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

While wild turkey was plentiful in the days of the Pilgrim fathers and was snared by the orders of Bradford, the Governor, "to increase the scanty fare" of the first Thanksgiving, there is possibility that this bird had been known to them before they came to American shores. Spanish explorers had domesticated it in Europe during "‘The turkey is an American from head to tail. He is a bird of course," >cording to Benjamin Franklin. Many of us agree with Franklin that the turâ€" key instead of the eagle should have been chosen as the national bird for the United States. Around Christmas time it is a "national bird" all right. The Turkey that Made Thanksgiving Famous in the U. S. A. is a Popular Bird the World Over at Christmas Time. some Hints on the Cooking of Turkey. Some Recipes for Trimmings, Etc. Now‘s‘the Time to Think® of the Christmas Turkey Cleans Take your pick from our big stock of modein "better light, better sight" lamps. Pay only $1 down with the balance spread over 12 easy payments. We are making it easy for you to enjoy correct lightâ€" ing â€" to give your children the light their eyes need for studying and reading. Don‘t gamble with your eyesâ€"get a new lamp NOW! BUYS ANY LAMP WE HAVE during this SALE CANADA NORTHERN POWER CORPORATION, LIMITED M. Barber) Contrelling and Operating NORTHERN ONTARIO POWER CO., LIMITED NORTHERX QUEBEC POWER GO., LIMITED serving time and then returned for ten minutes or so. This allows the turkey fat to be removed to a frying pan, to be cooked with the chopped cooked giblets, which will be used as a basis for the gravy. I find it much easier to make smooth gravy in a frying pan than in the roaster. The water in which the giblets have been cooked may be used as part of the liquid. And don‘t forget that you must use as much flour as fat, if you are to prevent greasiness in your gravy. Perhaps something should be said in regard to the controversy which has sprung up recently concerning the best temperature for roasting. The new school feels that a moderate oven should be used throughout and that the bird should be cooked breast down in the pan in order to make it juicy. I have tried this method, but I still preâ€" Although cook books allow fifteen to twenty minutes to the pound for roasting turkey, my experience during the last few years has shown me that it seldom is necessary to allow so much time. Twelve pound turkeys of good quality are usually done after two hours roasting. In this case they can be reâ€" moved from the oven and covered until ’the preceding century. _ Hewever fine filavoured wild turkeys may have been, they were not always so tender as our modern bird. Old cook books advise parâ€"boiling before roasting. Old recipes show that roasting was usually done in a "coffin of pie crust." Today with modern methods of breedâ€" ing, and with special attention to the sanitation of quarters and to feeding, ; turkeys are so tender that they need but to be roasted. In selecting your | turkey be sure that the wing and leg| joints are flexibie, that the breast is broad and full and that the back and breast are fully covered with fat, and that there are few pin feathers. Youn:g birds from eight to fourteen pounds usually have meat of a particularly good favour. Although cook books allow fifteen to twenty minutes to the pound for| roasting turkey, my experience during | the last few years has shown me that| it seldom is necessary to allow so much time. Twelve pound turkeys of good quality are usually done after two hours roasting. In this case they can be reâ€" moved from the oven and covered until serving time and then returned for ten | minutes or so. This allows the turkey| fat to be removed to a frying pan, to be cooked with the chopped cooked giblets, which will be used as a basis for the gravy. I find it much easier to make smooth gravy in a frying pan than in the roaster. The water in which the giblets have been cooked may be used as part of the liquid. And don‘t forget that you must use as much flour as fat, if you are to prevent