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x us s { | | & â€" Give Us This Day floursâ€"or even make it from a packet of readyâ€"mix bread. Not too many of us take the time to make our own bread these days; though. Blessings on those who do. They are regarded as skin to angels! But I digress. It‘s "boughten" bread I want to talk nhout.\ You‘ve noticed the shelf upon shelf of assorted breads and buns at the supermarket, of course ? I often wonder if there are other gals like me. I adore just standing there and snifâ€" fing! The pungent fragrance of the "specialty" types of breads and rolls seem to set one‘s taste buds all aâ€"quiver. What do I mean by specialty types? Well, I understand there are two kinds of bakeries; one is the mammoth operation involved in turning out the ordinâ€" ary white or brown loafâ€"and many people grow up, live and die thinking this the range of breads available! These loaves are automatically kneaded, (bakers call it "punchâ€" ing"), put to rise in just the right temperature for uniformâ€" ity of size, punched again (automatically of course), baked, sliced, wrapped, boxed . . . and all amid that heavenly odor which sends a hungry man to his knees. â€" But there‘s no glamour to this kind of operation. It‘s all automatic, and while this automation has progressed to the point where it would be impossible to turn out a bad batch, or an unevenly cooked batch, the ultimate in perfecâ€" tion, or the perfectlyâ€"cooked loaf is commonplace with this type of bakery. The real romance in our daily bread springs from the lesserâ€"known "specialty" bakeries. These are the firms that cater to the epicurean tastes of the populace. Theirs are special methods of baking wherein individual and highlyâ€" skilled men knead the loaves by hand, measure the ingredâ€" ients from special formulas, shape or twist the loaves, dust them with exotic seedsâ€"seasame seeds from China, carraâ€" way and poppy seeds from the Netherlandsâ€"and placed by hand with loving care in open hearths for baking. Next time you are walking through your favorite superâ€" market, stop for a moment at the bread section. Let your eye glance over all the various forms of bread, shapes, sizes and kinds, offered for sale. Pick them up, examine and read their labels. Note the difference in weight, color, texâ€" ture, shape, type of crust, and seasoning, if any. Resolve to take home a loaf of some bread you have never tasted before, choosing a different one every week. How often have you longed for some way of whetting young appetites or introducing something new, some new taste sensation to take the monotony out of regular meals. The wide range of breads offered provides numerous opportunities for new taste experiences for you and your family. For instance, few people would realize that oneibakery that I had the privilege of visiting recently, makes 38 difâ€" ferent kinds of bread. It would take you almost nine months to try them all at the rate of one a week! _ _ ... At Silversteins‘ McCall street plant, I was intrigued by the intricate and exacting process some of the European type loaves had to go through. This included what they called the sour formentation process using slowâ€"rising yeast and baking in a proof box (rising place) at a temperature of 120°. I watched the hand kneading, the twisting, and the braiding (in six strands!) of the popular, yellow egg loaf as well as the "knotting" of the dinner rolls. : =/<=<=~ I think my favorite loaf and roll seen at Silversteins would be their onion loaf. It is large and round (so are the onion rolls) with bits of dried onion inside and out, and dusizd with poppy seeds. (Absolutely out of this world!) One sweet dough formula was used throughout the plant â€"for their Danish pastries, egg rolls, and cheese popovers. The cheese popovers looked particularly tasty, made with the sweet egg dough and with cheese inside. A German loaf called Roggenbrot is & continental type of rye bread, hearth baked. It was explained that European grown rye is darker than ours. When I asked what made the Pumpernickel type of rye bread so dark, I was told that often mollasses is used to darken ryes. By the way, the seeds adhering