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mr rilAlu_o1'rE'l'0WN GUARDIAN 1 PAGE NIM __
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JULY 31. 1930 ___ . 1 _
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fyou, too, may enloy enviable b¢eul'f."`
` ln not more than fifteen minutes 5 clay
¢i.¢ marvelous new Pompeian method
\ viii give you that beautiful, soft, glow-
ing skin that is the highest pinnacle of
beauty- _ . - ,
, For over thirty years Pompelan has been
, nslririg the finest cosmetics-and olfer-
, i.-ig them at prices that save you money.
FREE: Pempclln 1930 Art Plnll.
Vlilie lcdev. Eneicu 10 santa fel
nnuuus trlll llln ol Polnpliln
Euuty Aids Ind bonlilul, ' You!
'fy \ alB¢|uly." Addruu Pom- I
perm Comvlnv, Limlladfiolanto,
Canada.
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Epson: 61;; '“
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W 15 lVlll3lil AN
, MADE IN CANADA '_ I-a
,___---I--'1-“'
L.i5;csDoubles.,-li/iis; Moore and
 MacGregor,M0nt21€ue won from
Miss E Knight and Miss M. Douglas
Ge/vf--r-foiiri. 'I-5, 8-1.
ii.~r`_.= Dailblcs.,-Grant sr i.tni..eg-
gan, Montague won from Doyle &
1,a~.~e:~s Georgetown 6-2. 6-2.
l Beer ar Moore. Montague won from
Lai-ers and McCue Georgetown. 6-0,-
6-2. -
Q-QQ-0G04*-'I
Here 's Your
Favorite Food
PM up in B new Package' M32 ing of nutmeg and serve very cold. ‘
eg Sauce to Serve With Cold Ham
delicious soups, all varieties in th
original iinvor condensed to pm-rd
form.
Easy to malia-Cheap and uonr- spoon of sugar and beat into the
lslilng.
15c Per Package
which makes two quarts.
PP
Lse what portion of package you Fare and Core 9 medium_5ize apples
require-tlie remainder keeps fresh
When you buy soup
Say
Jamisolfs C0mpreSSed sticking. nest 4 eggs until iight ,nu
 SWF ..~:
g '"5' - At All Grocers. 5'.-‘_;
' A Canadian Product.
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uvnltY'rlnNd._rN rmimwniu:
for the householder who likes to d
his own repairs. or who ls handy wit
tools and likes to make things for his
*-3
he Value of Sour Cream §..iZ".§..°?.'..i’.°‘;..‘.. .........  --W vmm-. .,;..,,.,, _..._ 1 . . _ r . _ _ . _ 
raisins over pastry. Beat togetherl 1_°“P *°“" °"”m- 1_2 wp sou, m.1k_  _ i _ O ' ll   __
' '  ~f d,l =r. of ch dry 1, sq.
` a- l _
m 4 tab “won wt” “um 1 1 2 teaspoon vanilla,
Lh chopped nuts. biezure, mix ;:'.;l -.._ _ sf,-gl
Wa ercie s Sandwich Filling ard spices toget *er 'ber bee' t gf
1 2 cup our cream
stir in the sugar, mollczssel sci.;
1- 1 4 cu chopped nut meats
. of eggs, sugar and cream, and P 1 Beat d h te \\3¢er¢,eN
D, mt uespan. U me mm or umm, 1 nmsspoou butt” YOUIS , Mix sugar an s or riixig until },.ea.m an a. all. e mgrc
' ' l' » Bal” “5 °“5"°’d sus" ‘nd mm starch together ‘ight Add eggs rd beat vain l 1-4 CUP Of \'€1’y 111°" cho ‘ `
_ , __ , ,` . ,._.i pped ,len s. Pour into a greased par; 3_3.
ppour over posry V t t k
a d 5 lr in he wut Crum l'° ma e B F th h water rl the .;<;,»-0; add Sa't |bake in moderate oven-360 deg!&
turns sour. It is delicious in cookery 1 cup brown sugar. me when cool spread over it B _ our e o_
l th “te” Cook 20 minutw' in ` l 0 l I I l l\i"rl in e-‘l 1"’ and s read er l- F for 85 minutes o u til it s‘irir\k~` '
_. ._ ... f' _e - .- , r .1 _ _
the mai. Its food value is the
same as when fresh, there being no
flour mixture. use hal! o. feaspoonful
Mix the flour, sugar, salt, cream.
eggs (sllgtiy beaten). vanilla and the
injury to the vitamins and other con- melted butter, Pom- gnu; gn un.
tents. baked crust and bake in n very hot
Sour cream is an excellent shorten- oven for about 10 minutes; then
1118- One thing to recommend it i= decrease heat in bake custard. Test
the ease and simplicity with which it with a knife; when custard is cooked
mil' be use!! in anyy recipe. It saves the blade will come out clean. Make
time and labor when making n, cake; merlngue with whites and 2 table-
slmlily mix the sugar and cream to- spoons sugar. _
gether. thus eliminating the creai-ning Ruin Pie
D\'0¢€ss used when butter takes the 1 cup chopped raisins,
place of cream as short/ming. When , Yolks 2 eggs.
sour cream is used as the fat in a lcup sugar.
tablespoons =ugar_
3-4 cup sour creem, whipped.