greasiness in your gravy. Perhans soamethingo <shauld he said in | minutes. (ne Dreast meatl is tendgder, tne turkey 15 cooked enough. A tenâ€"opund turkey should cook about two hours. A chickâ€" en may be roasted by the same method. A chicken will cook in about an hour and a half. Giblet Gravy Cook giblets until tender in salted water. Reserve stock and cut giblets into small pieces. â€"After turkey is cookâ€" ! ed, remove to hot platter and pour off fat if necessary so that not more than half a cup remains in pan. Add gibâ€" lets, set pan over low heat and stir in oneâ€"half cup of flour. When smooth, add stock from giblets and enough water to make three cups of liquid. Stir until smooth and thick, add salt and pepper to taste and more liquid if necessary. Gravy may be made in fryâ€" ing pan if desired. Squash Pie with China Ginger Meringue 2 cups squash, cooked and strained s cup granulated sugar 1 teaspoon salt *% teaspoon nutmeg 4 teaspoon ginger 1 cup milk 4 cup heavy cream Steam squash and run through puree strainer and drain off water before measuring. Weigh and sift dry ingreâ€" dients, add to squash, stir until mixed and add eggs, slightly beaten. Add milk and cream. If there are any lumps, strain before pouring into un-l baked pie shells. Bake fortyâ€"five min-‘ uteés in moderate oven (350 degrees fahrenheit). If possible have oven 400 degrees Fahrenheit when pie is first placed in oven; decrease after fifteenl | This stylish table lamp has an alabaster base (your choice of ivory or agate) with shade to match and the newest trilite bulb â€" 40, 60 or 100 watts at the turn of a switch. $9.25 cash or $1 down and 12 payâ€" ments of 75¢. $@.25 Table Reflector 5A A + A wit\. * . ‘.‘ A'....-I/\ 1 . 0'.)[ on % n N ag. 49 an. 96. 66 ho ol : > : sut :00 oo 40 6 W 4 5 Light is properly diffused through opalescent bowl. Three degrees of intensity â€"â€" 100, 200 or 300 watts â€" at the turn of a switch. This model, with three side candles, comâ€" plete with shade (your choice of several designs in silk or homeâ€" spun) and four bulbs, $12.95 cash or $1 down and 12 monthly payâ€" ments of $1.08. Trilite â€" £12.95 China Ginger Meringue 2 egpg whites , cup granulated sugar 1â€"16 teaspoon salt 1 tablespoon candied ginger, chopâ€" ped fine. Beat egg whites, add sugar and salt slowly and continue beating until stiff cocked enough. A tenâ€"opund turkeyl should cook about two hours. A chickâ€"} en may be roasted by the same met.hod.l A chicken will cook in about an hour' and a halfl. I certainly could not neglect my favyâ€" curite part of the Thanksgiving dinner. Roast Turkey Dress, clean and stuff the turkey. Sew and skin together over the stuffing in the breast and neck. Rub with salt, flour and do with butter. Place in a hot oven 450 degree Fahrenheit twenty to thirty minutes until brown. Reduce the heat and baste occasionally with the juize and fat in the pan. If the fowl is lacking in fat, dissolve butter in hot water and use for basting. When the breast meat is tender, the turkey is coocked enough. A tenâ€"opund turkey be used. The time to time w fat which wi f the roaster. has been said about question, however, will detail on next Monday THE PORCUPINE ADVANCE. TTIMMINS, ONTARTO At night before retiring wash the hands thoroughly, rinse carefully and dry. Then apply a good emollient cream massaging in a firm rotary moveâ€" ment over the hand, then working over each finger and pinching the tips and smoothing the cuticle. That done, don a pair of soft gloves. And, so to bed. In the morning the gloves come off, and there you are, your skin ever so| mtuch more silky soft and shades whiter. Hand sSset One of the leading purveyors of beauty, who anticipates every beauty need it seems, offers a hand set as her ; latest contribution to pulchritude. This consists of a soothirng, softening hand cream that promises to give you skin like satin; there are a pair of soft| gloves in the bargain. Homework on | your hands, as you sleep. In addition to this set there is a speeial hand tonic which should be used every time| the hands are washed. And there‘s