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8 tp Seated Uric Acid Deposits Are| + "'n‘:l‘.-.u and the Rhc.::iic Poi.| F son Start® to Leave the System | ~_y>â€"â€" Within Twentyâ€"four Hours. ‘ _ _ Rvery druggist in this province il; [\ dufferer that a fun S5¢ bocie of Xiiex | __ gufferer that a liebottholA‘llen-’ ... ra, the sure conqueror of rheumatism, RHEUMATISM LEAVES YOU FOREVER wlmenb mn'that Mrv;o?e‘s Emeriald y & werful, penetrating Antiseptic Oil J:t does not stain or leave a greasy residue and that it must . give complete satisfaction or your money cheerfully refunded. Go to any good druggist today and fi an mml botfigl of Moone‘s â€"it lasts many days beâ€" cause it is }thly concentrated. The very first application will give you relief and a few short treatments will thoroughly convince you that your H troubles will soon be a thing of Lalk are going to giv chaml:o‘get w%ll. Go to any good an original gonld gilf-i'. 1 cause it is highly The very first : are going to give your skin a real chance to get well, . For Eczema â€" â€" Skin Troubles &neral cooking m éach is followed. When parin vegetables â€" ;;‘:xrv:'x thinly as possfiyle. ‘ And don‘t overcook vegetables! First, we will make a list of It is important not to overâ€"cook wegetables, as this alters flavor, deâ€" stroys food value, color and texture. To preserve green color, cook ve’r dm’ covered. To white, â€" add . a few drops lemon juice or vinegar to the water. Red vegetables, such as cabâ€" bage and beets, must not be cut too finely; beets should be cooked with skims and a short length of stem left enâ€"and peeled after being cooked to prevent "bleeding". Lemon juice or vwinegar preserves their color also. ’ So in this lesson, we will consider the most useful ways of rerarin our Canadian vegetables m(r wifi show you how to follow each method in tllse easiest way that will get good However, it is always more pleasant to eat something becuuse we like it than because it is good for us. So eléver people do not talk so much at the »bfi about \m:y thinkga shoulg| be eaten; instead, they cook vegetables, for instance, in the nicest ways posâ€" sible; make them very appetizing with good sauces and other finishin touehesâ€"so that second helpings wifi be in real demand. Iakg up your mind today that you en en e@et t CCM MB WETEAT, TT which is still very â€" useful to our bodies; this roughage works like a broom, as it passes through our systemâ€"sweeps out the narrow tubes and passageways for us, and so helps to make us healthy and keep us so. 1y all vegetables have "reughage" that we do not dS,eit wh»nwi«t,):mt lohish 1e sHN eases cocmamcele 2l B\f:‘?body knows nowâ€"aâ€"days that!,m: no food is m?re important to us than | we vlml-. t is a good general rule con to w, that we should eat at least | (lea: one raw vegetable and two \'ookrdl Ma vegetables every day. We need the |; t vitamins contained in themâ€"and n...'L'(', $ minerals, ‘These help us to have guud,th.. health. Then another thingâ€"practicalâ€"| mak ly all vegetables have "reughage" that | Jop Don‘t be laid up with Quinsy, ‘omsilitis, Cough and Sore Throat. Ise Sybilla Spahr‘s Remedy. It‘s ffective, safe, costs less, and guarâ€" E.od.m'fry itâ€"Richardson‘s L.D.A. t we ‘will make a list of the ':l. cooking methodsâ€"and . tell tiy, surely show the way to e t even M pain and do it Store ts l VEGETABLES LESSON 6 A complete Cookery Arts Course in ‘12 Lessons dealing with all the Fundamentals of this Important Subject. Thoroughly practical to the beginner as well as to the experienced Cook who is interested in the newer, better, more economical methods. THIS! Prepared by â€" â€" â€" CANADIAN COOKING SCHOOL Special methods for cooking im cooking vegetables hiw. tan be pineed in batieved baknes Case, avoId overâ€"cooki w goeie e on en one Oy Nt filling put in, then the wedge replaced for lnkifla,e Vegeta Stuffin‘â€"-firend crumbs nicely seasoned, wit salt, pepper