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though I have been in many parts of the world and have eaten delestable cake, I have never found anyithing which corresponds to our favourite American dessert. It stakes time to mix, bake and frost a cake. Gocod matcrials must be used and neither time nor materials should be wasted. Insurance against loss should be taken out and it may be easily found if a standard recipe is exâ€" actly followed. First of all there is In the repert perhaps nothin factory to maks is a tyjpical An Nothing in Cookery Can Satisfy Like Layer Cake It is a Typical Cake on This Continent and for Ancther Thing, it is a Most Satisfying Dessert. It Takes Time to Make, but It‘s Time Well Spent. tTwo (By Edith M. Barber) Tea for every Taste Don‘t take chances with meat! Correct refrigeration eliminates losses from spoilage and keeps customers satisfied. Kelvinator offers the right equipment for every type of food business. The new Kelvinator Forced Convection Cooling Unit controls circulaâ€" tion and humidity in your refrigerator. If you sell meats or other perishable foods we have the right equipment for you. KELYINA T O R Canada Northern Power Corporation Limited Electric Refrigeration â€"Kept fresh with Controlling and Operating Northern Ontarteo Power Company Limited Northern Quebee Power Company Limited K°>ry ‘Thnere is s more satisâ€" r cake, which duction. Alâ€" Even with all measurements made accurately, batters may differ slightly in thickness, because of the difference in the size of the egg and also because it is impossible to msasure absolutely ccuratedly. For this reason, I test a cake baiter by taking some up on the spoon and allowing it to fall back into the bowl. If the batter breaks at the spoon, it is tos thick; if it runs all the. Sifted flour with baking powder or soda, salt and spices if used, should be added a‘ternately with the iiquid to the first mixture. . The flavouring should be added before separately ‘beaten ege whites, if used, are folded into the batâ€" ter. The sugar should be added gradually. Unless otherwise indicated in the reâ€" eipe, the word sugar is used to denote a granulated wlhite product. If brown sugar is used, it should be packed down in the cup.© The butter and sugar should be well mixed with either a wocden spoon or with an electric beatâ€" er. If egg yolks are to be used; they should be beaten until thick and foamy. When whole eggs are used the whites and yolks may be separated and bea‘tâ€" en separately, or whole eggs may be added one at a time to the mixture and beaten with it until well blended. The egg whites, if used alone, should be beaten until they are stiff, but not dry. They must be beaten to this same point if the yolks and whites are ed separately. pound packages, remember that one package corresponds to oneâ€"half cup by mfgasurement. Other shortenings such as margarine, lard or hardened vegeâ€" table fat may be used to replace part or all the butter, especially if chocolate and spices are added. The shortening should be allowed to soften at room temperature before it is put in the bowl, where it should ‘be creamed carefully with a wooden spoon until it is light and fluffy. £psons will enabe us to measure small quvantities accurately. A standard measuring cup which is marked to show halves, thirds and cvrariers should be used for measuring flour, sugar, milk and shortening in quantities which exceed three tableâ€" In measuring shortening, if you are using butter put up in quarterâ€" Then there is the baking powder. The general rule is to use one and a half teaspoons of a cream of tarter or phosphate baking powder to each cup of flour. If the combination type of Bbaking powder is used, the proportion should generally be one level teaspoon to cne cup of flour. A set of measuring the flour. For the sake of fine texture a flour especially designed for cake will give best results. As flour of this sort is very fine, it must not only ‘be sifted before it is measured, but it must also be sifted with the beking powder more than once. The sifted flour should be piled lightly into the measuring cup and should not be packed or shaken down. * cup milk 1 teaspoon vanilla Cream shortening, add sugar graduâ€" ally and cream together until light and flufly. Add eggs and ‘beat well; then add chscolate and blend well. Add flour, sifted with baking powder, and salt, alternately with the milk. Add vanilla. Pour batter into greased layer cake pans and bake in a moderately 4 cup butter 2 cups brown sugar 3 eggs 2 cups cake flour 1 teaspoon soda 4 cup sour cream 4 cup milk 2 ounces melted chocolate Cream the butter, add the sugar, and when well blended add wellâ€"beaten eggs. Add the flour, sifted with the soda, alternately, with the cream and milk, Add the cheocolate and bake in greased layer pans about twentyâ€" five minutes in 375 degree oven. Chocolate Cake 4 cup shortening 1 cup sugar 1 egg, well beaten. 