The Windsor Star from Windsor, Ontario, Canada on December 20, 1941 · 25
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The Windsor Star from Windsor, Ontario, Canada · 25

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Windsor, Ontario, Canada
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Saturday, December 20, 1941
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25
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THE WINDSOR BAILT STAR, WINDSOR. ONTARIO. SATTTRDAY, DECEMBER 30. 141 Turkey or No, Here's Christmas Dinner With All the Trimmings- Arrange Yule Feast As Day's Highlight For Patriotic and Nutritious Menu Try All-Canadian Dishes; New Way to Cook Bird; Table Decorations Fresh From the Kitch en By Mary Moore Short Cuts In Prices For Y ii le Feast TT matters not whether you're a timid bride approaching the cooking of your first Christmas turkey In fear and awe, or a seasoned cook to whom the magic of seasoning and the art of basting is as easy as bossing your hubby. Whoever you are, and whatever your Yulctide plans, the thrill of the day comes with the dinner. From the moment when grace for a safe and bountiful Christmas is said (with junior eyeing the drumstick out of the corner of one eye) until the last mouthful of spicy pudding Is, with difficulty, downed, it's the big moment, and mother's chance to siine. With the cost of living somewhat advanced, there will be those who prefer to serve other than the traditional turkey. For these, chicken, duck, goose, ham or pork give a variety from which to choose, and accompaniments are as numerous as they are colorful. For the traditional lovers, it'll be "turkey as usual," and for those who will, as always, plunge fork into brown and crusted wing, we've a new suggestion. If you've always started the cooking of your bird in a hot oven, try, instead, basting it, with flour, butter, salt and pepper mixture, and place in an open pan in a cold oven. Turn on the bottom burner, and allow the oven to heat to 325 degrees, and cook a half hour to the pound. So Juicy will be your Christmas turkey you'll scarcely have enough juice to make gravy. And don't turn on that top burner once! Last year many a housewife tried a patriotic made-in-Canada menu, with excellent results. This year, more than ever before, a patriotic Christmas dinner is a matter worth considering, when Canadians are fortunate to sit down to their Christmas dinner in comparative peace. So patriotic is this delicious menu to grace your Christmas table, that most of it is produced right in our own Essex County. Apple Sherbet in Apple Cups Turkey with Favorite Stuffing Sunshine Potatoes Casserole Squash Green Peas with Celery Christmas Salad (Cottage Cheese, Pineapple, Red and Green Cherry Topping) Hot Dinner Rolls Holly Sundae Black Coffee Nuts, Mints The sunshine potatoes will add a note of color to the menu, and are distinctive in flavor. Simply mash about a cupful of well-cooked carrots with them, and season with salt, butter and pepper. The dessert is ideal, after a full course meal, and is popular with modern hostesses who feel that plum pudding or mince pie is a bit heavy after two helpings of turkey. However if tradition wins, have it and enjoy to the full that feeling of well-being that only Christmas dinner brings. FOR YOL'R TABLE The success of a Christmas dinner doesn't depend on how many drumsticks you have! If you've never tried a novel table decoration for your gala feast, you've missed part of the fun of Christmas. YouH be happier, and the family more festive if you choose one of the gaily designed Christmas paper dinner cloths. It'll do for the children's Christmas party ufterwards, too, and save the laundress many a headache. Let your Imagination do the work. Choose green paper sprinkled all over with silver stars. Pile a silver compote with green glass Christmas balls and light white candles in Christmas holders. Or cover a rectangular dinner table with crimson paper, and again with stripes of white, and centre with a tall glass vase of striped candy canes tied with crimson bows. Red broadcloth, full skirted, and inserted with white paper doilies, makes an effective cloth, as does, for a more formal effect, green damask, with milk glass plates, an' a modernistic" tree of white, with silver lights and icicles. Amusing for the kiddies is a heavy white cloth spattered over with crimson and green cutout trees. Favors for this table, and pile the centre high with crimson and green balloons. Or for a deb daughter who wants to impress her sorority, why not choose a cloth of spruce green (dye an old damask one). Use gold