The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

There‘s a Real Trick in Turning out a Really Good Cherry Pie . Much of the Cook‘s Success Depends upon the Crust. Some Recipes. Now you are ready to add the water which should be very cold. Make hole in the mixture at one side and stir in a tablespoounful of water until you havea stiff ball of dough at that point. Then begin to add water at another point. When you have three balls of dough take your hands anq put "Can she makt Boy, Billyâ€"Boy?" with its answer, cherry pie in the Evidently this w of the brideâ€"toâ€"be keeping abilities hnands are as warm as mine yOu WIill do better if you will use a knife or maybe two. It should not be cut as fine, however, as it is for biscuits because the lerge particles of fat make a nice flaky crust. Even toâ€"day when we are served with really good cherry pie it is usually at the end of a satisfying meal where everything else is well cooked. First of all the pastry must be rich and flaky. There are just one or two tricks to pastry making. The proportion of fat to flour must be right. In general oneâ€" third as much lard or hardened vegeâ€" table fat as flour. Usually it is best to cut the fat into the flour with a knife. Perhaps you are saying to yourself, "Well, my mother always mixed pastry with her hands, and it was simply grand." I‘m sure it was, But if your hands are as warm as you will do better if yvou will use a knife or Canada Northern Power Corporation, Limited ooking Lessons on the Making of Cherry Pie : 100X !ar'ff pit | ly @nd | brat | mixed #°% t3 (‘ CT P +. % ® * ream a m A ad .‘ £3 it butt (wP TY 4 4 tAet «* Â¥ *° || K OI * CONTROLLING AND OPERATING _ WORTHERN ONTARIO POWEK COMPANY, LLIMITED NORYHELXN QUEBEC POWER COMPANY, LIMITED on a MOFFAT Electric Range ELECTRICITY Get away from the tiresome uncertainty, waste and expense of old fashioned cooking methods. Put a Moffat Electric Range in your kitchen. Right off you‘ll notice the difference in your housekeeping bills Every dish tastes better and goes farther because electric cooking retains all nourishing values. Nothing is spoiled. Your kitchen is cool and clean. You are saved endless footsteps and worry. Small down payment, Balance on comfortable terms. _ as far as her houseâ€" vere concerned. a we are served with ry pie it is usually tisfying meal where well cooked. Pirst of t be rich and flaky. e or two tricks to e proportion of fat zht. In general oneâ€" 1 or hardened vegeâ€" Usually it is best should be siruny, not slareny as is sometimes the case when too mucn flour is put with the fruit. ‘_Cherries combine véery well with shortcake dough for cobblers which are sort of deep dish pies and also for steamed puddings made with the same kind of dough,. A combination of cherâ€" ries with raspberries or currants is good for pie or for any of these hot pudâ€" dings. Stewed cherries, sweetened with plenty of sugar and cooked until the o the flour with a|syrup is thick are delicious with a special type of German dumpling, that 5)7 11 Billy son:! especially for this purpose. Cut siits in the top of the pie to let out the steam which forms as the fruit cooks. Use a very hot oven, 450 degrees F., for the first 15 minutes of baking and | then lower to 350 degrees for about 30 |minutes longer. You may use this same method for all fruit and pies which should be sirupy, not starthy as is sometimes the case when too mucn In all of these cherry recipes we make use of the sour cherries. The large sweet cherries are often put into tart shells over which a cherry glaze may be poured. s eccooked on top of the fruit, A few cut, ugared cherries may be put into a cottage pudding which is particularly »cod baked or steamed in custard cups ind served with a hard sauce. Steamed Cherry Pudding cups cherries cup butter cup sugar eggs 6 cups flour teaspoons baking powder cup milk re ready to make hntiy into a round lilLi2 iargeir rour pan. Line the pan with one pressing it into the pan and cover ttom with flour and sugar mixed er, ons tablespoonful of each with a layer of cherries, sprinkle ly with sugar and continue until ‘ruit is pileg a little higher than ‘pth of the pan. Cover with the layer of pastry and press the together. Cut the overlapping â€" evenly, With a fork press the yers