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

Wednesday, May 8, 1040 THE FtEAHERTON ADVANCE Bake-A-Cake WEEK IN FLESHERTON Suggest om For the Good Cook fWEW TOV CUTOU TS Ow] I eVEftV PACKAGE / ^(>^r\ SugarCrisp CORN FLAKES N SUGAR CRISP FLAKES 3 ooxes for 23c SWANS DOWN CAKE FLOUR 28c Party Time Is Cake Baking Time With Every Hostess CALUMET BAKING POWDER 25c CAIUMH lAKINt rOWDiB Robin Hood $3.00 Cream of West $3.00 & A. Co-operative Company, Lid. FLESHERTON, Ontario The wings of a humming bird move I A women barely realizes her age 200 times a second; this is faster until the birthday cake begins to than the movement of bees. look like a forest fire. Cut&Co6ii5lU (by Kathcrine Baker) Wintor and early Spring give a new inipi'tus to hospitality. This is the season when cntei-taining really gets uiUli-r way. Perhaps its because the lang>' air quickens appetites, and offers more opportunities, for get- togethers. Whatever the reason, be prepared this Sprinfj with some new cake recipes to please your guests. Don't forget your own family, too. Especially the menfolk. It's just so eivsy to n«»ke them rave with a per- fect cake. Do you wonder how you can be sure that every time you open your oven door a perfect (h'eam of a cake will come out? A delicate, moist, ' tender cake, with a crust that's golden ibrown and daintily cri.sp? A cake ; so high, beautifully light and lovely to look at. even befcre it is frosted. A cake with such delicate tempting flavour and appeal that your family and friends will "o-o-o-h" and a-a-Hh"' till the last crumb is gone? It isn't a matter of luck or long ex- pperience. It's easy I promise â€" if you just go about -t right! So next time you tackle a mixing bowl and spoon, here are a few sim^ple, new ideas â€" the latest step^by-step methods to sure baking success â€" I've learned from real baking experts. 1. Plan your baking before you ^Al IlilCT DOUBLE-ACTING VALUIHEI BAKIN& POWDER MEN'S Spring Suits Now is the time to select your new Spring Suit whether you want one made to your individual measure or ready to wear. We dan assure you satisfaction. Made- to- Measure Suits from $24.95 Ready-to- Wear Suits from $15.50 Come in and see our offerings â€" there is no obligation to purchase. MKN'S CAPS MEN'S HOSIERY M EM'S TROUSERS MEN'S UNDERWE.M^ Ml-.N'S OVERALLS MEN'S SHIRTS MEN'S HATS I'l; MEN'S SWEATERS Reliable Footwear MEN'S WORK BOOTS MEN'S AND BOYS' OXFORDS LADIES' FINE SHOES CHILDREN'S FOOTWEAR Our assortment is larger than ever â€" particular attention has been paid to good wearing qualities. Styles and prices right in every line F. H. W. HICKLING General Merchant FLESHERTON, Ont thoroughly mixed. Place over rapidly boiling water, beat constantly with a rotary egg beater, and cook 10 min- utes, or until frosting will stand in peaks. Add Colouring to hot frosting to give a delicate shell-pink tint Re- move from boilTng water, add vanilla and beat until thick enough to spread. Makes enough frosting to cover tops with about 1 cup extra frosting for special decorating. Old FaHhioned Nut Loaf 2 cups sifted cake flour 2 teaspoons double acting baking powder %. teaspoon salt % cup butter or other shortening 1 cup sugar 3 eggs 1 cup finely cut nut meats 7 tablespoons milk 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly add sugar gradually, and cream to- gether until light and fluffy. Beat eggs until thick and light and nearly white; add to creamed mixture and beat well. Add nuts and mix. Add flour Alternately with milk, a small amount at each time, beatine after each addition until smooth. Add van- illa. Bake in greased loaf pan, 9x4 1 cup sugar 3 eggs, unbeaten '/4 cup milk 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift totrether three times. Cream butter thoroughly add sugar gradually, and cream to- gether until light and fluffy. Add eggs, one at a time, beating thorough- ly after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 25 to 30 min- utes. Spread Butterscotch Fudge Frosting between layers and on top and sides of cake. Decorate sides of cake with chopped pecans. three times. Cream butter thoroughly add sugar gradually, and cream to- gether until light and fluffy. Add egtr yolks and beat well. Add flour, alter- nately with milk, a snutU amount at at time, beating after each addition until smooth, add vanilla and coconut. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pan.s in moderate oven (375 degrees F.) 25 to 30 minutes. Spread Tinted Fluffy Frosting between layers and over cake. Sprinkle with Shredded Coconut. Coconut Mifit Cake 3 cups sifted cake flour 2 teaspoons double-acting baking powder Vt teaspoon salt 1 cup butter or other shortening 1 lb. (3Vi, cups) confectioners sugar 4 egg yolks, well beaten 1 cup milk 1 cup shredded coconut 1 teaspoon vanilla 4 egg white, stiffly beaten Sift flour once, measure, add baking powder and salt, and sift together Rock MilU Ladies* Aid The Ladies' Aid will meet at the home of Mrs. J. J. Boyce (note the change in place) on AVednesday, May 15th. The social part will be a quilt- ing. Roll call: verse containing the word "Mother." Lunch Com. â€" Sand- wich, Mrs. Sam Fisher and Mrs. Wes Plantt; cake, Mrs. Art Porteous and Mrs. B. Field. A social evening will be held at the home of Mrs. Boyce on Wed.. May 15. Program and 10c tea. Everybody wolcome. The parson, also a Scotsman, knew his business. "How much is it worth to you?" he countered. start. Choose your secipe. Read it carefully and understand it clearly, step-jby-step. Then set out all the ingredients named and all the utensils needed. 2. Use Good Tools. Good tools make any job easier. Use good tools for baking and you'll measure more ac- curately and quickly. 