to such rye breads as pumpernickel, the lighter water bread, and some of the other ryes, is called rye meal seedâ€"actually a course rye flour. Italian bread, I was told, is a lean, white crusty bread with few ingredients in its makeâ€"upâ€"flour, water and salt, to be exact, Seasame seeds are the only "trimmings" used on Italian breads. A real French stick loaf is a long, narrow thing which the Frenchman can hold in his hand; he bites off chunks in between nibbles of cheese and sips of wine. Many of our soâ€"called French sticks are anything but "sticks"! The Vienâ€" nese loaf is a Frency style loaf, using a little richer formula. The effort needed to chew the European hearth baked, crustier breads is worthwhile. Their natural flavor recomâ€" mends this method of baking over modern methods where chemicals are needed to keep loaves soft longer. In case you think you have tried all the kinds of bread and rolls available, what about dark rye, caraway rye, Kaisâ€" er rolls, Bagels (a doughnutâ€"shaped roll encrusted with poppy seeds), sliced egg loaf (Chalah, sometimes twisted in shape), twin unsliced, raisin tea loaf, Exhibition rolls, plain rye, oatmeal bread, malt loaf, thin sliced calory rye, special formula bread (with no shortening used), oldâ€"fashioned poâ€" tato loaf, scone loaf . . . . These are a few of the 38 kinds I learned about from one specialty bakery. Others will have 88 or more different kinds of their own. Maybe we housewives should pay more attention to bread. Perhaps we should experiment and search out new, more exciting loaves. "Give us this day our daily bread . . . ." and we give thanks that our choice is not limited. To our daily bread. Like the children of Israel of old, who received their daily bread in the form of manna from Heaven, we are literally showered with breads from our Canagdian bakeries in unlimited varieâ€" ties as well as unlimited supply. We are fortunate, too, that, if we feel so inclined, we can even whomp up some homeâ€"made bread, using our good Canadian wheat Hearth Bakedâ€"Tastier! Bread of the Week The Rye Breads i:n animal and left the rest. The Indian tracked his food and used all the animal. He did not kill only if he had to, never to hang m ‘head‘ up in his tepee. A good tracker uses all the senses, not just sight, but we will discuss that first. _ During the winter months the observant Guide can see so much in the snow if she will only look. jMnny of you are interested in your Trackers badge so the folâ€" lowing will help you to become a good tracker. Our North Ameriâ€" can Indians were the best Trackâ€" !en and they did not have much respect for the white man who tracked to kill, used the hide of in the ground that an old white ‘mm, with a short gun, and little dog had passed by recently. ‘But }how did you know he is a White man?" ‘White man turns toe out; Indian put foot so, one behind the other, walk straight‘, the Indian replied. But how do you know the man is little and old?" quizzed thoi observer. ‘He put pile of stones by deerâ€"meat tree; cannot reuh.l he little. He takes short steps; he old." ‘You said his gun wu[ short?" the questioner went on ‘He stick gun in ground against tree. Gun muzzle make mark little iwny from ground. Short x\m"% The Indjan® related. ‘Well‘, said ithe observer, ‘How did you know about a little dog?. The Indian continued ‘Dog sit in sand. Watch man‘ getâ€" meat. Dog cleave mark where".hesit â€"down in sand. Inâ€" dian can see. with two eyes‘ , . .. And: if you are to be a good tt;fl«{ir :you too must see these tracking stories with two eyes. We ‘have had much snow, and the "muddy' tracking season will soon ‘be upon us. Watch for the ‘callâ€" |ing cards‘ of the animals in your neighbourhood. The best time is in the morning, before humans marr them. Here are some things to \Iook for. by deerâ€"meat tree; cannot he little. He takes short he old." ‘You said his gu There is a story of an Indian who told a friend by the tracks Buds are bursting out at noon. Here we have the popular stackâ€" ed heel at three levels, each important. The pump at the top is in one of the deeper beige shades, the leather of gloveâ€"like softâ€" ness, heel in contrasting brown. The sides of the shoe carry small perforations almost to the pointed toeâ€"provides a happy mating with suit or threeâ€"piece costume. To the left, is a gently pointed "onâ€"theâ€"go" type in very soft leather on crepe sole. The tongue, an extension of the vampâ€"designed for easy walking for the woman of any age. On the right is one of this season‘s newest, dressy spectators, in pearlized calfâ€"skin, in deeper brights for early spring, white with colour, later on. All three shoes are unlined. Mr. Rabbitâ€" ‘Do you know which direction he was going?