1 I DO NOT BUY I THE DEAREST Buy the VERY BEST for "| MAYPOLE //? BY FAR THE BEST OF ALU IS MARGARINE iff qm w qm% J STILL AT J' A LB. "MAYPOLE" Have No Higher Price. WHY PAY MORE? i. I As you want the BEST, buy from I "MAYPOLE," who MAKE it. I Retailers and Large Consumers can be supplied with above in bulk at 11/6 per j| doz. lbs. or 105/-per cwt. in 50-lb. cases for cash at any of our 898 BRANCHES. I I MAYPOLE DAIRY CO.. ltd. j y ￼ ￼ This is the old j famiHar package There is now no need to put I up with Tea of indifferent quality and flavour. You can get Robin Tea—the Tea that | was famous in pre-war days for [ I its quality and flavour. 1 South Wales Wholesale Depot: 1 I 2, St. Mary Street,SWANSEA. 1 Established 1854. I H. B. GANZ, JE WELLER, 231, High St., Swansea, ¡ [ For Diamond Rings, Bangles, ? BroocA?, and J ewellery of ever I description suitable for the Season. 1 descrip tion suitable ibr the Season. j Solid Silver and E/ec?o-p/a? I L Goods in all the Nen? Deigns. ?.. ￼ ￼ .?.?
I For the Ladies. I To Make Mayonnaise. If you make really good mayonnaise your reputation as an excellent oook is assured. With the aid of this in valuable sauce the most ordinary and uninteres- ting fare can be transformed into as ap- petising a dish as even the most fastidious tastes could desire. There are jn- numerable ways of using this relish, at- though it should never bo used with cold beef, cold pork, cold duck or goose, unless soused, but it is excellent with all kinds of cold game. For the perfect mayonn- aise separate the white from the yoke of a large fresh egg. Put the yoke into a mortar, add to it a quarter of a teaspoon- ful of mustard hour and a tiny pinch of tail. Measure off half a pint of oil into a bottle with a well-fitting cork, but a tiny hick in the cork at one 6ide. Put it back in the bottle and shake out the oil, a single drop at a time only, at the same time rubbing each drop in hard ? with the tip of a small wooden spoon. The rubbing must be all one way and mut not cease until the sauce is finished. The more you rub the thicker and more velvety the sauce will get. Should it curdle the first time ,empty it all out carefully into a small jug. Put another rolk of egg into the mortar and then add the curdled oil from the jug very slowly, rubbing it till smooth. When all the oil is in add pepper and salt and a little Tarragen vinegar to taste. Some people prefer a very rich, oily sauce, others a rather vinegary one; from a teaspoonful to a tablespoonful is about the right aniouut. Serve at once or keep upon ice till needed. If. you have no ice, and are ob- liged to make the mayonnaise some time before it is needed, wring a square of butter muslin out in ice cold water, and cover the mortar with this. It is of great importance that the sauce should not be emptied out until just be- fore it is needed. Then stir it up vigor- ously before using. Mayonnaise sauce will keep till the next day if covered in this manner. It is not necessary to use the best olive oil for mayonnaise, although, of course, if you can afford it it is better to do so. If you cannot a good salad oil will serve your purpose equally as well. The better plan is to buy your oil in half- gallon stone-jars. It comes much cheaper in the long run. Oil should not be corked; leave it uncorked. Cover the top well with dry salt and store in a cool, I very dry place. I A delicious salmon mayonaisse can be made from tmned salmon if the latter is carefully freed from skin and ?ne and I preserving liquid. It is the latter which gives the tinned flavour, and if poured away the mayonnaise will be in- distinguishable from that made with fresh salmon. Important Points to Remember While: Making Mayonnaise, :| Before using tho oil hold the hottle; under cold running water for at least threo minutes. Perfect Mayonnaise can- not bo made with warmish