paper doilies for this, and green and white carnations in a low brass bowL Whatever your choice, make it more Christmasy than it's ever been before, and fight a winning battle for a merrier Christmas than you've ever known in your home. The front line's at home, now, and it's easier to win the battle when things are "as usual." And that applies to Christmas ! Special Sweets For Holidays Desserts for Festive Season With Variety of Sauces YTITH holidays coming along, there is always a demand for something special in the dessert line. Even if the dessert is but a simple pudding or piece of cake, it can be transformed into that "something special" with the aid of a fine sauce. First of all, we will give you an excellent foundation sauce, together with some variations. For the foundation sauce mix together 2 cup sugar, tablespoon cornstarch and Jg teaspoon salt. Add gradually one cup boiling water. Cook on low flame until thick, stirring constantly. Add an egg yolk and 2 tablespoons butter. Cook for 3 minutes, then add one beaten egg white and teaspoon vanilla. To make a lemon sauce, omit the vanilla and add to the foundation sauce, 2 tablespoons lemon juice and teaspoon grat ed rind. For a nutmeg sauce, just add to the original recipe '2 to '4 teaspoon nutmeg or for a chocolate sauce, add one square of grated chocolate to the original recipe. To make 9. really tasty sauce, add !2 cup raisins and nuts, cut fine, and teaspoon orange rind to original recipe. Custard sauce is nice over rice pud ding or plain cake. Scald 134 cups milk. Beat 3 egg yolks, and add tablespoon cornstarch, 3 cup sugar, 1'4 teaspoon salt all mixed together. Add Y4 cup milk. Add egg mixture to scalded milk, continue cooking on low heat until thick or coating forms on spoon. Cool. Add teaspoon vanilla. Here is a good recipe for a delicious butterscotch sauce. Cook together '2 cup sugar, V2 cup ' brown sugar, 2 tablespoons corn syrup and cup cold water. Cook on low heat until a little dropped in cold water becomes quite brittle (260 degrees F.). Remove from heat and add V2 tablespoons butter, J 4 cup hot water and 2 teaspoon vanilla. For the easy fudge sauce recipe, cut finely 2 squares of chocolate or use '2 cup cocoa. Add one cut of water, and cook until chocolate or cocoa is thoroughly dissolved. Add 2 cups sugar, la teaspoon salt and 2 tablespoons butter, and cook 3 minutes. Add 2 teaspoons vanilla. This is grand over ice cream, plain pudding or cake. Five Kinds Cooking In Modem Range There are exactly five entirely distinct types of surface cooking operations, each requiring a scientifically designed heat to accomplish it best, according to tests of Frigidaire range engineers. There is high speed for preheating water and fat for cooking; medium high for frying; medium low for small utensils and coffee-making; low to keep foods cooking, and simmer for sauces and simmering. Fill It With Cookies! JX a r rHi The Star's Cooking Expert Offers' Ideas for Economy Dinner HRISTMAS means turkey to a lot of folks, but there are many good housewives who, for reasons of economy or the want of a brand new menu for the Yule feast, like to do a bit of experimenting. The cooking of the traditional bird, and the accompaniments of the familiar Christmas feast are a well-known story to most folks, and for this reason The Star's Mary Moore has decided to give the modern idea a break, in true 1941 style. For Christmas dinners, in these war times, here's what she says: It seems that for dollar value received ham and rib roasts of beef get the decision, for I conducted a one-woman poll and asked what would be the choice, other than turkey, of my questionees. Some of them, of course, said chicken, but if ham were 40 cents per pound it would be cheaper because of its bonelessness, but for the universal favorite it was "Give me good old roast beef." But to get on with the menus. Both will cost about the same, but certainly not as much as a 1941 turkey Christmas dinner. $ . J. I Christmas Dinner Menu I No. 1 j '' : Chilled Canned Grapefruit Sections with Red Cherry Garnish Porterhouse or Standing Rib Roast of Beef Yorkshire Pudding or Baked Corn Cakes (see notes) Rich Brown Gravy Green Vegetable: Sprouts or Green Beans Shredded or Broccoli Celery Hearts and Ripe Olives Plum Pudding Foamy Egg Sauce (see note) Salted Cashews Mint Wafers Black Coffee For flavor and handiness nothing excels canned grapefruit , for a luscious first course. If you have pretty bordered tea plates, place four sections of grapefruit like flower petals in the centre, and at the centre place four halves of red or green cherries or two halves red