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MONDAY. JUNE 28TH, 1937 The Problem, How ever:â€"iâ€"sâ€"to Kéep the Jar Filled. Some Good and Inexpensive Reciges for Cookies. Also Some Notes About Old Friend Rhubarb. Jjar out If there : in the fam recipes which which will produ« keeping qualities | cause they ripen as they are KeplL allU their flavour grows even better. . They may be‘either rolled or dropped. in the latter case, they are sometimes call â€" ed rocks, perhaps because such a thick batter is used that they do not spread. Cockies of this sort usually have raiâ€" sins or dates in them and often nuts are added. be 1 they Molasses cookies may and either rolled or « are thin they are k sraps. Sometimes this ed in a bread can an( into slices for baking. Mclascsss Nu eeping qualities (as far hemselves are concerne molasses. Sil and stir int thinly, cut 1 sprinkle wit 4 Cup % cup boilir I cup srown i4 ecup mola: children, es grIwW ut co seem to tas> of pasteboa teaspS0on SAib 1 cup chopped nti Put shortening i ater and when m olasses. Sift dry id stir into first inly, cut in striDs made in ; do not ; jicvy CI0ki¢ CuUpPS â€" teasp( Aspoon aspoon ; chopy Icve large quantitic et stale. #1; inger cinnamon nutmeg salt nIlt Every home may now enâ€" joy the comfort and conâ€" venience of electric waterâ€" heating. A modest down payment tales care of installation: then â€" small monthly sums added to your lighting bill soon pay for the heater. Ask sny of our employees tor ‘ in bowl, add boiling molted add sugar and y ingredients together st mixture. Chill, roll, ins or in fancy shapes, ropped nuts and bake may be thin or thick or dropped. If they e known as ginger Nut Pa: 1 part ) k Ti Canada Northern Power Corporation Co. Ltd. illy good beâ€" ire kept and culars With g00G he cookies These may s because re 18 pi cd and when we en wheon ae cooky Keep CONTROLLING AN» OPERATING Northern Ontario Power Company Limited Northern Quebec Power Company Limited A1 t€ and FClL L€ 2 cups seedless raisins 1 cup cut nuts ‘ Cream butter, add sugar and cream! together. Add the eggs, one at a time, beating well after each addition. Stir lemon extract. Sift flour with soda and salt and add alternately with the water to the first mixture. Stir in raisins and | nuts. Drop from a teaspoon on to a. greased cookie sheet about an inch apart. Bake fifteen minutes in a modâ€" erate oven, 350 deg. F. Irn Regard to Rhubarb! The way rhubarb is best liked is as plain "garden sass." Wash the stalks and break them into inch pieces. If the skin is at all tough it will come off in stringy pieces. If the skin is not tâ€"ugh, it can be left on to give the sauce a prettier colour. Scald the rhuâ€" and after two or three minutes drain off the hot water. This will take away some of the acidity and less suâ€" gar will be required than when it has â€"not been scalded. Place the rhubarb in the top of a double boiler and add sugar. The amcunt of sugar will depend upon the tartness of the rhubarb, but in any case be gengrous. Cook until the rhuâ€" barb is tender. The pieces should retain their shape and colour if cocked in this way. The rhubarb, sugar, and a small amount of water can be placed in a casserole and baked slowly in the oven instead of being cooked on top of the stove. A long, slow cooking produces a thick syrup and darkens the pink color cf the juice. Rhubarb pie is always popular. Line the pie pan with a pastry crust and brush it with the white of an egg. Mix together the youk of an egg and sugar, using one cupful of sugar for each cupâ€" ful and oneâ€"half of rhubarb. Combine the rhubarb, which has been cut into small pieces, with the egg and sugar and fill the crust with it. Add a very small amsunt of water to start the flow of the fruit juice, Cover the pie with strips of pastry. A rhubarb pie is usually cross barred, so that there will be plenty of space for evaporation and he crust will not be soggy. A rhubarb pie can be baked without a top crust and a meringue used inâ€" stead. Individual rhubarb tarts are well liked, cither with a top crust or cpen. ELCE en teaspoon soda teaspoon salt + teaspoons water cups seedless rais cur bu Baked Rhubarb Pudding 6 thin slices of bread PButter 3§ brown jon lemon mintute «io ®Summer is the season when one feels the need of continuous hot water the most. For hot, humid days are no time for building fires to heat a supply of hot water. How much better it is to have always on tap, summer and winter, an ample supply of hot water â€" for dishes, baths, cleansing of floors and woodwork, the daily family laundry, and other uses. ®The modern electric water