White of 1 egg, beaten stiff.
1-2 cup powdered sugar.
Lightly fold together the above in-
gredients and ilu tart shells halt full. 2 WPS bf°Wn ww.
On the top of each place sliced_
peaches. strawberries or other fruit,` 3 0825-
canned or fresh. This fillizg may 1-3 CUP 00C°l»
also be used in cream puffs or be-'
tween layersoi cake.
1-2 cup granulated sugar.
“ d°“bl° b°“°" ‘""““ my “mu the lngreflints. Beat well. Bake ln aww
thickened. Add nuts and vanilla. an Oiled Ioaflpan in H moderate oven maad'
‘md “hen cool use between cake lBy_'i:>1 about 30 minutes Ice w‘th foll-
ersffor as filling for tarts or cream!O“_ing Icing: i 1_2 cup fwar’
P” S' sem- cream mfg 3 1 css-
cocu L0" Cake 1 cup granulated sugar. I 1-2 cup mflisses
Fruit Cream Filling
l L2 cup shwtenmg’ 1-2 cup sour cream. l 1 1-2 cups flour.
2 cups pastry flour
1_-2 cup hot water. '
clicked sem- cream num; l 1 tablespoon vlnezar-
I teaspoon muh; powder.
1-2 cup brown sugar. ‘ 2-3 cup soul' cream.
Boil ingredients toge‘her, stirring ‘f-'2 T/P22-SPC11 SUM.
until boiling point ls reached. Cook 1 t€B5D00!1 fi-I`iT18!T.0I”i.
until a soft ball will form in eolcl I teaspoon singer-
watar. Cool slightly. Beat until 1-4 t€1SPO0D Dutm'-S
creamy. adding 1-2 teaspoon of L-4 tea-SPOOH G10\'¢S»
vanilla.. Spread on cake and sprinkle l-3 teasi>00n Salt-
ar.d muy he d I 1 _ X
L U-Se Or any cours.. of 1 teaspoon vanilla. lmermgue made with wl-i.tcs of eggs. sm” P _ .he soda to the milk and combine all sf p , 1
2 - -  bctweili lliinly-sliced white {Irom the sides of the pan, _i
This may be used as a dessdlfi
Glngerbrc;id l.:er\'ed with chipped sweet U-egg
|s\'.'eetened and mixed with crushg(
nfr-caapnlc. or served witli sv':=et.~.‘eI
flzirk sour cream. ~
Mixed Dwbles .-Miss Moors and my
Mabel' Mwiileue won from Mi” mv
Laren and M.r. Doyle G-eorgetoivi
3-s. a-e. 1
.\' .~'
_ ,...
oi’ soda. with each cupful of good sour -_ _ . _ _
_  i 1 1 1 I A
.
cream. Sift the soda before measur-
mss soda. spoils the flavour and oolor
of the product.
In our grandmothers' days when
methods of keeping milk and cream
fresh were not so good as they are
now, sour cream was more commonly
used in cooking. Some of the gig.
time methods with sour cream were
delicious. The favorite pudding
sauce for boiled or steamed puddlngs
W9-S Slishily sweetened soul- cream.
It was also served on Squares of
gingerbread, plain cake md apple
pie. Sour cream was used as s. dress-
ing for salads. It was used to give
nlivoi- to a ham ornelet, to moisten
the mashed yolks when stuffing eggs
for a. cold supper or a picnic lunch. to
make pie crust and in many other
delightful ways. The following four
recipes are old-time ways of using
sour cream.
Chicken with Sour Dream
Cut up the chicken and cook until
tender; remove to a platter, on which
is spread buttered toast or crisp bak-
ing powder biscuits, split and make A
gravy as follows: Rub a. tablupoon
each of butter and flour together and
add to them 1 1-2 cups of the brofh
and let boil; thin with tliree-quarters
of a cup of sour cream. reheat 'arid
seasoh with salt and pepper. Do not
let the gravy boil after adding the
cream. as it is likely to separate.
