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x Cup meiled snortenin:g. Cream yveast into a bowl. add milk slowly and stir to dissolve yéeast. Stir in sugar, salt, beaten egg and half the flour. Stir in rest of flour and melted shortening and mix well. Turn out on floured board and knead two or three minutés until you have a smooth dough. Put in bowl, cover and let rise over hot not boiling, water until double in bulk. Cut down, toss on ficured board and knead until smooth shape, place on baking pans. cover and let rise over hnot water until double in bulk. Bake in ‘\ Ccup sugar. teaspoon salt. 1 egg. 4 cups flour. ‘« cup melted shortening. Cream yveast into a bowl. ac slowly and stir to dissolve yeas in sugar, sa’t. beaten egg and t flour. Stir in rest of flour and shortening and mix well. Turn floured board and knead two o minutés until you have a smooth Put in bowl, cover and let rise 0 STANDARD ROLLS (Takes about 2‘% hours) 2 cakes compressed yeast. 1 cup milk â€" scalded and co lukewarm. gularly. It is no loifzer considered shiftless to buy bread readyâ€"made. Most of us buy just enough for one day so that the bread will always be fresh for the table. Leftâ€"overs yesterday‘s bread is reserved for toast.. While any one. who has made.bread at home is certain that there is nothing like it when it is fresh, w2 gencrall» prefer a daily fresh loaf made by commercial bakers to third day homemade bread. Most of the yeast bread made today in the home kitchen goes into rolls, which are plaamsd so that they willâ€"come out of the oven hot and temder just in time to serve at a meal. With: modern _ recipes wmch allow liberal quantities of yeast to be used the whole process of making .rolls is short. When the shortening is added, afted the flour has been mixed in, the kneading will be a sort process and it should be noted that the doush will never stick to the board. As bread is largely composed of flour, it is naturally the most important inâ€" gredient. The type suitable for yeast bread is known as bread or allâ€"purpose flour. It is made from hard wheat and In bygone days, the : synoymous with that c Perhaps that was bec days, the lady of ma fine white bread to sery R EYES! You can get new teeth when you lose your own but you CAN‘T GET NEW EYES. Should be Served Oven Hot and Tender. Not So Difficult [ or Wearing on the Houewife as Homeâ€"made How to Make the English Muffins and Brioches. J. M. WATERMAN, R()-â€"Opucal \pccnalist 17 PINE STREET NXORTH Homeâ€"made Rolls May be Made as Special Treat Keep your Vision True PACGF TWO WHAT ARE YOU DOING ABOUT THEM? By EDITH M. BARBER makes it easy to get k_h}m when vou nced them baking temperature. . a moderately hot oven, "., should be used. The [ will be fifteén to twenty iding upon the size of the Our Divided Payment Plan saion True and Comfortable by a Regular Yearly Eyvesight xamination to detect any defects that develop. that of i s because may be varied by ts of shortening he addition of a gos. The foundâ€" or Parker The richer of various ‘art of the ady was giver. | The members enjoyed a group of folk songs in the Swiss dialect, given by der the auspices of the Friends of China Committee and the W.M.S. Other coming events which were brought to the attention of the memâ€" The theme for March was ‘"The Church of the Warm Heart." Mrs. Charbonneau reminded the members of the supper to be held in the church bazsement on Saturday. March 1l11th, unâ€" The regular mesting of the Women‘s Missionary Society of the Timmins United Church, was well attended on Thursday afternoon, March 9th. Mrs. F®. Charbonneau took charge of the mseting in the absence of the prosiâ€" dgnt, Mrs. Ramsay. The regular meseting of Missionary Society of United Church, was wel Thursday afternoon, Ma: Miss Susig Smyth lead the meeting in i devotional period, and reviewed the work of the community friendship secâ€" Interesting Items _ At W.M.S. Meeting: ‘Theme for March "The Church: of "the Warm Heart." greased muffin pans, let rise until double in bulk. Brush with <gg yolk and then bake in a moderate oven (350 degrees P‘.) twenty to twentyâ€"five minâ€" utes. (Cpoyright 1939, by The Bell Syndi cate, Inc.) 2 yeast cakes. 1 cup scalded molk. w cup sugatr. ‘+ teaspoon salt. 4 egg yolks, beaten. 3 three whole eggs, beaten. !4 teaspoon lemon extract or. 3 pounded cardamon seeds. 4 *4 cups flour. *4 cup melted butter Crumble yesat into bowl, stir in milk which has been cooled to lukewarm: Add sugar, salt and egg yolks and whol2 eggs. Add flavouring and stir in flour and when well mixed add melted butâ€" ter. Blend well. Let rise six hours, then chill overnight in refrigerator. Turn out on floured board and roll !