around the edge of the pan d the dampeneu edge with a thin f pastry. You may now get rolls chment paper which are designed ally for this purpose. Cut slits > top of the pie to let out the with the extra 1 When the dough is our left LWook over cheftties ani out | and pit. Cream butter, adg suga ly aend criam together until lig} Sift together the flour and salt. Cut in the fat with two case knives. For a large quantity, a wooden bowl and chopping knife may be used. When fine, add at ons side of the bowl one tableâ€" spoonful of cold water and stir in as much of the flour and fat as the water will take up. Continue this until you bave four or five falls of dough and some dry flour left in the bowl. Press together with your fingers. If all the dry flour is not taken up, add a little more water. Chill and roll. Cherry and Currant Marmalade 2 quarts seeded cherries 1 pint stemmed currants 5 pounds sugar 1 quart water Look over fruit. Make a thick syrup from sugar and water. Add the cherâ€" ries and currants to the boiling syrup. Cook the mixture slowly for 30 minâ€" utes. Pack into clean, hot jars and seal immediately. ; OLDâ€"TIME FIDDLERS AT THE | CANADIAN NATIONAL FAIR 3 cups cherries 1% cups sugar * 2 tablespoons flour stone cherries, mix with the sugar and flour and bake between crusts or bake in one crust, in a hot oven, 450 deg. F. for ten minutes. Lower tempetrâ€" ature to 350 degrees and bake about 25 mirutes. C (Copyright, 1925, by the Bell Syndiâ€" cate, Inc.) Mine in the Making at Edgecreek Gold wh Annual Meeting of Beattyâ€" ~â€"Munro Property Given Inâ€" teresting and â€" Pleasing Details on Progress. Shareholders of Edgecreek Consoliâ€" dated Gold Syndicate at the annual meeting on Wednesday last approved a byâ€"law authorizing an increase in the number of directors from five to seven. Old directors were reâ€"elected for the ensuing year and Col. W. M. O. Lochead, of Kitchener, and J. J. Brookes, of Wyoming, Ont., were added to the board. W. T. Stewart, president, addressing shareholders, gave a complete review of work at the property in the Beattyâ€" Munro district to date. He stated that 25 diamond Grilling holes have been put down for a total of 4,131 feet. Drilling indicated eight paralell vein systems and from the various veins, core assays rangeq from a trace to $143 in gold per ton. In exploring the variâ€" ous veins nine shafts or desp pits were or are being put down. The shafts proved the continuity of the vein sysâ€" tem to depth both as regards width and values. He stated that No. 9 shaft, at a depth of 10 feet, six inches, still is in ore. According to surface indicaâ€" tions, it would appear, "D" vein, interâ€" sected at depth in No. 7 drill hole, is the same occurrence as that on which the No. 9 shaft has been sunk about a quarter of a mile to the east. No. 18 drill hole cut the vein at a depth of 61 feet and continued in mineralization for 45 feet from which core assays yvield $16.63 per ton gold. Mr. Stewart stated that the eight veins on the claims range in width from three to 25 feet, and diamond drilling to date consists of 25 holes at varying gepths with not one showing a blank. James G. Farquharson, M.E., conâ€" sulting engineer, stated that a shaft should be put down to a depth of 250 feet, with stations cut and levels opened at 125 and 225 feet respectively. To carâ€" ry out this programme $50,000 will be required. The question of a mill can be deferred until such time as sufficient ore has been developed to maintain a constant supply of milifeed. In the meantime ore taken from undergroungd workings can be conserved in dumps on surface. The engincer stated that hs has every confidence in the property, and diamond drill results, apart from geological conditions, indlcate a mine in the making. Pleasant memories will be revived among the older generation by the old time fiddlers and square dancers in competition on Music Day at the Canâ€" adian National Exhibition. The younger element, too, will be entertained and amused. It is on Music Day that the Strolling Troubadors, always a popuâ€" lar feature, make their appearance. The dates for the Canadian National Exhibition at â€"Toronto this year are August 23rd to September 7th. Try The Advance Want Advertisements 1f 1spC mixX mbin s. Serve how with ha