The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

4 PALI IE REFERE NE RS TTA SRE RE ET : : HEA eta Rd hy : A Lt : : + if $4 3 Eas . FEE 2 | : y 1is :! . ' DRIER RTD. Dr NE Rd Dito adios iio shut Ahad pF ~~ i Sse Feu - ; Fen . ' - - ' 4 i a Gs : : ' i i. > LY » L] ' ! > 2 ' ' hed - » ~ va " 5 Aspnes Just A Few Simple ftchen Tricks A pinch of this or a shake of that metimes makes all the difference €tween mediocre and distinctive od, "Here are s few hints ihat may be new to some readers L J » Add grated orange rind to the ugar for dredging freshly made otughnuts; especially good with 10colate doughnuts, * LAE | I , A sprinkle "vi nntnicg 'on but ered or- mashed carrots adds a pleasing ilavair. 5 i . The next time you make pple. ple, add two. 1ablespooirs - ot mo- lasses before putin on the top crust--delicious and different! A scattering of finely diced preserved Ringer used mstead of the molasses for a sll different {lavonr, N ; . may be Add o pmch OF 1oseniavy [9] wd ler fish; tnrmips thie when boiling also to "water an which anid canhitlower are ook ed Pwo three shakes and sible ul puilry stalk or leek 3 vomething to nea REASON one add roup y Ly Steany, pt, and stuf some large prices pean somcthing different fog with butter 107 1h ca table Or as. a nal A pimch af ony added aor of mushroon O Cun tonp gives 4 gonrnet touch 1 dso by a garnish a Bria man 16 MCI shivered For a delectable blend of favours, add four to five teaspoons of 'grated orang o chorale Tintae while beating. r EC. Fo irmt sal hat oi le-it "flavour rind add whit add dressy, hoe ton dehgrhing O1 Thvnie to would Alwar clam oF have it Try shredded vacony . ping for mached sweet potatoes. 1s¢ fr baking some- time, with a few scrapings ot orange vind added Nice for a change! of milk "histo brsenits OFA Jule DOW de H Birch delicately Female Strategy-- Members of the "gentler sex' will soon be using i new trick to increase their-power over men, accord- ing to perfume mamufacturers, They say women will be tap- ing perfumé-moistened pieces of cotton to strategic places: Body warmth activates the i foi and the tape keeps : t from staining clotlies. Sur- render, men? Yes? Dolls of the Past The interest in early playthings is a worthy one. Dolls are as old as mankind, and they and their wmall belongings mirror the past. In a large collection, like that at the » Essex Instiute in Salem, one . can see dolls of every kind--Ilittle ones, big ones, pretty ones and plain. TI remember particularly a lady-doll with a lovely serene face, her dress a long-waisted, caped affair of azure and green figured oplin. On a clothes-horse, two feet Bian, hung checked and petticoats that &lie "wight have worn, and a very grand plaid silk Jacket for best. (Were those two bureaus, each a little more than pine inches high, where she kept her clothes, T wonder?) - It is no wonder that the ladies of olden days sewed so skilfully: they began whtad they were tiny things, working for their dolls, Such sitchery as they accomplished. gets and tiny, handkerchiefs marked quite as real people's were, 1 have spent many a happy day with old playthings --old dolls, many of. them still very lovable, creaking carriages, onfworn games In so doing 1 have streiched out my hands to the.past, far beyond wy owiiyouth-to-my-great-grand- mother's little girlhood. Even more, I have learned much of the daili . ness of our ancestors' lives--~From "Playthings of the Past," by Alice Van Leer Carrickyin "The Antiques Book," edited by Afce Winchester . figured i -- | hat. Dry ihoroughly= and ilen embroidered --hom=---- "ly into the beaten white of an egg. HOW CAN I? Q. How can I remove scratches from silverware? A. Buy a small quantity of putty powder, put it into a saucer, #nd add enough olive, oil to 'make =a paste. Rub this on the silver with a soft "flannel cloth. Polish with & chamois and the scratches will dis- ppt =. * . od Q. How. can I caust the shoes to remain: dry? ) A. They will remain dry il they sre rubbed with a mixture of six- teen ounces oi petroleum to two ounces ol beeswax Q. How can I make a cleanser" tor brass, copper, and pewter? AA good Cleanser is with an "mixture cqual quantity of and vinegar. Apply. a past up of these ingredients and allow te