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Times, Wednesdey, March 31, 1965 20 THE OSHAWA Literary Salons Of Paris Sustain The Creative Arts former stu from Victoria College at? versity of Toronto the March meeting of 7 po versity Women's Club of Osh- awa and pistrict, DY described the deeper ° Paris and their intrinsic value. pr. Riese is & professor of rrench at the Gmrersity of To- 4 has given lectures in 7 nited fes, France and ® the a ae es oir the Modern French the- chair 0) Wtcate School and several books ich are "L'Ame de la canadienne francaise', "Les pone litteraires i du second Empire a pari " which received the Prix proquette-Gonin from the 'Academie Francaise in Paris, r, Riese chose this latter pub-) poesie and DR. LAURE RIESE ; |during the next 12 months, the |planetary cycle 'where employ- THE STARS SAY By ESTRELLITA FOR TOMORROW Planetary influences for Thursday indicate some unex- pected changes in your life, either at home or-where you work, but don't let them dismay you. Take all in philosophic stride and things will work out for the best. Afternoon hours will be good]: for making long - range plans--|; "% possibly in connection with the aforementioned changes. FOR THE BIRTHDAY If tomorrow is your birthday, your horoscope indicates that, while there may be no highly dramatic changes in your status year should prove both interest- ing and satisfying. Beginning wi! you ere ae ty anuary, 1966, tHESE GAILY garnished salmon steaks, cooked, chill- ed, and coated with a glis- tening lemon aspic, look professional but are simple to prepare. Garnishes pic- tured are cuctimber slices ment matters are concerned. But--and this is a big "but" in the meantime, you'll have to be content to wait things out. Above all, don't quit just be- cause things in your work en- vitonment are not quite to your liking. Dr. - as the topic for a most) ; hesfaating apres aey jand writers whom they enter- qracing the history of the/|tained were Pablo Picasso, [Literary Salons, she began with|Ernest Hemingway and Andre the famous Salon conducted by Gide. Mme. de i gaa the ing Dr. Riese continued with vivid | alhgihe yim ve nied by (descriptions of some of the ane aeueeting. oriere Sook (Salons exiting in Paris today, ? pate) pee jmany of which she visited on - ae cogent Sea erearitecent trips: to Europe. The re the p Ahan nen S dwomen in(Salon of the Duchesse Edmee cof abe, 2a : de la Rochefoucauld, poet, Hectig Sopa wellpage Rein need ON painter, attracts acade- nd Mi peal Picoult ssealays at{micians, diplomats, politicians anc 5 "th Sal * y and writers. Dr. Riese met sg ao i asOns, pee lthere Andre Maurois, Vialar and yertrude Stein, an American,|others. eng gtr gh vip tcr Marie Louise Bosquet; the di-) Alice Toklas, Among the "erties rectrice in France of Harper's Au nie Sait S'8/Bazaar, receives Americans and English writers as well as Frénch and Coco Chanel, the Take a Can | Of Salmon famous couturiere is a frequent visitor. | For many years Dr. Riese has} conducted her own salon in To-| ronto. This salon is organized as According to a recent survey a luncheon meeting and it is of fish preference, salmon is easy to. understand how an Canada's fayorite variety of undertaking such as this can be entirely successful when one brings to it the enthusiasm and background of knowledge and experience as displayed by Dr. canned fish. Most folk enjoy it served cold, and a good dish for a spring day is our Salmon Star Salad which can be quick- in- pir olan 4 peng hgh vel ese: ea briefly, for travel. Most propi-|9 pounds salmon steaks the consistency of thin syrup, cucumber, drained g y' y hav tious months on the latter score,/; teaspoon salt when it thickens, heat gently) Combine whipped cream, salt on hand, Salad greens September and December. Glaze: over hot water and stir. Coatland paprika. Gradually fold in! SALMON STAR SALAD | sui ik barman this day he "envelope unilavored gelatin steaks second time Wit ample lemon jules, Add, mazonna oe = Drain and flake salmon. Com-\a great executive or could rise}; : eed belting: syste To "erve, itis off any excess|gna Sagal i 1 cup chopped celery bine with remaining ingredients|to the top in almost anyone of|; tablespoon sugar jelly: and: axtange steaks on Wl 2 hard-cooked eggs, chopped jexcept tomatoes; mix gently. the professions; will, however, % teaspoon salt platter lined with salad greens. | 1 % cup mayonnaise or salad/Turn tomatoes stem side down,|have to curb tendencies to over-'3'" tablespoons lemon juice Accompany with Cucumber KNITTERS ! ! dressing |Cut each, not quite through, aggressiveness and intolerance. Garnish suggestions:. cucum-|Cream Dressing. Makes 4 to 6/] For Biggest Selection of Quolity 2 tablespoons finely chopped jinto six equal-sections. Place on| : ber slices, lemon slices, sliced|servings. | Knitting Yarn of the Best Brand onion |salad greens and spread open. HOUSEHOLD HINT olives, hard-cooked egg, pim- Cucumber Cream Sauce 2 tablespoons chopped sweet (Sprinkle with salt. Fill with Brightly colored sponges kept iento strips, capers. cup heavy cream, whipped/ WOOL QUEEN pickle jsalmon salad. Makes six sery-jin the bathroom make cleaning! Sprinkle steaks on both sides|1'4 teaspoon salt | 205 Simcoe St. S$. 