oil. I Be sure the egg is absolutely fresli. A btale egg will ruin the saucf. Remember to add the oil litcrally U drop by drop." Tlie more slowly the oil is added, in(I the harder you rub, the better tlie sauce will be. The vinegar should be added slowly also or the sauce will become thin. If you do not possess a proper mortar ¡¡oOP a large sized pudding Intsm and wrap it round several times wivh a kitchen cloth wrung out in ice cold water, and wedge it firmly between two weights. Remember that mayonnaise must be made in a cool place if the best results are to be obtained. SOME COCOANUT RECIPES. Dedicated cocoanut is one of the many I things which are available again after being unobtainable for so long. following are some suggestions for using it in vari- ous ways:- Cocoanut Cheesecakes.—Beat two ounces of sugar and margarine to a cream; drop in an egg and beat well in Jhen add two ounces of desicated cocoanut. a table- epoonful of ground rice, and a pinch of baking powder. Use as a tilling for cheesecakes, placing a little jam in each before putting in the mixture. Another filling suitable for pastry fingers or turnovers is made by warming equal quantities of margat-iiie. isugar. all, cocoanut together iu a. saucepan, and add- ing to them a little chopped candied Y)Iel and lemon juice. Baked Cocoanut Pudding.—Required: 1 pint milk. 2oz. each sugar, suet. cocoa- nut, I or 2 eggs, 3 rounds thin bread and butter. Arrange the slicos of bread and butter in a greased dish and sprinkle the cocoa- nut, sugar, and suet between the layers. Pour over the milk with the eggs beaten up in it, and bake in a moderate even about .an hour. Serve as it is, or if liked, turn out and pour a little warmed jun over it. Little Cocoanut Cakes.—Beat 2 ounces each of margarine and sugar to a cream; add an egg and beat well in. then slightly stir in three ounces of flour, to which I-as been added half a teasponful of baking powder. Add the cocoanut and about two tablespoonfuls of milk. Bake in email tins about quarter of an hour.
MEMORIAL WINDOW. I I I Son of the Last of the Lord Marchers. There was a crowded congregation at Llangunllo Church, near Henllon, when a beautiful stained glass memorial win- dow was unveiled by General Sir Henry Mackinnon, G.C.B., K.C. V .0., and dedi- cated by the Bishop of St.. Davids, to the memory of Captain Marteine Kemes Arundel Lloyd, of the Grenadier Guards, and master of foxhounds, only son and heir of Sir Marteine Lloyd, Bart., and Lady Lloyd; of Bronwydd, who was killed in action in France on the 15th Septem- ber, 1916. Tho late gallant officer was not only a scion of an ancient family, hut a son of the last of the Lord Marchers of Great Britain, and was well known and popular in West Wales as an amiable gentleman and a thorough 6portemaIl. The service was a very impressive one, the officiating clergy, in addition t<P the Bishop of St. Davids being the Rev. E. Owen Jones, Rector of Llangunllo (who conducted the service). Rev. D. G. Phillips, R.D., Rector of Newport, Pem., and the Rev. J. Roes, Vicar of Llanr.hian. A number of choir boys from St. Peter's, Carmarthen, assisted the choir, and Mr. S. J. Mundy, F.R.C.I., organist and choirmaster at St. Peter's, Carmarthen, presided at the organ. Among those present were Sir MarteinQ Roger Lloyd, of Bronwydd; General Sir and Lady Lloyd, Miss Lloyd and Mrs. Henry Mackinnon, G.C.B., K.C.V.I. Col. Spence-Jones, C.M.G., D.S.O., and Mrs. Spence-Jones, Fynone, Boncath; Mrs. Newland, Dolhaidd; Mrs. Col. Delme Davies-Evans, Penylan; Mrs. Berrington Davies; Miss Owen, the Palace, Aber- gwili; Col. J. D. Lloyd, Pare Henri; Capt. W. Lewis, Llysnewydd; Dr. Havard (Mayor of Newport, Pem.. which is in the barony of Kemes); Mr. John Evans, Mayor of Cardigan (agent to the Bron- wydd estate); Mr. and Mrs. Lloyd Jones, Penrallt,* and Mrs. D. G. Davies, Castle Green, Cardigan, etc. Mrs. F. E. With- ingtOn, of Fringford Lodge, daughter of Sir Marteine and Lady Hoyd, who was unable to be present, had sent a beauti- ful wreath. There was also a wreath from Mr. David Seller, of Loudon*