‘ The rabbit is 'g ‘leaper‘ vhou‘ hind legs are no longer than his front. When it runs its hind feet leap out ahead of its forefeet and that makes an odd looking track. So the rabbit was going with the longer hind paw marks first. Domestic pets leave interesting ‘signs‘ too. Both cat and dog have center pads on their feet and four toes, but the claws of the ‘dog are always out, even when walking. So his track records the finer mark of the claw ahead of each toe. In contrast the cat sheaths the claws when walking. The manner in which each walks is another give away to the obâ€" ’sarvmt tracker. The dog tracks in pairs, but the cat is a better * March Treads On Winter‘s Heel Tips For Guides Corner Lawrance & Weston Road, Weston CH 6â€"3031 VICTORIAN ORDER OF NURSES AT YOUR SERVICE WESTON TRAVEL SERVICE CH. 1â€"1581 BOOK NOW AND AVOID DISAPPOINTMENT GOING OVERSEAS ? stalker and walks more gingerly. ‘She picks her steps so well that she only has to select her footing once, as her hind foot comes up into the same tracks as her foreâ€" foot. So the cat‘s track is single, while the dog‘s is double. These animals are called ‘toeâ€"walkers‘, like the fox, wolf and lynx. The tracks of a wolf and dog are hard to distinguish and the fox is a perfect stalker like the cat, but if he gets tired he lets his bushy tail drag and that leaves a smuggy sign. Up at MAâ€"KEEâ€"WA you‘ll spot the tracks of the ‘flat foot walkâ€" er‘â€"the racoon and porcupine. The ‘porkie‘ makes a track like a bear cub but his long claws are more pronounced. His legs are short so he drags his tummy and in the snow you see the trough between foot marks. He toes in, so like the Indian he walks in a very straight line. The five ‘fingâ€" ers‘ and toes of the racoon are very distinet, with clear cut claw marks, His tracks look like little hands, When walking the hind feet lap a little over the front feet so the double track is not any too clear, Our Canadian Beaver is another flat foot, his hind feet are webbed and he walks on his heels. His track h‘ unmistakable for his broad tail drags behind him, leaving a ‘path‘ between his footprints, The skunk ’is another caller you might !ind.} His front foot marks show the claÂ¥w mark perfectly, much like a small dog‘s, but his hind feet leave a mark like a small boy‘sâ€"long with a good heel print but no claws That‘s all the hints for this week. Get some plaster of Paris on hand. Next week I‘ll tell you how to get these tracks for your collection. In the meantime, get your Patrol together and go for a walkâ€"tracking animals and huâ€" mans. Tell your friends to keep an eye on this column for more adventure! Good Guiding, ‘Shakeâ€" speare‘ Trainer From Minnesota Mrs, Joseph Berglund, of Minâ€" nesota will be in Northâ€"West Area, March 19 the guest of the Glenlea Air Rangers on the occaâ€" sion of their International night. Mrs. Bergland is touring Canada as an observer Trainer. She is a Mariner Girl Scout Leader (Marâ€" iner Scouts are comparable to our Sea Rangers) and the Sea Rangâ€" ers of S.R.S. Cormorant will have an opportunity to meet her when they are guests at the Ranger Subâ€"Committee meeting March 20. Mrs. Berglund will be accompanâ€" ied by the Provincial Ranger Secâ€" retary, Miss Jackie Day. Senior Guides of Glenlea Division have been invited to join the Air Rangâ€" ers on this occasion at 7.30 p.m. in Downsview Public School. ’ RELIEFS OF ZOROASTER The prophet and philosopher, Zoroaster, was born about 1000 B.C. in CentraliAsia, according to the Book of Knowledge. The reâ€" ligion he founded was widespread and had profound influence for almost 2000 years. Zoroaster beâ€" lieved in one