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PAGE SIX THE OAKVILLE-TRAFALGAR JOURNAL THURSDAY, DECEMBER 4, 1947 BEAUTY IN NOVEMBER Beauty in November? I : about and found : There it--it was everywhere around. birch was dazzling rkened s A slender white orang! a fiery eye. Stray' copper leaves like medals bronze bedecked the Dlue- barked beech, A lonesome leaf like a golden fish was floating on the peach. i In early morning hoar frost spread a silver carpet down; 1 A shoe for a fairy's tiny foot--an elm leaf curled and brown. | Among the green-limbed firs there flashed a crested blue-jay's wing; A bird's nest from a basswood tree was such a lovely thing. | Beauty in November? ah, yes, I looked and found 3 There was no need to search for it --it was everywhere around. 4 Margaret Bolton, § in the Daily Star, Toronto. : ef Teddings Palms and ferns in the chancel and white 'mums on the altar for- med the background in St. Jude's Anglican Church on Saturday af- ternoon for the marriage of Flor- ence Edna Gittings, daughter of Mr. and Mrs. Albert Gittings, and John Edwin Button, son of Mr. i and Mrs. R. J. Button, Hamilton. Rev. Fred C. Jackson officiated and Mr. C. H. Roper, Hamilton; played the wedding music. Mr. i Joseph Anderson, Oakville, was i soloist. | Given in marriage by her fath- er, the bride wore a gown of 1 white bridal satin with scalloped! il sweetheart neckline and long, tight-fitting sleeves. The long skirt, with lace cover peplum, ex- tended into a train. A halo of sa- tin and lace held her flowing, fin- ger-tip veil. She carried a bou- --quet of pink roses and bouvardia andl wore a strand of pearls, a gift of the groom. Miss Gloria Fraser, Hamilton, Was maid of honor and the brides- maids were Miss Marnie Gittings, i sister of the bride; Miss Doris { Button, Hamilton; and Miss Hilda Leigh, Orillia. They wore portrait gowns of torguoise blue corded- tafetta with tight-fitting bodices } and sweetheart necklines, the | | stiffened peplums extending into 4 the folds of very full skirts. Fuch- | sia velvet petals formed theiv ! headdresses. The maid of honor carried large, shaggy, white chry- santhemums and the bridesmaids | carried similar baby 'mums, Robert Button, Hamilton, was his brother's groomsman and the ushers were Elmer Gittings, Oak- ville, Roy Hiltz and Edward Mec- Phail, both of Hamilton. | At the reception, held at the Masonic Hall, Mrs. Gittings re- § ceived wearing an afternoon dress of mist grey crepe, black hat ac cented with grey feathers and 1 i corsage of red roses and bouvar- i dia. Mrs. Button, mother of the groom, who assisted, chose a dress of fuchsia crepe, harmonizing feather-trimmed hat and corsage For travelling, the bride wore a black gabardine suit with ping ac- cessories, winter-pink top-coat looked no need to search for of pink and fuchsia flowers. x i In The Woman's World Hello Homemakers! When lived at Grandma's place we al- ways had a bowl of soup before dinner was served: it was ladled from a stock pot on the stove. Today there is a great variety of soups from wvhich we can choose for the particular occasion. If we wish the soup merely' to create interestin the dinner, will select one of the clear soups, either a bouillon or consomme. To discriminate between the latter you will remember that the clear soup made from fresh lean beef is bouillon, while consomme, also a a clear soup, is a combination of meats, fresh or cooked. On the other hand, if we wish the soup to be the main item we will select one of the thick vegetable, fish or meat soups. A soup helps to make use of every extra piece of bread toasted, diced or broken. Other varieties of accompaniment are: salty crackers, tiny cornmeal muffins, French sticks, cheese bits and cel- ery biscuits. By the way, to fresh- en breads and crackers, soak in salted water. When they are puff- up, transfer to cookie sheet with egg lifter and bake in oven for 5 to 10 minutes. one we Beef Bone Soup Cover leftover roast beef bones and scraps with water. Cover; simmer 1 hour; remove bones. Add 1 cup diced carrots, % cup chopped onion, salt, pepper. Cover. Simmer 45 minutes. Add1% cups cooked or canned tomatoes; heat. Gar- nish with lemon. Serves 4. Potato Cheese Soup 3 medium potatoes 2 cups boiling water 2 3 cups milk 1 slice onion 2 thsps. fat 2 thsps. flour 1 tsp. salt Pinch of pepper 1 cup grated cheees 1tsps. chopped parsley. Cook potatoes in boiling salted water until tender. Put through strainer. Measure and add enough milk to make 4 cups. Scald with a slice of onion. Melt fat, add flour and seasoning. Gradually add po- tato mixture, removing onion. Cook 3 minutes. Add cheese and beat till smooth. Sprinkle parsley. on soup before serving. Barley Broth 1 qt. meat stock 1 thsp. turnip diced 1 tbsp. carrot diced 1 tbsp. White navy beans 1 medium onion chopped 3 cup pot barley. Add beans to cold bouillon or stock, bring to boiling point and add vegetables and barley. Cover and simmer 1% hours. Season to taste. Makes about 5 cups Grandma's Meat and Vegetable Soup 21 3 Ibs. of shin, knuckle or neck of beef 1 onion sliced 1 cup diced celery and leaves 2 peppercorns. p-- | black hat trimmed with pink fea- | thers and a corsage of pink roses. 