and two halves green cherries. Please do your roast in a hot oven. First pat into it flour which is mixed with salt and paprika on all cut surfaces, then put in oven of 500 degrees Fahrenheit and sear until golden', then cover, and reduce heat a little giving it 18 minutes to the pound for rare; 22 minutes to the pound for medium-done; 27 minutes to the pound for well done with the oven at 350 degrees Fahrenheit after initial searing. YORKSHIRE PUDDING One cup milk, Ts cups sifted flour, 2 eggs, 1 teaspoon baking powder, teaspoon salt. Mix flour, salt and baking powder, and add milk gradually, to form smooth paste; then add eggs and beat two minutes with an egg beater. Remove trivet from roasting pan if you use one, and pour off some of the pan gravy, leaving only about 3 cup in pan. Pour Yorkshire Pudding Into pan, shoving meat to one end. Return to oven and bake at 450 degrees Fahrenheit for about 20. minutes, reducing heat during last half of baking time. BAKED CORN CAKES These make a nice garnish around the roast for they are baked in gem pans the nicest accompaniment to rich brown gravy I know. Three-quarters cup cream style yellow corn, V2 cup milk, '2 tablespoon sugar, 2 eggs well beaten, cup flour, 1 tablespoon baking powder, 2 teaspoon salt. To corn add milk, sugar and eggs. Mix and sift flour, baking powder and salt. Combine the two mixtures, drop by tablespoons into buttered gem pans. Bake at 350 degrees Fahrenheit. Delicious with beef or as an item on a Vegetable Plate. FOAMY EGG SACCE Three tablespoons butter, 1 cup powdered sugar, 2 egg yolks, 2 egg whites beaten, 2 tablespoons sherry or 1 teaspoon vanilla. Cream the butter very well and gradually sift in the sugar as you would for Hard Sauce, beating very well. Add unbeaten yolks and beat very well. Just before serving fold in the beaten whites and add flavoring. The perfect sauce for Plum Pudding. mm. V aAM&&lMlMUIfeliSlllt1 if Ti riimlbMTrciiji w MHi - - rttfWfrKintt'iYim 5 i YOU'D never guess, at first glance, that this jolly looking Christmas chimney holds a gala load of Christmas candies and cookies. And what could make a more welcome gift than some of these, all your own handiwork! Dress them gaily in a wrapper like this, and they'll please any friend. A note of cheer, too, for that lad in training! Christmas Dinner Menu No. 2 Hot Consomme Glazed Baked Ham with Pineapple " Ring Garnish Sweet Potato Puffs (see "note) Cauliflower au Gratin Tomato Jelly Moulds on bed of Shredded Lettuce and Green Pepper Thousand Island Dressing (see notes) Hot Mince Pie with Devonshire Cream or Baumert Cheese Bonbons Coffee As you will see this menu has a maximum of flavor at a relatively low cost. SWEET POTATO PUFFS Two cups mashed sweet potato, 2 tablespoons fat, 1 egg, salt and pepper, J i cup milk or cream. To the mashed sweet potatoes add the melted fat, seasonings and milk. Beat the egg yolk and white separately, add the yolk to the potato mixture, and then fold in the white. Put into individual moulds (custard cups) which have been well buttered, set in pan containing hot water and bake at 375 degrees Fahrenheit until puffy and brown. Turn out to serve. TOMATO JELLY SALAD Three cups tomatoes, fresh or canned, but stewed, 'A cup chopped ) Here's What Makes Christmas t R .-::.;;w:y-f..-V:i" - T H .r f . "j UMMM! Aren't you sorry you have to wait until December 25 to take a bite? Unless you cheat! But your Christmas spirit wouldn't let you do that, and neither would Chef Pete Pazuk, of the Prmce Edward Hotel, - who says that his Christmas turkey, complete with cranberry garnish and all, is cooked to just about luscious perfection. Looks it, too. Reader Laudsl Idea of Having S o u v P of Here Are More Suggestions to Use It and Reduce Cost of Meals QUESTION: Since reading a recent article of yours I, too, have become a "soup fiend," and I really feel so pleased with myself (and you!) that I felt I must write. I don't know that I really expect you to believe it, but it's true that I have brought jny average grocery bills from Six-dollars something a week down to three-dollars-something! I should explain that soup has become our main supper dish, and also that the soup pot is licked clean every night. I start off the soup by stirring a little flour into the fat left in the frying pan after breakfast, seasoning it, and adding water: this makes quite an astonishingly rich gravy, and I feel quite ashamed to think it used to be thrown away. Leftovers and vegetable water go in during the day, then a few minutes before supper I take a peek and taste, and thicken it up with macaroni, barley, rice or what-have-you. and