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How to Make Most of _ Cheese in Many Dishes What does the term cheese mean to you 9 it mean merely."store" cheese or cottage or cream, or does it mean, as it should, dozens of various kind of cheese of different favours and appearance, all of which however, gre made from the same base: milk. Every country has it typical cheese, The American specialty is cheddar, which is produced in large quantities in the dairy sections of the country It used to vary greatly in fiavour, and ‘even toâ€"day has its individual characteristics It is, however, at present quite consisâ€" tent in quality and furnishes the base for many interesting dishes. This is the cheese which has long been an accessory for our favorite American dessert, apple pie. In other countries almost evey province has its own special Of Course, One of the Most Popular of All is the Rabhit, but Cheese Also has its Place in a Wide Variety of Dishes. Here ars Some Recipes. Take the Toil Ollt Of Washday with an EirEctric W AsSHER d4OLLUGY SDpeEnL JOYV SouU} Jiuk CS } BIG PACK AGE 15° Safe for finest silks and w oollcns-â€"â€"â€")ct % Vg hxk ."“~-,;_,.';.. ' RlNCEss / _ + Ogc 8 sSOAP FLAKES f Saves you 32¢ on every dollar spent for soap flakes (By Edith M. Barber) it Canada Northern Power Corporation, Limited esent quitg consisâ€" furnishes the base g dishes. This is ias long been an favorite American In other countries has its own special o ~( Controlling and Operating NORTHERXN ONTARIO POWER COMPANY LIMITED NORTHERX QUESREC POWER COMPANY the delicious flavour w developed. Even the ve of cheese of the cottage to have been diso an accident. When mi in a bladder it was fer natural secretion in th produced cheese. Almost all the other more cheese than is dor tinent, although the c cheese in this country very much in the last f most interesting native c in this country is the L we now find American c} tured and flavoured in s the cheeses of famous | are reproduced You wi bert and Brie and chee burger and Swiss ty pretty well. Swiss cheese or Gruyere cheese is perhaps used more than any other type except the American cheddar. We still import Gruyere from France and Switâ€" zerland. Edam and Gouda fom Holland; Gorgonzola, Parmesan and Bel Paese from Italy, Stilton from England, Limâ€" burger from Belgium and Camembert and Roquefort fom France. Americans the lunch ol bré one day, and found it dar very hungry, S8¢ AaFE hould 1 re diffe the cheese. cheese depend: the natural b ‘d in WaYy UNAL nmous European types 7 ou will find Camemâ€" 1€ conâ€" umption of s increased years. The se produced rkranz, but e manufacâ€" a way that d througli as carried the Limâ€" duplicated ) latetr being vered h â€"â€" PME uUp ind A convenient, attractive Metal Clothes Hamper will be given to every Electric Washer purchaser during this special offer. Tame washday this easy way, saving time and money and ending weary hours of backâ€"breaking toil. With a Northern Electric A B C Electric Washer, you simply put the clothes in and snap the switch. No serubbing or rubbing. And the clothes come out cleaner and fresher than they‘ve ever been beâ€" fore. You pay only $5 down for the Electric Washer of your choice. The balance on comfortable, easy terms. in which white wine and kirsch or other brandy are used. In France Gruyere is used as the base, but I have made it successfully with soft American chedâ€" dar. My fondu partiese are popular, because every one likes to break the French bread, impale it on a fork and dip it into the hot mixture in the chaâ€" fing dish. You must count, according} to the French custom, un‘leaux, trois et quartre, before you twist it and pop the bread into your mouth. The first one to drop a piece of bread into the| fondu is supposed to pay for the bot,tle‘ of wine! l Cheese has its place in almost every ccourse. Grated, it belongs with souml especially onion and minestrone. It has a place in canapes and in all kinds of main dishes for luncheon. It is used for, 2 tablespoons shortening cup sugar 4 cup soft yellow cheese 1 egg 1 cup milk 1 cup bran 1 cup whole wheat flour ; teaspoon salt 3 teaspoons baking powder Cream shortening, sugar and cheese together. Add the egg and bran. Mix and sift flour, baking powder and salt. To the first mixture add the milk, alâ€" ternating with the sifted dry ingreâ€" dients Pour into greased muffin tins and bake in a moderate oven for twenty minutes. are very fond of cream cheese, which is f very much like petit Suisse, popular in ’ WISH 1‘D KNOWN OF France and Switzerland. They are still THIS EASY QUAKER devoted to cheese in its simplest form. METHOD OF BAKING known variously at pot cheese, cottage 20 YEARS A GO ‘D cheese and in German sections as s Smear Kaese. ' HAVYVE SAVED MmYySELF One of the most popular dishes made A LOT OF TIM 6E AND with cheese is the rabbit which has reâ€" TROUBLE turned to its own since beer has been available. And I must tell you about the fondu, which is product from Alsacel a sauce for vegetables and may be part} of a salad or be used in the dressing: It can even be used in the dessert course) as well as afterwards with toasted, crackers and coffee. It is indeed a ver-. satile food and deserves to be used cften on our table, not only on account of its flavour but also on account of its: food value, which is