ripen a Christmas cake to have it at its best. If this is ecrrect it is highâ€"time the matter of Christmas cake was given attention. Herewith are given some references to the making of the Christmas cake as provided by leading Canadian domestic rcience experts. It may be noted that the recipes given apply to Canadian conditicns and have been checked over ty Canadian distitians, as well as two Canadian women editors:â€" "After the cake was mixed, it was placed immediately in the oven unless the recipe stated otherwise. But cakes with egg whites particularly ought not to be left standing as all the air incorâ€" porated in the mixture will â€"be lost. When the pans were filled, the batter would ‘fill about 2â€"3 of the pan and be spread well into the corners and sides. "And as no one could drive over frozen roads to buy some Christmas cake, grandmother could never risk a failure. Therefore she soon learned to choose fine materials, prepare for cake making, to follow her recipe careâ€" fully, and give full attention to the baking. Years of experience taught those fine cooks of grandmcther‘s day all the tricks of perfect cake making. Now these are gathered together to inâ€" sure success in a wonderful white fruit cake for 1932. "Long ago cooks learned that soft red winter wheat, finely milled, made a better cake than any other flour. Fresh must always be used, but should be at least three day old to beat sucâ€" cessfully. Eggs are most easily beaten when cold but they ought not to be beaten until the cook is ready to uss them so that the air whipped into the foamy whiteness will not be lost. The whites should be just stiff enough to hold their shape but not so dry that the mixture flies from the beater. "Truit and nuts were never ground in the food chopper for Christmas caks. Those fine cooks knew better than to mash the candied fruits or grind the oil from the nuts in that way. They cut the fruit and nuts with a sharp knife and mixed them together, then floured the mixture well as directed in the reâ€" cipe. "About this time of year, grandmother used to stoke the kitchen range and prepare her cake for Christmas. "Sir weeks to ripen, at least," she would say wisely and all the household stopâ€" ped to exclaim, "What, ‘Christmas so soon!" 4 pound citron, finely cut; i pound each crystallized orange peel, lemon peel, pineapple and red cherries, finely cut; 1 pound blanched almonds, finely cut; "This is a perfect fruit cake, but the soft wheat finely milled cake flour must be used. 1 -cup butter or other shortening; 1 cups sugar; 1 tablespoon lemon juice 10 egg whites stiffly beaten. : "sgift flour once, measure, add bakâ€" ing powder, soda, and salt, and sift together three times. â€" Sift 1 curt of flour mixture over fruits and nuts;, mix thorowghly. Cream shortening thorâ€" oughly, add sugar gradually, and cream together until light and fluffy. Add reâ€" maining fiour mixture to creamed mixâ€" ture, a small amount at a time. Beat after each addition until smooth. Add lemon juice, fruits, and nuts. Fold in egg whites. Pour into paperâ€"lined tube pan or small bread pans, 2 x 2% x 41 inches. Bake in slow oven (250° F.) "Beat egg whites with 2 tablespcons sugar, 3 or 4 minutes; then continue to add same quantity of sugar, beating same length of time, until half of sugar has been used. Add lemon juice graduâ€" ally as mixture thickens. Continue adding sugar, a tablespoon at time, beating several minutes between each addition, until a knife cut down into the frosting make a clean cut that will not close again. Add vanilla. Makes 1i cups frosting. Ornamental Frosting 2 egg whites; 14 cups sifted confecâ€" tioners‘ suger (about); i4 tablespoon lemon juice; 4 teaspoon vanilla. "An excellent frosting for fruit cake is made from :â€" a 2} hours, then increase to 300° F. for 15 minutes.. Makes 6 pounds fruit cake. Fruit the Waiting 30 years or more for comâ€" mercial lumber to grow on the stump is no longer necessary, a report by a professor in ITowa State College to the Amerxcan Chemical Society says. Any wood that now grows in the forest can be duplicated out of the refuse from American farm cropsâ€"corn stalks and cobs, straw and bagasse. The hardest of this synthetic wood, according to the report,; closely resembles teak