pep it up with a little ketchup, Worcestershire or meat-extract sometimes pea nut butter. Leftover biscuit dough goes in as onion, 2 cup chopped celery, 1 bay leaf, 1 clove, 1 slice green pepper, 1 teaspoon sugar, salt, 1 tablespoon gelatin, '2 cup cold water. Cook the tomatoes, with the seasonings. Soak gelatin in cold water, add to boiling tomatoes, strain and pour into little cups the size of a tomato. Make a nest of shredded lettuce and shredded green pepper, turn out mould on it when it is set, and top with 1 tablespoon mayonnaise, or pass THOUSAND ISLAND DRESSING One cup mayonnaise, 4 tablespoons chili sauce, 1 tablespoon chives, 3 tablespoons catsup, 1 teaspoon vinegar, 1 tablespoon chopped green pepper, 3 tablespoons chopped red pepper, 1 teasoon parika. Add chili sauce, chives, catsup, peppers, paprika and vinegar to mayonnaise and stir well. Do not expect this mixture to stand a long time. j This Week's Best War-Time Recipe j By Florence Bolton I ftI113" BOLTOJI recommends this bread because it uses no eggs and ' i makes a delicious accompaniment to coffee or tea when you wish I to serve a snack in the evening. It keeps well. ! War Bread I Two cups graham flour, 1 cup brown sugar, 1 teaspoon salt, 1 j cup raisins. 1 cup nuts. Mix these ingredients dry then add 1 teaspoon j soda mixed into 1 cup sour or buttermilk. Put into buttered cans I (empty baking powder cans) and bake fairly slowly oven about 350 j Deg. Fahr. 1 This is a very good fruit loaf fairly bursting with all the health- ! ful ingredients one could wish for whole wheat flour, brown sugar, J raisins and nuts. Thank you for it Mrs. Bolton. i Star Readers j -How many of you are hiding your lights under bushels?. We need j those recipes youare keeping from us. Sit down now and WTite out j the recipe you consider your most economical and at the same time I flavorful and let us have it for the benefit of those who have to be I careful and those that want to be careful of their money. Make Gifts Say 'Merry Christmas' Christmas Wrappings Can Be Gay, Unusual ami Not at All Expensive All in One Fell Swoop! dumplings. It's really thick; my husband insists on calling it stew-but I consider it soup! I have two requests. Could you please print a recipe for Mulligatawny Soup, which I used to love in my girlhood in India, and also for Pilau? Thanking you for your tip about the soup-pot, B. Lucas, Harley. ANSWER: Now you are teaching me. The thickening of the frying-pan drippings and the peanut butler are good tips and I started doing it the day after I got your letter. You are a real venturesome cook and I hope our readers benefit by your suggestions; it is hard , to credit the halved grocery bill, but I do know the average garbage pail receives an appalling amount of useful food. (. . : h Mulligatawny Soup j One cup uncooked chicken, diced. This is for those tradition-loving folk who are going to have turkey regardless. This stuffing was used by a friend of mine for her Thanksgiving turkey and I thought it quite a find. NEW TURKEY STUFFING One-half cup melted fat preferably butter, cup finely shredded onion, 8 cups dry bread , crumbs, 2 tablespoons salt, 2 teaspoons pepper, 2 cup hot milk, 2 teaspoons each sage and parsley, '2 cup each chopped peanuts and chopped celery. Melt the fat in the frying-pan and add the onion and celery and saute until tender. Add remaining ingredients, mix well and pack not too 'tightly into prepared bird. MERRY CHRISTMAS DINNER, FOLKS! 1 small onion sliced, 3 cup diced carrot, 3 cup diced celery, '3 cup minced green pepper, 1 apple sliced thinly, V cup fat, cup flour, 2 tablespoons minced parsley, 1 teaspoon curry powder, 1 blade mace, 4 cloves, 1 cup tomato pulp, 1 quart white stock (see notes), 1 teaspoon salt. V2 teaspoon pepper, 1 cup cooked rice. Brcwn the chicken, apple and vegetables (except the parsley and tomato) in the fat. Add remaining ingredients in order given (except the rice) and cook slowly 1 hour. Strain, reserving the chicken, and rub the vegetables through the sieve. Add chicken, season, and just before serving add the rice. -NOTE: White stock may be made by boiling the chicken neck, wing tips, giblets and bones from which some of the raw meat was stripped in salted water for about 2 hours this may be seasoned with celery or celery salt and pepper and would be strained before adding to the other soup ingredients. The variations for making Pilau are limitless, 'out it is always started with panfried raw rice, and is commonly finished in this country by the addition of tomatoes and onions. But if you have lived in India I think the following is the method