'"f;¡: *sm(Mt&<*pac&aae? ?aHMJ!???S?????????"LaBBt ?A< <?a<n/? dainty ?m ?S????B? in the ?<!rn? jarl W? • *4Luu-« JB#w$iQiee6e>\ TAe ?t'? spiead for ?e e h ?f<n '< ?rca d ia» tt' he ¿ai!f 3p d Stores in From. Grocers an d Stores in W F (om, nic pI'S. 4d., 81 1,1,1 hygienic jais. t The housewife to-day is faced with high prices. We recognise the necessity B of keeping down the cost of living. Now that Laitova Lemon Cheese B is a staple food we would reduce B the price if we could. B We cannot without reducing the B quality, and this we will not do. B Laitova is a pure lemon cheese, made B from the purest and finest materials B 1 obtainable and manufactured with B scrupulous care. It is not a compound B substitute such as is often sold as lemon B cheese or curd. Its reputation has been fi made on quality, and that quality we B will maintain. B J But by packing in hygienic jars we can save H threepence per jar. So we have adopted them H as our standard packages. w The hygienic jar is convenient and dainty: is Kt made and fillcd by machinery (untouched by H hand) and it I. lowers the price to you B by 3d. per jar. B Make LAITOVA your choice. Insist that your Grocer ■ supplies this most delicious and nutritious of all foods, B in the hygienic jar of economy. HE" SUTCLIFFE & BINGHAM, Ltd. K2
I Children's Corner. I I BY UNCLE JOHN I Without stopping to say anything about the newest competition except to remind you about it, I will to-day go on with the little letters received on various subjects. Ben Williams, 92, Pentre EstyH, Swansea -(age i) • yeu-rs), writes :—Dear Unci* .John,—This is the first time for me to write to you, and I hope you will receive me. I am sending you a few yarns and riddles. HE SPOKE THE TRUTH. I What did Freddie say when you caught him coming out of the pantry with his hands stained red?" "Well, he told the truth he said lie jammed his ifngers. 1 A MISTAKE. Mammie, I snr the place to-day xvliei- they make What do you mean, dearie? I think you were mistaken." Well, the man was just finishing one. lIe was nailing on his last foot." When does a man weigh heaviest ?— When he has got something on his mind. Here comes one without any address: What goes down white and comes up black?—A collier. A WELSH RIDDLE. I Trwbwl trwbwl lawr trwy'r star, beth yw hvnny Y,4 ",leg Mel. What fOluj letters will frighten a burglar?—O.I.C.U. —Yours truly, Eunice Thomas (age 15). Now como a voice from Ystalyfera:— SMART REPLIES. I One day a, woman sent a little boy to get a threepenny loaf. When the boy reached the shop he asked for a three- penny loaf, and the shopkeeper put the loaf on the counter. Then the boy said, This loaf is very small for threepence." The shopkeeper replied, "Oh, .that will be less for you to carry." The boy put 2id. on the counter aud ran. The shop- keeper ran after him and said, "There is only 2Jd. here." Oh, that will be less for you to count," said the boy. RIDDLES. What is the difference between a postage stamp and a donkey?—One you stick with a lick and the other you hit with a stick. What is in the water and it isn't in the water at all?—A shadow. —I remain your loving niece, Gwyneth Mary Davies, 40, Penywern-road, xstaly- fora, (age 12 years). Violet James, 80, High-street, Gors- einon, writes:—Dear Uncle John,—I am sending you a few riddles and a poem:— RIDDLES. I As white as snow, as green as grass, as red as fire, and as black as coal ?-A blackberry. Why does the penny stamp ?—Because it is licked. Why is a watch the most difficult. thing in the world to steal "-—Because it must be taken off its guard. What would a diamond become if placed in a basin of water?