God, life after death, reason and inspired truth. good heel print but no lmhthu-fiul-uhl Auditorium of: the Senior Public day, March 26th at 8 pm. of 19 Hamilton, Ontaric, doctors, clergymen and their wives when the group visited Africa, in the summer of 1960. # Macdonald Avenue, Wesâ€" when the annual Joint Meetâ€" ing of the Humber Memorial Hosâ€" pital Association and the Women‘s Auxiliary of the Humber Memorâ€" ial Hospital will be held on Mon» . Dr, Lane will give an illustrated talk .om the topic "A Cansdian Doctor Looks at Africa". Dr. and Mrs. Lane were with a private This "Goodwill Africa Group" was interested in firstâ€"hand obâ€" Doctor‘s Work In Africa Described To Local Groups NIAGARA‘S BIG BROTHER ; The Ontario Safety League is The world‘s largest cataract, sceptical about the report that a says The Book of Knowledge, is Hollywood suburb has so tany Victoria Falls on the Sambesi foreign sports cars that no one has River in South Africa. It is 347,been hit above the knee for two feet high and over a mile wide. _ years. Aeschynite is a rare mineral found in the Ural mountains in Norway and in Silesia, the Book of Knowledge reports. Its name comes from a Greek word meanâ€" ing "shame." 2 cups (about) preâ€"sifted allâ€" purpose flour % cup granulated sugar %4 teaspoon salt 2 tablespoons chilled butter or margarine 4 cup lukewarmâ€"water~ 2 teaspoons granulated sugar 2 envelopes active dry yeast % cup milk YEASTâ€"RAISED CAKE RESEMBLES STRUDEL Strudel is made by rolling a special pastry paperâ€"thin, spreading it with filling, and baking. Traditional strudel made this way is superb; but so is a strudelâ€"like cake made with yeastâ€"raised dough. The Fruitâ€"Andâ€"Nut Laden Roll below is a fine example, and far easier for the home baker to turn out. Its sweet dough holds a deâ€" licious filling of raisins, cherries and almonds. The recipe was deâ€" veloped to appeal to strudel fans and home bakers alike. One tip: Roll the dough out on a floured cloth. Then, after spreadâ€" ing it with filling, pick up the long side of the cloth and hold it so that the strudel rolls easily into shape. Then pinch the seam and ends well, so all the filling stays right inside the dough where it belongs. %4 cup milk 1 tablespoon butter or margarine, melted 3 tablespoons granulated sugar : Combine the flour, % cup sugar and salt in a mixing bowl; eut in the 2 tablespoons chilled butter or margarine finely. Measure lukeâ€" warm water; stir in the 2 teaspoons sugar. Sprinkle with yeast, Let stand 10 minutes, then stir well. Scald milk; cool to lukewarm. Beat egg yolk. Add dissolved yeast, lukewarm milk and egg yolk to flour mixture and mix well, adding a little more flour, if necessary, to make a soft dough. Turn out dough onto a floured board or canvas and knead until smooth and elastic. Place in greased bowl. Grease top. Cover. Let rise in a warm place, free from draft, until doubled in bulkâ€"about 45 minutes. Meantime, combine the wellâ€"drained cherries, raisins, bread crumbs, the % cup sugar, ‘4 cup of the almonds and almond extract, Punch down dough. Turn out onto a lightlyâ€"floured canvas and roll out into a 16â€"inch square. Brush with the 1 tablespoon melted butter or margarine. Spread cherry mixture over dough to within 1 inch of edges. Lift canvas at one side and roll dough jellyâ€"roll fashion. Pinch seam and ends to seal well. Place roll, seam side down, diagonally on & large greased cookie sheet. Brush with egg white; sprinkle with the remaining chopped almonds and the 3 tablespoons sugar. Cover, Let rise in a warm place, free from draft, until almost doubled in bulk â€" about %% hour. Bake in a moderate oven (350 degrees) 30 to 35 minutes. Serve warm or cold. Dr. G, Alan Lane will be guest Batter Chatter A car can only be thoroughly cleaned with steam and our automatic carâ€"wash equipment. Car Wash & Instalube 1865 WESTON ROAD MINERAL OF SHAME Wed. â€" Thurs. Avoid Those Rust Spots $1.50 CH 6â€"7032 ® MOTORS STEAM CLEANED SPECIALISTS IN e OIl CHANGES _ ® LUBRICATION NO EXTRA CHARGE FOR WHITEWALLS FRUITâ€"ANDâ€"NUT LAven «uuu Yieldâ€"One Cake, 16 Servings W ES T O N (JUST SOUTH OF LAWRENCE) || l::.