2 cunces unsweetsned chocolate, melted 2 cups wake flour 3 teaspoons cream of tartar or phosphate baking powder, or 2 teaspoons combination â€" baking powder. | ly before baking at the proper temperâ€" 1| ature. If your stove has an oven reguâ€" | lator, it may be set when the oven is lighted, @bout then minutes before you are ready to bake your csake; otherwis» ‘ n oven thermometer may be used. The oven temperature is as important as proper measuremenits and mixing. Standard Layer Cake 4 cup shortening 1 cup sugar 2 egys 3 teaspcons cream of tartar or phosphate baking powder, or 2 teaspsons â€" combination baking powder. 4 teaspoon salt 4 cup milk 1% teaspoons vanilia. Cream the butter well and beat in sugar gradually. Beat the egg yolks and stir into the creamed butter and sugar. Mix and sift the flour, baking powder and salt together and add alterâ€" ' nately with the milk, beatingzg well with each addition. Beat the whites of the eggs stiff and fold into the batter.l Flavour and pour into layerâ€"cake pans. , Bake in a moderate oven (375 degrees] _ twentyâ€"five to thirty minutes. When . cool, put chozsolate frosting ‘between and on top of the layers. i Standard White Cake 2 cups eake flour 3 teaspoons cream of tartar or phosphate baking powder, or 2 teaspoons â€" combination bakin;‘ powder. ’ | * 4 cup shortening 1 cup sugar * cup milk 1 teaspoon vanilla 3 egg whites Sift flour once, measure, add baking powder and sift together. â€"Cream shortening thoroughly, add sugar graâ€" dually and cream together until light and fluffy. Add flour alternately with milk. Beat afterreach addition. Add vanilla. Fold in egg whites. Bake in} two greased nineâ€"inch layer pans in!} moderate oven (375 degrees F.) twentyâ€" five to thirty minutes. Creole Cake wWhile many people like to line pa with greased paper, I find that it perfectly satisfactory to grease the pa themselves with melted butter, usi the cil on the top and avoiding t salt which will sink to the bottom. pasiry brush allows the pan to | greased evenly. Soft paper may repla the brush. The batter should be pou ed into the pan and then spread eve way down without breaking thin: if it breaks about hal tween the spoon and the bow actly right. « While many people like to with greased paper, I find perfectly satisfactory to greas themselves with melted but the cil on the top and avco salt which will sink to the b Kelvinator equipment can be installed at reagonable cost in your prosent box, if properly insulated. We also supply all types of walkâ€"in refrigerators, counter display cases, reachâ€"in refrigerators, etc. Let us tell you about them. ATTENTIO N MERCHANTS ! I find that it o grease the pa: ted butter, usir ind avoiding t o the bottom. the pan to | THE PORCUPINT AD WOL Of a group of 140 afflicted with hard of hearing and head noises, at least half of tnem (73) were imâ€" proved by this form of treatment, and it is only fair that those who are hard of hearinzg or affliicted with head noises should know about it. Dr. O‘Brisgn reports that from 1929 to 1935 he treated 140 patients with catarrâ€" hal deatness and head noises by the Xâ€"ray. Of this number 73 were helped, 55 were not improved and 2 were made two things, (a) grasp for it as a drownâ€" ing man will grasp for a straw, or (b) make up his mind that no method can help him in his present condition. I believe therefore that I should again record the results obtained by Dr. F. W. O‘Brien, Boston, as recorded TDr.. E. in Radiolog More About Catarrhal Deafness Trcated by Xâ€"Rays When a patient hard of hearing has submitted to months of treatment perâ€" haps to cperation, and finally has setâ€" tled down to get what comfort possible by wearing some form of hearing aid, and then hears of some further method of restoring hsaring, he may do one of two things, (a) grasp for it as a drownâ€" iking (by James W. Barton, M.D.) fup siiced nuts * m Buiter, stir in sugar gradually, ream tcgether. Stir in wellâ€" ezgs and, when well iolended, flour, sifted with spices, salt and powder, alternately with the Pour batter in two eightâ€"inch 1 layer cake pans and bake in a ite oven (375 degrees F.) thirty yâ€"five minutes. vright 1938, by The Boll Syndiâ€" poon salt spoons cream Oof ftartar or )hate baking powder, or 134 sons or combhbination baking pastry flour on cinnamon on cloves )>n glinger sSpice Cake VANCE, TIMMINS, ONTARIO of Pour $ That Bobp about thirty Gleaner:â€"A jury was being impaneled in a murder case in Houston, Texas. Robert Storm, elecâ€" trician, asked to be excused because he was opposed to capital punishmen. "Why?" asked Judgze Langston Kinz. "Because I designed and mstalled the electric chair 14 years ago." He was excused . P l Mr. and Mrs. Millar were wedded at Owen Sound on Feb. 26th, 