remain "on for an then rab off. Wash with water of salt, flour made hour; then pohsh <Q. How can | make better coffee? A. he Should moved from the coffee as t is made, as they I possible, mmediately, 11 at awhile, flan. QO. How thoroughly? A. Soak the ceveral hours grounds be --re= SOO ds the votfee stand absorb "roma <erve the has to keep 11 hot over a very low . can I clean sponges ponges milk hen wring thoroughly my mn 10) them dry, and date SIR hot Q. How can I "break in" a new "pen point? a A. Hold the new pen pom over the flame of a lighted candle, or match, for- a second: then Wipe dry with a (doth before dipping =| into the ink tronble and gt owall give no » . * Q. How can | treat an inflamed nose? ' A Tt that one thie best remedies for this is the application of equal parts of hazel and pure alcohol RN Q. How can -1 impart =a rich, brown colour. to my sponge cake? ie sand of Wal h A. Sprinkle a little granulated sugar over the top oi the sponge vake before placing it in the oven. * ¥ a Q. How can I make less notice- able the scratches on scuffed shoes? A. Rub. some Vaseline jelly into the shoes before polishing, and the scratches will be hardly notice- wble after the shining process, * ¥ * Q. How can I freshen black silk? -A. Sponge the sikk well with black tea, cold and stiong. Then iron carefully on the wrong side. « x * Q. How can 1 easily remave, screws and nails which Are rusted into 'wood? Bn i A. Drop a little hot paraiiin on them, and after a short time they can be very easily removed, » » " ©. How can I clean a man's light felt hat? _ wt oni A. Make a paste of equal parts of arrowroot and magnesia and cold water, and brush over the brush off? : -- ¥ » Q. How can I make use of left- over bacon rinds? A. Use them for flavoring var- ious dishes, such _as lima beans and dried pease, or for flavoring soups Maple Syrup Has Many Grand Uses _ -While maple syrup is usually con- sidered td-go with pancakes, it actu- ally has a dozen or more differ- ent uses. And so does maple sugar. Here are a féw you might want to {ry. Baked Apples Pare and. core some good fart apples, put them in shallow carth- en dish; fill the center with granu- lated maple sugar, add water to cover bottom of dish. Bake in a moderate oven until soft, basting often with syrup. Candied Sweet Potatoes Cook sweet potatoes until ten- der but not soft. Peel apd slige fengthwise. -- Arrange in buttered baking dish and. coger with maple, sugar or syrup and dot with but- ter. Add water, bake until glazed. Maple Sugar Frosting One-half cup maple sugar, one- half cup granulated sugar, onec- quarter cup of water. Boil until it will hair from a spoon. Stir brisk- Beat until cool enough to spread. Maple Sugar on Snow ~--¥or preparing maple sugar- for cating on snow, cither sugar or syrup may be used, but the syrup, if obtainable, is best. Boil the syrup until, when dropped on snow, it remains on the surface and becomes waxy, then spread it upon the sur- face of the snow or a block of ice. If the sugar is used, add a little water and welt it, being careful not to bhrn, and treat in the same manner as the syrup. Lov _ There are many, many more, each one sounding especially appetizing. So, when "sap's runnin' enjoy - that "sugar" on snow! : { i | | thing" 4 Thali casscrole. Sprinkle each layer Thrill Of A Lifetime-- The thrill of having a" 'mountie" for a pal is experienced by a patient of the Ontario Society for. Crippled Children. Four thousand medical and surgical cases. are cared for wich year by the Society, winch operaies suminer camps at Woodeden, ~Fondon; Blue Mountain, Collingwood and Merrywood, m the Rideau lakes district. The annual Faster Seals appeal for funds is February 25 to March 25. society's $a &f ABLE TALKS clane A ndrews. Fresh vegetables, «och as cab? bage, letince and gone sky-high mn price. il have what the vegetable men call "hardware"--the homely turnip, carrot, onion, potato and parsnip. And those of us who are faced with budget difficulties----as who isn't these days?