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THE OSHAWA DAILY TIMES, THURSDAY, JULY, 25, 1929 v's Interests in the Home - and Social and Personal 'Mrs. 'B. Sykes, Brock street, is visiting friends in the South. : Mr. Harold Lemon is spending his | vacation in Colborne with his mother, Mrs. J. A. Lemon, . Mrs. W, Kennon has been visiting at the home of Mr. and Mrs, Robert Hamilton, ifr Blackstock. Messrs. W. A, Anderson and Elgin gar of Warkworth weré recent visitors in the city. i Miss L. Stacey is at Grand View Inn, Fairy Lake, Huntsville, where she will remain for a month. Mr, M. Flood is visiting his bro- ther, Mr. Neil Flood, and his sister, Mrs. R. Marrigan, in Deseronto, on Mrs. C. D, DeGuerre, Mrs. C. Law- ery and Miss M. Lawery are spend- ing a week at Crystal Beach, Mr. and Mrs. R. L. Tipping are spending a few days with their par- ents at Mermaid Lamp, dwater, * Mr. Roland, Simcoe street north, has been spending his vacation in Cobourg, renewing old acquaintances. * Mr. Russell McKenzie of the Fleischman Yeast Company returned this morning from a business trip to Montreal, * * Masters Lloyd Clark and Kenneth Kelly are spending ten days the guests of Rey. and Mrs. A: M, Irwin at Baptiste. ; ne x x x "="Miss Mary Broomfield has réturn- ed to her home in Dundonald, On- tario, after spending a week with relatives in the city. Mr. and Mrs, Harold Sheridan and children, Mary, Allen and Jean, Ken- neth avenue, left this morning on a motor trip to Montreal, . % % a Mr. and Mrs. J. H, Black and two children of Warkworth are the guests of the former's sister, Mrs. O. M. Alger, and Mr. Alger, Simcoe street north, 5% Mr. and Mrs. A, R. Wright were amen the Oshawa people attending the Werry family re-union in Elliott A ' SPORTIVE LINES : A simple sports dress with slim sophisticated lines. The Vion- net neckling, front button closing and cluster 'plaits at center-front of skirt combine to carry out vertical line, so desirous this season. Nar- row belt nips the normal waistline. You can make it in an hour! Sim- ply a two-piece skirt to be pressed m plaits, d and attached to; three-piece waist. It can be made with long' or short sleeves, Linen, washable silk crepe, jersey in violet, shade, printed rajah, georgette crepe in- tomato red, yellow washable silk crepe, and linen in pastel 'shade. are smart suggestions. Style No. 169 comes in sizes 16, 18 20 years, 36 38, 40 and 42 inches bust measure, 'is made with 274 yards of 36- inch material with 234 yards of bind- ing for the 36-inch size. Price 20 cents in "Stamps or coin (coin- pre- ferred). Wrap coin carefully, Memorial Park, Hampton, on Wed- nesday. * * = The 'many friends of Miss Kath- teen (Kay) Wilson will be' pleased tq hear that she has rccavered suffi- ciently from her recent operation t .be active again. . . v% * Mr. and Mrs. H. J. Souch and Mr, and Mrs, Fred Hills of Orono, also Mr, and Mrs, S. J. Conlin of Har- mony were guests of Mr, and Mrs, W. E. Souch, 275 Albert street, on Wednesday, iy Isobel Mallett, daughter of Mr. and Mrs. Norman Mallett, is being con- gratulated on having passed with honors her Elementary Pianoforte examinations at the recent examina- tions held by the Toronto Conserva- tory of Music, ' * * * Miss Fern McGahey entertained a number of her friends at a trous- seau tea on Wednesday, July 17, at her 'home, "Shady Nook," Lindsay. She was assisted by her friend, Miss Apna Margaret McWatters of Tor- onto. Ld * * Mr. and Mrs. J. Boniface and fam- ily of Rochester, N.Y, Mr. and Mrs. R. G, Williams" of Niagara Falls, N.Y, Mrs, E. W. Williams, Miss Althea Williams and Mrs, A, H. Densen of Bowmanville, were recent guests of Mrs, g F. Goyne, The out-of-town guests at the mar- riage of Miss Helen Bunner of Bow- manville to Stewart R. Alger of Osh- awa, which took place yesterday at the home of the bride's parents, Rev. and Mrs. John W. Bunner in Bow- manville were: Mr. and Mrs, O. M. AlgeY, parents of the groom, Misses Agnes and Margaret Alger, Simcoe street north, Mr. and Mrs, Ewart Alger and son, Ian, Drew street; Mr, Stan Everson, King street east; Mr. and Mrs. J. H. Black and two chil- dren of Warkworth; Mr. and Mrs. Lincoln Elliott and children, Mar- garet, Eileen and Grant of Tweed, Miss