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the tribune sjpnbvmeqjbyv a 195y mintmmtimufmmwtwfmt cream for best results ship your cream to stouffville creamery we pay two cents more per pound butterfat for cream delivered to the creamery cold storage lockers and fast freezing facilities stouffville creamery t to have our truck call phone 186w isgcgcagnaacpaaaaecaaaagaaao 1- vful mn we buy your eggs cases supplied prompt returns pickup service f g baker at ratcliffs grocery stouffville ontario first hunt at eighty it is not uncommon for a young iter to take up the trail of the deer at an early age and stick to it annually for co or 70 years but it id exceptional when an soyearold man takes to deer hunting for the first time and decides to make the deer an annual event such a man is mike loucks of lindsay now in his slst year last hunting season mr loucks made his first trip to a hunting camp with frank speer whose camp is at crooked lake in haliburton he liked the sport so well that this year nothing could stop him from making the trek again news coming from the frank speer camp indicates that frank speer siiot three deer the first day of the season utmittifttimnvmiitwtm ccoe30x x0e30i 30doe aoi notice to farmers cash prices paid for dead or crippled animals horses 700 each cattle 500 each small animals removed free for speedy pick up phone banner rendering packing co stouffville 74 j2 ltd be3cc aosoc unot bolivia buys canadian wheat bolivia recently purchased approximately 370000 bushels of no 2 northern wheat from canada under the terms of the international wheat agreement canadian sales of wheat to that country in 1919 amounted to 354668 bushels no canadian wheat was sold to bolivia prior to 1949 hong kong and canada linked by kadiotklklhonk radiotelephone service now links canada with hong kong the service operates daily from 10 am to 2 pm in hong kong s pm to 12 pm est and costs approximate ly s950 per minute hello ilomeniakers cheese is an amazing food when you realize that a highly perishable fluid such as milk can be made into a longkeeping goodtoeat solid food like eheese it is something to talk about as you know nillk under certain circum stances will thicken and separate in to two different substances whey and curd cheese is the curd of milk and can be eaten as is or it can be treated and ripened into a surprising number of varieties one of the new species of curd to people in ontario is in the form of yoghourt or omega four hundred different names for cheese does not mean that there are four hundred different varieties there are about is basic types of cheese which crop up under a var iety of names both in the same coun try and in other countries italian gorgonzola english stilton and dan ish blue were the first bluemold cheeses but now there are others to add to the confusion different cheese manufacturers sell their own cheese under a variety of brand names though they may be very much alike however cheese is cheese and it is all made from milk to make cheese the milk is pas teurized the cheesemaker adds starter in order to get the right amount of acidity then the rennet is added to make the milk curdle when the milk has curdled the art of the cheesemaker really begins though he has to know all about the starter and the type of rennet curd knives are used to cut the mix ture evenly and the whey is drained oil before it is put into molds one method of salting the cheese is rub bing the perforated mold with salt the cheese is then ripened by bacteria and molds this sounds queer until you remember that there are many helpful and necessary bacteria in other foods as well as in cheese the temperature time and atmosphere must he just right for finishing the cheese the majority of the cheese made in canada is cheddar which is what people mean when they ask for plain cheese it was first made in the vil lage of cheddar england as- a white cheese now we use a yellow veget able colouring to please the public we could tell you a lot more about the types of foreign cheese but in stead we shall try to describe the dif ference between natural process cheese cheese food and cheese spreads the natural kind has been i oo faer oyer ffliwv mjiiiiiii s one good look will prove to you that chevrolet beats anything in sight you just cant overlook the topflight value that chevrolet offers with solid longlasting unit design construction more power with economy greatest allround savings 7ak f oser tell us what you need and well show youj ihe chevrolet model that is dutyproved to provide maximum hauling efficiency at your job chevrolet trucks can save you many dollars in cost of owner ship operation and upkeep but be convinced of it come in and see us ade bryourzef rugged dependability topflight performance outstanding economy you get all these things in chevrolet whats more you get a truck thats dutyproved for your job figure it all out and youll come to just one conclusion chevrolets your buy i advancedesigntrdcks featuring three great valveinhead engines the 110hp torquemaster the 105hp loadmaster and the improved 92hp thriftmaster giving you greater power per gallon lower cost per load new powerjet carburetor smoother quicker acceleration response