parsley, a little melted butter and some definite flavor such as minced onion or grated cheese, m‘k%f',::d fillâ€" ing for baked vefmuhles. there are vegetable ngs â€" stewed or canned corn with a little chopiped green c:m or onion fried first in butter; a "finmm and canned tomato soup or y seasoned cannad tomatoes. Chopped cooked ham, veal, pork, may |times the vegetable is cooked quite' plainly or with iiust seasoning; someâ€"| Jtimes it is stuffed. /~ | | _ Bake all vegeubles in a moderate: | oven 350° to 375° F. I ‘ Baking beets is a new idea and an excellent one. Do not peel, but place â€"tails and allâ€"in a pan, with a half inch of bot water. Cover tightly. Slip from skins when baked. Give them a moderate oven too. ‘ Vegetable marrow and the~various aquasfiws are most easily cooked in the oven. We don‘t have to pee} thom;( just cut them open, remove the seeds, | and set them in a pan (to catch juices),j sprinkle with pepper and salt. I like\ to rub squash first with a little soft‘ butter, or equal parts butter and| molasses for a good flavour, Marrow | and Ncush can be cut in squares too,| for baking. A section mny(‘)e cut out ?'f"_a marrow, ssegis scooped out and a | _ Steamingâ€"Steaming ‘vegetables is )C to th usually better than boiling them, as Sp there is less loss of food values. ‘Put, ASPara the prepared vegetable in the steamer, | SCrape st on plate or in cheesecloth, or in wet Stand in cooking parchment, set it over boiling hOld stall water and cover closely. to cover Baking-â€"Vegetables which have a| USually c tough skin can be baked in it. This! °) Serve is a fine way to save the valuable|Dutter or minerals, sugar and vitamins. Someâ€", Bechamel t over and over again if it is washed off each time, fi’a:zt it, put the vegâ€" etable, butter and seasonings in centre gnther up the edges, tie very tight and rop into boiling waterâ€"just like a plum pudding! And againâ€"whatever the , method, avoid overâ€"cooking. â€" Another way to save the values and to cook the seasonings riEht into the vegetable, is to tie up the prepared vegetableâ€"in a big square of wet cookâ€" ing parchment. ‘This special cooking paper is' very tough and can be used With certain utensils such as the heavy cast aluminum pots â€" and â€" soâ€" called waterless cookers, very little or no water may be used. This preserves practically all the valuable rts of the vegetable without loss. ’IP}?« trick in using these special pots is to have the heat very low, once the zut has been thoroughly heated and the vegâ€" etables and seasonings put into it; inâ€" cidentally, we get a good flavor this way, because butter, pepper, salt, etc., are cooked right into tE: vegetable; there is nothing to be drainegeaway. I advise starting the vegetable with] about two tablespoons water, And if any steam is observed, lower the heat| at once. I _ NOTEâ€"Sauces suitable for vegâ€" etables were taught in Lesson 1, Boilingâ€"This is one of our cémâ€" monest ways of cooking vegetables. We put the vegetable into a sau, epan containing saited boiling watefâ€"one teaspoon salt for each quart of water. Many of the valuable minerals escape into the waterâ€"which is unfortunate; so when the flavor is good we save the vegetable water and use it in making soups, gravy, sauces. We don‘t keep the water off strong vegâ€" etables Iifie onions, turnips, cabbage, eauliflower; in fact we sometimes use two waters for very strong onions or turnips, to get rid of some of the touâ€" | heavy flavor. { The smaller the vegetable is cut, the| more vitamins, minerals and sugar we | will lose into the water. | a new idea and an not peel, but place a pan, with a half Cover tight!y'. Slip | _ Carrots may We cut in paperâ€"thin | slices â€" before boiling or steaming. | (This departs from our general preâ€" |caution for boiling vegetables, but | makes them very attractive.) Cooked, ‘slic?d carrots may be covered with thin cream sauce and buttered cl'uml:! then baked. Equal