in apâ€" pearance, as well as in durability, denâ€" sity and strength, while its crossâ€" breaking coeffigent is nearly idouble that of teak and almost equal to that of common stgel. Variations of the process of manufacture produce "wood" as ilght and friable as cork. One advantage of this synthetic proâ€" duct is that it takes less weeks to proâ€" duce than it takes years for trees to reach commercial size. Anotheris that it can be made out of the refuse from food crops. Still another advantage is that by lamination synthetic lumber can be molded into various dimensions, which saves labour costs. A house can be built out of this material, says the Iowa professor, at about the cost of one built out of natural lumber and will be stronger and less exvensive to heat, a result of its better insulation. The cost of producing the hardest of this synthetic building material howâ€" ever is avproximately $250 a ton, which seems for the time being to vlace it out of competition with forest products. As timber becomes scarcer and coanseâ€" quently more costly, and the methods of manufaturing synthetic wood are improved and thereby cheapened, this discrepancy in costs may be expected to diminish and ultimately to disappear. Steven‘s Amusement Parlours People may remember in the days of the Ontario Temperance Act when there were places where any kind of liquor desired could be made by synâ€" thetic process from a collection of botâ€" tles of extracts manufactured for the purpose. Rye, whiskey, gin, brandy, or whatâ€"haveâ€"you, or rather whatâ€"willâ€" youâ€"have, were made simply by picking the right kind of extract. The product may not have been as good as the one imitated, but it got by. Those days of sythetie booze are largely passed in Canada. But now it is synthetic wood, â€"without the alcohol. Claim Any Wood Can be Made by Synthetic Plan ACCUSED OF STEALING FROM LIQUOR STORE AT HEARST Within 24 hours of a burglarous enâ€" try and theft from the Hearst liquor store of $2,000 worth of wet goods, Isaâ€" dore and Cliff Vandette and Fred Carlâ€" ton were under arrest charged with the offence. * The theft took place late Sunday night or early Monday mornâ€" ing of last week, the thieves gaining enâ€" trance by sawing a large hole in the roof of the building, removing the liquor and loading it on a car. The robbery was detected by a Ryland settler, who noticed tracks in the snow leading from the road into the bush about six milles from Hearst. Following the tracks he came upon cache of 16 cases of liquor. He promptly notified Hearst police. Provincial Constable R. C. Elliott and Chief Constable E. Desâ€" drosselliers found more liquor hidden a barn on a@a farm rented by I. Vandette, and in a dwelling occupied by E. Plaâ€" mondon and family. s TIMMINS MAN SENTENCED AT KIRKLAND FOR THEFT A report of police court proceedings last week at Kirkland Lake says:â€" "Pleading guilty to charges of stealing an automobile, intoxicauted while in charge and driving recklessly, Leo Culâ€" hane, 21â€"yearâ€"old local youth was today sentenced to one year at hard labour in jail by Magistrate Atkinson. "The case arose out of an accident which took place on Oct. 25 last, in which the accused ran a large sedan, owned by Hugh A. McDonald, local contractor, into the fence surrounding the Lake Shore property, tearing down apiproximately 90 feet of fence, damagâ€" ing the automobile and seriously injurâ€" ing himself. "Croteroi, it was found, had not been long at liberty following the serving of a twoâ€"year sentence he received at Timmins some time ago on a similar count." "Convicted on a charge of theft brought against him by the N. C. Railâ€" way, Gregory Croteroi, Timmins, was sentenced to three months in Halleyâ€" bury jail, the case arising out of the taking of a quantity of fruit from one of the company‘s cars. â€"the most popular of all indoor sports bowling Timmins, Ontario Like any other mfioml a, it is here to ts healthâ€"giving OJn Cellophane Much in the Limelight Now : Made from Pulp, Material has Many Uses, Some Particulars as to How Cellephane is Made. Cellophane has attained an unusua amount of popularity in use and ha attracted prtbably mIre interest tha any other article of presentâ€"day use Made from pulp as the basis, it may lb