with which you are familiar. $ , ,. . . . i I Pilau I (Parched or Browned Rice) Two tablespons bacon (or other) fat, Vi cup washed raw rice, 1 cup stock (or water), 1 teaspoon salt, dash of paprika or red pepper (or sometimes curry powder). Heat the saucepan, add the fat. When fat is hot, add rice and panfry until golden brown (about 5 minutes), stirring constantly. Add salt, pepper and stock, boil 30 minutes. After 25 minutes slow down the boiling, cover pot with piece of muslin under the lid, letting a little fall over the brim to prevent escape of steam. At the end- of 30 minutes lift cover, stir rice with fork, cover with cloth again, and set in hot oven until rice is almost dry. Variations: Use tomato juice instead of stock: add green peppers, mushrooms, Spanish onions, canned tomatoes, ' chopped bacon, grated cheese, ' mushrooms. Any one of these additions is good or almost all of them in combination makes pilaf into a good main supper dish. We certainly hope to hear from you again your suggestions are not only a help to me but to many readers of the Cookery page. QUESTION: I know you are a busy woman but I wonder if it is possible to print your recipe for Shortbread in the cooking page this week? I should have made mine for Christmas long ago, but when I hunted for my clipping of it it was gone. Thanks for all your help each week, I will send in a Wartime recipe when the rush of Christmas is over. Mrs. F. J. Grant, Dover. ANSWER: Following is the recipe I used for shortbread. 3 I Scotch Shortbread I Three-quarters pound butter, S ounces powdered sugar, 1 lb. bread flour, 4 teaspoon salt. Cream butter and add sugar gradually, while beating constantly, then work in flour, using hands. Press into buttered pans to ',s-inch thickness, prick with fork at even intervals and bake at 35 minutes at 350 deg. Fahr. OR press out on lightly floured board to '.a' or 'i-inch thickness and cut out with floured cutter. Do not add any moisture to shortbread to make it adhere you must keep working with it and pack it to make it stay together. I think the small cakes should be baked at 300 deg. Fahr. for about 35 minutes they should not be browned whatever they are a light biscuit color when done. They keep very welL I ARE your gifts fit to be tied? Of course they are I You've shopped carefully for weeks. You've watched all the ads in The Star, and chosen the choicest wrapper for staid Aunt Meg and the dashing socks for the debonair uncle who has teased you since you were six. But whoa, there 1 You cant stop now, and you know it! If they're fit to be tied, be sure you're not in that self-same state over that very question. Whatever the gift, large or small, the sentiment is the same and its wrapper must be worthy of it So hang your cares on the backyard fence and come seeks a solution to your problems. There are those who declare that every Christmas present they ever wrapped looks like it had been gathered unto a sheet of wrapping paper by some inexperienced cleric in a bargain basement on Christmas Eve. There are those who swear their collection of Christmas gifts this year lies unequalled in queerness of shape and ungalnliness of line. But no matter. There are solutions to these woes. And here are some of them. In the first place, make them gay! Forget the Japs, the Germans and the general state of things! This year, more than ever before, we are urged to make it "Christmas As Usual," and what better start than a bevy of beautifully wrapped parcels? INEXPENSIVE The "makings" of this needn't be expensive. You might even find them in your own cupboard or piece basket. We know one old lady who delighted her friends last Yuletide with gaily done-up gifts resembling patchwork quilts. She used her gayest patches, and scattered them, helter skelter, over solid-colored tissue paper. Care in detail cannot be emphasized too greatly. You know, of course, that for a neat, workmanlike job of WTapping, that the un-derlapping piece of paper should come just to the top edge of the package. The overlapping one edges neatly over to the back of the parcel, and you've a smooth expanse for decoration on the front. Careful thumb-creasing aids in neat corners, and here, be sure, you have the same amount of paper extending at the ends, for uniformity. Christmas wrapping supplies in the city know no limits, and you've only to do a bit of scouting to unearth an unusual bit of gay wrapping paper, and some even more unusual ideas. There's scarcely a shop without some wrapped bundles somewhere in their decorative scheme of things, sporting all kinds of new ideas, and the wherewithal to carry them