Pour over the chicken.
A Refreshing Drink
Beat together with a. egg-beater
until light and smooth halt li glass of
sour cream. half a glass of rich milk
and a pinch of salt. Pour into a tall
glass, sprinkle over the top a coating
of pulverized nut meats, a scant grat-
Beat half a cup of thick sour cream
add 1-8 teaspoon of salt, hal! a tes.-
whole a half a cup of grated horse-
radish.
A le Ptlddlllg V
` slice them thin and cook until tender
with half a cup of sugar and just
enough writer io keep them from
add to thfm half a. cup of sugar.
Mix 2 teaspoons of cornstarch with
one of sour cream and add to the egg
mixture. Add this to the apples. be-
ing careful not to rnash them. Mix
1 teaspoon of ciririarnon and is table-
spoon of light brovm sugar with half
a cup of hard bread crumbs and place
half of it on the bottom of ia. baking
dish. Pour in the apple mixture.
cover with the rest of the crumbs
a.'.d bake in a slow oven 45 mitzutes.
eigners. Their soups are often gar-
nished with sour cream. are made
with sour cream, or poured over the
cream. A fiivoi-ite European dish is
potato soup made with sour cream.
, Sour Cream Potato Soup
2 cups diced pote‘oes.
0 1 cup boiling water.
h 1 teaspoon salt.
1 thinly-sliced onion. -
1118. and do not use too much, as ex. l
Sour cream is much used by for- _,
N NG!
MISLED by the red color, some motorists are paying
Sc. extra per gallon for gasoline that has no premium
qualities. `
You can get Imperial Ethyl performance only from
Imperial Ethyl Gasoline. It gives you greater mileage,
greater .power and smoother operation 'because to it is
added the costly Ethyl compound which of itself is
colorless and which will never be found except in
Ethyl Gasoline. _ _
Imperial Ethyl Gasoline is colored red for one reason
only-so that it will not be used for cleaning and other
purposes for which the Ethyl compound makes it
unsuitable. As there. is no purpose .served by red dye
alone -it seems reasonable to assume that other gasolines
are colored red so that motorists will be led to believe
they are getting the Ethyl product.
Red dye is cheap-you can dye a hundred gallons of
gasoline red at a cost of only one cent. Why pay. Sc. a
gallon premium for this red dye, especially when it docs
not improve the gaso1ine’s quality?
When you pay a premium for gasoline be sure you get
premium quality. You can be sure if you look to see that
the Ethyl Trademark is on the pump that serves you.
Mme. 'reels that will give lasting "2 l*’”‘P°°“ Pepper'
service and satisfaction, that will gcups 5°" cream-
hflld up 'under use and misuse, that Mmced parsley' R   
Cook the potatoes for 15 minutes in
will hold an edge and cut true.
.1 -p - at-.d pepper. Stir in the cream. re-
~   E heat together and serve piping hot
` 'A Lilnited ' :é 
P if i ____ .
LUMBING Mm ;‘;:..:°“°;;.;°’..'..:°“;::°.... mem/ls nat/Jmg , , , , , Q
HEATING
If you want
Expeditious and
Expert Workmanslilp
Send to
 “o \  n 0 r Wi1ipD::slall'ah;li:`nlll Ellglllly sour . _ _
thick mm wi aid io it 1-4 tu- Imperial Oil Products are made in the Maritimes. When
I lt. 1 t bl f l 111 _ . . .
Elm 31.1°:-3 of I ¢§;p`;ml.§...,f m you buy these better gasolines and oils you are directly pro-
““"°”‘°"*°“ "'° motinsz the home prosperity of the Maritime Provinces
.l 80 _Grafton Street
lr Opposite Prince Edward
Theatre
Phone 393- J
livinnxuuunrn
thc boiling water with the salt onion
with a modicum of minced parsley
these in sour cream or by busting them
with sour cream.
drv bread enunbs
s 8
Add salt and bake in a 'ery hot oven
-550 degrees F.-for ` 5 minutes
cream becomes 9. richer color.
fat which is lacking in white flsh_
1 cup sour cream.
1 tmbleznoon flour.
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ill; ‘ZX °.§fl"`..l‘.§..l°°§l.`...»°.‘§"’I.`§.'.°i  fgy- the Tyddemdyk
bake until the crumbs brown and U10
Sour cream adds much favor to the si
fish as the acid in it takes the place _
of lemon. and the cream supplies the
1-8 tgupoon suit. _|§“____ _ _.L_ _
sprinkled over the tcp. An tmpi-cvea 3
flavor is given to fish, poultry. game.
'lean beef oi- liver by baking any of §
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