parts of cook carrots and peas make a delicious vegâ€" etable. ix&e)?lhd hmnl.ah;dl r:;:otn. ul‘soned. m with slightly ten egg (1 to each cup) are delicious 'lzm?n_gdeg‘ ’ Carrotsâ€"As a useful and delicious vegetable, we allow rather special Ispace to carrots. Scrub well with stiff brush and boil | until tender in small amount of salted (Water; serve whole or cut up, with butter or sauce. (Carrots cooked in | stock instead of â€" water have good | flavour). in a salad, with other vegetables, __ Boiled or nton'vlnod ;auli'?;lwnr,bl:{e cabbage, is excellent finis in â€" img dish with cream or cheese shuce and buttered crumbs on top; 25 to 30 minutes in a moderate oven will heat the mixture through and brown the ©‘Celery hearts for eating ve ‘or raw. Scrape m cut in lengths, cook in :““' . Celerv lfae::d‘) or sance. s &.‘ on Page Siz) â€" _ e T anl ul l oo n it 99 spoonfuls in deep hot fat (380° F.) °. Giazsed Carrotsâ€"See Glazing inâ€" structions, Caulifiowerâ€"Soak and cook like cabbageâ€"whole or divided into flowerâ€" ettesâ€"serve buttered, creamed, or with cheese sauce or one of the richer der, serve with melted butter, drawn butter or cream sauce, Hollandaise or Bechamel sauce. Or cool, chill and serve as salad, Save as aragus water. Artichokesâ€"(Green) Fike asparagus. (Tg‘ber) lil(e parsnips. â€" Iace es ce o Roma ie MTY | cup of thick white sauce, 3 eggs and 1 | cup of cooked vegetable that has been put through a sieveâ€"you remember it in ‘Lesson 1?â€"and seasoned well. Beat the e%g yolks well, stir the hot sauce | into them, add the vegetable, then fold in the stiffly beaten ogg whites. . Hall fill a greased baking dish or individual dishes and cook in the steamer (proâ€" f(ecting top with waxed paper). Or set in a larger dish containing _ hot. water and cook in the oven at 350 F.‘ until firm in centre. The time will be: from half an hour to an hour, accordâ€" ing to the size of the dishes. Special Vegetable Notes Asparagus â€" Cut off tough ends, scrape stalks, tie in bundles, then stand in a cooker narrow enough to hold stalks upright; add boiling water to cover stems onlyâ€"the tips will usually cook in the steam. Wfien tenâ€" Cold cooked caulifiower is excellent Cheese adds to the food value and flavor of escalloped vegetable dishes und makes them an even better main dish for luncheon or supper, Add *4 | cup grated sharp cheese to each cup of | white sauce beftore combining | with vegetables; _ buttered _ crumbs _ and | grated cheese should be spread over | the top. _ Sweet potatoes, parsnips, and carâ€" rots are_ particularly good when glazed. Boi) them until tender, pee} them, cut in goodâ€"sized pieces and spread in a single layer in a large enough baking dish. Pour over a thick syrup of brown sugar and water or use muple syrup or golden syrup or boiled sweetcned cidar; bake until brown, basting often with the syrup. Souffies Soufflés are among the most deliâ€" cate vegetable dishes. Because they are heh? up by eggs with air beaten into them, they must be served as soon as taken from the oven, or they will f’ll.L For‘q general rule, use one | with medium thick cream sauce. When ‘the dish is filled, put a layer of butâ€" itered crumbs on top and bake in modâ€" erate oven until the crumbs are browned on top and the vegetables (if |raw) cooked. Potatoes can be dredged ’wnh seasoned flour and escalloped | with just milk instead of sauce, beâ€" cause they will partially thicken the milk themselves. Tomatoes are done with luyers of buttered crumbs, but nnl suuce. P (i!u;ed Vegetables It is a parallel to the case of the 250,000 Russian soldiers who were generally believed to have passed through England during the World War, and yet no one actually saw them; except that they knew someone who had an uncle who had a hired man working on the farm who dreamâ€" ed he had read in the papers that they had. And as such are the fictiâ€" tious capitalists who create young Liberal clubs out