215 gts. water 1 tsp. salt 3 carrots in strips bay leaf paprika. You may also add: 1 cup rice, barley or noodles 1 cup tomatoes. Wipe the meat, cut the lan part into cubes. Cover with cold water, heat slowly to the simmering point. Remove the scum as it forms. After simmering for 2 hours, add the veegtables and seasoning. Sim- mer for at least 1 hour longer. We. like our fair share of meat and vegetables. You may prefer to strain them out, for a clear, spark- ling bouillon. Take A Tip 1. Vegetable water poured down the sink means food value wasted. Canned soups take on new zest with the = addition of vegetable water, but remember to go easy. on the salt if the vegetable has been salted. 2. If you have oversalted the soup, there is something you can do about it. Slice a raw potato and add it to the soup. Remove potato before serving. 3. The nutritive value of the out- side leaves of cabbage is good even though they are not attractive. Wash thoroughly and add to soup. stock for flavour. Remove before serving. 4. A dash of chili sauce and & bouillon cube added to blended soups or dehydrated noodle soups: make a richer food. 5. Simmer soup. Do not boil. The Suggestion Box Mrs. C. M. says: To preserve wicker furniture, spray with water. This will remove dust and keep reed from drying and cracking. Mrs. J. D. says: The easy method of cleaning silver is in the alum- inum pan. One quart of boiling water with one tablespoon common salt and one tablespoon of bak- ing soda added to it before the silver is droped in. Add silver, en- ough to be covered. Too much sil- ver in pan causes scratches and also prevents good chemical ac- tion. The aluminum pan may be freed of the silver tarnish by boiling apple peelings in large quantity. of water for 10 minutes. (oe The Question Box Mrs. J. M. asks: Why does a crack form between the jar and the wax on top of jelly? Answer: contracts 10 times as much as wax per degree of cooling. Therefore, let the jar of jam partially cool 'then add wax that is melted over warm water. Put on a thin film and when cold add another layer of melted wax. Mrs. J. E. asks: Can you scallop turnips ? Answer: Scalloped Turnips : Slice raw turnips fairly thin and place in layers in a greased cas- serole. Sprinkle with salt, pepper and a little nutmeg. Add milk to. within an-inch of the top of cas- serole. Sprinkle 1 tbsp. grated cheese and 1 cup fine bread crumbs. Bake in a moderate oven, 375 degrees, for 1 hour. Mrs. C. D. asks for Weiner and Macaroni Salad. 1 They will reside in Hamilton. NAME . Prompt Subscription Coupon This coupon entitles subscriber's name to be entered for the Prompt Subscription Draw, an ADMIRAL MANTEL RADIO which will be given FREE to the person whose name is drawn. Ph IT MIGHT AS WELL BE YOU ! ! Attach your $2.00 payment to this coupon and mail to the 1 Journal or leave it at the Golden Hour Bookshop, 6 Thomas St. .. (print) | i MAILING ADDRESS . (print) NOTE: This draw subject to closing without prior notice. Journal employees and members of their families ineligible. (print) IW.A. Bazaar Opens This Friday Afternoon Culminating Weeks of prepara- tion, the Woman's Association of St. John's United Church will hold their annual bazaar on Fri- day afternoon, December 5th, at Lusk Hall, Mrs. Gordon Perdue and Mrs. E. L. Wilson are in charge of dec- orations. A color scheme of red, green and silver will be carried out in a setting of sparkling ever- green Christmas trees, gay bal- loons and streamers. Rev. Harry. Pawson will open the bazaar and Mrs, Hunfer Reid, President of the Association will receive, as- sisted by Mrs. Harry Pawson Mrs. Reid is the general convenor. Mrs. Tom Smith and Mrs. Jack Lee are the conveners of tho tea room; Mrs. W. B. Shipley and Mrs. Lloyd Anderson are conven- ers of home cooking; Mrs Mal- colm Smith and Mrs. Tom Lind- say, conveners of delicatessen; Mrs. Carl Wright will supervise the Fish Pond and Mrs. W. M. Wilkinson is going to have an in- interesting white elephant booth. Answer: Weiner and Macaroni Salad % cup raw macaroni in %" pieces 4 cups boiling water 4 tsp. salt 5 weiners (3% 1b.) % cup well-seasoned French Dressing: 2 tbsps. minced onion 2 tsp. lemon juice % cup diced celery 14 cup cucumber 1 tbsp. slivered green pepper 1 cup diced tomatoes % cup mayonnaise speck pepper 1% head lettuce, shredded. Cook marcaroni tender in the boiling water, to which 8 tsp. salt have been added. Five minutes be- fore marcaroni is: done, add wein- ers; cook 5 mins. longer. Then drain. Remove weiners, and rinse marcaroni in boiling water. Cut Weiners in inch pieces. Chill wein- ers and marcaroni. Toss all in- gredients together just before ser- ving. Serves 4. BY CHRISTMAS SEALS often coma across unique evasions on the forms applicants fill out. One man, in the space asking the cause of parental death, wrote, "Father was taking part in a pub- lic function and the platform gave way, ending his life." Subsequent that pig father had been hanged for cattln rustling. _ Sign on a road very much i need of repair: "Men Shoulq g, Working. A FULL LINE OF FRESH MEATS Fresh Dressed Poultry Streetsville Butter - Eggs Fresh Fish Daily Oakville Fish & Poultry -- WE DELIVER -- PHONE 30 6 THOMAS STREET Books The Golden Hour Bookshop For Everyone Greeting Cards Fine English China and many other gift items PHONE 663 --IO0IJ0 --JOrI0--0r=I0----0r=10 CL SED =O EXO E----x IOI EN OI Oe O =I 0 IOEIOK ed © eel QO EX OF Phone 94 - THURSDAY FRIDAY RE-OPENING Saturday, December 6th Watch for NEW STORE ANNOUNCEMENT Iz Next Week's Journal The Oakville Drug Co. Limited OIE OE OE Oy OO Ty ny (3 yey 1 OE=IOXK --2 OE O= --IOE=IOE - Oakville =O iy O =I OX ar and fu For tune others in the Her ve ex; ntil ¢