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: \ : : WEDNESDAY, NOVEMBER 26, 1947 THE DAILY TIMES-GAZETTE PAGE SEVEN TIPS FOR TEENS -- Bad Behavior at the Theatre By ELINOR Sometimes there's more to a movie than you see on the screen. There's a crowd of noisy girls gnd boys in the balcony, for in- stance, They rattle paper, munch peanuts audibly, talk aloud, squeal or moan according to the plight of the screen star, ; Then there's the affectionate pair cf high schoolers in the batk row. Like ostriches, they appar- ently think that because the the- tre lights are dim, nobody can pee them enact their own version of a love scene . , . three hours long. Or perhaps they don't care whether they are seen or not. Bome girls and boys actually seem to think that theatre neck- g sessions are the thing to do. ere's one letter about it from a izh school girl: "The other day I had an argu. ment with one of my girl friends mbout putting your head on a boy's shoulder in the movies, She says if he puts his arm around ou, yon should put your head on is shoulder, I say you shouldn't, because it might block the view of people who are sitting behind you. Which Is right? Please print this in the column, as I know many girls want to know fbout it." Another writes, "When you go o the movies with girl friends and some boys sit with you, should you kiss the boy who sits with you, . if he puts his. arm around you? Lots of girls do thi" Affection, necking, smooching, . WILLIAMS kissing--call it what you like-- it's the worst of bad manners in public, especially in theatres where other people have to wit- ness it at close range whether they want to or not. : Nothing cheapens a girl or boy so quickly and completely in the opinion of others as necking in theatres--with the boy who hap- per-~ '» rit beside you or the one wh rought you. Remember, "Iisy come, easy go." Boys never really care about kisses that are too easy to get. (For tips on the care of skin with pimples or blackheads, send, a stamped, self-addressed envel- ope to Elinor Williams at this paper.) [J LJ AB ol Mixing Bow. The bells are ringing for our Princess and her consort whose wedding is the talk of the world to- day. We all wish these happy peo- ple "the very best." May they en- Joy many years of wedded bliss. We believe this solemn occasion will have a strong effect upon the high sense of duty, good morale and genuine hOme-planning of our young folk who are plannig matri- moy. To them we extend our blessings too. Christmas plans are also being discussed now. Many hope to tra- Vel great distances to their homes, while others are looking forward to entertaining the family at home. For the hostess, fruit cake is an es- tial all during the holiday week. have a mellow flavour, the the cake and pudding have heen ed, wrap two thickness bf paper and store in a tin or ooden box that has a tight cover. lace an orange or apple in the x, but replace it every four or five ays. This prevents the contents pf the box from drying out. PLAIN LIGHT FRUIT CAKE 11b. butter, 11b.granulated sugar, P eggs, separated, 1 1b. sultana ral- sins, 3 Ib. citron peel, % Ib. blanch- ed almonds, 1 lemon, juice and rind, 8 cups sifted flour, % tsp. salt, 1 tsp. baking powder. 4 Cream the butter, add sugar and oream thoroughly. Add the beaten egg yolks." Wash the raisins, shred . fhe peel and flour them with part the measured flour. Add the téd dry ingredients. Fold in the ured fruit together with the lem- bn rind and juice. Lastly fold in he stiffly beaten egg whites. Line tins with brown paper, then wax- pd paper. Grease thoroughly. Pour the batter and bake in a pre- ted electric oven of 275 degrees 4 hours, or until a steel needle flour (ie, 2% cups), % tsp. cream tartar, % lb. cherries, % tsp. rose ter, % sp. orange extract, % cup Cream the butter, add sugar and ten eggs. Cream very thorough- . Shred the peel, cut cherries, h raisins and currants. blanch brown the almonds. Add the ured fruit, and fold in the sifted ingredients alternately with the uids. Prepare the greased, lined . Pour in batter. Bake in a pre- ted electric oven for about 4% rs at 275 degrees (no higher perature), CARROT PUDDING ix all together. Place in greased ould having mould 3% full. Cover Joosely with parchment paper. Place n steamer and steam 3 hours. You nay add 1 tsp: cinnamon, % tsp.nut- meg, % tsp. cloves if you like it spi- ig or add 1 tsp. almond flavouring, cup chopped, balanced almonds 32 cup mixed peel. For a still er pudding, add % cup glazed erries, % cup chopped candied 1, % cup chopped dates. In ther case add an extra tablespoon flour to the mixture. It's a sort oe fool-proof pudding, so develop own special brand. TAKE A TIP Rules for Successful Cake Baking 1. Have all necessary utensils and lents ready before beginning mix cake, and make sure 'that @ oven is at proper temperature en cake is ready to be baked. 2. A round bottom bowl and a en spoon are two suitable uten- &. All ingredients should be fresh md of good quality. 4. Fine granulated sugar or soft jrown sugar makes a fine textured lake. Sift coarse white sugar. 5. Fruits and nuts should be fhoroughly cleaned and allowed to Iry, then dredge with one-quarter 4 the flour before adding to other ients. 6. Fruit cakes take a lot of stir- dng to distribute the materials and thould be poured into tins lined vith 2 or 3 thickness of oiled paper. 7. Place cakes ob Tack oue-ihird p one-half of the distance from ptton element. Do not use top dement during baking and do not pen door. 8. A small tin containing % cup of water on the oven rack keeps cakes moist. 