3. Use Good Ingredients. Use qual- ity eggs, fresh sweet shortening. Use tine granulated sugar, unless the re- cipe calls fur some other kind .Re- member that the kind of bakinp: you get depends on the kind of flour, baking powder you use. •1. Measure accuartoly. Most recipe measurements are level. Make yours level! Use standard measuring cups and spoons to be sure of the exact amounts. 5. Mix Carefully. Follow exactly the mixing directions in each recipe. The way you combine and handle ingred- ients "must be right for best results. 6. Use Pans Called For. Make sure your pans are the typo and size spec- ified. Prepare pans before mixing. ' 7. Make Sure Oven Temperature Is Right. Don't guess about it. If your fltovo does not have an over, use a portable thormometcr. It tells you when the baking temperature is right! To test cake like mixtures, press the top lightly with fingers; if the surface springs l>ack leaving no imp*'int, the cake is done. 8. Cool Cakes Properly. Handle all cakes carefully after baking. Cool butter cakes in pan for about five minutes. Let sponge cakes cool In pan. Quick! Tie on an apron; lets make a perfect one together! Every one of these grand new recipes has been carefully tested and retested. F.very one is a beauty and a perfect snap to make â€" if you go about it right! X 3 inches, in moderate oven (350 de- grees F.) 1 hour, or until done. Butterscotch Cake 2 cups sifted cake flour 2 teaspoons double acting baking powder Vi teaspoon salt % cup butter or other shortening ^SUPERIOR STORES FULL COMPLETE LINE OF FRESH AND CURED MEATS Electrically Refrigerated. Government Inspected Prices are reasonaUe ALWAYS A FRESH LINE OF Greens and Vegetables SEE US WHEN YOU NEED THEM FRESH GROCERIES ARE OUR SPECIALTY When in doubt ^\\t us a call Our prices stand comparison. C. J. KENNEDY PHONE 37 WE DELIVER ChdColBto Peppermint Cake 2 cups sifted cake flour 1 ti'aspoon soda Ml teaspoon salt Ml cup butter or other shortening Pi cups sugar 1 egg, unbentn 3 squares sunswcctened chocolate, mclto<l Vt, cup thick sour cream % cup sweet milk 1 teaspoon vanilla Sift flour once, measure, add soda and salt, n"d sift three times Cream butter thoroughly, aild sugar grad- ually and cream well. Beat in egg, then chocolate. Add about 'i cup of flour and bent well; then sour cream â-  Add remaining flour, al- ternately with milk in small amounts beating jiffer earh addition. Ad<i vanilla. Hake in three greased !)-iiu-h layer pans in moderate oven (350 (legifi's F.) 30 minutes. Spread with the Peiipcrmint Frosting. When cold, but soft, sprinkle border of chocolate flakes around top. For flakes, scrape unsweetened chocolate with shan' knife, scraping down. Tinlpd Fluffy Frofttlng 3 egg whites, unlK-aten 2'i eups sugar Vt, cup water 2 teaspoons light corn syrup Tied eiilouring I v^ teaspoon'' vanilla Combine egg whites, sinrnv, wiiler and corn syrup in top of double I'oiler. beating with rotary egg heater until FOREIGN EXCHANGE ACQUISITION ORDER IMPORTANT NOTICE As announced by the Minister of Finance, the Foreign Exchange Acquisi- tion Order, 1940, has been enacted by Order-in-Council under the authori^ of the War Measures Act. Unless exempted by the Order, every resident of Canada who, on May 1st, 1940, has any foreign cui'rency in his possession, ownership or control, whether in Canada or outside Canada, is required forthwith to sell such foreign currency to an Authorized Dealer (i.e. a branch of a chartered bank) for payment in Canadian doUars at the official buying rate of the Foreign Exchange Control Board. "Foi-eign currency", for the purposes of the Order, means any cur- rency (excluding coin) other than Canadian currency and includes bank notes, postal notes, money ordera, cheques, travellers' cheques, prepaid let- ters of credit, bank drafts and other similar instruments payable in any currency other than Canadian currency, and also includes any amount in foreign currency of which a resident has a right to obtain pajnnent by rear son of a deposit, credit or balance of any kind at or with a bank, savings bank, trust company, loan company, stockbroker, investment dealer or other similar depository. The Order does not require the sale of any foreign securities. The Order does not affect any foreign currency, deposit or securitieB of any non-resident of Canada and for greater certainty the Order ex- pressly declares that a non-resident visiting Canada for business or pleas- ure for a period or periods not exceeding six months in the year continues to be a non-resident for the purposes of the Order unless such person enters or has entered Canada with the intention of becoming a permanent resident. No resident is required to sell any foreign currency if he satisfies the Foreign Exchange Control Board that he held such foreign currency on May 1st, 1940, solely as trustee or agent for a non-resident and that the non-resident's interest therein had not been acquired from a resident since September 15th, 1939, except in a manner approved by the Boaid. Under certain conditions stipulated in Section 1 (b) of the Order, a resident who is not a Canadian citizen may be granted exemption, but only after application for exemption is approved by the Board. No life insurance company incorporated in Canada is required by the Order to sell any foreign currency which it needs for the purpose of carry- ing on its business outside Canada. Further particulars may be obtained from branches of chartered l>anks. Any I'esident who has any foreign currency in his ix^ssession, ownership or control on May 1st, 1940. rt>gardless of amount, should con- sult his bank at once in order to ascertain the extent to which he is affected by the Order. FOREIGN EXCHANGE CONTROT. nOARD