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

Wednesday, November 25, lO^f) THE FLESHERTON ADVANCE THE FLESHERTON ADVANCE I'ubliishLHl on Collingwood Street, Flesheiton, Wednesday of each week. Circulation over 1000, Price in Canada |2.00 oer year, when paid in advance $l-gO; in U. S. A. |2. per year, when paid in advance $2.00. W. H. THURSTON, Editor. F. J. THI;RST0N, As»oeiat« Editor Artemesia iiiection Officers Appointed :: Advance Recipes For The Ladies :| + ''• •«•+++*+++++♦++++++++++++**<»• KK BOX COOK IKS One L-uj) of brown sutfar One cup of white .su^ar 1 '.'2 cups of butter .'< t'KKs well beaten â- J*!! cups of flour 2 leuspuonfuls of .soda 1 cup rlioppi'd almonds or walnuts A pinch of salt, spices or flavour- ing I'ut .sujrar in a bowl, add melted ~h(ii-u-ning and beat thorou^rhly, add I lieaton 1'1,'jrs. then nuts. Sift flour, Appoint Deputy HeturninR Officer h<'<la, salt and spices (if these are and Poll Clerk â€" |iised) mix all together and turn out on Council met November 10, l'J3C, all 'loured boaid, .^hapc into rolls about present, the Reeve in the chair, niin- 2^; inches in diameter, lay on greas. ute.< read anil adopted. Deputy Re- â-  <'d pan, cover with wax paper and set turninj,' Officers and Poll Clerks ap- in ice box or c"ld place until firm, cut pointed were; DiV. 1, W. G. Bowles in slices and bake in moderate oven, and J. Beatty; Div. 2, W. Harri.son I â€"Mrs. James K. Russell and E. Wickens; Div. .'J, C. Moore and % cup pastry flour Mix dry ingredients, add nuts, dates and beaten eKgs- Spread in a thin sheet. Cut in small sMuarus and roll. Do not allow to Ijake hard on edtres. â€"Mrs. Wni. J. Chard Bake teaspoon of mixture over jam I in hot oven 15 minutes. .Mrs. J. E. Buckingham, Maxwell Ceo. Ludlow; Div. 4. J. W. McMullen and VV. Gibson; Div. 5, John Oliver and W. Watson; Div. fi, L. Teeter and W. RatclifTe; Div. 7. A. Carruthers and L. Geiioe; Div. 8, D. Jamieson and Mrs. F. Lyi>"s. Sheep claims presented and oriiered paid; Fred Ir- win $9.50; W. Hincks $7.50; Sheep valuers paid: W. Gibson $1.00; Jos. Watson $1.00; Refunds on account of errors in assessment: Mrs. Heard $27.00; C. R. Davis $4.07; Gravel ac- counts paid; J. Hargrave $10.00; H. Fuher $fi.00 and H. Fisher $15.00. Work on Townline, Proton and Art- emesia $69.32 and Osprey Townline balance $33.56. The Advance Print, inp Co. $28.20; Municipal World sup- plies $3.60; McTavish and Son, taking patient to Hamilton Hospital $20.00. R. Purvis, expenses to Hamilton with patient $4.00. Road work ordered paid: Div. 1, $18.50; Div. 2. $6.26; Div. :{, $105.68; Div. 4, $46.26. Bridge ac- counts: Div. 1, $106.15; Div. 2, $26.75; Townline A. and O-, $11..38, and bridge A. and O. $2226. and Div. 5 $7; work «n Proton townline $6!t.32; John Dow, â- w«>d inspector $10. The treasurer •was ordered to pay school rates when »noney is available. The Council adjourned. PIMPKIN MARMALADE Peel 6 lbs. pumpkin and cut in inch cubes ;i oranges cut fine 2 lemons cut fine 4 lbs. sugar Put all in kettle and cook slowly until thick as desired. Remove from the fire and put in jars, seal while hot. â€" Mrs. Harry Rawlings BEAN CAS8EROLK 2 cups cooked beans 1 cup cooked carrots 1 cuj) canned tomatoes Few sliced onions 'i teasi)Oon salt ',-8 teaspoon peppei' 1 tablesjioon brown sugar Mix all together, put into buttered casserole, dot with butter, cover, and cook in a moderate oven until veg- etables are tender. â€"Mrs. A. Carruthers CHOCOLATE CAKE 1 cup white SUK"!' 