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A: They See h Damn-MM .th-ti1ilimmttir-. mung-ammmm artiMadiatettt-s,sutmettlt-, .raisqlyrsot+oturwitbtt-s atall,hutemntenprtiatrvUual world In their on column and tom! rtuutimt-ttti-ua-isst Artwillu-uezamimduddir- euamd in In -rsistg prom " the Aid-ood Bunch Libra-non Tu-d:y.F¢nuryl7. 8 'Gr-rum, on m (to u than: below the dincuuion, including th. film “UM”. local Painter: 8.80 Parc-Tour of the ninth-gs. which includo “Five Candi-n Skim-jun”. the touring Art Imam; of Ontario exhibit. haul artist. will will. and discus the paint- ingi on exhibit " well as sample. of thair on work. Goff. and light refreshments will bound. Themursoeharmftrr mini-im- Bacauu of limited sut- ing accommodltion please phone or uk " tho libnry for I ticket. Ald-nrood Brinch. 525 Homer Amuu CL 1-5921. Mary Diane Barbour. daugh-, ter of Mr. and Mrs. J. L. Bar-E bour, Islington Ave. N., will, marry Michael John Mulvaneyi of Scarborough. The wedding will take place on May 28. i MODELLING AND SELF IMPROVEMENT CLASSES FOR CHILDREN TEENS AND ADULTS 3445 LAKE SHORE BLVD. W. AT 30TH ".-SOUTH SID! LONG BRANCH ‘w MODELLING STUDIOS AND AGENCY 33I3A ILODI W. Loan-J in Kin-gut" Ana. Fol PEISONAL INTERVIEW 133-6660 or Iii-2711 .4. REDUCED RATES, . FOR JANUARY-FEBRUARY L. WINKLER PHONE 259-5t 32 MANY AT HALF PRICE All) IESS "" [ah Show Med, W. (khan “I! and 59h Sn.) NEW TORONTO CHANEL OPTOMETRIST T. S. Eliot SPONSORED _BY THE University Women's Club.of Port,Credit SATURDAY, FEBRUARY 26th, 1966 MAY BRIDE FURS! Murder In The Cathedral Matinee Tickets Still Available at the Port Credit Socondory School Matinee 2:30 Inn. - Admission $1.50 For Tickets Please Call 277-2120 FACTORY CLEARANCE can: of my: The Canadian Players Present mrrrrTtrrrrEoYAL YottTtr-3GRFarWir-" man, centre, was crowned “Miss Royal Yorker" at the school's formal, held Friday at The Holiday Inn. She is flanked by prin- cesses Anna D'Andrea, left, and Moira Bea- Fresh mushrooms are available the year nound, but have you ever wondered‘why supplies of this vegetable reach . peak during the winter months when fields of the temperate _zone are heaped with, mow? The simple answer is that commercial mushrooms don't grow in fields . . . they grow under- neath them, in special growing sheds or in ubundoned mines. Mush. rooms Ire indifferent to weather reports; sunlight couldn't mean less to I mushroom because this form of plant life is without chlorophyl, the green substance which changes raw materials to plant cells in the presence of light, Now Is The Time To Gorge Oneself On Those Marvellous Mushrooms Well over half of the 113 million pound fresh mushroom crop reaches us between the first 'of November and the end of March. Although mushrooms can be grown in 23 dif- ferent states, growing conditions no ideal in eastern Pennsylvania. That's why some 80% of all oom- niercial mushrooms come from this urn, from Chester County to be precise. \ U _ K . . . It's not 5|th surprising that this county shou be the mushroom capital of the country. The snow white mushroom, called Agaricus mmpesu‘is by the botanist, but re- randy renamed the Pennsylvania White Mushroom, was discovered It Dowingum 40 years ago. Wild mushrooms of one kind or snother have been tried - often with well-justified misgivings - since the days of the Romans and before. Like the little girl with I curl right in the middle of her {are- head when they were good they were very, very good, but when they were bad they were horrid. No one need worry when buying or eating commercial mushrooms such as the Pennsylvania White. These “a grown in solitary segre- glted splendor under scientific'ally controlled conditions. They are gum-red by experts at the point of maturity, regardles: of size. When buying mushrooms con- sider freshness, color and shape. Size of the cap is no indication of tenderness since caps varying in sire from one to three inches may be of equal maturity and tender- no“. Dirk spots on I mushroom do not necessarily indicate spoilage. mushrooms and Brussels sprouts combine deliciously with a sour cream and slivered almond dressing. _ but are most likely to indicateiness of cabbage. Remove leaves bruising. When, however, darkifrom water and drain well, saving spots are accompanied by In open- 5 cup of the cabbage water for ing of the veil around the base of later use. Sauté myshatoms in l the cap, " mushroom must be tablespoon of the butter or mar- considered old. In my case, (inhaling. Add bread crumbs, remain- store mushrooms in the refritretas ing butter' or margarine, salt, tor as Soon as purchased. Ithyme. ground black pepper, onion 1 pint fresh Brussels sprouts 3 tablespoons butter or margarine la lb. sliced fresh mushrooms 'i teaspoon salt 'n teaspoon ground black pepper 'a cup sour cream '4 cup slivered toasted almonds Wash the Brussels sprouts; trim off outer leaves and cut : small cross in the bottom of each. Cook, uncovered, in 1-inch boiling water, for 3 minutes. Cover, reduce. heat and simmer until tender, about 7 minutes. Drain and keep hot, In the meantime. in