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thursday june lth im1 the acton free press page ttvm eavestroughing i now is the time to replace those leaky eavestroughs wo j have on hand af present a good supply of materials but first come will be first served 5 estimates gladly furnished prompt efficient attention c macarthur and r anderson phone 384r2 milton ont orders left at talbots hard ware ph 76 acton 5 will be given prompt attention 2 cup bags sobaq mco 34c i 67c romar coffee49c t tomato juice k lxc orange juice i7e3t libbts milk 15c ginger ale ek 27c histmar cohoe salmon y sic pork beans assc spaghetti hews a 15oz mr lyc mixed vegetables ss lc delmaiz corn f 16c good luck margarines 44c 10oe ma rms zc lynn valley corn 3 chickennoodle aa25e heinz ketchup 26c cider vinegar 15 jc 25c b arbq relish ess 35c swifts bftookjrtetjj cheese xoi lifebuoy soap 3cs20c camay soap 201100140 drett tor dishes 40c 79c rittso washdja maciron17ce 41cf 8lc fab easyo 41e 81e boston brand corned beet loaf 12oz tin 34c marmalade bhsutsae 26c46c lushns jelly wbkm j ncas 29c ginger bread mix u chocnut loaf 8 2ie heinz junior food 3 28c a mew variety oranqe icustaed wwii bice 8t7wt8 top quality shortening swiftening 47c m vu isi oranges watermelons hot him si cucumbers takgl blnciiks carrots doz 29c each 169 each 19c 2 for 23c iresii dailv llwur grown million bmu cabbue uuiurb taallflavtrr aiaarajw lrllarr chronicles of ginger farm written special for th acton free jprem by gwendoline r curke it happonixl nunuit i was up to my onrs in papir nnd paint doinij aver the din innroom when our mmistii- camclocali atiynithisler we ever had in this district always pays us a visit when t do that room nnd vt course it- is the only rom that cnnt be shut away from public view as it is the main entrance to the house the day i started the room part ner looked aronpd at my- rlorlous muddle and remarked looks as if we are due for a visit from the rector yes i okhmhi with a laush never thinking such a co- incidence could continue to occur indefinitely but the next afternoon there he was i had just finished putting the border on the wall and for that job you know how you pull everything out into the middle of the room reaching a sort of climax in disorder 0 me putting on the border is the worst job otituchstretehimjf andraeh inie so before making any attempt to set the room to rights i kicked off my shoes nd was sitting down for a few minutes getting the kink out of my neck while i read the h ighlights of the days news it was then that the knock came to tha door maybe i should have been embarrassed but i wasnt a muddle that is h means to achieve ment doesnt appear to me as somo- thing to be ashamed of and im telling you when i look at our diningroom i feel i have achieved something it is one of those oldfashioned roomts with woodpanolling all around and six doors two windows three cup boards and a big closedup fire place so there is plenty of wood work to paint it is a very dark room and i was determined to brighten it somehow so here is how i did it ceiling poach walls liitht turquoise and the woodwork light coralpink trim for cupboard handles and knobs also the back of glass cupboard will bo deep coral when i can get it the cre tonne curtains cottage style in clude all the colors just mentioned the floor is maple arid is being treated to a coat of hard finish slow drying stuff so i had to leave a track for us to walk on to get in and out of tne various rooms i didnt think partner would take too kindly to the idea of havirig to go out the front door first thing in the morning and all around the house to get to the kitchen after all we women have to make our decorating orgies as painless as possible for our menfolk it is too bad the poor dears dont get as much kick out of house- cleaning as their wives sure it is hard work but with compen sations changing a colour scheme in a room is always a joy brings out so many new ideas vases pic tures wastepaper baskets inherited or bequeathed that never did fit in anywhere before are often found to bt just right for the newcolour woodwork or walls and it is sur prising what treasures can be un earthed from attics and cellars a cracked mirror can be cut and squared to form an attractive table centrepiece an old vegetable tur- n filled with flowers or fixed up is a miniature garden completes the picture well it is the weekend again and by working early ant late i managd to get the house straight ened around daughter was to come on on sunday but missed the bus rob wasnt sure whether he could ket home and then he came our unpredictable children this afternoon partner and i ex plored the new highway that runs pim 011 gate then w cm across conntrv the iruthilu fmm w hence the ctintriie company opetmte- it hem smniiy there u 1 no 11muil unrk jmtig nn but i watchman on dutv explained to un i the intricate details of the uik- hiii m muhuierv the boiler for the iiiivr u n still go- in fall blast the mixer has to he kt he weekday and sundi s it 1 were ilw ed eol the is- phalt would harden and iv wue than ilvlrv a- it umld then mii things tl cempjetelv in th- andhilu which lud been lt expoxni bv the jwiivcr shen bowl jhtmclhs- hello humemakeri during the school exnm session we brushed up on our latin one recurrent phrase waft quo vndisv where are you going our usual reply to the kitchen always- brought forth some plain english in query of what the next meal was going ta be from experience we know that fresh salads and fruit in season are