Kisby of Goderich; Miss K. Leask of Thousand Island Park and Miss Reva Richardson of Whitby. = Weddings BELL--McGAHEY Queen street United church, Lind- say, was the scene of a pretty wed- ding on Saturday afternoon, July 20, 1929, when Fern, youngest daughter of Mr. and Mrs. George A. Mec- Gahey, Lindsay, became the bride of Everette W. H. Bell of Oshawa, son of Mr. and Mrs. Thomas Henderson of Lindsay. Rev. Mr. David officiat- ed. The church was tastefully decor- ated with palms and roses and the ceremony was witnessed by many friends of the popular young couple. The bride, who was given in mar- riage by her father, entered .the church to the strains of Lohengrin's Wedding March, played by Mrs. Earnest Ferguson. She was preceded to the alter by her bridesmaid, Miss Anna Margaret McWatters of Tor- onto, cousin of the bridegroom, as the groom and his attendant, Mr. Bruce Murphy of Toronto, took their places before the altar. The bride was lovely in her French bridal gown of beige georgette, which was fash- ioned in Period style, with a bouffant skirt with lace trimming. She chose hose and shoes to match and carried a shower bouquet of deep pink Ophelia roses baby's breath and maidenhair fern. Miss McWatters was a charming bridesmaid in a mauve silk crepe ensemble with hat of matching shade and white hose and shoes. She carried an arm bou- quet of yellow roses and baby's breath. During the signing of the register Mrs. Ferguson played. After the church ceremony.a wedding sup- per was served to the immediate relatives at the home of the bride's parents, "Shady Nook." The rooms were decorated: with roses, pansies and delphinium. The color scheme was carried out in pink and white. The table was centred with the bride's cake while low bowls of roses were the floral decorations. Pink tapers in. silver holders were used. The groom's gift to the brides- maid was a gold bracelet and to the groomsman a Parker pen and pencil set. Later in the evening Mr, and Mrs. Bell left on a motor trip to Toronto, London, Windsor and De- troit. The bride chose for travelling a chic navy blue tailored suit with close fitting navy hat and hose and shoes to match, A fox fur, the gift of the groom, completed the ensemble On their return Mr. and Mrs, Beil will be at home to their friends at Apt. 9, Edward Apartments, Quebec street, Oshawa. ALGER--BUNNER A pretty wedding was solemnized on Thursday afternoon at the home of Rev, and Mrs. John W. Bunner, Bowmanville, when their daughter, Maty Helen, was married to Mr. Stewart R. Alger, son of Mr. and Mrs. O. M, Alger, Simcoe street north, Oshawa. The bride's father, Rev. John W. Bunner officiated, as- sisted by Rev. W. A. Bunner and Rev. J. U. Robbins. ' The bride, who was given 'in marriage by her brother, W. Ewart Bunner, of Brampton, was charming -in. white georgette and bridal veil, and carried a shower bouquet of roses and lily of the valley. The bridesmaid, Miss Jean Grant, cousin of the bride, of Toronto, was gowned in pale yellow © PATTERN PURCHASE COUPON The Oshawa Times Pattern Euclosed S08 w.ioiiiiniiniiiiiiie cents, Pleape. send. pattern listed below: size georgette and lace, and carried a bouquet of roses. Little Miss Mar- garet Elliott, of Tweed, neice of the groom, made a charming 'flower girl. he groom was supported by the bride's twin brother, J. Grant Bun- ner... Miss Kathleen Leask of Port Perry, played the wedding march. After a buffet supper, Mr. and Mrs. Alger kit on an extended trip to Jasper Park and Vancouver, and on their return will reside in Oshawa, Government control was evident- ly considered too much of a restric- The Women's Corner For Anything of Interest to Homemaker and the H i "Cold platters" are a happy solu- tion of the kitchenette cook's prob- lems of summer dinners or party suppers, They are so attractive, easy to prepare, easy to serve, and, last, but by no means least--they effect such a saving in dishes! The foundation is a large chilled platter covered with crisp lettuce leaves, or other green, leafy vegetable such as cress, romaine, etc. In the centre one arranges the main dish of the meal--cold sliced meat, a pressed meat or jellied fish loaf, hard-cooked eggs in some attractive form. Then around the meat arrange