of thin air. The statement displays good sensational propaganda, but very questionable veracity. _ And with regard to the final and most blaspheming of all allegations, that these young Liberal an(f young Conservative cl':fiu were formed exâ€" In answer to these allegations, the Weston 20th Century Liberal Club has only to say that no outside interests whatsoever had anything to do with the club‘s formation. It was organâ€" ized and is being run by the young Liberals themselves, absolutely withâ€" out the aid and assistance of our unâ€" known but alleged capitalist beneâ€" Tactors. And to our knowledge, no young Liberal club has. ever been created and nurtured by solicitous finâ€" anciers to which the speaker referred‘ most abhorringly. At the February meeting of the Weston C.C.F. Clug which took place the evening of February 5, the cgairx man of thit‘ meeting made the rather sensationar®statement that highlyâ€"paid organizers, financed by capitalists, big moneyed interests, financiers, or some other such gentlemen, were beâ€" ing sent throughout the country formâ€" ing ynunf Liberal and young Conserâ€" vative clubs, in emulation of the C.C.F. organizations. 4 The Editor, _ Times & Guide, Weston, Ont. . It was finally decided to canvass the district and endeavour to form a club at a later meeting. "We can‘t spent too much upon their education", said Mrs. Bramble, "but we must not, too, waste any _ money, at the same time." The speakâ€" er spoke of the action of the County Council in eutting the technical school grants. "Technical education, I have tound, is in the majority of cases superior to high school education, By having a Home and School Club in your section you are in a position to keep up with the educational matters of the country, as well as the home problems of the district, We have the Mother‘s Clubs in=which we are able to help them in their difficulties," went on Mrs, Bramble, E en e n esnt ton School last Friday night on the benefits of a Home and School Club in any district, Mrs. Mabel Bramble, of North York, stated, "The educaâ€" tion of our children is ‘a vital necesâ€" sity, but we must watch the results very closely. We should endeavyour, as early as ssible, to detect the talent of our cgn(:hlren and give them all possible assistance, This should hr‘ done in the primary schools, and not wait for the children to reach llith School. Speaking to a tthae 32 )rv WESsTON 126 JUNCT. 7216 § 2 DENNINON #p. wEest "Ah x r Weston, Feb. 20th, 1934. Absolute zero, the point where heat ceases to exist is 273 degrees below freezingâ€"point on a Centigrade therâ€" mometer, ue en td in power and the Official Opposition have again and again stressed the fact that they pledge themselves to uphold Capitalism I await with interest the results of the investigation which will, if genuinely conducted, disclose to all the utter collapse of the Capitalistic system, * 2 _ The fact that the collapse . of Capitalism is the cause of the whole trouble is evident to any who have studied the problem. Since machines have been enlisted in the sole support of capitalism the final result is b(KI(;ld to be over%roductinn and underconâ€" sumption. | The overproduction lowers selling prices,. this in turn lowers wages and results in underconsumpâ€" tion. A vicious circle indeed as inâ€" vestigation will doubtless prove. In: view of the Jfath tha'tp both the Party: What do thespeople expect the Comâ€" mission to uncover? Let us hope they do not expect the results of the inâ€" vestigation to be of monetary advantâ€" age to the unemployed or underpaid workers.. In this they would be greâ€" viously disappointed. i The latest sop which is designed to appease the evergrowing uneasiness among our Canadian citizens is pretty well prepared to operate. 