—Wet. THE VILLAGE BLACKSMITH ￼ UP-TO-DATE. I Under a spreading chestnut tree The smithy's now To let" I The smith from carking care is free, Nor does his missus fret, Because the farmer sold his nag, And runs a landaulette. Plumb in the middle of the street Their brand new workshop stands, With Garage boards and all replete, And sundry skilful hands. They rake it in from c ii) and things That motoring demands. Smiling and sorrowing, Busy throughout the day; Each morning sees soma tyre go wrong, Each eve sees parts astray; For jibbin' 'osses," laughs the smith, There's someone got ter pay." PRIZE-WINNERS LOOK OUT. I Thb prize-winners in the Dicky-Bird I Postcard Competition will, I am sure, forgive us for the delay in sending them ¡ their prizes. Aunt Mary is busy to-day with -ne pkasaut task of sending off the money to those whose names appeared in the list, and the money ought to be j i in your hands to^inorrQW*
SPECIAL: THIS WEEK-END. 50 Smart Ladies' Blanket Coats 55/- 100 Smart Gent's Overcoats 65/- 500 Gent's Trench Raincoats 30/- 300 Ladies' New Style Waterproofs 35/- Large Selection of Youths' and Maids' Raincoats. ￼ All? Coat Specialist iHNnAi?&, 232, mgh St. ■mmhrmm vsmmmmmmmmmmmmrnm MMannnM ARE BABIES DEAR? I I MOTHER answers "cf course," ivt with a strong inflexion of surpri-,e that the question should even be mentioned. But the wad dear" is usad with another ni&jning, and the questman is not oura, but that of several writers in the Press who have been pointing out how much more it costs to keep a baby to-day. Bahy's clothes, baby's pram, baby's medicines, and even baby's milk are all costing more. It becomes an important matter then to see that baby gets full value for the money spent, especially in the matter of food. There's a great deal can be saved on that alone. Take milk, for instance. It is a fact that milk food is the best; in fact, is the only food for baby if mother can't feed baby herself. But what port of milk food? Ordinary cow's milk either fresh, powdered or condensed, isn't a natural food for human babies. A baby isn't a calf. A calf can easily digest the iieavy fata and curds in cows milk, but a baby can't. So milk has to bo diluted or weakened. But that doesn't make the indiges- tible matter in the milk any mors digestible. It stops baby sending it all back, perhaps, by reducing the weight. But the water that has been added contains no nourishment. Something more is needed to bring the cow's milk more in line with mother's own milk. This something is Mot- leys Food. It is not only very nourish- ing itself and supplies ingredients especially helpilit for baby's bone6 and teeth, it modifies tlie cow's milk and makes it lie lighter on baby's, stomach. When you use Mo^e'eys Food you make better food for baby with less milk. And however dear baby is to you in affection you can have no objection) to him being less "dear" to keep. And Moseleys Food saves doctor's bitia and other troubles, for over and over again it has been the salvation of" weakly babies, soothing and sustain* ing them when they were actually un- able to keep down the weakest milk and water. Don't hesitate, but be On the sale side. Start baby right with Moseleys Food. And if baby isn't all you think it should be, put it straight away on Humanises Cow's Milk for Baby. Sold by all good Chemists in 9d1!4 & <?/- Tins. A handsomely printed, illustrated Baby Book entitled "Moseleys Mothers' Help, containing valuable hints for Mothers, descriptions of Baby Ailments, will bê sent post free to any address on receipt of postcard addressed to urtedairlet; I Food Co., Westhoughton. „ ￼ a ￼ ?? ) ,'? dlfBMnMHM MHWMnMMi PICKETTS <' i JK.xxs.as Presents. Cigars (Havana & British), Tobacco Pouches « and Pipes, Sic., &c, Also Ladies' Handbags, Purses, &c. SEE WINDOWS. J ¡SEE WINDOWS. j Opposite High Street Station. tmtmmmmmm i "MMMMSHR