4 tablespoons butter 1 egfi: Cream all together then add: 'i teaspoon cinnamon, cloves and nutmeg 1 cup sour milk 1 teaspoon soda 1 'i cups flour Boil together until thick 3 tablespoons cocoa 1 cup small raisins or dates Va cup sour milk Let cool and add last to cake. Beat well and cook in loaf pan in modeate oven. â€" Mrs. * . Carruthers MAPLE SYHUP J-IE 1 cup maple syrup '/!! cup water Juice and rind of 1 lemon '/2 cup raisins Cornstarch to thicken (a rounded tablespoon) 1 teaspoon vanilla, Serve with whipped cream. â€"Mrs. J. E. Buckingham, Maxwell LEMON TARTS 1 cup white sugar 2 e^gs (separated) 4 dessertspoons melted butter 2 lemons Cooke in double boiler Sugar, yolks of eggs, butter rind and juice of lemons. Fill into rich tart shells, top with beaten egg whites. Brown in oven. â€" Mrs. Geo. W. Buchanan TAFFY TARTS 2 eggs IVi cups brown sugar 1 teaspoon vanilla 1 tablespoon melted butter Method â€" Beat all ingredients to- gether, have tart shells ready with a few chopped walnut meats in each One tablespoon of filling for each tart. Bake in medium oven. This recipe makes 12 tarts. â€" Mrs. Geo. W. Buchanan High-minded men. are not those who have to scratch their heads with a rake the morning after. When it comes to juggling with figures, financial experts have noth- ing on the inventors of fashion. (•♦♦ » ♦♦ > *++*♦*+*+< I Phone J • r> - 37 I . .^erior Sto^ DATE COOKIES 1 cup brown sugar ''j cup lard z cups flour ROCK MILLS Mrs. Thoe. Bettu received the sad xiews On Thursday last of the death «)f her youngest brother, Mr. William iiilliland, who passed away that after- noon at 2 o'clock at his home in Ed- monton, Alberta. Much sympathy i.s extended to Mrs. Betts and also Mr. Thos. Gilliland of Eugenia who is a brother. Mr. Thos. Whitmore, Durham, was a taller at C. Newells, Monday even- ing. Mrs. Howard Osborne of Feversham vfHs a recent visitor with her sister, Mrs. Ned Croft. Mr. John Ottewell moved last week to Mrs. Agnes Clarks' farm near Kle.shertoii and Mrs. Clark and family have moved to Durham. Mr.s. Thos. Betts and daughters, Edith and Mabel, visited the first of the week with .Mr. and Mrs. E. Bin- nington. Maxwell. Mr. Herb Corbett delivered a fine thoroughbred animal, which he sold to Mr. Wpi. Hawkins on Saturday. Mr, Frank Betts had a wood bee on Saturday. Mr. Lome Sharpe did the buzzing. Mrt. Dick Clark ha.i returned home aftiT visiting relatives in Owoa Bound. '2 cup sOur milk 1 teaspoon soda 1 tablespoon molasses Mix all together and put on board and roll thin. Bake "n a moderate oven. Date Fillingâ€" ^ lb. of stoned dataes, 1 cup brown sugar, Vi cup water, 1 teaspoon of vanilla, when cooked. â€" Mrs. R. Rawlings We Jc^xxP G. J. Kennedy e^ iJcIiver CASH SPECIALS i MINCE MEAT Real Fresh 2 lbs. for 25c MAID OF HONOR TARTS 'â- 4 lb. blanched almonds (chopped fine) '•4 cup sugar 2 tablespoons butter 1 egg Raspberry jam Line tart shells with rich pie-paste. Place in centre of each a teaspoon of jam. Cream butter and sugar, add almonds and egg (well beaten) put a Hereford CORN BEEF tins for 23c Real Good BLACK TEA : ; Reg. 49c at 43c 1 1 Real Bargain Prices in OVERCOATS Men's MEATS FRESH AND CURED All Government Inspected Compare Ours for Price & Quality EVERYTHING IN STOCK Fresh and Ready for the CHRISTMAS CAKE SALMON Tall Tins 3 for 28c :: Blue Rose RICE 4 lbs. for 25c :: Sliced PINEAPPLE 2 tall tins 23c " ♦»t»l» H »<»»t HH »l H I M l »»»»»»»»»»»»»»» i >**»t«^»*«»»«* H i» t »t f »»» H »t »!♦»»» ! ♦»»»» CABBAGE SALAD DRESSING Vi teaspoon salt 2 teaspoons mustard 2''<! tablespoons sugar Dash of red pepper '/4 tablespoon of flour 1 egg % cup milk V< cup vinegar 1 tablespoon butter Mix first five ingredients in sauce- pan. Add the egg slightly beaten, milk, butter and vinegar, slowly at last. Cook slowly in a double boiler, or in a sauce pan over a pan of hot water to prevent curdling, when thick and c)>eamy pour dressing in a bowl to cool. If you want thinner, add cream. When using cut cabbage up fine with some onions, mix together. .'Vdd j^alt to suit taste, pour dressing over it. Let stand for awhile before