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

W}LITBY, O01TARIQ, THURSDAY,. AUGUST 15, 1946 REVIEW The big news in coats. this sea- son is sleeves. Taing their eue frem the, Elizabethan era sleeves puf out from shoulder. te elbow- fÉrn elbe*w to wrist they are skin tight. Thore are many variations of these oleeves and they bave. many names. There is parachute,: balloon, wîde bell, bish-p, pagoda,, "~*~,~r.~ncand leCg etmuttuil to name a f ew. These new sleeves are elegant and definitely high style, but there are' modified- versions which have a gentle taparing ftom shoulder te wrist that will appefil te the more conservative tastes. This new lilterest la sleeves peints the way te a more elegant wày ef lire. The. casual boxy coat is deflnitely in the minority this season. It will always be on theý scene whea it cornes-to sports and country . wear but it is -fat losing ground ini the city. The fali coat silheuettê is fitted yet re n nd e d. Waistlinies -are cinehied ini and.fnullness is released Qver the' hips. Shoulders are broad, sleeves %big and'-necklines high. Because of the high price of fur there are more untrimined coats on. the' market- than .have SEn seen for years Velvet, vel-. eteen, and embroi.deries are of6£tein AUOSS 2. River ID. Greek 2. BrokiÇn pet (Ger.)- letter Of 0f ý ' 3. Marry 20..Atempt 4ý e& 4. Type of 21.Dancer's 7. To wait for architecture cymbale 0. Verbal 5. Regien 24. Jumblefl 2,0. valued 6- VevetY'- type il 1.General 1tabric .25. Breathes - tndecy 7.,Treelike noisily ia 13. ablan gréaeep c0ittl .- P53rcesofO26. Motb 14.~Saior land 0.8. Rtu b e out Song 1.Srtbot,9 rul 18.lew.sh 12. Cerual 30. ERadium month gm(sym.) I& iGreel. tto l4. Mandarin -Il. Young bear: 17. Cornpaa8 ea .31800m point'- 1O-CbioniIum 38. ?revlons (abbr.> -(8yT1fl.> 37- Otbewlae I& Bhrlnk 22. Period çt r'- end (ta _ cbureb- A?.year oud animnal 81 COwn U. NarrowW"t -(geoL) 36. Klngetof Bashan (Bib.). 0& To *eary7by 4 s0.Bthes tete poet- 48.K -lie - - (U ' Ain.) - - used as trimmiag i-place of fur. The deep dolman, armhole is- on, the way eutý but theriý is. enough symhole, ease. te show, afitted coat- te 'slip -easly over &a* sbit. Some of the more dressy coats have pep- lumsannd tiered skirts, others ýget .anw okwith Regency capes. anw Padded Hips Anxong the high- style ceats which ýwill - be- on, the Canadian market thie faîl is, one designed hy Samuel Mintz -ia a double- breasted style with padded hips. 'ne. top. has a basqne. efféeft. The hem is baaded with white foxand the sleeves puif ont. to the, elbow. Anolther is trimmed with Japanese mink, it hbas. a smart aide fasten- ing and a very dressy triple tiered -skirt. lisp fullness is some- thmes -gained by' pouched fur peekets. Aue Sanft uses. fur skillfully te g1et- the mest effeet from a lttle. lie is-fond of high Regency collars. In one ceat hé uses tuck- ing te g. ive aà triple cape - effect on the sheulders. This cent han a hgh gray persian J4egency cellarý, very ful aleeves and silver, buekle and buttons. :This designer likes te use - ýttons as* accents, and he often -mixes colers. Beige and blaclc is. a, favored combination. Noted fer bis beautifu)'-tailoring and fine attention te detail 'botb here, and la the. United States, Philip Mangone has a partienlarly fine èollection- this -season. Ont- standing is a blackc cape'wuth a persian lamb triin« coming over ene- shoulder -ia a triangle. effect te tbe-waist.. Thia cape wilj retail 3.Plec e of Êkeleton 39. Leave euàt 4LTurn to the left for about $75. In a cent- he uses black persian lamb as side -drap- ery. It falis down from the waist like the end. of. a sash. A red wool cent whiceh boasts the new full sleeves is finisbed witb a dyed fur. has jet buttons empha-' sisting -the one-sided look. 