% inch thick, brush with melted butter, fold in three lay@rs, cut off % inch slices, cover and let rise over steam until double .in bulk. Shape, put in large threeâ€"quarterâ€"inch thickness, let it rise on board. until double in bulk and cut into .thrgeâ€"inch rounds. Bake on a greased griddle about fifteen minutes, turning often. When cool, split, tcast 2 cakes compressed yeast. 1 cup lukewarm water. 1 tablespoon sugar. 6 teaspoon salt. â€"3 cups flour. 1 tablespoon shorténing melted. Crumble yeast into a bowl, add water and. stir to dissolve yeast. Add sugar, salt and flour. Mix, add melted shortâ€" ening and mix well. Turn cut on flourâ€" ed board and knead guickly into a smooth dough. Put dough in a bowl and let rise over hot, not boiling water until double in bulk. Roll dough into ind butte ' l 2 cup compressed yeast. l cup milk, scald>d and cooled to lukewarm. 4 cup sugar. 14 teaspoon salt. 2 eggs or 4 egg yolks. 4 cups flour. 4ecup melted shortening. Crumble yeast, add milk and stir to dissolve yeast. Add sugar, salt, boaten eggs and half the flour. Mix well, add remaining flour and imelted shortening. Mix Turn out on floured board and knead two or three minutes until dough is smooth. Put in bowl, cover and lot rise overhot water until double in bulk. Form into desired shape, arâ€" raneg on greased pans, brush with melted butter or milk and let rise again over hot water until double in bulk. Bake in a hot oven, 400 degrees Fahrenâ€" heit, until brown. Add oneâ€"quarter teaspoon of soda to the mixture with salt and sugar if some of the dough is to be kept in the refrigerator for a few days. . The pgrtion reserved for later use should be put in a bowl, greased on top and covered tightly with moistureâ€" proof paper. not oven (400 degrees Fahrenheit) fifâ€" EKeen to cvwenty minutes until light brown. Remove from oven and brush tops with melted butter. FANXCY ROLL® BRIOCHE events which were ittention of the memâ€" and sale of home cookâ€" on Wednesday, March PHOXNXE 190 Guelph Mercury: The trouble with the man who has a will of his own is that he usually has little else to boast about. ' Mrs. Logan Eagle gave a splendid adâ€" dress on chapter 5 of the study book, the topic "Can the Church Save Canâ€" ada." The meeting decided to send Mrs. A Ramsay as their representative to the United Church general conference in Toronto. A letter, from Mrs. A. Gillies, thankâ€" ing the members for flowers received during her iliness, was read. Mrs. Carson presided at the piano. sSCOURGE Dr. Barton‘s booklet entitled ‘Scourge‘ with reliable information regarding the two mast dreaded social diseases, gonorâ€" rhoea and syphilis, is now available. Know the facts, protect ycurself, and save endléss worry. Address your reâ€" quest to Dr. Barton, The Bell Library, 247 West 43rd. St., New York, N.Y., closing Ten Cents to cover cost of serâ€" vice and handling, and mention The Advance, Timmins. (Registered in accordance with the Copyrizht Act.) Mr. Ben Bauman One of the mistakes made in the use of the new insulin is in giving it too often or in doses that are too large, beâ€" cause it seems to act so slowly. Dr. Joslin says "A diabetic person has twenty years or more ahead of him and one need not hurry." to (a) a more systsomatic search for diabetes and the closer medical superâ€" vision of the population in general, (b) many more people now live beyond the agso of 40 years when the onset of diaâ€" betes is twice as frequent as it is up to the age of 40, and (c) diabetics live longsr than they used to. One of the mistakes made in the use of the new insulin is in giving it too i More About the Neéew Insulin for | Diabetics When Drs. Banting and Best of ;Toronto. discovered insulin, and Dr. [ Collip, now of Montreal, made it safer ‘to use, it was felt that all had been learned about insulin in the treatment | of diabetes. Many research workers | then bezan experimenting with insulin \ in the treatment of other ailments |such as lack of appetite, dementia ! praecox (persistent dream and | others. fore insulin was discoveredâ€" points out in the Michigan State Medical Journal that protamine zink insulin has probâ€" ably increased the number Oof diabetic patients using insulin by 70,000. This is due almost entirely to the fac that once a day whereas the original insulin is injocted three times a day, a regâ€" ulation that many diabetics would not or ecould not follow. Dr. Joslin also answers the criticism of some unthinking individuals who state that there are now more liabetics than before th> discovery of insulin. The apparent increase in number is due What