groups of vegetables in colorful rows--sliced to- matoes, cucumbers, diced beets, car- rots, asparagus tips, little mounds of peas, string beans, rings of green pepper. These may be cold left-overs, or you may tise canned vegetables. A little . artistry with regard to color will make your platter a thing of beauty as well as a joy to the heat- jaded appetite. French or mayonn- aise dressing should be. served on the side; mayonnaise being generally preferred with fish or meat. Of course, as in every other salad dish, one of the most important points is to be sure that everything, even the dish, is cold. These salad platters offer unlimited opportunity for variety and appetiz- ing appearance. One's vegetables may be served as suggested above, cut up in little mounds and thorough- ly chilled but undressed, with the dressing to be added at the table. Or they may be already mixed with dressing and made into a salad, Bland vegetables, such as potatoes, peas, cauliflower, etc, are improved if marinated in French dressing for an hour or so before combining with others, . One may have a half-dozen differ- ent kinds of meat and as many veg- etables, or only one or two of each. It is possible to combine both raw and cooked vegetables, or to use all of one kind. And when it is too hot to prepare any kind of meat at home, the delicatessen will supply fresh cooked or canned meats, ready to be sliced and add variety and nourish- ment to your salad platter. The chief thing is to have every- thing very fresh and crisp and to so arrange your various foods that the platter is attractive, with one in- gredient emphasizing another, and all making a symmetrical colorful dish. When it is all arranged it should be put back in the ice-box to stand for a few minutes, if possible, so that it will surely be cold when put on the table. . . Such a cold platter is, of course, the main course of your meal. Serve it with bread or rolls, and it is nice to serve more than one kind as, for example, a hot bread like blueberry muffins and plain slices of graham loaf. Simple sandwiches, such as brown bread and butter, or whole wheat and cream cheese, or olive and pimento, provided none of these flavors appear in the salad, are also nice to accompany the cold platter. An iced drink, if the day is very hot, or if not, hot coffee, go along with it, and a delicious but simple dessert completes a meal that can- not help' but soothe the most irrit- able husband or family. Moreover, when it is done there are no cook- ing or serving dishes to be washed up. If any cooking must be done to prepare the ingredients for the platter, it-should be done in the morning. The wise housewife will work out her own ideas in the arrangement and combination of ingredients, but in so doing she will not lose sight of food values--the protein of meat or fish will be balanced by plenty of vegetables, and she will see that a wise choice of desserts or breads furnishes the necessary carbohyd- rates. Here are some cold platter sugges- tions (for two): Red and Green 1 small bunch watercress. 1 bunch radishes, 6 slices cold roast essen. 2 green peppers. 1 cup diced pickled beets, V5 cup cottage cheese, Mint jelly. . Cover platter with watercress, which has been thoroughly washed and chilled. Place slices of lamb in centre, and two pepper cups at each side. (Make these by cutting pep- pers in half lengthwise, removing lamb (delicit- rm rw CLEARANCE | of Summer Dresses Reasonable THE FASHION SHOPPE : 84 Simcoe St. S. fibre and filling with diced beets, marinated in French dressing.) Shape cheese into balls, making @ depres- sion in each, filling with mint jelly, |. and place these at each end. Ar- range radishes around the. whole. Pass roe and potato chips. Ham Platter 4 thins slig€s boiled hane 2 cups fresh cooked or "spinach. > 1 hard-cooked egg. 2 cups potato salad. Lettuce. i Press the juice out of the spinach, marinate it for an hour in French dressing, and then press firmly into two individual molds. After only a short time in the icebox, these will turn out neatly and compactly. Cut the egg in half, remove yolk and mix slightly with mayonnaise. Stuff the egg halves with it and then slice them carefully in thin slices. Place few leaves of lettuce at each end o the platter. Place the two spinach molds in the centre and lay the slices of stuffed egg on top and around cach one. Pile the potato salad at cach side, and lay two slices of ham at each end. : Shrimp Platter , 2 cups shrimp salad (shrimp and mayonnaise). 