'Teen Styles- Designing and manufacturing clothes foi. teen agers is a big and specialized business. Juniors den't want eider* sister's dresses> eut down te fit; they want semetbing that is individually their own. This..season junior fashions'avoid the extreme la favor--of the pretty. Waistlines are small and emnpla-, sized with .eye-catching. belts. Skirts. are. generally -. full and. gathered, in at the, waist. For those who like a hiat of sophisti- cantion ther e are Turkish draped- skirts and uneven, ,hemlines.-.Theý rounded look is- one -;that paticu larly suits the -slim junior efiue and la, often. achieved with-cnrved hip yokes, barrel fullness, and bar- re! shaped peplums on jacket.s.* .Shoulders areýmoderately wide .and -are often combined with . big sleeves. Enve loped. draped sleeves and push-ýup, leeves are. pôpular with- teen. agers, se are, small puffed sleeves and tiny caps. To.day s GARDEN.OOGRAPH- If- yen have a pet apple tree. on yonr home grounds, yenïo may be annoyed this fali te find the fruit: is marred - and seabbv. -IHomegrown. apples are m 'ore apt te be.thus dis'- fignred th 'an those- yen find in* the stores, for commercial apple, grow- ers spent:time and money sprayin te prevent scab, 'w*hich is one of the .most e ommon diseases. of apples. Apple scab la caused by a fungus parasite. It affects: the' fruit and leaves. It is rarely feund1 on the' twigs except in thie case of a few very susceptible -varieties-. Ordinarily, the fungus wbieh causes- the disea.Se passes the.win- ter l infeeted eavés, on the gronnid beththe' aillng' treeý; lanthe spring spores are diskharged, and being very light, are earried, te the leaves on the lower branches of the tree. Sanitation arouad fruit trees. is ene method -of controllinig _apple scab.- This - neanis destroying.-al old reaves gathered off the ground by -burning them. -Aise, be ready in the spring te spray- infectéd apple ýtrees- with either lime- sulpbur- or- Bordeaux mixture. This 'prÉe-bloom'spraying sbould be dene'ý if possible just pre- ced.ing a. rainy period, since the first discharge cf scab spores will probably take place during this perîod. The splray -mnst he on- the leaves before the spores germinate la- order te be ofcentrol value. WHITBY CALLINGý- 11BROCK ST. .-S. if the Delivery'Boys *miss You, WHITBY CALLING May eo andat- ALLINS- DRUG STORE SNELGR.OVES .DRUG STOREý -A. E.STOCKILL WHITBY CALLING OFFICE WC arc glaci to receive. any items- of Wlitbyý news. Please bring or 'mail them t-oý the abo .ve address. or PHONE- 32' Whitby Calling Classified. Ads. ]Ratés 2 etsPer Wo-rd MinmumCharge, 30, Cents Phone.,329- FOR SALE-one chocolate-browným box winter cobat size .12 in excel- le nt cond ition. Phone 681 or cal 511 Centre Street South. FOR SALE-1935 Packard, 7 pas-, senger limousine, beiow ceiling, 6 tires and heater.. County Motor Sales,,401 Dundas Street East. FOR SALE-1946 RCA Victor cornbination radio, crystal needie. A. G.. Marlow, -Phone 738;. -Hints By'MRS. MARY MORTON TODAY'S MENU Baked Macaroni and Ham Corn on tîhe Cob. Tossed Vegetable Salad Nut Bread Sliced Peaches GCoff ee Baked Macaroni and Ham 1M2ý c. minced- 2 c. elbow >ham or lnl-. macaroni cheon meat .3 c. thin white igreen pepper sauce Grated Cheese -v Qook macaroëni in boiling-,-sàlted. wter for 10 mins.; drain off~ water, add-hm choppe.d green- pepper and white sauce. 'Add extra *ses- soning as desired. Ttirn into cas- serole and -sprinkle with« grated cheese. If this preparation is done ïn advance, cool, cover casserole, and putin refrigerator. At meal- time,- bake uncovered in a moder- ate oven (350 deg. P.)fo 30 to 407 mins. Serves six. Nut Bread 1y4 c. sugar 2/½ c. flour. 2- tbsp.- melted 3 tbsp.. baking shortening - powder>, 4. tbsp. sait 1 c. chopped 1 c. mhilk. nuts 1 egg. Beat. egg slightly, add milk and melted shèrtening. 