diaphragm spring clutch for easyocion engogemenf synchromesh transmissions for fast smooth shifting hypoid rear axles the most durable type doublearticulated brakes for complete driver control widebase wheels for increased tire mileage advance- design styling with the cab that breathes balltype steering for easier handling 9 you want peak performance chevrolets valveinhead engines can do more work per gallon of gasoline than any other make of their capacity you want economy you cant beat chevrolet for low cost of ownership operation and upkeep or for high resale value you want dependability chevrolet trucks wrk for more owners on more jobs every day than any other make no matter how you figure it chevrolet trucks come out on top from start to finish theyre your best business deal so come and see us weve got just the truck you wapt chas cooper claremont ontario previously described while process cheese is blending of a number oil cheeses of different age to achieve the desired blend for flavour and tex ture people seem to like the blaud- uess and the absence of the rind cheese food is a processed mixture from cheddar with cream nonfat solids and miueral salts added to it it melts easily and keeps well there are a great many chees spreads that come in attractive glasf ses and jars these are reprocessed chese with added stabilizers and fla vourings such as pimento bacon nuts etc you have to experiment to find the kind that suits you best take tip lsoft cheese or cheese food should be sliced or grated on a coarse grater to save the flavour hard cheese should be grated on a fine grater prepare just enough to use 2 very dry grated cheese will not j melt when heated unless moisture tsueh as soup is added s cheese that is dried out is perfect ly good add it to stews and soups 4 wrap cheese in wet vinegarcloth and place in a sealed jar 5 if mould has formed on cheese simply cut it off it will not harm you or the cheese c cheese should always be cooked i at a low temperature it the dish has to cook for any length of time otherwise it should only be mel ted under a broiling element a few minutes 7 grated cheese should be stored in air tight containers on the kitchen shelf it is wise not to keep it in the refrigerator where it may ab sorb moisture and lump easily ham and xoodlcs 2 cups cooked noodles 2 tbsps butter 2 tbsps flour tsp salt dash of pepper 2 cups milk 1 cup diced cooked ham 1 cup diced cheddar cheese cook noodles according to direc tions on box meanwhile melt butter blend in flour and gradually add milk mixing until blended cook over low heat stirring constantly add ham and cheese then the noodles pouf into a greased casserole and bake in preheated electric oven at 350 de grees for 20 to 25 minutes makes 5 servings cheese dessert dumplings 1 cup lb cottage cheese cup dry bread crumbs cup sifted flour 2 tbsps sugar tsp salt dash of nutmeg 2 eggs well beaten 4 tbsps melted butter boiling water melted butter fine sugar mix cheese crumbs hour sugar salt and nutmeg gradually add eggs and butter mixing until smooth drop from tablespoon into boiling salted water cover cook 3 to 4 minutes remove from water with slotted spoon or large fork serve sprinkle with powdered sugar and melted butter makes 12 to 1g dump lings may use fruit juice in place of water country salad i cold boiled potatoes lb cheddar eheese 1 cup diced celery 4 clip chopped nuts cup mayonnaise m tsp dry mustard tsp worcestershire sauce lettuce cut potatoes into cubes dice cheese to make 2 cups mix with celery and nuts stir in mayonnaise dry mustard and worcestershire sauce let stand 1 hour in refriger ator serve on lettuce garnish witli tomatoes or tomato jelly built in canada pk0ved in canada for caniadians electrical equipment of 70000 customers changed over to date more than 70000 customers of all classes had their frequency sensitive electrical appliances and equipment altered for operation on 60cycle power as of november 13 this was announced by hydro chairman robert ii saunders who stated thai these customers represen ted a load of about 97000 kilowatts it is estimated that about 275000 individual pieces of equipment have been changed over to date mr saunders said it was expected that about 85000 customers repre senting a load of approximately 120- 000 kilowatts would be enjoying the benefitsof 60cycle power by the end of he year the standardization pro gramhas been moving ahead on schedule in three main working areas in the southern ontario system witli jjjnjji a few exceptions cus tomers in the following municipali ties havfernow been switched over to gocycle service scaruorough town ship eat york township sutton town sutton rural operating areaj newmarket aurora and richmond hill in area a which lies north and east of toronto in area b the sarnla- district the customers in the city of sarnla and the municipal ities of courtrlght and point edward are receiving 60cycle power work is rapidly progressing in area c in the city of london where nearly half the customers have been switched to 60cycles the program is now progressing steadily in the rural areas and small er municipalities in area a and lljand it is expected that the work will be completed in both areas by the end of march 1951