--will do well to put more dependence on those hardy species; and the following' recipes will, 1 hope, assist you in serving them oftener without the family becoming tired of "the same old <0 forth, hi ut we still ' 5 » SCALLOPED POTATOES WITH FRANKFURTERS 1 quart raw, thinly sliced potatoes 4 to 6 frankfurters Pepper and salt 2 cups thin white sauce 2 tablespoons .grated. onion : (1) Arrange potatoes and frankfurters, whole or halved, in layers in a greased quart and a of potatoes with pepper and very lightly with -salj. (2)'Season white sauce with grat= ed onion and salt. Pour over -pota- toes and frankfurters, lifting them so-sauce will run down-underneath.- (3) Cover and bake in a slow oven (325 degrees I.) forty-five minutes. Remove cover .and bake till potatoes are fender, or about" thirty minutes. Yield: five to six servings. Note: Browned sausage, pork chops or meat cakes may be sushtituted for frankfiurters or pota- toes may be baked without meat. When no meat is used, add to sauce, il desired, one cup grated "sharp cheese, + * 2] * TURNIP AND POTATO CAKES ! "2 medium potatoes 34 pound yellow turnip 4 tablespoons butter or margarine Salt and pepper "Dry bread crumbs , "1 egg, slightly beaten 2 tablespoons water Method: (1) Peel and quarter potatoes.--Slice turnip, peel and cut into strips about-an-inch wide. "Boil the vegetables together in a small amount of salted water till tender. Drain well. 7 (2) Rice potatoes and turnip -or put through a food mill. Add two tablespoons 'of the fat and salt and pepper to taste. Beat till fluffy. Let cool. ; (3) Shape mashed vegetables ito cakes and roll in crumbs. Mix egg and water, dip cakes in it and then coat-again with crumbs, (4) Place in a greased pan and put pieces of remaining butter on cakes. Bake in a hot oven: (425 degrees F.) till crumbs are brown, or about twenty" minutes. Yield: four servings--that is, four large or eight small takes. * * 3X J GLAZED CARROTS 4 large or eight small carrots 3 tablespoons butter or margarine 4 cup sugar 2 teaspoon ginger, optional Method: (1) carrots cmall amount or salted water, cov- ered, till tender. Drain and dry. (2) Heat fat in drying pan. Mix sugar and ginger and roll carrots in this mixture. Place in the fat; turn slowly and often ll carrots are glazed and a deep appetizing brow. Yield: four servings Cook m a -- " ON QUICK ONION KUCHEN '4 large onions, sliced 2 tablespoons butter or ~~ margarine 2 eggs, beaten 1 cup sour "cream 14 teaspoon salt _ Pepper . 1; teaspoon caraway seed, optional 4 slices rye bread 2 to 4 slices bacon, halved _ Method: (1) Sauté onions in fat ull tender. Ta, (2) Mix eggs, sour cream, salt, pepperand-caraway-seedi----------=---- (3) Place bread in a shallow greased baking dish and cover with ~ onions, Pour sour cream mixture over all. Put bacon ontop. (4) Bake in a moderate oven (35 degrees I.) till bacon is crisp, or about twenty-five minutes, Serve piping hot. Yield; four portions. k * * CANDIED PARSNIPS 6 parsnips 4 cup brown sugar 1 teaspoon salt 14 cup orange "juice 1 teaspoon grated orange rind . 14, cup butter or margarine Method: (1) Boil parsnips about twenty minutes or\tilly almost ten- der. Drain and hid (2) Arrange i layers in a greas- ed casserole. Sprinkle each layer - with some of the sugar, salt, juice and rind and dot with bits of hut- ter. B (3) Bake in a moderate oven (375 "degrees F.) twenty-five to thirty minutes. Yield! six servings. + * oir 4 SCALLOPED POTATOES WITH CHICKEN BROTH ----1-quart-peeled; -washed ~and thinly-sliced potatoes "en tre =114 teaspong salt Ls teasoon pepper 2 tablespoons flour 2. tablespoons minced ohion . 2 tablespoons butter Method: Place half of the pota- toes in a greased, shallow two- with quart baking dish. Sprinkle half oi. sult, pepper, flour and bits of butter. Repeat the process, Cover with the chicken broth, : Cover the dish and bake one hour and 20 minutes 'before remov- mg irom the oven, take off the hd and. allow the potatoes, to brown on fop. i + ' Now, to get away from the ve- getables for a moment -or so, did you try making noodles at home? vou'll find weil worih trying, as the fresh noodles are far more temptmyg than the dried kind yon buy. ever FRESH NOODLES 2 large eggs Lo : 2 or 3 tablespoons of melted shortening 14 teaspoon salt Flour Method: Beat eggs, add melted shortening and salt. Mix well. Add flour until it forms a firm ball and follows your fork or spoon around the bowl. Let the dough rest while you are getting