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

- -~ - - 4PGC oi TUE CANADIAN STATE~MAN. BOWMANVTLLI~ ONTARTO - - ~Wt.D~tL *~ %ft S .SJflAi *V* *O~W Hello Homemakers! If your pep- and tomato plants were. hardy i~ugh to survive the ho t spell in 5i~they will probabiy be ma- gnow faster than you can se them.. ?epper Reiish and ~pble Chutney may be your an- Wwer to this problem. There are Ia y pickling reciies of which cnlude peppersand tomatoes but re beileve 'these two wiil make ~Istory in your kitcheri. The relish *ecipe makes 3 pints and the chut- iiey 6 pints, so use hal! of each of the ingredients in the second recipe if you wish. Pepper Reilsh Peel 27 pickiing onions and put through food chopper. Hand chop 5 seeded green peppers and 6 seeded red peppers, the sweet kind, flot the hot variety. Add 1!, cups sugar. i tablespoon saIt, 1 pint vinegar, 1 tabiespoon ceiery seed and 2 tabiespoons allspice. Bring to a boil and simmer 30 minutes, stirring frequentiy. Pack bot in sterile jars. Apple £huiney Put 12 tart apples (peeled and cored), 12 peeied tomatoes, 12 smnall pickling onions, 3 large fr een peppers and 3 large red Iwet peppers, seeded, through ~he food cnopper.,1 To this mixture add 2 table- t. 't 'e ~ Outstanatng -r ~ It~ spoônis sal't, 3 cups. vinegar, and 3 cups sugar. Tie 4 tabiespoons ground allspice in piece of cheese- cloth and put the bag'in the kettie. Bring to bail and simmer siowly one hour. Stir frequently. Remove spice bag. Taste. Add more sait, if desired. Pour inta steriie jars. TAKE A TIP 1. A tîoiied potato is a humble thing. It neecis coiour-a dash of paprika or a sprinkie of chop- ped parsley can pep up plain * fare. 2. Squeeze boiled potatoes tbrough a ricer and sprinkle with grated cheese. 3. Rub peeled potatoes wîth ciove o! garlie bofore piacing them around roast o! meat. 4. Left-over potatoes diced and tossed into cream sauce or con- centrated cream celery soup makes a good supper dish. Sprinkle with parsley. 5. Split big. baked potatoes and scoop out part of the centre and put in scrambied egg or sand- wich fiiiing. 6. Diced, cooked beets. chiiied and served with a littie sour cream seasoned with grated horseradish may be to your iking. 7. A couple o! peachs sliced among siivered carrots and cooked in TUA Quatity a Deticious Flavour a covered casserole with very littie salted water makes a tasty vegetable dish. 8. Two chives cooked with lima beans in the pressure cooker will renounce any bland, mealy flavour. THE SUJGGESTION BOX Mrs. C. C. Suggests: Dutch Splnach 4 slices bacon, diced 3 cups chopped raw spinach 3 tablespoons flour ,V2 cups hot water 2 tabiespoons sugar 1 tablespoon vinegar. 3/ teaspoon salt-dash of pepper 2 hard-cooked eggs Fry bacon until crisp; add bacon to spinach. Add flour to drippings and biend thoroughiy. Add hot water and cook over low heat un- tii thick, stirring constantiy. Add sugar, vinegar, and seasonings. Pour over spinach. Stir well until wilted, and garnish with siiced, hard-cooked eggs. Serves 6. Mrs. J. R. Sugteits. Cabbage-Apple Slaw 1 banana !/à cup siiced apples 14 cup French dressing 2 cups shredded green cabbage !2 cup of diced ceiery, Drop sliced banana and apples immediateiy into the French dressing to avoid discoloration. Combine with remaining ingred- ients: toss with fork until thor- oughly mixed. If desired, serve cream mayonnaise with this. Mrs. M. K. Suggests: Cauliflower Porcupine 1 large head cauiiflower Small garlic ciove 1/3 cup butter 1 teaspoon lemon juice 1 teaspoon sait Peanuts Remove leaves from cauliflow- er; eut off staik. Wash caulifiower and leaves thoroughly. Place cauliflower (head up) and leaves in large amount of boiiing water. Boil, uncovered, 20-25 minutes or until 'cauiiflower is tender; re- in ove. Cook leaves 10 minutes lýonger. Mash garlic; brown in but- 'ýr, stirring slowly. Remove from heat; add lemon juice and sait. Remove gai-lic. Arrange cauli- fiower in serving dish; stud with nut meats. Pour butter sauce over cauliflo*wer. Garnish. with