would, on first sight, be conâ€" sidered a most unfavourable result from the use of this new insulin compound is the apparent increase in the number of cases of diabetes. Dr. E.P. Joslin, Bosâ€" ton, whose name has be>on associated with diabetes for many yearsâ€"long beâ€" In the treatment of diabetes howâ€" ever, research workers sought to preâ€" pare insulin in such a way that it could be taken by mouth instead of by hypoâ€" dermic needle three times a day. While no m2thod of preparing insulin so that it will be affective taken by mouth has been discovered, what is helping the situation to some extent is the new treatment by protamin»2 zink insulin. I have spoken before of this treatment and its advantages and disadvantages as recorded by physicians doing special work in diabetes. E. S. Lautenslager conducted the serâ€" vices, and the choir was present under theâ€"direction of Mr. E. B. Beattie. The pallâ€"bearers were: J. A. nagan, K. Stewart, H. E. Roseborough, P. I. Ward, Basil Stewart and George Davidson. The late Mrs. Tait, who was 65 yz2ars of ags, came to Sudbury in 1909 and resided here until two years azo, when she went with hner husband to live in Toronto. She is survived by her husband and six sons: Clarence, William, Arthur and Claude, of Sudâ€" bury; Frank, of North Bay, and John, cf Timmins. Sirdbury, March 11.â€"Mrs. W. A. Tait, pioneer resident of Sudbury, who died in Toroento General Hospital last Monâ€" day, was buried in Park Lawn Cemetery Wednesday afternoon following services in St. Andrew‘s United Church. Reyv. Timmins Man Bereaved By Death of His Mother (By Margaret Kriak, 13 years old) Birch Street School Under my window roses bloom. CGiving out their sweet perfume, Nodding in the golden sun, Thinking of no other fun But to grow, and grow more fair In the sun, without a care, In the gentle breeze they nod, These flowers of beauty sent by God. When autumn comes their petals fly About the earth so withered and dry. To sleep they go till summer dawns, Once more to bloom with scearlet crowns. (by James W. Barton, M.D.) of Poutrs Bodp THE PORCUPINE ADVANCE, ONTARIO How you get the jolt, really doesn‘t | one of the best beauty salons and see matter, as long as you get it! ~For ton | what can be done with You! to one within a month‘s time you are a ' so Do Not Be Mrs. Milquetoast! more attractive female, a more interestâ€" And do not make the mistake that ing one, and truly like yourself the betâ€" | numerous women are inclined to. That ter! Jolts ars good for all of usâ€"one | is, feel you are pretty hopeless and not way or another. It puts us on our | much can be done with you. That is sterling and makes us look candidly at | nonsense. There isn‘t a woman or girl the reflection in the mirror. Then |alive who hasn‘t the potentialities of we set about improving our looks, and | being a very interesting and attractive cour circumstances. In other words we |person. Remember your personality get pretty darn mad and decide that | plays as important a part in "charm" fate isn‘t going to buffet ‘us about as it | as your physical appearance. _ wishes! And that is a good thing. Embrace the new fashionsâ€"extreme Other Things Inspire though they may seem to you, learn to Getting into a rut, mentally and |talk nicely, walk well, dance prettily and physically, is flirting with several disâ€" ' dare to shock those who know you very astersâ€"old age, illness, loss or friendâ€" | well!l Because people are used to ship and loss of beauty. All of us must | thinking of you as a drab little piece, "keep up" in beauty, health, enthusâ€" do not be afraid to show how stunning for a girl to lose a cherished beau! Up until the time when he told her he "didn‘t feel like getting married," or murmured somethinz about meeting another girl" who took his fancy, the rejected damsel perhaps felt a little bit sure of herself and of him! The blow gave her a jolt. Sometimes it isn‘t a bad. experiencs Taking to the sea in a ship is a splendid reme Pretty JANE â€" WYMAN cruises she 4 spirits gay. ATION LIMITED LECTRIC COOKING I1S Beauty and You Take advantage of the many bargains now available. We are now offering a limited number of electric ranges at reduced prices to clear. Small down payment. Easy terms. Give Your Personality a Fillip by PATRICIA LINDSAY is a splendid remedy for dejected spirits It is good socially, to come into the presenecs of women more attractive than yourself. It is good to attend the theâ€" atre, the:â€" movies, and see your favorite actress dramatize the charm which you should possess. It is also good to go to one of : the best beauty salons and see what can be done with