out. Shoppers will be glad to note that there is no shortage of Canadian-made materials, and you'll be patriotic if you buy in abundance and save later. The conservation of paper and cardboard is a national cry, but it means a conservation of that already on hand. There's plenty on hand, so help industry by buying it, and aKer the festivities, gather that "mess" of paper and such that spell the end of the gift-giving session and be patriotic! Save it for salvage! SAVE THOSE BOXES Conservation of boxes, however, you might try. And don't groan, if your ideas on the subject say that you can never WTap a box decently, let alone a knobby bundle. It's all the more challenge to your imagina tion. For instance, why not WTap a round object in gay crimson paper, make a Santa Claus face on it, complete with cotton beard and red cap. Or how about this: It's an old trick to wrap small gifts like paper crackers, complete with fringed ends. And a new one to make one look like a brand new tartan with multi-colored ribbons, or tape. For a soldier, sailor or airman, he might appreciate your patriotism expressed in red, white and blue, with, a flag or two for ornament Other practical suggestions at low cost include a crimson-wrapped rec-tangual parcel, with a "V for Victory" insignia in green, to add the Yuletide note. Or the plain whit heavy wrapping paper used by candy shops, covered over with a gala assortment of vari-colored polka dots. Or a tiny Christmas tree a-glitter with "snow." standing upright on your package. Or a neatly wrapped gift with a crimson geranium from your own plants tucked Inside its holiday ribbons. For the conservative taste, there are. as always, the Christmas colors, and white, with limitless supplies of novel ribbons and cards, and holly decorations. For the more daring, how about stripes and polka dots and figure-papers to satisfy the gayest of souls? Tinkling bells, pudgy Santas and other holiday motifs are all lively additions. If more elaborate schemes are making your head whirl, why not try ultra gray and silver striped paper tied with very wide green ribbon. Cellophane is not so plentiful, but still in evidence. It's almost in the luxury class, but for a special gift use it if you must, and tuck a sprig of mistletoe in it and hold it over her head! Or dangle from it cellophane bells In matching or contrasting colors. Candy canes and Christmas bells multi-colors and mistletoe you can't go wrong if you combine color with wit. Tie up those expressions of sentiment in a manner befitting the love that went into them! Coffee Is Best In Glass Jars Keep tor It in Refrigerator Most Flavor to Last Q LASS ED coffee keeps best in the refrigerator, a recent test conducted by the noted New York Herald- Tribune Home Institute revealed. Clementine Paddleford, food editor of that newspaper and an associate of the institute, wrote in her column: "Coffee experts report tests made by nationally known laboratories reveal that the delicate, volatile oils which provide coffee aroma and flavor keep in better condition at refrigerator than at room temperature. Coffee storage life, they add. is found to be longest in glass jars with screw tops. "Never willing to take anybody's word and let it go at that, the Home Institute ordered two jars of a well known coffee vacuum-packed in glass, one jar to be kept in the refrigerator, one on the open shelf. "Every day for 10 days the jara were opened and a pot of coffee made from each. At first there was no noticeable difference between the brews. After 10 days, votes favored the coffee kept at the lower temperature. In or out of the refrigerator, these new jars, vacuum-sealed with the airtight covers, assure coffee freshness to the last spoonful. "These jars look expensive, but coffee glass-packed costs no more than that in any other container. Several favorite coffees of national brands are so packaged now. Nutritions Tomato Juice Is Handy Glassed tomato juice finds many uses in the modern home. It's a delicious breakfast drink, it can be served with sandwiches or salads, and it makes an ideal before-dinner cocktail. It's wise to keep a jar in the refrigerator at all times. This Is How to Wrap Them ' . - f '- " - I 'i 4 ""1' " U W - " S ? .... i T,i ';;'..::':".: .- W , - ( jf ' YOU'LL be calling Yuletide greetings, from now on, with right good will, but let your Christmas packages help you out. Make them say "Merry, merry Christmas" for you. Mis Phyllis Townsend, of Dougall avenue, all set to play Santa Claus to her friends, adds a final pert bow to her gaily-wrapped gifts.

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