9. When maked, from the pan, or if bone knitting needle is inserted into the middle of cake and comes out perfectly clean, it is certain that cake is baked. 10. Do not turn fruit cakes out of pan. A A ' THE QUESTION BOX . Mrs, D. P. asks: What causes cake shrinks || saggy fruit cake? Answer: Fruit and nuts "were not dry or too much sugar or fat. Mrs. D. C. asks: Why does cake rise unevenly? Answer, Overbeating, too much flour or uneven heat of oven may cause this. « W. M, J. asks: What would you substitute for cassia? Answer: Use requested quantity of cinnamon. \ > + Anne Allan invites you to write . | to her (c/o name of this paper). Send in your suggestions on home- making problems and watch this column for replies. French Housewives Tryto Make Ends Meet By MacFEE KERR PARIS -- (REUTERS) -- A loaf which doubled in cost between July and September and a bread ration which has been. cut lower than dur- ing the German occupation sym- bolize today the French housewife"s hard struggle to feed her folk ade- quately and keep within her budget. Between July and September, bread, which plays a big part in the staple French diet, rose- from about 10 cents to 25 cents for a two-pound loaf. On Sept. 1, the bread. ration was cut from nearly nine ounces to just over seven per person per day. The price rise was typical for a whole series of goods and services ranging from haircuts to coffins. Scarcely a facet of human life here has been left untouched by the ris- ing spiral of prices. The government's price index re- flected this tendency by reaching a new high of 1090 in September against 998 in August, the basis being taken as 100 in 1938, One result of the bread ration cut was a bigger demand for other starchy foods, such as potatoes. Throughout the countryside, un- licensed potato dealers began buy- ing up big stocks in the hope of big profits during the winter, The government intervened to re- quisitioned large quantities of pota- toes and to prohibit sales to un- licensed dealers. Nevertheless, the price rose to eight cents a pound in the middle of October for low-grade potatoes against five cents a month earlier. Today good quality Dutch potatoes may sometimes be bought --but on the black market at 15 cents a pound. Another difficulty the housewife faces is that butchers are allowed to open their shops only two days a week following government orders designed to maintain livestock at a higher level. The butcher too charges high prices--a-- steak may cost anything from $1.80 to $2.50 a pound. French vegetables have been ris- ing in price and are likely to be beyond a modest purse during the, winter. At the beginning of Septem- ber dry vegetables such as peas and lentils were 20 cents a pound; they rose to 65 cents a pound in mid-, tober. Not only the fundamentals of liv- ing but the trimmings too have gone up in cost. Early this autumn hairdressers were allowed to raise their "tip" (which is obligatory' from 10 to 15 per cent of the bill, You cannot even die cheaply now, for Parisian undertakers have been authorized to charge 280 per cent of their 1938 rates. At the other end of the scale ba- bies cost more to feed, for milk has risen to 25 cents litre (about 1% pints). Milk has, moreover, been in- creasingly difficult to get. In the economics of daily life there seems tobe just one bit of good news for French households-- a good grape harvest. which brought wine 'off the ration at the end of September. True, the price of unra- tioned wine is higher: from 30 cents a litre for red wine when rationed it went to 60 cents unrationed. Since then it has steadied around 45 cents--not so much more than when rationed. ------------ SPEEDY FOR 1875 . The first electric locomotive made its trial run in April, 1875, at a f/f speed of 19 miles an hour, $8.50 This Christmas 5" x 7" Enlargements in Attractive 1948 CALENDAR MOUNT So Neat! 3? A DuBarty Gift Set for gl luxurious bathing. Smart plas- tic containers make attractive _ bathroom appointments. Du- * \ SN * i Sax { } 8 Rl x x Barry Cologne, Bath Salts, Tal- 2 | = cum and Bath Soap . . . AB Aids to Beauty By RICHARD HUDNUT : Mounts as Shown Complete With Mailing Envelope 4 0. 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I know he smokes, but I would rather our boys did mot see him." If your minister smokes he is not ashamed of it and would not relish the thought of your keep- ing it from your boys. Give him a chance to light up if he feels like it. GREY HAIR: "I saw a piece in your column a few months ago about Vitamin Bl. I think it was curing some people of grey hair, but I have lost the paper. Could I have it again?" Vitamins don't stop hair from getting grey except very occa- sionally. Sometimes, a heavy dosage of B Compound, taken for some other reason, will stop the greying process. The new hair coming in will also be the orig- inal color, but this seldom hap- pens, Why not let your hair go grey? It is a soft and charming frame for' a matron's face. WHEAT GERM: "I have had trouble with "the wheat germ I buy going wormy. Is there any way to keep it free from insects?" If you keep your Wheat Germ refrigerated, you will have no trouble with the incipient bugs. It's the heat of the kitchen that incubates them. Also there is a packaged Wheat Germ on the inarket which has been defatted and in which there will 'be no worms. Send 'your 'questions to: KATE AITKEN, 225 Jarvis Street, Toronto. 6 KING E. -- 1 PHONE 760 HIE b