2 hard-cooked eggs, 1 cup string beans, canned 1 cup small new carrots sliced, Lettuce. 5 Pile the shrimp salad in a cup of lettuce leaves in the centre of the platter. Marinate the string beans and carrots in French dressing, and pile in alternate mounds around the shrimp salad, with slices of hard- cooked egg in between. Chicken Salad Platter 2 cups chicken salad. ' 1 can asparagus tips. 1 green pepper, 2 medium tomatoes, 4 strips pimento, Lettuce. Mold the chicken salaa and turn it out neatly in the centre of the platter. Lay around it and up against it alternate slice of tomato and green pepper rings. (Plunge the tomatoes in boiling water, peel, chill and slice. Slice the peppers straight through in as narrow slices as possible, remov- ing membrane before using.) At the ends of the platter, pile the asparagus garnished with the lettuce, and with strips of pimento laid across the top. Pass mayonnaise. CHIC FRENCH LADY GIVES FORMULA Advises Women to Avoid Carefully All Freak Fashions and Dress Their Type Paris, July 26.--Gentlemen dress- makers prefer design dresses for blondes. And among all the blondes, they prefer Lady Abdy, for she can lay claim to the title of the "best dressed blondé in Paris." It is said of Lady Abdy that she never wears a hat twice. It takes a considerable fortune to be able to live up to such a reputation, for the hats that Lady Abdy chooses are not simple pieces of colored felt. She likes the bonnet type, moulding the head, for she has a perfect profile, knows it and is proud of it. Her taste in dress stamps her an individualist. It would be hard to copy her clothes or hats and dress' like her. So few women have ever been able to attain that perfect blonde color of hair, and even then who has the poise and charm that this = beautiful Russian - English - French woman possesses? Lady Abdy gave her formula for good dressing. Be yourself, don't imitate. 2. Dress to your type. If you are a blonde don't wear brunette cos- tumes because fashion demands it. 3. Black is perfect for afternoon or evening, alternating with subdued colors. 4. Dress to harmonize with the circle in which you are to be. 5. Don't cover yourself with doo- dads. If you are small wear small bracelets, if you are larger you can choose larger ornaments. 6. Don't be eccentric. Nothing is as distasteful as freak fashions, you are judged by the clothes you wear, "If you are a blonde, you are blessed by nature with a decided advantage,' Lady Abdy said. "Yet many women do not realize that it is just as foolish to clash with their surroundings. Study where you are going, and then decide what to wear." OXIDIZED SILVER AND PEWTER Oxidized silver and pewter are, now very much in vogue, furnishing and ornaments. Sooner or later when the | newness has worn off, they re- | quire cleaning, although 'their | pristine freshness be pre- served for some time if they . are constantly rubbed with a | clean soft chamois leather. : But when oxidized silver does become tarnished, rub a little good plate powder on with a damp cloth and polish with 1 soft one. Gilded silver should be wiped with' a damp cloth moistened with ammonia. For pewter that is very ne-~ glected, rub first with powder- ed rottenstone, well moistened with equal parts of linseed oil and turpentine, then wash with soap and water, and finally po- lish with whiting. Helpful Hints When roasting a large piece of meat or fowl and there is no room in the oven for the spaghetti, pota- toes au gratin or any casserole, try lacing the casserole on the very ottom of the oven under the broiler when you put in the roast. Leave it there until it is nicely browned, then cover and place on top of the oven, It will cook gently there out of the way of the other activities. * % =» One should keep small oiled paper timbals and other small containers in the house. To center a cold plate, nothing is more attractive than one of these little things filled with fresh, delicious cottage cheese, topped