naturally Jmigh, as it is a concentrate of milk. I hear some one ask, "But what about its diâ€" gestibility?" That is also generally good when it is eaten with other food.: Cottage and cream cheese can be rated 100 per cent on that count. We can discount that old saying: "Cheese, the silly elf, Digests all things but itself." Cream Bran Muffins 2 tablespoons shortening cup sugar 4 cup soft yellow cheese Toast Old Fashioned Rabbit pound American cheese tablespoon butter teaspoons salt teaspoons dry mustard teaspoon paprika _ bottle beer a verâ€"| e used irccount| t of iLsI igh, as| (Copyr cate, Inc Cut the cheese and soak in chafing dish in the wine for several hours. Heat over chafing dish flame stirring until cheese is melted. Add kirsch. Serve with French bremd. Pour the of bread and There‘s no need to knead with the Quaker Method, and it‘s not necessary to set the sponge overâ€"night. It‘s ecoâ€" nomical too, as it prevents expensive failures. Send the coupon below for full particulars. Quaker Flour is not just ordinary flour. It is made by the makers of Quaker Oats from carefully selected grain, blended and milled for better baking results. It is an #//â€"pwrpose flout â€"equally as good for cakes and pastries as for bread. Cheese With Vegetables 1 tablespoon butter 2 cups grated cheese * cup of canned or grated fresh corn 1 ripe pimento 4 cup tomato puree 2 egg yolks 1 teaspoon salt 4 teaspoon of paprika 1 clove of garlic or onion to suit taste 4 slices of bread In the melted butter stir the cheese until it is melted. Then add the corn and pimento; stir for a moment and add the egg yolks beaten and mixed with the tomato juice and the salt and paprika. Have ready the bread toasted on one side and ver‘y lightly rubbed on untoasted side with onion. Pour the mixture over untoasted side Shred cheese with a fork. Melt butâ€" ter, stir in seasoning; add cheese and stir over a low fire until melted. Stir in the beer gradually and cook, stirring over fire until the mixture is smooth. Pour at once over hot toast. _A dash of cayenne pepper may be added, if deâ€" sired. Toâ€"day, thanks to Quaker Flour and the Quaker Method, you can make bread â€"and better breadâ€"twice as easily and in half the time. _ Pastry 1 cup sugar 2 tablespoons flour 1 pound cream cheese 4 eggs : 1 cup thin cream 1 teaspoon vanilla Line a deep pan with pastry. Stir the flour and sugar together then mix well with cream cheese. Beat eggs slightly, add cream andâ€" vanilla and combine with other mixture. Pour into the pastry shell, which has been baking in a hot oven, 450 degrees, until it beâ€" gins to brown. Remove only long enough to pour in filling. Reduce oven temâ€" perature to 325 degrees and bake forty minutes BETTER SREAD AND ROLLS Valuable Baking The Quaker Oats Company Saskatoon, Sask,. Name PI Dealer French bread Cut the chee the modern, easy Quaker way A ddre mwa\/s iC Always th«. Bcst for Bread, Cakes and Pastry cup whk Always the Best oF Fondue a La Alsace leese. Sw Cheese Cake at onCce klet "The Quaker Dept Some Early Echoes _of Fort Matachewan One fall some time in the sixties Of last century there was a free trade: with a few men frorm Lake Nipissin came up and camped on the east side near the foot of the rapid. Being late in the fall it was only when the men with the winter packet went from Maâ€" tawagamingue to Fort Temiscamingue that the officials of the Hudson Bay Company became aware of the location of an opposition trader, when immediâ€" ately a party was sent to build and camp along side of him, and that was the beginning of what is commonly called Fort Matachewan, though the Hudson Bay Company‘s people always wrote and spoke Oof it as Matachewan Post. The writer was in charge of that post from 1882 until 1896 when a change was made and Mr. Steven Laâ€" (The Indian characters as written by Mr. Mowat can not be printed here as there is no type available for the reproâ€" duction of Indian letters or words. Myr. Mowat puts it in English letters "Ma to chee wan," and continues): as near as I can make it, the branch of rough water, and that is where the lake got the name Matachewan Lake from that rough water branch. The lake extends maybe six or seven miles above Mataâ€" chewan to the north and northwest and at the head of the lake is the height of land, a short portage dividing the waters of the Montreal River from those of the waters that flow the other way down to Night Hawk Lake.: About four miles from Matachewan down the lake.to the south there is rapid, and a portage for anyone travelâ€" ling up the lake. s of In bygone doys when the stronger tribe of TIroquois Indians came up through that country robbing ang plun»= dering, which way they came in to the country is n:t stated, but when going out they took an Indian from up counâ€" try with them to act as guide on the Montreal River, and when coming near Matachewan the sound of the water going the falls could be heard. The guide was asked if they could run this rapids. He replied, "Yes, it is all right, go ahead," which they did. Now there was a big rock near the head of the falls en the north side of the river angq as the canoe passed that rock the guide jumped out of the canse and gave it a push towards the falls that were so near now that the men in the canoe were unable to save themselives from going over to