723-5371 6 medium tomatoes ings. ispeedy and easy. with salt. Place each one on a' 14 teaspoon paprika | pomeienaeene This will be especially impor- jtant all this month, in late May, jmid-July, early September and 5 : throughout December, when| With Garnished irritation, discouragement or! restlessness could instill a} An eye-catching and delicious yearning for "greener pas- way to prepare salmon steaks tures." for a lenten meal is to oven Keep looking forward! In just;cook them in aluminum foil, nine months you'll be riding cuill, then' decorate and glaze with a cool, refreshing, lemon aspic, Sounds difficult? Not at all, say the home economists of the Department of 'Fisheries of Canada, who have supplied test- ed directions. The top decoration high again. Your financial chart presents an entirely different picture. Here you have generous plane- tary influences blessing your in- terests for practically the en-| tire year -- with outstandingly of the notable chances to accumulate|steaks, which is held in place gains during the first three|with the aspic, need not be weeks of May, the weeks be-jelaborate. Thin overlapping slices, or half slices of cucum- ber, peel left on, are attractive. So too are lemon slices, also slices of hard-cooked egg, color accented with narrow strips of pimiento. A fancy effect can be lachieved with slivers of ripe olive and a slice of hard-cooked egg yolk cut in fancy shape. You will think of other ideas An excellent accompaniment for the glazed steaks is Cucum- for home and family affairs, forj|ber Cream Dressing served in sentimental interests (especially}a hollowed-out cucumber boat in July and August) and, though! GLAZED SALMON STEAKS tween August 15th and Septem- ber 15th, the latter half of Octo- ber, November, December and February. Don't speculate, however. Some of. these gains could come through a good tax break, a property deal or some conserv-| ative investment; many will be unexpected. Your personal life is also star- blessed. It should be a fine year . with capers; ripe olive slices with fancy cut of hard-cooked egg yolk; and slices of hard-cooked egg with pimiento. strips. Accompaniment is Cucum- ber Cream Dressing in hol- lowed-out cucumber boat. |Cucumber Dressing Goes Well Salmon Steaks sheet of greased aluminum foil. Fold tight over fish and seal edges of packages with double folds to make steam-tight. Place on a baking sheet and bake in a hot oven at 500 deg. F. Allow 15 minutes cooking time per inch thickness for steaks which are fresh or thawed. Allow double that time for steaks which are solidly frozen. The salmon is cooked when it flakes easily and when it has lost its watery look to the centre of the steaks, taking on a light- er, opaque shade. While steaks are still warm, remove and dis- card skin and bone. Chill. Prepare glaze. Soften gelatin in cold water then dissolve in boiling water. Add sugar, salt, and lemon juice. Chill until slightly 'thickened. When steaks are cold, place on a rack and garnish to taste with one or more of the suggested garnish materials, taking care to keep slices thin. Spoon half of the aspic over all. Chill until] set. To keep remaining aspic|; KEEP IN TRIM Stop Energy Leaks That Squander Calories By IDA JEAN KAIN At ease, thin girls. Smile. Not only does a smile rest your face, but it helps you to relax and 'discard the mental wrin- kles of anxious concern." To gain, you must have sur- plus calories. One way to cre- ate this surplus is to eat a little more food at each meal and bolster your menus at nu- tritionally weak points, to get to inhibit the digestive pro- cesses at any and all its stages. At this point you may be puz- zled by the overweight who gets upset but gains. Why? The over. weight eats to calm down, and unconsciously uses food as a tranquilizer. A relaxed pace during the day literally, true to anjleads to more restful sleep at "I|night. And long hours of sleep lin turn help to lessen nervous tension the following day. Im- proved food habits with better nutrition. aid 'weight gaining, and the added padding on the nerve endings leads to a sense that are alarming degree are: seethed with resentment." "That burned me up!" "I was consumed with anger. . di Strong emotions cause one to burn calories at such a reckless and wasteful rate--you borrow from tomorrow's energy andjof calm well-being. feel utterly spent the next day. So, then girls, keep in mind But that's not all. Getting upset|the rewarding extras that come tends to diminish appetite and|with relaxing. Go at gaining with a joyous expectation of good things happening to you. There is a healthier, happt way of life for you. Claim SOUFFLE TIP When making a puffy souffle, try drawing an inch-deep circle around the edge with a spoon, just beford it goes into the oven. It will help the souffle rise higher. 4 SINUSITIS Ue Nervous Stomach Ronald W. Bilsky,o:c. CHIROPRACTO! 100 King St. E., 728-5156 ne eters} es your full share of repl nutrients. Then, if you stop the energy leaks by which you squander calories at a reckless rate, you'll reap double: divi- dends. : Of all the factors that keep you underweight and below par, nervous tension is likely to be high on the list. One jittery thin girl complained that this is a tension age--it's in the very air. Is it? Take a deep breath... it can help you let go the muscu- lar tensions. Tension is not in the air you breathe, but in the thoughts you think and the pace you set. Hurryitis can increase muscular tension, Not alone the fast pace, but the pushed feeling that builds pressure. Wherever tension starts, in| the mind or in the muscles, one} |augments the other. Relaxing lbegins in the mind with a change of attitude toward what important. Think this through, for you have to be just) @ RED and BLUE BRAND BEEF @ DIRECT SAVINGS FROM MEAT PACKERS to your FREEZER HINDS of | SIDES of BEEF BEEF 49: | 43: PORK 37: All Meat Government Inspected @ Fresh Grade 'A" Eviscerated plain aware of what builds ten-| sion within you. Once alert to energy robbers, you are in a| |better position to modify your, |pattern of living. Then your} |mind can direct your muscles to let go. The deliberate prac- tice of relaxing can help im-| |measurably by breaking up the jmuscular habit patterns that |keep you on the vicious worry- hurry-tension-go-round. 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