by a figure cut in green pepper or pim- ; ento. * * » Never let a white hat very dirty before a cleaning. French chalk is good for the first few clean- ings, then put the hat over the double boiler or a hat block if you have one and sponge it off with cleansing fluid. Always rinse a white hat in more fluid if you want it clear, . * * = Perhaps canning is one of the most annoying jobs if the hands are to be considered. Fruit stains, which are on for an hour or more, are al- most impossible to remove. If a little paraffine is melted, left to cool slightly, and the fingers dipped in to nail depth and allowed to dry, a coating will form which effectively protects the tips of the fingers from fruit juices. get * * Keep a little sack to hold ice cream salt and when the freezing is over pour the remaining ice and salt into the sack. . The ice will melt, leaving the salt in the sack, ready to be used again. * * When serving cold baked ham, chicken or any other chilled cuts, ap- pearance is tremendously important. Slice very neatly, arrange with ex- treme care and garnish prettily. * %* *% - Cook spinach uncovered to retain its bright green color. * % *% Boil a few potato peelings with a little water for a few minutes in the new frving pan. Food cooked after- wards in the pan will not be so apt to stick. ? * +» Try. giving weak cocoa to the child who is not fond of milk, yet should have it for strengthening purposes, It may be served cold during the warm weather. If you are annoyed with shoulder straps on your underwear that contin- ually slip off your sholders, try us- ing ribbon-trimmed elastic instead of ribbon straps. They will keep in place nicely, yet give when the arm is raised. PARIS AND NEW AUTUMN SHADES Beige and Brown, Dark Red Bottle Green Will Be Outstanding Colors For Fall ------ Paris, July 25--All the big Paris houses are working on their "collec- tions," a term that is spoken in awe, exasperation, weariness, excitement, joyful anticipation, or complacency, according to the mood. For the air is laden with speculation, just as be- fore the production of a play. The dresses and coats now being pre- pared are the autumn and winter models to be shown in August to | makers. 'here, too, buyers from all over the world, e allied businesses are busy as bees. "Most of 'my collection is out at the big houses," said M. Renel, who makes so many of the most in- | teresting and distinctive belts and buckles supplied to leading dregs- "A movelty this year con- sists of very marrow belts. One, for example, is only a quarter of an inch wide." The manufacturing houses have, of course; had their materials ready for | some weeks, and they just mow are hives of industry where matching and [ | selecting are going on continuously from opening to closing time. It is that one gets the most re- liable hints as to what can be ex- 'pected in the dress world during the coming autumn and winter. * The outstanding colors, other than the ever-popular beige, are new brown tints, dark red and bottle green, is the mews from the Rodier establishment. This firm alone has put 1,000 new materials--fancy wool- lens, plain woollens, embroidered crepe de chines, stitched velvets and other fabrics--on the market. In some there is a broken weave recalling the markings of granite, and occasionally white thread, introduced in a speckled effect, accentuates the "granite" look. In some the hair of the moufflon, the last of the wild sheep tribe, is woven in with the kasha. In all there is the exquisite softness for which this house is so far and widely noted, Thick tweed of the homespun variety are on the increase, not only for making travel and motor coats, but 'also for sports and cardigan suits, fo be accompanied by a jumper of fancy weave. One range included an example woven in cream, sap- green and dark red. A second ex- ample was in cream, maize, and grey, and a third in cream, fawn and peach, a fourth in cream, fawn and verdi- gris blue, while other enchanting color combinations were offered. A fancy stockinette of a lacy mesh to match each is provided. "Every house has taken this crepe aelic," a fashion authority was told, which is easily understandable, for it the Community The delicious flavour of