heater is effiâ€" ciency itself. Specially designed heating units are immersed directly in the water; they heat it to any temperature you desire and keep it hot. There is no waste of either heat or curâ€" rent and you always have plenty of hot water when vou want it. ' Drey Cockie with ELECTRICGITY in e t ip t e > y l for every need this summer 1 bunch rhubarb 1 cup sugar Butter the slices of bread on the loaf before cutting and line a buttered bakâ€" ing dish with the buttered side of the bread toward the dish. Fill with rhuâ€" barb and sugar, cover with bread and Jake in a moderate oven (375 degrees F®.J half an hour. Rhubarb Marmalade shown in the group inC Brank C. Hardane, Holli The picture was publish The picture shows gold samples on the F rhubarb 1 lemon 1 orange 1 cup water 7% cups sugar 1 bottle fruit pectin . | Combine chopped rhubarb and grated rind of lemon and rind and juice of crange. Put in large kettle add and sugar, mix, and bring to a full rclling boil over hottest fire. Stir conâ€" stantly before and while boiling. Boil gently 2 minutes. Remove from fire and stir in pectin,. Skim; pour quickly. Cover hot marmalade with film of hot paraffin, when marmalade is cold, cover with 4 inch of hot paraffin. Roll glass to soread paraffin on sides. (Copyright, 1937 cate, Inc.) Are You Getting Too Heavy? Our insurance companies tell us that about two out of five of the adult popuâ€" lation are overweight, and that overâ€" weight is a definite cause of increasâ€" ing death rate among their policy holdâ€" €eTsS. However, aside from the fact that cverweight shortens the life span we should remember _ that overweight cups . (2 Jas. W. Barton, M.D., Toronto ; on the Forzupine East Lake Mining Co. claims in Wh.tney. f â€" e group include Walter R. Hensey, P. H. Lyon, of New York, and rdane. Hollis Hardane and Charles Rezinson, of Vinc:enr<s, Indiana was published in The Advance on Sept. 27th 1912. ounds) finely chopped by the Bell Syndiâ€" of PBours That Boup THE PORCUPINE ADVANCE. TTIMMINS, ONTARIO makes life less enjoyable, makes ailâ€" ments more frequent, and increases th«a risk should surgical operation become necessary. In cases of great overweight the inâ€" dividual has a real task on his hands because it means cutting down greatly on the focds he likes so muchâ€"starch and fat foods. Such an individual should first see his physician and thus learn to what extent, and at what rate he can reduce his food intake. However for the individual who is not greaty overweight, but finds that his or her clothing is getting "snug," particularly about the waist, there is no reason why, during the course of a few months, he or she should not get down to normal weight without t0o much reâ€" duction in the food intake. The followâ€" ing three simple suggestions can be easily followed: C Exerci‘ée: While cuiting down . on the diet is the most effective way Of reducing weight, exercise, by burning up fat tissue and replacing it with acâ€" tive muscle tissue gives the body inâ€" question!‘‘* My point, is: do yeou want it enough to do three imporâ€" tant things to insure its kseping? The first essential is a good perâ€" manent. But, mind, I say the first essential. Some women make the misâ€" take of expecting the permanent to be the cureâ€"all for all hair evils, to take care of the coiffure as long as the perâ€" manent lasts. If you expect that of your permanent, you are doomed to disappcintment. And that, no matter how good your wave. Because all that a permanent can do; all that it is exâ€" pected to dc, is to transform straight hair into hair that has waves in it. But those waves do not fall into the sort of pattern that you expect and desire of a finished hairstyle. The very nature of the permanent waving process, the winding anc steaming, makes for a certain amount of reguâ€" can g‘imo "or a "Coiffure That Keeps" You‘ll Need Thre Things FAMOUS BEAUTY EXPERT Bc BEAUTIFUL LJY vVOu ansy By ELSIE PIERCE cundation there ffTure KeepsS creased stli allv learns nC W cise. Walking and can usually ecnditions, and 2. Sleep: Cut fC liqguic ancd ] Eating Your Way to Health Send toâ€"day for this special booklet (Ns. 101) by Dr. Barton, dealing with Vitamins, Minerals, Calories, and What and How Much to Eat. Enclose ten cents to cover service and handling and be sure to give your name and full address. Send your request to the Bell Library, in care of The Advance, 2947 West 43rd Street, New York, N.Y. t‘ (BRecvictered in accordance with the l abo PORCUPINE BOARD OF TRADE HELD MEETING 25 YEARS AGO The Advance states | cnly a small attendance pine Board of Trade n the Mulligan house tw w