cauli- flower leaves. Serves eight. Anne Allan invites you to write to her c/o The Canadian States- man. Send in your suggestions on homemaking probiems and watch this column for replies. Newly Weds to'Live in Bowmanvile MR. AND MRS. ROSS HAMILTON ATKINSON whose marriage took place reccntly in Zion United Church. Formnerly Miss Gloria Bqtty Atkirs, the bride is the daughter of Mr. and Mrs. Mark Atkins, of Oshawa, and the bridegroom is the son of Mrs. Charles Atkinson, of Caledon, and the late Mr. Atkinson. -Courtesy Oshawa Times-Gazette WEDDING idcLAUGHLIN-TOMb The marrIage o! Marjorie Eileen Txoms. daughter ofMr. and Mrs. Wiibur Toms, and Harold Wc- Laughlin, son o! Mr. and MVrs. William MeLaughlin, ail of Burke- ton, was soiemnized on Oct. 8, at Biackstoclc United Ch.urch with Rcv. W. C. Hutton officiating. Standards o! white chrysanthe- mums and fern formed the floral decorations. The wedding music wag piayed hy Miss Jean Toms and Mrs. Lorne Thomipson oang 'Because' and l'ill Waik Beside Given in marqiage by ber fa- .ther, the bride wore a gown o! im- ported white lace over satin. A pointed collar and lobg aleeves styled the fitted bodice, and the full skirt fell into a siight train. A smali lace hat with side clusters o! stephanctis held ber veil o! tulle illusion and she carried a cascade bouquet o! red roses and stephanotis. Her attendants were Miss Lu- cille Forder, as maid-of-honor, who- was in green taffeta; Miss [-elen Toms, sister o! the bride, in yeilow,. and Miss Jean Mc- Laugblin, sister o! the bride- groom, in orchid. Their gowns were identicaliy styied with fitted bodices and full skirts. They wore taffeta headdresses .o match their goWns, and ong mittens. Miss Forder and MIiss McLauglin carried cascade bouquets o! yeilow chrysanthe- nums and Miss Toms carried mauve cbrysanthemnums. The best man was Mr. Roy Me- L.aughlin and the ushers were M'r. Lloyd Siemon and Mr. Fred McLaughlin. For the reception held at the horne of the bride's parents, -Lhe bride's mother xvas in Ocean biue repe with navy bloc accessories. The bridegroom's mother wore oyal blue crepe with grey acces- sories. Eachi woro a corsage oif red oses. Baskets of white chrysan- thmums and a titîce-tier wedding ake centered the (Dride's *,able. For the wedding trip by motor ýonortherni and ejistern points, the bride chase a turquoise wool ;ut with a beige top coat and )rown accessonies, Red roses com- risod her corsage. Mr. and Mrs. McLaughlin wiii ,side at R.R. 2., Oshawa. t I t c 1 t c la b pi Miss Marion Warder Tells St. Marys Club 0f*Trip Overseas Many Statesman readers wiii be iterested in 'the foiiowing re- port in the St. Marys Journal- Argus of a trip made by Miss Marion Warder on the St. Marys CoLiegiate teaching ltaff and a former resident of Bowmanviie. Miss Marion Warder was the speaker at the October 6th meet- ing o! the Carry On Club at the home o! Mrs. Stan Corbett. The evoning was in charge o! the En- tertainiment group. Miss Warder spoke on ber trip to England and Scotiand Ibis summer, and after a brie! description o! ber ton day tour o! Engiand, Miss Warder de- voted tho rest o! ber talk ta Scot- land, where she stayed at the homo o! a friend. Miss Warder said that reforestation is very wridespread in Scotiand, and. that at certain intervais o! space, strips o! land had been left unpianted. in order to facilit ate firefighting. The av- erage Scattîish faimn is smalier than its counîtermirt ini Canada, usuaiiy around 70 acres. and the farmers uise a system o! seven-year crop rotation. Farmn buildings in Can- ada are not spread out as they are bore, but are joined together, sometimes !orming smail enclos- ed courtyards. Food rationing in the Britishi Isles is stili severe, prices are quite high. especialiy o! clothing. while mnateriais by the yard are n~o cheaper that the Bri- tish woolien goods exoorted ta Canada and sold bore. The meat ration is about 20 cents wortb o! meat a week per person. and there is a great shortage o! dried