--hulndnlpnb- confronting young countries ‘v&lmfi.mdmfim- ally abe and mature students to and the African continent. Dr. Lane is accompanying a group of these students to Africa this comâ€" 2 cans (15 ounces each) sweetâ€" ened cherries, well drained 1 cup fine dry bread crumbs %4 cup granulated sugar % cup finelyâ€"chopped blanched almonds 1 cup seedless raisins 1 teaspoon almond extract 1 egg separated in the g One of the signs of a careful driver, says the Ontario Safety League, is that he invariably glances left, then right, before starting up when the traffic light turns green. Continuing his interest in frica, Dr. Lane is at present Fri. â€" Sat. Day Before Holiday $1.75 summer in an effort g. | SOCIAL AND PERSONAL The Women‘s Auxiliary of the Humber Memorial Hospital, Wesâ€" {ton have finalized their plans for |their luncheon, bridge and fashion {show, which will be held on Satâ€" tun‘hy, March 24th at 1 p.m. at ‘the Club Kingsway, 100 The |Queensway, Coâ€"conveners of the fashion show are Mrs. D. Cruickshank and Mrs. J. Pink . . , with fashions by Corneil and hats by Michele, Models chosen are: Mrs. A, Dover, her daughter, Mrs. R. W. Maâ€" thews, Miss Leslie Turner, Miss Ellen Brady, Mrs. A. Young, Mrs. W. Bowman, Mrs. G. Weedon, Mrs, J. L. Murray, Mrs. A. Little, There will be door prizes and the winning raffle ticket will also be drawn on this occasion. Mrs. N. D. Lindsay, and Mrs. J R. Crouchman The priz Bermuda. _ The. exhibition, Heritage de France, currently showing at the Art Gallery of Toronto, was enâ€" joyed by members of the Falada Club on Monday of this week. In charge of tickets is Mrs. A Douglas Peirson, CH. 1â€"5417. Oh her Mother and the Captain, they decided she should go To camp, tho‘ Isabel was disinclined, f But it wasn‘t very long before her zeal began to show, . She could hardly wait another camp to find. And at one Provincial camp, they almost cooked her goose, When they stuffed her in an iceâ€"box just for fun! ; She had some difficulty getting the door loose, â€" When she did, you should have seen the campers run. Tho‘ Isabel found little time to bother with the boys, 5 % She had her eye on one with whom she went to school, a They were married, and two children later added to their joys, . Both were near arriving under the ‘Toadstool‘ ! s From a Brown Owl, to Guide Lieutenant on, tre Then a Captain and a Div. Commissioner, PA She as Area Treasurer was leaned upon, 5is And the future seems to hold much more for her. With the simple little ditty we have tried to you convey, $4 And with humour and affection show her worth, i.4 May all happiness, and héalth, and God be with you every .day, Best of luck, dear Isabel, Salt of the Earth ! . NEWS of GUIDES & Here‘s Mrs. Breuton‘s parody . . . . Isabel then won her Pine Tree, plus her blue First Class ‘Award Also many merit badges did she claim, Aulo s , n BP Mhmumhh_hmhmfl' e Bringing out the best, was never first her aim. 3 * When three Guides were honoured with receiving their Gold Cord, It was Isabel to whom they gave the praise, w All her time, energy, & heart & soul she poured, . is 3\ And she proved that perseverance always pays. In Sudbury & Kingston, she at leadership excelled, o C We are sure her Guides and Brownies will agree, She possessed such magic powers, their attention always held, And at reaching hearts, she had the golden key. % When Lady Baden Powel!l to Sudbury made a call, Isabel then had the honour of the day, £ + 38 From the Guides & Brownies there was not a peep at all, And they listened hard to what she had to say. > ‘Tis with pleasure tonight we honer Isabel, > ‘;’3 And our gratitude to her we wish to show, â€" £ For her dedication to a job she‘s done so well, 63 And we sing this ditty just to tell her so. ‘xA She became a Guide Licutenant at the age of sweet sixtoch, . 3 Tho‘ despite the edicts of the P.0. and R., *" *4 Cig But it didn‘t take them long to see that Isabel was keen, $ With such talent shown for Guiding, she‘d go far, She spent each holiday at keeping Guides in trim, Plus a drama group, and Sunday School as well, And with such busyness her life was never dim, What she‘d venture next, her folks could never tell. 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