1913, by Rev. Mr. Daniel, in ‘the First Methodist Church. They came North to make their home at Jacksonboro, where for tight years Mr. Millar was lumber yard until the colonization company went irto liquidation. They then moved to Kapuskasing, where Mr. Millar was woods superintendent of the €<pruce Falls Co. for a time. He is now on the local forestry staff. For the silver wedding anniversary All their children were home except Carson and Bob, and the happy parâ€" ents received from their offspring a nice silver rose bowl and 2% roses. Miss Jessie returned to her stenograpni> position in Timmins on the following day. The family and ncsighbours joined in a sumptuous dinner at the Millar farm home. (From Kapuskasins Tribune) Mr. and Mrs. Walter Millar, livingz on their farm in O‘Brien township south of Kapuskasing, happily celebrated the silver anniversary of their we dding last Saturday. They were the recipients of many congratulations and friends. They rate as pioneers in this district, and their acquaintances ave numercus. Silver Wedding Event Held Near Kapuskasing |__Ancther idea that might be worth | bearing in mind is that even if you | think ‘that the only type of book you can enjoy is mystery, or love, or any of the other type of book, take a chance again on your taste and try something new. You will be surprised to find just how much enjoyment you can derive from reading something entirely differâ€" _ent from your usual "preferred brand"! And that doesn‘t mean tnat you must always be reading bcoks that are world famousâ€"it just simply means that you should take your books in turn, like the different subjects at school. You rememberâ€"perhaps you started off with arithmetic, and ended up with spellâ€" ing? That is how the treasure land of books should be lcoked upon, for | too much of one type grows dull. Try it the next time you purchase a book, or visit the library. When asking a young lady at the public library why she always turned to the last page, she said, "Well, can yeou tell me any other way to find a good book?" Perhaps some of the readers might have other susgestions, but a very good one is to "take a chance." In this way you may find an author whose work you like. Naturâ€" ally if you prefer to read books written by certain authors, and publisheda by certain firms, you will not want to change, but as long as you know that you enjoy the works of these people, why turn to the last page and spoil the whole story? If you must have some idea of the story before you beâ€" gin, read a few lines near the middle of the ‘book, but leave those last lines until the time when they are due. ing."" â€" And many psople are apt to hastily place the ‘book back on the shelf if the ending is anything but "happoy." You ran‘t read a book by its cover, neither can you tell if it is interesting or not by the last two or three paraâ€" graphs, and it is no use to try to conâ€" vince yourself that this is the best way to decide on what book to choose. Have you ever noticed while, visiting a lending library, just how many peoâ€" ple come in, take a book from one of the many, and turn to the last page to find out if they will like the book? This is a very common habit, especially among the people of Timmins, and at che same time a habit that you should not acquire. If you desire enjoyment in reading a book, all of it will be lost to you when you read the "happy endâ€" (Registered in gaccordance with th Copyright Act.) Mow is Your Blood Pressure? Is it high ... is it low? Do you know what precautions you should take in either case? _ Send Ten Cents for Dr. Barton‘s interesting booklet cslled: "How is Your Blood Pressure?" which treats this subject in simple, easily unâ€" derstood language. Send your request to The Bell Library, 247 West 43rd St., New York, N.Y. and mention The Adâ€" vance, Timmins, Ont. No patient had been followed less than a year, the majority for more than three years, and some as long as five years. The part of the head put under the Xâ€"ray extended from the tip of the nose to the lower tip of the bone behind tne ear, This means that the whole rhearing structureâ€"nose, throat (with little tube carrying air up to inner side of ear drum), the spongy tissue behind the ear, the middle ear containing the little bones running from drum to the nearing nerve, and the hearing nerve itselfâ€"were all put under the direct effects of the Xâ€"rays. J€é€en 10liOwed for from one to seven years after the Xâ€"ray treatments had been civen, so the cures were really cures. Dr. O‘Brien makes no attempt to exâ€" plain how the Kâ€"ray treatments bring about improvement in cases of chronic or old cases of catarrhal deatness. The points to remember are that all these cases were due to a catarrnal conâ€" dition, all of them were old cases, and all those that had been improved had Jeen followed