another tonic for the nails and cuticle. If all this care for one‘s hands seems You can go Nature one better by making sleep literally a beauty treatâ€" ment, combining rest with beauty rites. Homework for your hands is very necessary at this season of the year when the first chill winds threaten to coarsen the outer skin, making it harsh, red, rough. Homework becomes very easy when it requires only a few minutes time and puts in hours of corâ€" rective work while you sleep. cells, rejuvenates, irons out kinks and wrinkles. You go to sleep too tired to care what the morrow brings and awaken so refreshed that you are ready to take on new tasks and challenges. Sleep, it seems, does more than knit the ravelled sleeve of care. It is highly recommerded as the panacea of all beauty ills. It recharges our battery, soothes tired nerves, repairs worn out Even in cases where the blooa vessels were actually hardenedâ€"elastic tissue of blood vessel being replaced by white fibrous tissueâ€"the blood pressure dropâ€" Foods to Which One is Sensitive May Raise the Blood Pressure It would seem that instead of "operâ€" ation" being the favourite topic of conâ€" lversation. discussing blood pressureâ€" mostly high blocd pressureâ€"is now beâ€" | come more popular. Dr, Liston is convirced that certain foods eaten by individuals sensitive to these foods, will cause overstimulation of the nerves that tighten or close the small blood vessels thus raising the blood pressure as long as any of the tood remains in the system. And that many individuals have had high blood pressure for many years due simply to being sensitive to certain foods eaten regularly was proven by the fact that the blood pressure fell to normal within four days after these individuals stopâ€" ped eating these particular foods. That blood pressure can be raised by emotional upsets, and eating and drink. ing too much, has been established, and that certain types of food raise the blood pressure in practically everybody is known. However that foods to which an individual is sensitive or allergic can raise his blood pressure and not that of another individual who is not sensitive to that particular food, has not heretoâ€" fore been known. A history of fifteen such cases is recorded by Dr. O,. Liston, Oak Grove, Mo., in the Missouri State Medical Asociation Journal. This is only natural whnen we rememâ€" ber that high blood pressure in the brain may cause a break in a little blood vessel and a stroke, and high blood pressure may cause dangerous kidney and heart conditions. (Copyright, 1937, by The Bell 8 cate. Inc.) but moist. Fold in candied ginger.| Spread on squash pie about fifteen| minutes before done; bake until merâ€"| ingue is a light golden brown. t Your hands can be as smooth and fingertips as tapered as MADELEINE CARROLL‘S if you will massage them with cream nighily. (by James W. Barton, M.D.) Homework on Your H BC BEAUTIEUL By ELSIE PIERCE of Pours Th Bodp â€" _SHREDDED WHEAT as your face, and carry quite as much weight in the beauty picture. And think of how much they express your personality! Why there‘s double drama right on your own hands! (Copyright 193%, y The Bell Syndiâ€" cate, IncC.) like a lot, consider the fact that your hands are every bit as much in evidence ands While You Sleep the tongus and a rise of 60 points in blood preesure, after eating any wheat." In all cases Dr. Liston uses the "elimination" dietâ€"leaving out of the diet each suspected food in turn until he finds the one offending, or the skin testâ€"rubbing food into a scratch in the skin, or injecting it under the skin. While fifteen cases is not many, nevertheless when we see the other symptems of food allergyâ€"swollen eyes, swollen tongue, intestinal upsetsâ€"the fact that it may raise the blood pressure may well be investigated by all physiâ€" clans. Food Allergy "What is one man‘s food is another man‘s poison" is an old saying but the truth of it is being proved almost daily by léeading research physicians throughâ€" out the world. Some individuals are ped after they had stopped eating these offending