interesting to give an account of hoy cellophane is made. This informatior is supiolied by the Industrial Dept. 0 the CP.R. as follows:â€" "Much attntion has been attracted t: the immediate success attending th production of cellophane . in Canada The new plant established at Shawiniâ€" gan Falls, P.Q., by Canadian Industric: Limited, has not only been working capacity since it came into operation but another unit is being added to co: with orders present and prospective. "The use of cellophane is being con:â€" tinually extended in many varied ways For instance, a cellophane cover f0: feiuit hnhaobkate hace juet hanan dovoinnend For instancs, a cellophane cover 1I06r fruit baskets has just been developed. In the past, fruit in baskets has been protected by a cover of netting, which, though serving the purpose, has nJt protected the contents from dust. Celâ€" lophane serves the purpose of exposin= the fruit to the view of the purchaser and at the same time protecting it from dust.. The movement of fruit in Canâ€" ada is large, and a wide new field for the use of cellophane is thus being opened up. "There are those who believe that cellophane, in modified forms, will also come to be manufactured for uses enâ€" tirely different from those for which it was evolved. An extraordinary feature of cellophane is that while in the single sheet it can be torn quite easily, yet when doubled it is wellâ€"nigh untearable, and when ¢twisted it forms a strand of amazing strength. "As a result of the phenomenal growth in the use of this unique proâ€" duct one frequently hears the question â€""HMHow is cellophane made?" "‘The chief ingredient, spruce wood pulp, is delivered in sheets to the fifth ficoor of the factory, wRere it is placed in a press and steeped in a solution of caustic scoda. The rosultant compound is reduced to a fluffy mass by shredder on the fourth floor, and then "aged" on the next fioor in covered cantainers. Passing to the second fivor, this aged alkali cellulose, is mixed with carbon bissulphide in a rotating barrel where it changes to orange cellulose xanthate. "Basically, is the same 2s artificial silk, differing only in the form it takes when it reaches the castâ€" ing stage, where cellophane is cast in a sheet while the silk takes shape as fine threads. GENERAL @ ELECTRIC FULL RANGE RADIO OU‘D hardly believe a radio -A..1A Arts se P% P% o Pa ou â€" uw AL ."f\.‘\l’lfx’f“‘ *"~ could possess such a wonderful tone as the General Electric. It has won tone tests, time after time, against other leading makes in all parts of the country. That is why we urge you to come viey timeé lophane s Being conâ€" in many varied ways. cellophane cover for just been developed. | ; in baskets has bevnl ver of netting, which, he purpose, has nJt tents from dust. Celâ€" e purpose of exposin= view of the purchaser ime protecting it from nent of. fruit in Canâ€" auridso namwm far A Spend Your Doilars s1 â€" [3 In LOCAL DEALERS Ideal Hardware, Timmins L. A Let Us Demonstrate The Geo. Taylor Hardware Limited ire, Timmins L, A., Wilson, Schumacher South End Pharmacy, South Porcupine New York Life:â€""How car whether or not students h drinking at football games?" a college official. Well, one w be to ask .them to pronounce themums. leaching proce aining glycer>l llability of thi with a solution of caustic soda to i an orangeâ€"colsured liquid called ase, which is then led to large storâ€" tanks on the ground floor for ripenâ€" NORTHERN DISTRIBUTORS Timmins floor, the xanthate is mix. | and hear the General Electric Radio for yourself. Make your own tone test. We are sure that you will agree, with the big majority of listeners, that General Electric possesses the finest tone of any radio you have ever heard. i‘ P miliat can . we tell have been ?2?" demands > way would ce chrysanâ€" and | tell A total of 544,129 radio receiving licenses have been issued by the Canâ€" adian Gcvernment Radio Branch from April 1 to September 30, 1932, or apâ€" proxkimately one to every eighteen perâ€" sons of the population of the Dominâ€" lon.â€"Acton Free Press. Imperial Taxi HARRY FORESTER Proprietor Heated Cars at Your Service DAY AND NIGHT Phone 128 South Porcupine Com late with CGâ€"E adiotrons 10 New Type Tubes $14.9.00 Gâ€"E CONSOLE MODEL Jâ€"107