1 refer to the investigation into mass buying etc., etc. heralded as the root of all evil in this country at present. The Editor, Times & Guide, Weston, Ont. Dear ‘Editor: plicitly because the C.C.F. had started , the fad. We would like to state that | young Liberal g‘uh.u were flourishing in the time of Sir Oliver Mowat, the | 6realest and _ most beloved of all | ntario premiers, and when the C.C.F. | hody was still in that distant Utopia ! about which they are now so t'umHy, so plausibly, and yet so vainly talking | about. 1 uy q0) SDURSOn To 200X part in the amusing play "Spreading the News" by Lady Gregory, Margaret Hartland (2) was one of the charming qirb« in "My Lady‘s Lace," a quaint play of the 17th century life in Holland, The handsome young men in (3) is Ef;amn- Lowe. "His" partner in a Hungarian dance is Peggy Marsh, + Students of Etobicoke high school at Islin{ton, at the commencement exercises which took place last Friday, presented a smart program of Hunâ€" garian and Russian dances and two oneâ€"act plays. The ITrish %armer in (1) ;s Pidg:zr Robinson vflm took p‘-.:n i." the amusing play "Spreading the News" he P ue Pruags. Melttal B o eaarat WIa L X ET Weston 20th Century Liberal Club, E. 6. MOOGK, ABSOLUTE ZER(QG M I L K Our Pure Wealth Of Health In There‘s A Yours trul ETOBICOKE HIGH SCHOOL ENTERTAu(fs February 19th, 1934 ruly, SEEâ€"EFFER Secretary hospital rink on frfda} e-\;en:ng by the young people. "The best cure for a little informaâ€" tion is more â€" knowledge."â€"Nicholas Murray Butler. The Yg:),mt-n's Guild met in the Sunâ€" day SchQol rooms on Tuésday. A very fine sermon on "Temptations in the Wilderness" was given by Rev. Mr. Butler, on Sunday, and suitable hymns brought a very fine service to a close, * The Latest Ideas on éookory and.Entertainment â€" ANNA LEE SCOTT, Cl C/o The Times and Guide,.,;, _/ Weston, Ontario. / Enclosed find 25¢ for which please send me the 3 New , Easy Way Series Cook Books. i7 Lenten service on Thursday A skating party is to be held on the THISTLETOWN ermant nc s CROWN BRAND THE CANADA STARCH CO. °2 D C0C6 ano Meéal Planning, The Fasy Way Cake Book", and "Planning the Party". Three of the most interesting books ever writterm on the art of Cooking, economical Meal Planning and clever Entertaining. Writâ€" ten by Anna Lee Scott, eminent cooking authority. All 3 for 25¢. Call or send for your copies, "Marketing and Meal Planning", "The Easy Way Cake Another Times Service to home makers These three books for only 25c IN THIS couron Now ADDRESS................ TN BME3 oo sceccasr n coveetecesrartertreseecmecvrearce "The secret of effective work is regularity of work."â€"Andre Maurois "Agriculture is still the backbone of nearly all national economic sysâ€" tems and the basic wealth of most countries still resides in their farms and forests."â€"Benito . Mux:ohm An excellent playlet on dental health by the Junior Red Cross of Memorial School under the direction of Miss Fraser, and a group of deâ€" lightful songs by Mrs. McHugh comâ€" pleted the programme. Dr. Conboy stated that if Weston were to inaugurate a system of dental education and help, the Provincial Deâ€" partment of Health would pay twentyâ€" five percent. of the cost. . " Dr. Conboy claimed that lack of knowledge, apathy and carclessness were the greatest enemies of Public Health. Preâ€"school care of teeth is necessary as tocsins and germs from caries in the deciduous teeth of small children are carried by the blood stream to the heart and may cause a serious heart lesion. Pyorrhea often has its beginning when deciduous teeth are lost at too early an age and permanent teeth must force their way through hardened gum tissue. Reguâ€" lar dentai inspection and proper diet were emphasized, > The February meeting of the Local Council of Womewf was held in the town hall, Monday afternoon, with the President, Mrs. G. Howard Gray, in the chair. The speaker, Dr. Conboy, Director of Dental Services in the‘ Provincial Department of Health, was introduced by Mrs. Meldrum, Convener of the Public Health Committee, LIMITED, MONTRERAL w ol puic uie c ons > w MJ CB, &