or allergic foods. MA D E IN CA NADA â€" OF CANA DIAN WHEAT starch. Procedureâ€"Beat up eggs, corn sugar together thoroughly; ad« beat together again. Place in Ingredients sugar; 2 Cups Serve with either hard or custard sauce, made as follows: Hard Sauce Ingredientsâ€"‘; lb. butter, ‘4 lb. sugar. Procedureâ€"Mix butter and sugar upâ€" til the mixture becomes snow white: add a few drops of lemon extract. Roll in wax paper, place in refrigerator unâ€" til hard. Cut in slices. Serve slice on top of plum pudding. Custard Sauce fore serving, then unmould on dish Serve with sprig of holly on top. Pl‘OCCdl.ll'e Mix the dry ingredients together thoroughly, then add the beaten eggs, milk and brandy, and mix all together thoroughly. Grease insidesof pudding sowl or covered mould to prevent pudâ€" ding from sticking. If pudding bowl used, cover bowl with floured gauze tied tightly around bowl to keep moisâ€" ture away from pudding. Boil pudding for three hours. Heat thoroughly beâ€" cther people suffer no ill effects eating the same foods. "Food Allergy," Bookâ€" let No. 108, by Dr. Barton tells how to discover the offending foods and what to do about them. You may obtain this booklet by sending Ten Cents to cover handling and service, to The Bell Library, in care of the Timmins Adâ€" vance, 247 West 43rd St., New York Working in the tiny kitchens of two dining cars, one at Montreal and one at Winnipeg, Canadian National Railâ€" ways chefs made a ton of plum pudding to be served to travellers this Christâ€" mas. Here is the recipeâ€"an old English oneâ€"for a familyâ€"size pudding. It will make two and a half poundsâ€"ten genâ€" erous individual portions. Ingredients 4 lb. bread crumbs 4 lb. beef suet 2 oz. flour > lb. brown sugar 2 oz, mixed peel Pinch salt 4 teaspoon baking soda ‘4 pint milk oversensitive to certain foods and will have colds in their heads, "snuffy" noses, pains in the stomach or abdoâ€" men when they eat those foods, while Recipe Given for Pudding Made on C.N.R. Diners Made a Ton of This Christmas Pudding (Registered in accordance with the Copyright Act). cups milk , up eggs, corn starch oroughly; add milk: iin. Place in doubl 4 cup powdered tablespoons corn month stealing the gold brick therein. The gold brick represented one of the mill runs of the mine. It was an 85â€"pound gold brick and valued at $40,000. Laâ€" chek told an acquaintance about his plans for dynamiting the vault and the story eventually came into the knowâ€" ledge of the police. In police court Lachek pleaded guilty to possessing dyâ€" namite with the idea of blasting open the vault and stealing the gold. The accused man was found in possession of three sticks of dynamiteâ€"erough for the purpose, if used rightly, it was said. Judge Metayer sentenced Lachek to six boiler. Allow mixture to become hot at same time beating it up to prevent it from becoming lumpy. Add few drops vanilla extract. Allow mixture to thickâ€" en. Serve hot over pudding. If it is desired to serve brandy with pudding, unmould plum pudding on ish, place sprig of holly on top of pudâ€" ding, pour brandy around base, light brandv with match. At Val d‘Or some days ago a man named Paul Lachek, 21 years of age, and giving the home address of Montâ€" real, was arrested on a charge of illeâ€" gally possessing highâ€"grade ore. Invesâ€" tigation by the police in the case soon disclosed the story that Lanchek had proposed a scheme for dynamiting the vault at the Shawkey Gold Mines and Planned to Blast V ault and Then Steal Gold Brick THURSDAY, NOVEMBER 8TH 1937 and protection for your Floors! EE that the children start the day right with Shredded Wheat. From its precious whole wheat goodâ€" ness, they will derive that vital nourishment that susâ€" tains and keeps them upâ€"toâ€" theâ€"mark. It feeds them enâ€" ergy and fitness. It pleases them with its tempting wheat flavor, while it saves mother time and work in preparing because it‘s readyâ€"cooked. Be sure to serve Shredded Wheat today and every day. THE CANADIAN sSHREDDED WHEAT COMPANY, Niagara Falls = Canada your céao(w,‘ inprisonment beauty