destruction. Meanâ€" time the guide got ashore on the north side where the portage is and he ran across to investigate. At the foot of the falls on the south side there was a ledge@of rock where one of the canoe crew had crawled ashore with the life still in him, so the guide went down to the foot of the falls on the north side and pelted the poor feiâ€" low with stOones until he was dead and then left the body where it was. The canoe was smashed and the others killed in coming over the falls, and that is that. I was told the story over fifty years ago, and the shelf of rock was pointed out to me where the Iroquois was stonâ€" ed to death after coming through the falls with life still in him. As to the Indian word Matachewan 1 cannot very well translate it, but I will try to describe it. The waters that fow over the falls are the waters of the west branch of the Montreal River, and the falls being so near the lake forces the water out in the lake. The waters of the west branch enter into the lake as a rough rapid, running a considerable distance out in the lake and in the Indian language it is written like this. 1Z2Ation Of a kind has b5¢ Failing the torical soci tempted to every Seeing that the Matachewan country is getting to be so well known all over the continent, if not all over the worid, in imy opinion it might be interesting to have a small account of former days preserved and I know of no better place t7 have it than in the records of Canâ€" ada Northern Power Corporation whici has control of the true and actual site of Matachewan, now called High Falls. When or why the name came to be changed I do n:t kntw, I only know that it was Matachewan Falls and upon that falls hangs a tale. The fv the North th Because of thi in the curren Review is of s1 mBecause o1 tThis idea a letler in the current issue of Th Review is of special interest. P.C. Review is the magazine monthly in the interests 0 ployees of the Canada C:rporation. The letter i deals with the story of M where there is so much spec Crporation. TThe lEtter in questwt deals with the story of Matachewan where there is so much special interes at the present time on account of th:i development there of an important golâ€" camp. The letter is by James Mowat the first factor at Matachewan Post 0o the Hudson Bay Co. The letter is givâ€" en in full, as follows, with the excep tion of the part reférring to the Indiar rendition of the name "Matachewan" Dear Mr. Editor: â€"‘SALADA TEA 11 rst Hudson Bay Factor in Matachewan W rites of the History of the Area. An Interesting Letter. rd Advan f a histc Deen ut he organ Aciety T AanIiza The id rical intel m aAv Adv recoar when the men went from Maâ€" Temiscamingue e Hudson Bay of the location when immediâ€" to build and and that was _ is commonly 1, though the _Oof any ani dealing with me to light. er appearing The CN.P.C. st. ~The C.N. ine published of the emâ€" d High Falls. > came to be I only know alls and upon ampli h si: ) V "â€" To Hold Conference *~_â€" on Land Bonus Plan Lak should hold a conference with Hon. Mr. Hegenan on the question of the land bonus, but the illness of Hon. Mr. Heeâ€" nan has prevented the carrying out of this plan. Now, however, it is said that the conference will be proceeded with, Hon. Mitchell Hepburn, the premier, acting in place of Hon. Mr. Heenan. This conference is expected to take place this week. One of the special points made by Mr. Habel is that any money paid out for land bonus would reduce the expenditure on relief work and relief to an equivalent amount with the results being more tangible from the bonus than from relief. nave t system land. vocated trade at this ben electi{ the d powet A. Habel, Member for North Cochrane Aims to Have Northern Members and Premier Confer. mad 16 was put in charge who I s slill living at the old post, n Bay Company having close rading post many years ago. Lafrican is now nearing the . P e has been made in past he Advance to the effort beâ€" by J. A. Habel, Member of ture for North Cochrane, to present government adopt a bonuses for settlers clearingz years The Advance had adâ€" ch a system and boards of other bodiss have also urged t for the settlers. At the last ie Henry government made promise that if returned to government woauld institute W Salada Orange Pekoe Blend will prove a sheer delight to lovers of fine tea. 1071 ; now nearing the c s a real oldâ€"timer, ; ers on the east sidt Township Ba Wreckers Take Over the Nipissing Central 1 service which between Cobal disappearing t about the tas Transients i1 nconâ€"hour n fast in the 1 in the eveni perience â€" a populationâ€" this becomes Nipissing incidental to tw vice before its r by a bus line. Suspension of the ‘t. N. 0 and for upwards of have been operat electric cars. The wires from New Liskeard to N ready been remove south to Cobalt y Later the tracks w expected that the in Haileybury whe in the centre of th be concreted over, type which it woul salvage. 1ef A lluu: Brlghte f NU)A t Adults 50¢ 1¢€ Pembroke Bulletin ‘ansients in Perth Get Your Tickets Now for the Choral and Symphonic BRy UNITED CHURCH CHOIR Friday, March 22nd THURSDAY. MARCH 2187 meal, but CONCERT] 1 Admission £.30 p.m siderable 1e floatin erally kn ’1\\(@’/ 11# javed highw know! h1 Children s a tough lif r0t be given receive breal ncre kind 11 in i{y wWI s of m »hni 1l