C Powassan News:â€"A man‘s false teeth were frozen to his jaws recently at Oregon City, Oregon. Mr. Fred Weiland, aged 85, slept through a night with his mouth and bedroom window open. Next morning he had to work his jaws up and dowh with his hands 0. *sEver ‘re discu Registered in svright Act.) aands c! an expert actually molds and thins the hair, strang by strand so that it follows the contour of the head and falls into the line of the csiffure. Ikirdâ€"Styling By One Who Knows The third step is the actual setting and styling by one who knows how. and ds entrust your hair only to one who kncws. If you want a hairstyle that is really beautiful and becoming, just a little different, one that will do things for you, you can‘t hope to have suth work done except in the hands of an expert. If your hair has been properly permanented, and cut and is cleverly styled and set, the setting should "keep"â€"at least from one shamâ€" Bow to the next. One of the < stylist contends absolutel that keeps. Eo dadebunks the nec net. He believe perhaps that‘s « hair that is not dCcwW ANOTHER QUAKER PRODUST Made in Canada by The Quaker Oats Company wA rength; the individual actuâ€" ; to like to take a little exerâ€" king is the simplest form, sually be done daspite weather . and ¢. almost any age. : Cuiting down the amount rorest by cne hour daitly canâ€" »pyrig‘at Inc.) AM. by C the 100% Whole Wheat Breakfast Cereal ! in hou al mat qua the countrys 1leadit ends tnat these thre olutely guarante a £o much so that | e necesity of wearing elieves in "free" hai at‘s expecting tos s not naturally wavy states that there was i6 3N re mseeting wentyâ€"fi muir datly canâ€" slightly : overâ€" t means being means that The Bevyy s or mag!â€" ry results imple sugâ€" â€"five yeal importan( the Porcuâ€" m foodsâ€" Iks. (C) starch pastry. on all acding three 1t 1d in much u: he eve i ha it it Funeral Thursday of Nicholas Jarvinen Worked â€" Here. f o r Years as a Blacksmith. The late Mr. Jarvinen was born in the month of September, 1876, at Kairiâ€" lankyla, Normarkun pitaja, Province of Turku and Pori, Finland, and came to Canada a number of years ago. Unâ€" til quite recently he worked as a blacksmith, owning the house at 60 Balsam street north. HOTPOINT RANGE se n EPE mR He leaves to mourn his loss both of his parents, two sisters and one broâ€" ther, who live at Kairilankyla, Norâ€" markun pitaja, Province of Turku and Pcri, Finland; also a halfâ€"brother, Jalâ€" mar, at Sudbury, Ont.; no relatives in Canada or United States. GENERAL @ELECTRIC ?ayments for the above range may be a maximum period of three years if C down payment as low as $10.00. Definite installation price of $25.00 orner Pine and Second, Timmins Phone 15 Northern Ontario Power Co., _Ltd, TART now to cook the modern way on a General Electric Hotpoint Range. Your kitchen will keep clean and cool. Every meal will taste better. ‘And you‘ll save money, because Hotpoint cookery is more econoâ€" mical. Come in and see the new modeisâ€"equipped with Hiâ€"Speed Calrod elements for fast cooking. You can buy on terms to suit your convenience. L .f 7 General Electric Hotpoint Hiâ€"Speed Ranges HOTPOINT Hiâ€"Speed RANCGE NORTHERN ONTARIO POWEKR Corntr Pine and Second Bruce Ave Timminsâ€"Phone 15 FPNERAL ELECTRIC CO., Limited e of $25.00 in your private the necessary wiring, ; (j mm }} .Iâ€".I_Iflâ€"hlâ€"uhâ€"{filâ€"flfl-l < the modern way on a General Range. Your kitchen will keep meal will taste better. ‘And you‘ll Hotpoint cookery is more econoâ€" e the new modeisâ€"equipped with lâ€"ulâ€"“lâ€"lnâ€"lflâ€"iIâ€"I.â€"Ilâ€"llâ€"| The late Mr. Jarvinen was very popuâ€" lar among the Finnishâ€"speaking citiâ€" zens of Timmins and district, and a number of friends had gathered for the funeral service. The pallb'ea,rers were: Jalmar Kiviranta, John Aalto, Pentti Hirvenen,. »Alec Siâ€" vula and Gust. Leino. A number of floral offerings had been sent by friends. The interment was at Timmins cemetery (From Woodstock Sentinelâ€"Review) A 70â€"yearâ€"old widow of Nairn, Ont., refuses to accept relief unless she is permitted . to work it out. Mutiny on the bounty, as it were. We are offering for immediate sale bargains in House Lots and Busiâ€" ness Locations. Lots $25 down and $10 per month. No interest. Box 1480 _ Phone 1330 "Where Buyer and Seller Meet" Insurance Real Estate 17 CEDAKR ST. N. e may be spread over years if desired, with AND A FINE KIND OF MUTINY Bruce ‘ER CO., LTD. Ave., So. Porcupine Phone 158 MADE IN C A N A D A Ave., South Porecupine Phone 158 . J. Doyle home which covers e omm g.â€"ugâ€"buâ€"l“-uk_- ,...â€"...â€"-uâ€"-nâ€"â€"l.â€"“i