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The Exeter Times-Advocate, 1951-05-31, Page 8THE TIMES-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNING, MAY 31, 1951 Start your day right with of Mr. Havana of Jack Mrs. in Feminine Fa ncies Juild The Nation.ter Home bride a tlie oldest Asparagus feel run­ meal rules 12 IVs Exeter 5Ec in in food specialists still are) malt- on the foods we not in as supposed that they food, but good for Live Better. Cheaper, The Locker Way The earliest dated event history is 4241 B.C., the year which the Egyptian calendar was established. of citrus fruit the the They are in simple English, understandable for every- preparing food. They are best guide in daily Chess is one of the games known to man. from wed- bride navy Mrs. By BERNICE LECKIE Economist at S.H.D.H.S. 1, Exeter, and Grand Bend, the the "SALADA every meaning is de­ homemaker can health as was would he. Not not had enough ate was not as as it could have been. before this, from sur- I the last young men for the sen RM A Page Devoted to the Interests of the Women Readers of The Times-Advocate St. Rev. Pilar Pinon, and Mrs. Jose Cuba, became Hicks, son of J. Hicks -of Johns Anglican Church. Clinton Cross officiated. Given in marriage by brother, Pepe Pinon the was gowned in Swiss organdy over heavy faille. Her veil was a special creation of tulle nylon with orange blossoms, created by a famous designer from Havana. She carried a nosegay of denias and bouvardia. The brides mother flew Havana to attend. For the ding trip to Detroit the wore a pale blue suit with blue accessories. Mr. and Hicks will reside in Toronto. During when our examined found that they good they had they them Even veys done across Canada, nutri­ tionists found that Canadian people were malnurished, be­ cause they did not get enough of the protective foods. It was real­ ized that a scheme must be divis­ ed to get valuable information into the hands of the homemak­ er in a way in which she could Preferred by millions of Canadians for its superb quality and flavour. understand. It was perfectly sane for food specialist to say to any homemaker, '‘Everyone in your family needs 60 millograms of vitamin C everday”, but a state­ ment like this, meant nothing to the average person. However, if the same food specialist told the same lady to feed each member of her family a serving day, then finite, and go ahead. Scientific Rules Doctors and have been (and ing great studies should have each day. They have it worked out very scientifically, which it is hard for the ordinary person to understand, because not everyone has studied food that thoroughly. They have, how­ ever, worked out what they call “Canada Food Rules”. Canada Food Rules are a list of foods that every normal Can­ adian person should have every day. and one your preparation. Now, let us look at the themselves: Canada’s Food Rnles 1mmm MH M & JfcS if® EK^&BUYS-WHYS A WEEKLY INFORMATION SERVICE i MONTREAL. — Never, never “lets you, down” . . . that’s what women who’ve baked with CALUMET BAKING POWDER say about it. And it’s true I For the double action of Calumet, first in the mixing bowl and then in the oven, assures you light, evenly textured biscuits . . . tender and fluffy cakes that are perfectly leavened —always. The two separate actions, that neither stirring nor interruptions can disturb, are the best guarantee I know of, for wonderful baking results. Yes, Calumet Bak­ ing Powder plays a very important role in your baking ... an “Encore” role every time! Top Off A Summer Meal with feather-light cup cakes frosted ana decorated as colorfully as a summer garden. And to be sure of baking success, make them with SWANS DOWN CAKE FLOUR. That’s the flour that’s sifted again and again ’til it’s 27 times as fine as ordinary flour!.. .Feathery Cup 21/4 cups sifted. Swans Down Cake Flour 21/4 tspns. Calumet , Baking Powder 1/4 tspn. salt - • -.....-Sift flour once, measure, add baking powder and salt, sift three times. Cream shortening, add sugar gradually; cream until light. Add eggs .and beat well. Ada flour, alternately with milk, a small amount at a time; beat smooth after each, addition. Add vanilla (or instead, cream 11/2 tspns. grated orange rind with shortening). Turn into greased muffin pans, or paper cups set in muffin pans; fill 2/3 full. (Bake in moderate oven (375 deg. F.) 15 to 20 minutes. Frost and decorate. Makes 30 cup cakes. Send for the 80-page booklet “Learn To Bake, You’ll Love It”. Mail your request with your name and address and 20c in coin tc General Foods Limited, Dept. K, Cobourg, Ontario. My Eyes Popped when I got my first glimpse of Frigidaire’s new “Wonder Oven” Electric Range I Yes gals, believe it or not, with this new de luxe FRIGIDAIRE ELECTRIC RANGE you can bake a cake and broil a steak in the same oven at the same time! How. do they do it? Simply by providing the range with a movable heating unit that divides the oven in half for two-tempera­ ture cooking when desired.. And not only that, but the Frigidaire oven is now bigger than ever and when you move the Divider unit to the bottom of the oven you have room for a 30 pound turkey! There’s a score of other wonderful advantages. See them at your Frigidaire Dealer’s, Like So Many of the good things of life, the first tea came to Canada in the hold of a Hudson's Bay Company vessel. The year was 1715 and the tea took the entire year to reach its destination because of storms! Canadian tea-lovers waited patiently and wel­ comed the tea wholeheartedly when it finally ar­ rived . . . just the same as they welcome RED ROSE TEA today! Yes, the favourite of folks who want really good tea nowadays is Red Rose Teat Just tty. it today for your afternoon tea and at suppertime. You’ll know it’s quality tea from that very first flavourful sip! And, because it’s good tea, Red Rose gives more cups p&‘ po'Ufid, Ask for Red Rose Coffee, too! It’s just as good as Red Rose Teal' --------- ■ ■ - Ever Have Cakes. 