1 ift dry nge SCENÈ 0F, DESOLA TION A T A TOM BOMB EXPLOSION. SITE GOOD, SERVICE- GOOD ýDAIRY PRODIJOTS Makes p Hpy ustomers ý-HLLLCRESTÉ DAIRY, PASTEURIZED MILK, CREAM AND BUTTlER DELIVERE» TO 308 BYRON.ST. S. YOUR DOOR. PHIONE 301. STROWGER FUNERAL SERVICE SJ. STROWGER --IFuneral -Director W. - ZALESCHOOK Assistant- -MRS. M. VERNON Assistant .When death.occurs, you maY depend on us to arrangeevcry detaiýçficiently and to- assiat. you in every ay possible. 215 DUNDAS,-ST.. E., PI<ONE 581 DAY O]R, .NIGH"ZT-pi A Paze 4 d ients together, add nuts, thën add te liquid Mixture and mix lightly. Tura into a_ greased loaf pan and bake at 37-5 deg. F. for I hr. * Quick Coffee Cake, Zk C. fleur 'tsp.- salt. Wc. sugar 2 c. raisins 4 tsp. baking ' c. shortening powder c.giî *Sift flour, mneasure and sift with other dry ingredientý; add raisins, and mix, thoroughly, then add beat- enk egg, milk and shortening- and blend lightly. Turn on to a greased oblong pan, sprinkle with crumb mixture over top and garnish with nuts and cherries. Bake 30 mins. at 425,deg. F. Crumb Mixture - 2 tbsp. mielted- 4 tbsp. brown *butter sugar -1 tbsp. fleur I tsp. einnamon Nuts and cherries *"My neighbor tells me that I can doup fruit without sugar. It seemis te ii it .w'ould net keep. *Please tell 'me if I can do it this wàa- às MY ýsugar -ration doesn't seeni to go. very far.?, ' The keeping quality of canned fruit does no-t depend on thé addi- tion of sugar but rather_on suffi- cient prôcessing and the use of air- tighït-.sealers. However, the shape, celer. andflavor of somne fruits are retained bÉtter when some sugar is add.ed. There are twe methodsi.hat may be. folleWed in canning fruit with- -eut sugù..Small juicy, fruits, ber- ries, -cheries, .rhubarb' and juicy plums, >should be washed and part of-the.fruits crushed in the bojatom. of a preserving kettie -Th-re- mnainiûg. fruit is then added- and heate for a ýfew minutes, or until juice, just starts te flow. If neyes- sary, ýa littie water may be added tô prýevent scorching. The sealers are pàcked solidjy, crus-hing fruit down slightly se that it is covered- with juice. The filled sealers are their precessed. Large fruits; such as peaches, pears, and, plums are pr.epared and packed i ' the sealers. Two inches of boiling-water should be put in the bottum of the canner, the- un-. cov-ered sealers placed on the rack in the canner -Which should be cov-- èred tigh.tly. The filled sealers are then steamned from 20 te .30 mnin- - ute or until the fruit shrinks and thV'juice fioWs. The sealers- are. then remeved froni the- canner and the fruit and juice from one or tv,ýo- of 'the esealers -is used te fill the- others. If. there 'is ~not sufficient juice te completely cever. the fruit, boiling water -may be added. The iids -are then put on, partially -seal- ed and the sealers processed the re- .quireid time. If the fruits canned *by, this m ethod are to be served for dessert they require somne prep- aration- before using-. The juièe shôuld.be drained off, enough water added te make tw\,o* cups of liquid for eachquart sealer, then broughit té a-beill, sweetened te taste and- p>oured .over the fruit. Best flavor is developed if this is donc several hbursý before using se that the' fruit W'111 be thoroughly sweetened.' Tai processing ttiÉes vary ac- cording; te the fruits canned. Ceai- plete', tables for processing will bè. *found :in the bulletin, "Home canning -of fruits- and vegefables" available .-free of charge, upon -re- quest, froni the Departmient of Ag-_ iculture in Ottawa. Salad get its name .from the Latin,,"ýsal,'1 tneaniag salt as the first "saiads were made of raw vegetabl es -and sait. CROSS WORD :ýPUZZLE...