fruits and rice. Mrs. John MacArthur, conyon- er o! the entertainment Group, thanked Miss Warder for her most interestir)g talk. The organ in St, Paui's, London, lias 4,500 pipes. This Year Children's Aid Society Looked Af ter 233 Children C.Rnadian Child Welfare Ser- vices Under Provincial control vary in a pattern from province to , rovince but aimost every- where there is a law standing back of the work. The first Province to pass legis- lation for the protection of chil- dren \vas Ontario in March, 1888. Oddlv enough. organizations and laws for the protection of chiidren were long preceded in hîstory by Societies for the Prevention of Crueity to Animais. This was be- cause the notion of absolute par- ental authurity was strongly held until fairly recent times and in- terference 'by outsiders in famiiy affairs was frowned upon. In New York City the first chiid brought into court because of iii treatment had to be proved an animal to get protection under the iaw o! that time. When the Children's Aid So- cieties fir3t. appeared in Canada they grew out of a Humnane So- ciety. In 1887 the Toronto Humane Society was set up to 'stop cruelty to chiidren. to rescue them. from vicious infxtiences ai-d remedy their conditions, to stop the beat- ing of animais. etc. . . . .. J. J. Kelso, a \vriter for the Toronto Globe, who was instrumental in the establishment of the Humane Society. was the prime mover in organizing a separate Socicty for the protection of chiidren, which has since becomne the Toronto Chuldren's Aid Society. Ontario now cani boast of 53 Chiidren's Aid Socicties covering every part of the province. This Children's Aid Society Business Directo' LEGAL W. R. STRIKE, K.C. Barrister - Solicitor - Notary Solicitor for Bank o! Montreai Money to Loan - Phone 791 Bowmanville, Ontario LAWRENCE C. MASON, B.A. Barrister, Solicitor, Notary Public King Street W., Bowmanviile Phone: Office 6,88 - Rosidence 553 W. F. WARD, B.A. Barrister - Solictor - Notary 9V. ,King Street E. Bowmanvilie, Ontario Phone: Office 825 - House 409 MISS APHA 1. HODGINS Barrister, Solicitor, Notary Public Successor to M. G. V. Gould Temperance St., Bowmanvilie' Phone 351 DENTAL DRS. DFVITT & RUDELL Graduates o! Royal Dental College. and Faculty of Dentistry, Toronto. Office: Jury Jubiiee Bldg. King Street - Bowmnanviile Office Hours: 9 arn. to 6 p.m. daily 9 a.m. t0 12 noon Wednesday Closed Stinday. Office: Phone 790 Residerice: Dr. J. C. Devitt . 325 Dr. W. M Rudeil - 2127 DR. E. W. SISSON, L.D.S.. D.D.S. Office in his home 100 Liherty St. N., l3owmanviile Office Hours.- 9 a.m. to 6 p.m. daily 9 a.m. to 12 noor Wednesday Closed Sunday. Phone 604 MONUMENTS The Rutter Granite Company Phone 501 - P.O. Box 622 Port Hope, Ontario REAL ESTATE BOWMANVILLE REAL ESTATE 78 King Street West Properlies Soid, Rented Managed and Appi-aised. Members o! the Canadian and Ontario Iteal Estate Boards 31. Shehyn D. Maciachian Oom 326 Residence - 2017 ! serves the United Counties of Northumberland and Durham and while the Office and the Sheifer are located in Port Hope, its workers make regular visits to ail parts of these United Counties. Their work consists of finding foster homes for 'children whose mothers are iii, supervisîng chul- dren alrÉady placed in foster h omnes, assisting unmarried par- ents, operating adoption services and lnvestigating numerous com- plaints on behaîf o! chiidren. At the end of August this year. there were 233 children for whom this Society is parent or guardian. Of this number, six were in the Sheiter at Port Hope, the others plâced in foster homes througbout the United Counties. Homne Beautification Described in Bookiet Four very instructive and in- formative leafiets deaiing with home beautification, prepared by the Ontario Agricultural Coi- lege, are just off the press. They' are available free to Ontario citi- zens. Application shouid be made either to the Horticuitural Branch, Ontario Department of Agricul- ture, or Ontario Agricuiturai College, Guelph. The