for front one to seven years after the Xâ€"ray treatments han VOU If carit nat be daone Cbvious. cusly, pa tend th dse} the Ssuppose ycur lips are very thin and give your facse a hard, ungenerous look. Apply lip rouge generously and if you can do it smocthly extend the lip line a little ss that the lips look wider. You can also extend the lower lip line a little, at the centre if this too is very thin. ut f111. Suppose yc give your facs Apply lip rou can do it your lips so that there will be no line of demarkation when you open your meouth in speech or in a smile. Nothing is more telling and dess becoming from a makeâ€"up artist‘s point of view than ‘hat obvious "lip line" just inside the mouth where lipstick ends. Having applied lip rouge to the upper lip, press both lips togsther. As a general rule there should be encugh lip roug2 imâ€" printed on lower lip from compressing the lips. what they really are. In applyinzg lipstick, always use it on the upper lip first. Apply it with cnhe sweeping movement from centre to corner, then from centre to other corner. Open yor moth when applying lipstick and apply the wvolor well inside your lips so that there will be no line of demarkation when you open your mouth in speech or in a smile. Nothing is more telling and dess becoming from a makeâ€"up artist‘s point of view than Yesterday we saw how the application of rouge can make the face sseem wider cr longer. Today let us study little tricks that seem to maks the mouth and eyes a bit different in shape from what they really are. Likeyv 11 THURS., MARCH 17th 1938 Tickets are valid to return, leaving destination point not later than C.P. Train 1 from Windsor Street Station, Montreal. 10:15 pm Sunday, March 20th and connecting at North Bay with our Train 1 at 12:45 p.m. Monday, March 21stâ€"EXCEPT passengers from Iroquois Falls and points northn of Porquis MUST leave not later than CP Train 7 irom Montreal, 7:50 p.m. Sunday, March 20th. to connect at North Bay with our Train 47, Monday, March 21st. Tickets destined Quebec and Ste. Anne de Beaupre not good on Semiâ€" Streamlined Trains 350 and 352 to Quebec and 349 and 351 from Queâ€" bec, but good on all other trains between Montreal and Quebec. Pembroke, Renfrew, Arnprior, Ottawa, Montreal Quebec and Ste. Anne de Beaupre, Que. via North Bay and Canadian Pacific Railway MARGUERITE CHURCHILL knows the importance of highlighting eyes with mascara and pencoil. Folow the rules set forth here and attain equally successful results, Tickets will not be honored on Trains 49 and Temiskaming and Northern Ontario Railway The Nipissing Central Raitway Company Bargain Coach Excursion PURITY FLOUR Chlldren % ~mouth is too long merely ie detpest colour within the outlineâ€"ithat is stop before to the corners. so if the lips are thick. Makeâ€"Up to Make the Most of Mouth and Eyes Tickets Good in Coaches Only FROM . N. 0. and N.C. R. REGULAR STATIONS ‘or Real Econom y â€" Better Flavour Best for all your Baking 0 apply lip rouge generâ€" ularly on lower lip and exâ€" lip line a little by e curve as the ceontre below Bc AHEAUTIFUL ires and further particulars apply to Local Agent years of age, and under 12, when accompanied by guardian HALF FARE lips an visualized By ELSIE PIERCE in lmagzinary ind then s has to o ‘be too > generâ€" Huntin@don Gleaner:â€"The tall, ithin man was quarrelling with ithe underâ€" clzed little fellow. ‘"Yer lanky strip;" velod the diminutive cne, "if yer tied yerself in a knot yer wouldn‘t be fat!" "And you," ratoiled ‘the ilsnzathy chap, "If you wire to pull your soctcks up you‘d 32 ‘blindfolded." do not colour to the upper and lower cutline but confine the colour within the natural outline. Occasionally we ssee a mouth that is much too small and out of proportion to the rest of the face. Hers lipstick should be used to the very edges and a little beyond these edges to make the mouth seem larger and wider. Most Important Feature The eyes have been called the most impoertant facial feature. Here too you can make them look ‘"like what they ain‘t." Suppose your eyes aAare very deep set. Your eyeshadow should be confined to the outer half of each lid â€"from about the centre out to the corner. Then pencil with an eyebrow pen‘cil from the centre outward to corâ€" ner, blending into a shadow. For very small eyes, the simple trick of penciling under the lower lidâ€"this has to be done very carefully. Draw a fine line with eyebrow pencil, then <cften with fingertips. Use mascara on lashes to define them. (Ccp\nom 1936, by The Bell Syndiâ€" cate Inc. r V Blackheads simply dissolve and disâ€" appear by this one simple, safe and sure method. Get two ounces of peroxine powder from any drug store, sprinkle it on a hot, wet cloth, rub the face gentlyâ€"every blackhead will be gone. Have a Hollywood complexion. No Baggage Checked 0 "The Northland.‘