out your pastry cloth, etc, or whatever you use. Take ott a piece: of dough a lit- tle larger than an egg, and knead and work a little flour into it, as "you don't want it to be sticky. It is better to work with a small amount of dough. For a little while you will think you might as well ~ try to roll out a piece of rubber. But, after a few strokes with your rolling-pin; it ~begins to act like any well-behaved dough. Do not roll paper-thinl Roll up and slice with a sharp knife, mak- ing the strips one-half inch wide. Unroll and put on a lightly-floured strip of waxed paper. - Sprinkle a little flour over the strips. D8 not pile them up too much, as there is danger of them sticking together. 2 inn "T'o' cook the noodles: Have plenty of broth, and let it come to a rolling "boil, and drop in a few noodles at a time. Cook 15 tq 20 minutes. WL GARDEN carly maturing Kybrid corn, hybrid and seedless watermelons, and new caly maturing tomatoes, lustrated and described with valuable growing ~tinformation in our 1951 catalogue. 1951 Catalogue - VALUE 50 cents FREE on request Write for it today. STOKES SEEDS LIMITED ST, CATHARINES, ONTARIO @ APE --, * FUL=0-PEP iS CHICK STARTER F. Gives Chicks Extra Growth Power! Reliable oatmeal-base Ful:O-Pep Chick Starter contains A.P.F., which starts them right--grows them big--duripg those first vital six weeks. ; Here's a very old recipe 4 "miniature. , AH They Fell In Love With Old Quebec Nearing Percé Rock, we discover- ed that it has not .one but two'. _Gothie "gateway openings. Years ago (we have an old print in proof) there was actually a chain of five hioles in the huge reef. T'hat part of the rock las crumbled and washed away beneath the friction of pound- ing gales, although there's: plenty left--about four million "tons above water. It extends more than a-quar- - ier of a mile, its greatest width is three hundred feet. 3 Soon were near enough to see tier tier- of marrow rock shelves" fairly frosted with, nesting birds. Starled by the nojse of our' motor, they came to meet ns--"not single spies but in battalions," The great. creatures flung themselves into" We on the air like flying spray, to fall back, hke spray, on their other native clement, water. JWhen we were twenty feet off Fthe island, they were swinging, circling, swoop- ing beside the boat in headlong crash dives that showered us with drops. The air was filled with the sound of splashing and with™ stri- dently indignant We down to half-speed this bird snowstorm, and now could = see plainly the sharp yellow bills and vound penetrating eyes of the vol- planing gannet squadron. Not ganncts aldéne. We counted large numbers of herring gulls-- the common gray-and-white sea gull--and of the smaller kittiwakes. with similar -coloyring, wie travel | mm pairs. Our boatman pointed out specimens of the comparatively rare black-backed gulls, and there was a winged host of big black "cormorants with their snaky out- thrust necks and a wingspread shaped 'hke the letter "WW". Some of these shags sat perched on rock shelves, their wings "hung out 'o cries. Went mn dry," Tor they aie not waterprool bke many seabirds. Most charming dt all the feathered multitude were the dainty little razor-billed auks-- "razorbillettes™ the natives call them. Black with white waistcoats, they look exactly like penguins in Tt was too late in the season to "find the puflins, the murres, and the black_guillemots, or "sea pigeons," as we had learned to call these last on Cote Nord. But the others were so thick now, in the ar above and _the water beneath, that they -aimost collided with one another and with the boat. Yet still the cliff shelves remained heavily loaded with the lazy, "can't-he-bothered" types, even while the surid®ce aronnd us, for a radius of at least one hundred feet, had becoifre a ehurn- ing splatter . of frantic activity Keening birds plummeted down, hobbed up again, and. none too easily launched themselves for fresh flight always into the wind.