leaflets deai with a variety o! subjects. One is entitled "At- tractive home grounds at smnail cost." It is written by Prof. J. Buchanan. It contains full infor- mation about plantfng shrubs. trees and the arrangement of them and planning of them. On the back is a series of drawings showing the general design of leaves of some o! Ontario's native shrubs together with illustrations of the type of blossom produced. "Planting treatment for the front enftrance of the home," is titie of another which deais with The BLACK HORS E "Do ýYou Know" Advisory Panel TED REEVE LOUIS BOURDON RICHARD PENNINGTON GREGORY CLARK weiI-known prominent radio singer and University Librarian, distinguished sports.writeu master of ceremone McGiII University columnist shrubberv and trees. A drawing o! a counftry bungalow home with the foliag-e arrangced artisticaliy is inciuded as weil as plans foi laying out the grounds, and a list of suitable shrubs. It is by J. Buchanan and Louisa Heringa. Another is entitied "Fences, seats and trelises for farm home grounds." Complete diagrams with scale measurements are giv- en for varlous types o! seat and fonce wvith an artistic gate. Prof. E. W. Kendall is the author. -~The farm iawn" is titie of ano- ther very compiete bulletin x#hich describes the type of soil best suited for lawn purposes with instructions for proper drainage and other details. A1 dirawing o! a beautiful farm lawn and grounds is included. It is written by J. Buchanan. CAUSE 0F FIRE LOSSES Beliove itor not, 32%, of al fires in Canada are caused by smokers' careiessncess, reports The Financial Post. And of al smokers, cigarette smokers are belicved responsible for more fires than any other ciass. Those smokors' f ires accounted for about 5%, of the total monetary fire loss in 1948, which compare& favorabiy with 9%,' in 1947. Next in uine came fires from overheated stoves, furnaces and smoke pipes and third was defects in eiectric installations. Sa far as total losses was concerned, Mo~ ers were oniy blamed for $. lions damage in 1948, stoves, e for $4.9 millions and fires trac to electrical equipment, topped 'them ail with $7.8 millions. '.Delicious ... mode witli MAGIC Mix and' sift inta bowl, 2 c. oncetsifted ...pastry flour (or 1,14' c. once-sifted hard- whcat flour), 4 tsp. Magic Baking Powder, -14 tsp. sait. Cut in finely 3 ebs. shortening. Make aweIl in centre, pUr in 2,.jc. milk and mix lightly with a fora. Roll out dough toa ! thick rectangle, 8ý2"- wide. Mix 1 lb. minced lean becf with 1 tsp. sait. ýý lsp. pepper, 1 finely-ciiopped smali onion. Spread meat mixture over biscuit dough to within J.- of edges; beginning at one end, roll up like a jelly , roll. Place in greased loaf pan (4!,' x ,2. Bake in -modcrately bot oven, 375* about 1 bour. Serve with heated chili sauce or brown gravy. Yied-4 or 5 servings. The word 'hockey' ks derived from the 'hooked stick' with which the game ks played, from the Old French word 'hoquet', meaning 'shepherd's crook'. Do You Know. . that the general idea of k.e hockey is flot original with Canada? Many 16th and 17th century Dutch paintings show a game some- thing like hockey being played with a stick shaped liki- a aoif club. Do YOU Know . .. that there are sharp differences of opinion as ta exactly when aind where the first ice hockey games were played in Canada? Although Kingston, Halifax and Montreal are most often men- tioned in this connection, available recorWs seem ta suggest that the first organized games were played around 1881, between the Victoria Hockey Club and McGiIl University teams, in Montreal, and in Kirgston between the Royal Military College and Queens University. Do You Khow any interesting and unusuol facts? Our "Advisory Panel" wiII pay $25 for any authenticated readers' submissions if tItey are usable. Ail letters become aur property. Write Block Horse Brewery, Station L, Montreal, P.Q. DAWES BREWE. 4 k ~' i THE CANADIAN STATEgMAN. BOWMANVILLE, ONTARIO TR'URSDAV- nrTinRV1!t et% 1040 ebý - -