SALADA has no equal. Do not be tempted by the price of cheap teas 'Prosh trom the gardens' is @ delightful wool crepe which will be excellent for ensembles of dress and either unlined or lined coat. Patterns in printed materials, as a rule, are again small, Scarves, being as important as ever with modern day and s s clothes, are in picturesque profusion. One range sure of wide popularity is in modified Harlequin' design and in such colors as black, nigger, tobacco brown, and a very beautiful shade of rose, a thin white line appearing be- tween the colors. Another example from a mixture made of natural silk, wool, and cot- ton was deliciously quaint and car- ried the mind back to 18th-century France. It had a light brown back- ground and was printed with a de- sign rather like a dog-rose and a celandine, pink, green, yellow, and white being introduced. The size of the scarves varied from a square of about 44-inch side, and the triangle resulting from cutting such a square across, to the tie vari- ety of about 10 inches wide and of proportionate length. . These long narrow ties are often on the bias, stripes coming down the scarf-tie. Dress at the races and at polo shows a great many printed fabrics in grey and yellow. It may be silver or the dark "elephant" tone of grey or the pale cream to the deep daffodil tints, while three or four of cach color may be combined. They look very elegant and extre- mely good style in chiffon, and they strike a note of novelty when they are in heavy woollen materials for | travel wear. Indeed, in that conncc- tion they threaten to assail the beige and brown color combination. It was in the latter that Princess Serge Obolenski was dressed when | secn on a cross-channel steamer the other day, her slim, straight coat be- ing a mixture ofsbeige and dark | brown, and her narrow kid belt be- J ing of the two shades, When one of | the de luxe trains sets out just now either from LondonVor Paris it is almost monotonous to see the num- ber of women in beige @hd brown. _- AR GAL R HY The average oyster, accofding to a zoological item, lays 16,000, egas. Thank goodness, as Shakespeare or somebody said, the oyster can't cack- le!--Border Cities Star. Dr. Mayo says that the way to keep young is to live with young people. We tried it and had to give it up. We couldn't get enough sleep.--Milwaukee Journal Mme. Seiler is a native of Basle. During the war, in 1524, dvd ed by the difficulties of that time, she opened her now celebrated shop on the Qua, the loveliest section in all JB of beautiful Geneva. She qualified for her diploma in Paris Lo Lond tinued studying there for some time. 198 In Geneva Mme, I. SEILER tells women of the diplomatic set how to retain skin beauty The Peace Palace. In 1914 Mme. Seiler's famed salon was opened at Geneva, "All our patrons are advised to use Palmolive Soap twice daily ~--to provide really thorough cleansing and to soothe the tissue into that healthy, RE- SPONSIVE condition that is *he essential foundation of beauty." J Aa. GENEVA ADAME SEILER, of Geneva, feels rea pride in the work she accomplishes. "Helping the world's smartest women to retain their beauty--it is a glorious work," she says, "worthy of the most painstaking and scientific effort." To see that patron's complexions have proper care continuously, Mme. Seiler has de- cided upon a home treatment which is the favorite of prominent beauty authorities al} over Europe, the United States and Canada. "All our patrons are advised to use Palmolive Soap twice daily," she says. Massage the face gently for two full min- utes with Palmolive lather. Rinse this off thoroughly, and with it all impurities and: secretions. Follow with a cold rinse... to icy temperature, in the morning, as an astrine gent. All other treatments, all make-up should be preceded by this basic skin cleanser. | tion for P.E.1--Toronto Tolegram, 4 - SOMETHING: SO SHE LET DOWN HER HAIR - FY SAID ME WOULD CLIMB up Firs J ao H- HAD FORGOTTEN ed ~ wage Arise rights eemves BE tu Ei ih RAPUNZEL WAS SCARED SHE HAD NEVER SEEN A You will LovE ; Doluy AND BoBBY | AND WE CAN PLAY so Dolly AND BoBBy COULD CLIMB uP WiLL PULL You UP 'THE REST OF THE WAY- HOLD ON TIGHT COMFY AND LT DOG, A THE WITCH STOLE HER WHEN SHE