You! so Do Not Be Mrs. Milquetoast! And do not make the mistake that numerous women are inclined to. That is, feel you are pretty hopeless and not much can be done with you. That is nonsense. There isn‘t a woman or girl alive who hasn‘t the potentialities of being a very interesting and attractive person. Remember your personality plays as important a part in "charm" as your physical appearance. iasm, mental interest and faith, to bear along with whimsical life and get any fun out of it at all! The new Electric Ranges give you cooking heat almost as fast as you can bat an eye «â€"â€" turn the switch and there it is! There‘s no waiting. No time lost. The range is ready to cook the moment you are! Controlling and Operating Northern Ontario Power Company, Limited Northern Quebec Power Company, Limited There‘s no cleaner way on earth to cook than with an Electric Range. Scouring is OUT! Blackened curâ€" tains and walls go for good. Electric heat permits no soot, no dirt. It saves work every day of the week! Less than 4¢c per meal per person is all it costs to cook with electricity. Thousands of our customâ€" ers cook for less than $3 a month. Electric cooking will actually save you money! Let us prove it to you. to keep â€" her It is good to remember that beautios are good not born‘! It takes exertion on your part, and determination, but you may be the envy of your own little group if you go abolut it intelligently. All you need is a good jolt to get you going! May it come soon! you can make your mind to! The class most snjoyed by the girls was the instruction on the bathing of a baby. This ycar the Red Cross of the Porcupine district purchased a special doll, which weighs 6‘% lbs. and is the approximate size of a new baby. It was most interesting to ses the care this makeâ€"belisve baby received, as it was undressed, bathed, and dressed by the girls. A group of women in Schumacher were organized, and under the instrucâ€" tion of Miss Wing are at present takâ€" ing the same course, slightly altered for the adult group. Every year throughout Ontario, some 6000 girls and women learn how to act in cases of illness, and emergzencies, and it is hoped that next year the Rod Cross will be able to conduct this course Dr. G. Watt lectured on "Th> Daily Routine of the Baby," which included information on feedinzx and general care. Mrs. Pred Graham discussed "th» Food Needs of Adults," which included sample meals and the value of certain foods for healith. said, "are responsible for the transfer of infection." He paintsd out the value of immunization especially toxoid for diphtheria, and vaccination for smallâ€" pox. H2 mentioned what he felt the girls should know of the more common communicable diseases Sixty girls have now course in Home Nursing 1 pices of the Red Cross : commenced in the late fa included demonstrations i bathing a patient in | temperature, the makit poultic#ss, mustard plaste of infants and many ot] necessary in the home. Dr. J. A. Molnnis © class>s on communicable three F‘s, flies, food an Sixty Girls Finish Red Cross Home Nursing Here Course Included Instruction in Bedâ€"making, Bathing Patients, Taking Temperature, Making Poultices, Carâ€" ing for Babies, Etec. Some Excellent Addresses in the Course. Quality Gives Flavour YÂ¥h qaddresstd 1t] discases. "T id fingers," ° r the transi d out the val ally toxoid f completed the inder the ausâ€" Society, which 1. The course in bed making, sed,. +taking a vou have a bathit the | for more adu)‘ groups in the Porcupine. as=â€" ; _ The Red Cross takes this opportunity ich | to express its thanks to the graduate irse | nurses, Mrs. T. Tod, Mrs.:R. Trowbridgeo, ng, Mrs. W. Savags, Mrs. R. Gooding, and _ a Mrs. E. Reeves, who taught eight of aod . the twelve lessons. Miss C. Ruth, Mrs. C. ing .T. Penny, Miss FP. Farr, Mrs. A. FP. nts / McDowell, and Mrs. Ssott relioved when Last night at 7.55 o‘clock call was received from 65 Maple street. A chimâ€" ney fire was soon brought under conâ€" Calls for three minor fires were reâ€" seived by firemen over the weekâ€"end n Friday they were called first to 148 Main Avenue, where the occupants of the home had put some wood in a stove oven to dry it out and then beâ€" come alarmed when it started to burn. There was much smoke and little fire: Later on Friday a call from 70‘ Third avenue was responded to. It proved to be only a chimney fire., Three Calls for Minor , Fires Over Weekâ€"End 8 BANNERMAN AVE. TIMMINS Our Trucks are at your disposal day or nightâ€"Reasonable Rates MOVING HAULING Dodd‘s Delivery AND TRANSFER EXCAVATIONS STORE DELIVERIES CALL 557 E“.y MONDAY, MaARCH 1839 of every description