using. â€" Mrs. Harry Rawlings THE FORD V-8 FOR 1937 COMPOSITION TARTS 2 eggs 1 cup brown sugar Ml cup corn or maple syrup Vi cup each of chopped walnuts and raisins, small piece of butter and a little nutmeg and juice of one lemon. â€"Mrs. Wm. J. Chard CHINESE CHEWS 1 cup white sugar 1 teaspoon baking powder 1 cup chopped dates Ml cup walnuts 2 eggs * * ********* fttt^t t t***** * '^********************* * **** :: We'll Never Have Enough;; Prosperity To Please Everybody BUT WE CAN SUPPLY THE FEEDS ; ; That will help increase egg production and cut down '. ' the Cost ;; ]Uu: 50 Coii.sentrate, per cwt $4.00 '.', ;; Red Head Laying Ma.sh, per cwt $2.75 II ; Master Laying Ma.sh, per cwt $2.85 ( ). .\. C. I.ayinj^ Mash, per cwt $2.5U \'. Meat Scraps, fine, per cwt $3.75 ',', ;; Hone Meal, per cwt $3.00 '.', it * * ; ; ilo^ Consentrate, per cwt $3.00 '.'< ; ; Cattle Mineral, per cwt $3.00 '.'> ; ; Calf Meal, per cwt, $3.00 GROCERIES FRESH AND PRICED TO SELL ; Osprey & Artemesia Co-operative Co., Ltd. ;; I FLESHERTON *s^ • I I • r • TiiK Nrw For«J V-8 for 1937 is the most beautiful Ford car ever offered. It is built in only one size with one standard of rooiny com- fort and inudcrn appcuranco. But you may have eithrr the improved 85-horsepower V-8 engine for maxi- mum prrforniBuco â€" or the new 60- horscpowcr V-8 engine fur maximum economy. The smaller engine makes poBsibh' u lighter car â€" a lower priced ear, with lower operating costs â€" and permits still more people to enjoy the smoothness, <|uielneas and reli- ability of the V-type 8-cylinder engine. Improved 85-horaepow*'r V'8 en* gine â€" â€" Drive it and watch the Bpeedomeler! More than three million owners are now enjoying the superior perform- ance of the Ford V-8 engin.: on the road. When you drive the 1937 Ford with the 8S-lior8e power V-8 ejigine, you are master of a power plant that pives everything you can poaaibly demand in speed and acceleration. Today it is a heMer engine than ever â€" with a better couluig system aud new 8moothne»8. Yet improved car- buretion enables it lo deliver its thrilling performance with unusually low gasoline eonsuniption. /V«»m 60-hor»epotper F-8 engine â€" Drive it and watch the fuel gaugel The new 60-hor8epower V-type 8- eylinder engine is almost an exact replica of the 85 â€" except for size, weight and power. It delivers V-8 smoothness and quietness â€" even at speeds up to 70 miles an hour â€" with gasoline mileage so high that it creates an entirelv new standard of I economy in modern motor car operation. We invite you to see this new Ford car at your Ford dealer's showroom, and arrange to drive one equipped with the engine that fits your own needs. PEAtURES APPIARANCI â€" A newly desifsned car. Head- Innips recested in fender aprons. Modern lid- type hood hinged ut die back. Larger Inggage space. Spare tire enclosed within hedy. Com- pletely new interior^i. Slanting V-lype wind- xhield opens in all closed car». â-  KAKISâ€" New Easiy-Aclion Safety Brakes, of the cable and conduit control type. "The safety of steel from peilul lo wheel." Self-energizing â€" car momentum is used to help apply the brakes. Tests show that about one-third less pedal pres- sure is required to stop the car. â- DOTâ€" Not an ounce of wood used for structural strength. Frame strnctnre all steel, sheathed with steel panelsâ€" lop, sides and floor. All are welded into a single steel unit of great strength. COMrOilTANDOUinâ€" A big, roomy car. Ertra space ts in the body, not taken up by the en- line under the hood. Comfort of the Centre- Poise Ride further increased by smoother action of the Inng-tapering springs, with new pressure- lubrioation. New methods of mounting body and engine make this a quieter car. . i .1. !' :: I SEE VOIR NEAREST FORD DEALER FOR COMPLETE DETAILS