always welcome hut the test li in saladdressing the right dressing and the correct amount without overpowering or soaking the in- gredients a simple grouping nf salads is 1 tossed greens 2t cooked vegetables and 3 f rult salads fresh jellied or frozen wo usually select the dressings in this order oil 0r french for the first cooked or boiled for the sec ond and mayonnaise or cream for the fruit dont be afraid of ex perimenting taste as you make additions to a basic recipe until it is just right take a tip 1 spicey vinegar from sweet pickles may be stirred into french or cook-ed- dressing oyorelaborale salad 7l avoid watery salads thorough draining nf cooked ingredients and the careful drying of raw ones is important to dry excess moisture from lettuce- and such place it on a clean tea towel gather lip tlve ends andshakb gently 7 combine nil salads by tossing lightly with two forks not- by stirring with a spoon which wili break and pack the ingredients saailjliitqfrs 4 hambtiri rolls 2 cups flaked salmon 2 thsps lemon juice 2 tsps grated onion 1 cup diced cucumber 1 cup mayonnaise tsp salt spread the split rolls with may onnaise cpmbine other ingredients and spoon oh foils serves 4 chef salad chop c radlshes 4 green onions 1 quart spinach p tomatoes and a few nuls add i cup grated cor- rot and cup cubed cucumber 2 lemon juice honey oil salt and paprika all blend into a delect able french dressing for fruit salads 3 use leftover fruit juice for liquid in cooked dressing thin mayon wo wum to awncj of phlnq a enanm u your laundry wall or bright cru lulchlft l paints naise with orange juice and how about beating a little jelly or jam into boiled dressing some times 4 try these additions to any type of dressing tomato catsup a dash of curry powder for fish or egg salads a few drops of wor cestershire sauce a trace of gar lic onion juice a pinch of herbs or a dash of horseradish now a few suggestions for salads 1 serve salads often a main course salad should include meat or eggs or cheese or fish a light salad of raw and cooked vege tables can be served in place of a second vegetable or to accom pany a casserole 2 cut ingredients in pieces small enough to be easily handled with a fork yet large enough to re tain their identity 3 dicrd celery grated carrot or cabbage in potato salad is impor tant for its crispness as well as its flavor include at least one raw vegetable or crisp fruit in salads- of soft- texture n 4 eye appeal is definitely impor tant add at least one colorful ingredient to each- salad a sprinkle of grated raw carrot on beet minceol parsley sliced rad ishes or onion tops paprika ore wizards for adding color 5 arrangement 4tk make a diff erence but never try to make an- we noticed dozens and dozens of holes in the sides of the hiltsnesfs of the sandmartins the little birds were flying back and fortfi by the hundred i am sure dart in t in and out of theitnwsls chattering among themselves and generally having a great time so vas honey who was with us suddenly she took after a swallow that was fly ing low it zoomed over a sand bank we called honov just in time to stop her zooming over the bank as well the country is still very lovely with luxuriant growth in fields pastures and wokis the wheat to my surprise ls already in head plenty of work in sight j rtngupdlentsltb mt5tti7tlrr5 tart oil dressing chill and serve on lettuce serves 0 frozen frulf salad 2 cups diced fruit 1 tip plain gelatine t 1 3 ounce pkg cream cheese cup mayonnaise pinch of salt v cup whipping cream v cup sugar j cup chopped nuts drain the diced fruit soak jjel- atine in lemon juice then dissolve over hot water blend cream cheese with mayonnaise and salt stir in gelatine whip cream until stiff adding sugar gradually fold in cheese mixture nuts and fruit pour into refrigerator tray that has been lined with wax paper freeze until firm with the electric refrigerator set nt coldest point about four hours turn out on t bed of cress remove paper cut in slices and serve with fruit dressing the sheer look- is tho perfect look for summer its especially de lightful in a cool dress like this one with velvet lines crisscrossing the niraqulsette the trim top with neatly buttoned bodice nnd short sleeves contrasts the breezy swing of the full skirt navy blue is a smart colour for the dark- summer drevs and for a frosted look in summer heat wear the still pop ular brilliants ls jewellery comfortable and trim is the note for mens summer wear for dads both old and young the model on the left wears a light weight summer tweed with a narrowbrimmed hat on the right is shown the trim ideaearned out in the collar and the yellow knitted waistcoat with shetland jacket and dark grey flannel ilacks keeps lots of good food safe 9 cuft food freezer v my friguair food frmur ghw yon t mmm fmtwml t aufrmitr mchanltm kps frzr zarocold on minimum of current hat 5year warranty sfotro badcsft dd bode and forth provide convniat ar- rangamsat eatlly rtmoved smkdtov attifw cabin ityled by raymond lowy extra thick fibrous fllau insulation counwdojaned fop with auto matic interior tight a flnqr up will tift u builtin lock hary th idaal food frzr for hi avaraaeiixe home built and equipped by frlgidaire world famous for low tempera ture refrigerating equipment here youll get greater operating economy greater dependability see this new frigidalre food freezer toonl 19275 down 57675 cath price alto 12 cu ft and 18 cu ft modal manning electric phone 230 acton 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