s skillet, melt the butter or margarine. Add mush- rooms; cook over low heat, tossing gently until tender. Add cooked sprouts. along with remaining in- gredients. Toss gently until nil in- gredients are combined and mixture is heated throughout. Serve imme- diately. Yield: 4 servings. _ STUFFED CABBAGE LEAVES WITH MUSHROOMS 6 large cabbage leaves Boiling water to cover li teaspoon salt "i', lb. chopped fresh mushrooms 3 hblespoons butter or margarine, melted 1 cup soft bread crumbs 1 teaspoon salt 'a teaspoon ground thyme l, teaspoon ground black pepper 2 tablespoons fin ely chopped onion 5 cup finely chopped celery Cut out the roan-s9, heavy stems of the cabbage leaves. Place in saucepan with boiling water Ind the li teaspoon salt, Cook 3 to 5 minutes or until leaves ore limp. Cooking time depends upon tender- MARVELOL'S MUSHROOMS WITH SPROUTS LL Fresh Home economists of the United Fresh Fruit and Vegetable Assncin- tion recommend these excellent mushroom recipes. The excitement of winter holidays l under hot sunny southern skin is heightened by slay-fresh andmecvl fashions designed specially for the resort reason. The mm! of a ,'lt cessful mu wardrobe lies in fabric I choice and colour planning. As no] I965 kt traveller goes with motel than two nuitcuea the GlpiGii) must be north-lam fabrics that will i take their wearer through a day filled with activity. _ l - iattriek manila”. tr in com- fort-My light in weigh but they Cool, Comfortable Fashions. For Holiday In Sunny South MARVELOL'S MUMU00N8 WITH SPROL'TS "tir, “I - Gilli I00. TNNAtNMBWT NI "LY V TiiTigiihitiifiti"ioriii.F- an I” M Wllt. fun. all ”$3.13!. ltr-tyy-thm IBTAUIANT/DININ. PICKFAIR En, mEE She was crowna By ER you"! queen, Joyce Ogilvie. All three received pins from the school. About 800 enjoyed dancing to the music of David Black’s Orchestra. Fashions keyed to one colour htmily extend I resort w-rdmbe Ind cut down on the number of acces- mria needed. But " light bright colours won't stay fresh, even under smog-free skies, without laundering, mart fashions In now rail-Ne in I range of “an“. Arne! fibrin min; in weight from sturdy, but cool Mm. to crisp dark-kin. III - Ami h {and in an at {which (would. ottmar.--hx- white, strawberry pink and and btttht yellow. and iv; to gum. clan that it limo“ look: an. th. self, making it the - MW. mm I. m- g P”. . ness of cabbage. Remove leaves from water and drain well, saving 5. cup of the cabbage water for later use. Sautis myshatoms in 1 tablespoon of the butter or mar- garine. Add bread crumbs, remain-l in; butter" or margarine, salt, thyme, ground black pepper, onion Ind celery. Mix well. Pluto % cup near stem section of each cabbage leaf. Roll tightly. Pin leaves in plus with toothpick; Place in I buttered baking pan. Pour in the Im' cup mbbnge water reserved for this purpose. Bake in a preheated moderate oven (350 degrees F.) 30 minutes. Serve around a rout of veal or pork. Yield: 6 servings. In a large skillet, cook baron pieces until crisp. Remove bacon and reserve. Remove all but about 3 tablespoons fat from pan; reserve remainder. Add onion to skillet: cook over low heat until limp Ind trunsparent. Add chopped mush- rooms to onion; cook, tossing gent- ly. until mushrooms ere Winder. Add remaining bacon fat if neces- sary. Blend in flour. Let cool a few minutes. In I large bowl combine beaten eggs. cream, milk, salt, ground black pepper end mace. Sprinkle crisp boron over bottom of pie shell. Top with grim! cheese and mushroom mixture. Pour egg mixture over I". Bake on the low- est shelf in I preheated hot oven (425 degrees F'.) 15 minutes. Re duce but to slow (300 degrees F.) and bake 40 minutes longer or until custard is set. Serve hot, must launder well, dry quickly and resist wrinkles. Ania] fibrin do til the” things. maintaining their poise em when they no made up in styles requiring plan md two- tone effects-- important fuhion in- nuenres for 1966. FRESH MUSHROOM QUICHE 8 slice: bacon, cut crosswise into 1-inch bits 'i, cup finely choped fresh' onion % lb. fresh mushrooms, coarsely chopped 1 tablespoon flour 4 large eggs, lightly beaten 1 cup heavy cream Ai cup milk '2 teaspoon salt Is, teaspoon ground Mark Pepper ‘u teaspoon iround mart- Unbaked 9-inch pastry shell with u deep edge la lb. Gruyere cheese, grated Yield: One 9-ineh quiche. le: Imam O Wilt- Cottage Rolls 3553 MKESHORE BIND. W. Wt Reserve The Right To Limit Quantities LESLIE ME'ATSI 3 lbs. " CANADA'S FINEST BRANDED BEEF AGED 14 DAYS FOR THAT NATURAL A FLAVOUR AND TENDERNESS RUMP ROAST MARGERINE . SWEET PICKLED lie CRYOVAC lb. " "i BRANDED BEEF l00% VEG. OIL TULIP BRAND 3 Lb. Avg. 69 Fresh Sliced White or Browi WHY PAY MORE 6 Jh% s ;00 I lb. " CHEESE SllCES 3 $3515. $1.00 't lb. iiiiiijiir" BUTTER SIRlOIN TIP lb. 89c BRANDED BEEF MAPLE LEAF ON! LOCATION 4mkv--utt" lumen 1tee.mmrmt-dr-6_'eo'ttor. OVEN READY YOUNG TURKEYS ROUND t SlRlOIN I-BONE Ills. 8-18 lb. WEIGHIS Legs and 's Breasts J FRESH GRADE "A" FRYiNG CHICKEN Pure SHORTENING 3 lbs. 89 3 lbs. 51-00 GROUND BEEF FRESH EVERY HOUR SNOWFLAKE FIRST GRADE ‘49 t lb. lb.