--From "We Fell in Love With Quebec," by Sidney W. Dean and Marguer- ite Mooers Marshall. or _ ¥ WHAT'S THE ANSWER They were having one of those dandy marital arguments (fights to you) cand the little won.an was getiing to the tearful stages. "How can you talk to me like that," she wailed, "after I've given you the best years of my life?" "Yeah?" returned the husband, "unimpressed by_her emotion. {And who made 'em the best years of your life?" LER -| Goods and you -get satisfaction, ¥ = a We Don't Blame Him An office visitor this week was pretty mad. re He had rained 4 pericatly good screw driver, broken a hack saw blade, scratched his less than a vear-old car, scraped some tendex Sin off two fingers and got thor- oughly chilled. But what really yiled him wis the fact that the job he was doing, when all this damage occurred, should have been com- pletely upnecessary. He was re- moving the 1950 plates from | his car fand putting on the 1930's] semi-permanent Permanent or "ficense plates, as have been adopted in several states and &t least one province ons this® continent, would have climinated this messy annual chore. And that would. have been only part of the story. Permanent plates whald mean a substantial saving in metal and the labour of marin facturing thal every year. They would make car thieving much more difficult and the detection of car thieves much easier. With a little oyganization their adoption woulil simplify the task of registra ton and fee collection, with the greater part of the business done by mail as is the case with tax collec- other forms of property tons on Just because they started with annual plates back in the carly days of the automobile 1s no good reason for continuing the policy of "the public. b¢ damned.""-- From "The Financial Post." : Turn Your Bags Into CASH Wanted , . . used Jute bags of every description, whole or torn. Write Us Today! ------Nighest Cash Prices. London Bag Co. 1, Block East of Victoria Hospital 466 South St., London Metealf 3360 . 5 SAFES Uroteet sour. BOOKS and CASH from FIRE and THIEVES, We have a bize and. tape of Safe, or Cabinet, for any purpose. Visit us or write for prices, te. to Dept. WW. J.6c0. TAYLOR LIMITED TORONTO SAFE WORKS' 145 Front St. E.. Toronte . Established 1855 HARNESS & COLLARS Farmers -Attention'"----Consult your- nearest Harness Shop about Stace Harness Supplies, We sell-our-goods only through your local Staco Leather Goods dealer.. The goods are right, and so are our prices, We: manufacture in our factories -- Harness Horse Collars, Sweat Pads, Horse Blankets, and Leather Travelling Goods. Insist ,on Staco Brand Trade Marked Made only by SAMUEL TREES-CO;, LTD. 42 Wellington St. E., Toronto WRITE. FOR CATALOGUE ICED HOT CROSS BUNS They're "topping" made with new fast Dry Yeast x i . ® They rise so wonderfully -- taste so wonderfully good! That's because Fleischmann's new Fast Dry Yeast keeps full-strength and active till the=. very moment you. bake! No more spoiled yeast! No more refrigeration -- you can keep a whole month's supply of Fleischmann's Dry" Yeast in your cupboard! ICED HOT CROSS BUNS Scald 174 c. milk, 34 c. granulated sugar, 2 tsps, salt and 5 tbs. shortening; stir in 1 co. crisp breakfast-bran' cercal and cool to lukewarm. Meanwhile, meas- ure into a large bowl 14 c. luke- warm water, 2 tsps. granulated sugar; stir until sugar is dis- solved. Sprinkle with 2 envelopes Fleischmann's Royal Fast Rising Dry Yeast. Let stand 10 mins. LHEN stir well. Add cooled milk mixture and stir in 2 well-beaten cggs. Sift together twice 4 ¢ once-sifted bread flour, 3 tsps. ground cinnamon, 1 tsp, grated nutmeg, Stir about half of this mixture into yeast mixture; beat until smooth, Mix in 1 ¢. seedless raising and Va c. chopped candied pecls, WW ork in remaining flour mixture, Grease top of dough, Cover and set in warnt place, free fron draught, Let tise until doubled in bulk, Turn-out on lightly:floured board and knead until- smooth and elastic, Divide into 2 equal portions; cut each portion into 12 equal- size. pieces; knead each piece into a smooth round bun. Plate, well apart, on greased cookie sheets and cross cach bun With narrow strips of pastry; if desired, Grease tops, Cover and let rise until doubled in bulk, Bake in a hot oven, 425°, 18:20 mins, Glaze hot buns by brushing them lightly with corn syrup, Other treatments: Use confectioners' icing for crosses, on haked buns , , , or spread cooled buns with white icing and make crosses with chopped nuts, sont