Cherry Dumplings red Cherry Pie ted sugar ned mash Pastry he ) the sugar. Meanâ€" mashed . potatoes, ed shortening. Drop m top of the hot 15 minutes. Serve en th minutes, stirrin{ t sticking and t e top. Skim ou ICOTr and fine, ableâ€" BATHE WITH PALMOLIVE (:mt Suing Mining * o T Kirms for B‘uL Taxes AIY pPORCUPINE ADVANCT, TIMMINS, ONTARIO And â€" of â€" course, . you‘ll keep on giving your face, neck and ders â€" Palmaolive‘s beauty care each night and morning. tGently sawe a warm Palmolive lather â€" into the skin. Then a warm rinse falâ€" lowed by eald. You taoc can â€" have a sechoolgicl romplexion . "Rev. Manson Doyle, D.D of Toronto, one of the secretaries of Religious Eduâ€" cation of the United Church was the preacher at the United Church here on Sunday morning. Dr. Doyle has been at the Summer School at Camp Lorraine as leader of the previous week. Miss Reba Force of Brockville, who was also attending the Summer school sang very beautifully the solo. The Northern News, of Kirkland ) fulfil Lake, on Tuesday of last week had the | there following : forfte FLOWERS LOANED KIRKLAND | over CHURCH BY MISS SMITH | Ma commtemme+ | minit "Jesus Lover of My Soul." The bouâ€" quets of gladioli which, with the potted plants, decorated the church so attracâ€" tively, were loaned by still another member of the Summer School, Miss Smith of Timmins, who broke camp to attend the wedding of a friend in Hamâ€" ilton and had arrived in town Sunday morning on the way back to camp. Miss Smith is a Camp Lorraine enâ€" thusiast, having been there since July 10. She served as a leader at both the older and younger C.G.LT. camps and remained for the Summer School sesâ€" sion." Constable Geo. White, Ontario. Proâ€" vincial Police, arrived in Timmins on Saturday, as a permanent officer of the Timmins detachment. He has been relieving at Hearst recently but has now received his appointment to the local office. NEW PROVINCIAL OFFICER ARRIVED HERE SATURDAY Constable J. W. F. Pretorius, who is in charge of the local provincial police office, is at present on holiday. ,,, Lathers Perfectly in hard or soft water and keep a Palmoliy men the tax will It may be big operating these tax arre tax and cthé closély and n they drop a p levies are firs actually "thr inost ins lars and funds, it the tax There will be two pageants at the Canadianâ€" National Exhibition at Torâ€" onto this year, August 23rd to Sept. "th. Aside altogether from the great grandstand presentation there will be "Cavalcade," a magnificent spectacle in which the riders of the ages will be featured on spirited military thargers and in the authentic costumes of the long ago. This striking novelty will be held in connecticn with the Horse Show at the Colissum. SPECTACULAR PAGEANTS AT THE TORONTO EXHIBITION ‘sturned nitial b etu C Al Keâ€"staking. perties will Tax Collect ild th ds eC JC Y 18 h ars. The big watch r government levies very ‘ver are in arrears. rovperty they see first that t paid and that they are ugh" with it. 91 4( com} cons paid ted 17 1 military Charger: ic costumes of the ing novelty will be with the Horsé popt men re concern big min‘s 11 ike 1nd ha red dol withou Iv tha a€ in ch Neither can | ... that.‘ Eresh cream Elavor is Borden's‘fitk(:harles milk Apparently Attacked the Wrong Sort of Acquaintance H "When Paul Belanger, who gave his| note are address as South Porcupins, started ) is now t mixâ€"up on the street here on Thursday ‘ that Par night last with a namesake, he found | tors are to his horror that his opponent was| a rate | mucne cther than "Frenchy‘"‘ Belanger,| records exâ€"flyweight chkhampion of Canada. The| as the :1 scrap did not last long, being curtailed ping out ne ha e AMINC YOUNG A ND OLD Says Betty A Great Energy Food Al vhk St. Lawrence Starch Co., Limited Port Credit 0 tario ind accu have the Haillevbu In was n ha Al by th bt elicve me 1 Cal n the paper wher )‘ Belanger case a 801 otmrler press d nother. Howev: a reputation 1 acy, so that preference ov ian‘s story is (GOOP FOR hin do . to whom ilways ad ewspa D one Bel: Â¥vho Belang ress d nole are a is now tht tors are pouring Into T a rate never before records have been bro as the result of better Th 111 DU ild Exp mit i1 ives Land at and all hn Bull is stepâ€" J€ mak r th hope 140n ind ike Al t