1/2 cup shortening (part butter pre­ ferred)1 cup sugar2 eggs, beaten light 3/4 cup milk1 tspn. vanilla Before You Paint Your House . . . here are a few tips that will prove use­ ful. There are ways and ways . . . but after listening to the answer ispaint experts, ...... SHERWIN-WILLIAMS SWP House Paint for best and lasting results. First step is SWP Under­ coater No. 117 . . . this gives a sealing smooth foundation — then, second step is SWP House Paint in one of its clear, charming colors. A single weather-resisting coat of this excellent paint and your house is protected and beautified for many seasons. Yes, it is a Pre­ pared Paint ... no guess or extra work. Why not discuss your house-painting plans with your Sherwin-Williams dealer — know the facts before you paint. f The Insecure Feeling that your money starts to Sprout wings as soon al you get it? Dollars ’n’ cents these days seem to want to go soaring Off into the blue — just like prices, You can’t do much to keep prices from rising , , . but you can ——with, care-—clip the wings of a few dollars each payday. How? Well, there’s really no trick to it. It’s mainly a matter of approaching your money in the right way« be­ fore it has a chance to take off. And the right way” is the Personal Planning way. This BANK personalized-finance system keeps those fly-away where they will do you the most good. Ask at branch of the BofM for your free copy of the OF MONTREAL dollars earthbound hookktel“PERSONALU PLANNING?" That’s* the" *bes*t’star? X know toward boating today’s high costs. Milk: Children (up to year): at least 1 pint. Adolescents: at least pints. Adults: at least 46 pint. Fruit: One serving of citrus fruit or their juices; and one serving of other fruit. Vegetables: At least one serving of potatoes; and at least two servings of other vegetables, preferably leafy, green or yellow, and fre­ quently raw. Cereals and Bread: serving of whole cereal, and at least four slices of bread (with butter or fortified margarine). Meat and Fish: One serving of meat, fish, poultry, or other meat alternatives such as dried beans, eggs, and cheese. Use LIVER frequently. In addition: Eggs and cheese three times each week. Vitamin D: ternational all growing pectant ers. Now these back ground It is not necessary to include each food group in each meal, but all foods should be included in a whole day’s menu. Of course you may say that you eat more than this every day. . Of course you do, or at least I hope you do. This only forms the framework of your and eat these and you •> 3 4 5 At least 400 Units daily persons and and nursing rules are to to Canadian Married In Calvary Church, London In a setting of spring flowers at Calvary United Church, Lon­ don, on Saturday afternoon, Betty Marie Johns, only daugh­ ter of Mr. and Mrs. Alex L. Johns, Emery street, London, be­ came the bride of William Sal­ mon, Chandler avenue, in a cere­ mony solemnized by the Rev. L. C. Lawson. Martin Boundy pre­ sided at the organ and Margaret Blake Adams was soloist. Given in marriage by her father, the bride was lovely in a gown of white slipper satin fashioned on princess lines, with insets of lace in the shirt and lace forming the stand-up collar. Her long embroidered illusion net veil was held with a rhine­ stone and seed pearl headdress and she carried a cascade bou-> quet of American Beauty roses with -white streamers. Miss Betty Jaynes, maid of honor, was in ice blue slipper satin also fashioned on princess lines, with square neckline edg­ ed with a deep fold of satin, Her headress was matching braided satin and she carried a bouquet of roses shading from pink to deep red. Gerry Schreiber was best man, and Earl Johns, brother of the bride, and George Salmon broth­ er of the bridegroom, ushered the guests. Mrs. Johns chose a navy and white ensemble for her daugh­ ter’s wedding, with a corsage of red roses and the groom’s moth­ er was in an afternoon dress of Melontoned crepe with grey ac-, cessories and a corsage of Talis­ man roses. A reception was held at the Cobblestone Inn, follow­ ing the ceremony, and later the bridal couple left for Niagara Falls and the Southern States on their honeymoon the bride’s tra­ veling costume was an Alice green suit with green snake skin shoes and bag, complemented by a beige top coat and natural toned hat and gloves with a cor­ sage of carnations. Pupils Present Zurich Concert Between 4fl0 and 500 people packed the Community Centre in Zurich Thursday night to witness one of the finest musical pro­ grams ever given in Zurich. The concert was given by close to 300 pupils of 10 schools in the Hay Township school area and was under the direction of Lawrence ’Wein, Exeter. Douglas Gill, C ... ... two music supervisors of school area. Victor Dinnin, principal of Zurich School, was chairman of the evening. The program consisted of solos, trios, and class choruses, with the entire group of 300 children blending their voices for the closing number. The pur­ pose of the program was to show parents the value of musi­ cal education in the schools to­ day. FREEZES WITH EXCELLENT QUALITY Should be processed as quickly as possible after harvesting. Enjoy one of winter’s lux­ uries when it is most econ­ omical. Frozen Foods Yqu’H want to own at least a dozen of these magnificent polished, stain­ less steel steak knives! Blade is 514" long with serrated edge, for easy cutting, The handsome Catalin handle has a gleaming ivory finish! But — this offer is good for a limited time only. So, start sending for your knives today! Just mail 2 box tops and 500 to: The Canadian Shredded Wheat Com­ pany Ltd., Niagara Falls, Ontario. NABISCO SHREDDED WHEAT You are more likely to down and tired when you skimp on breakfast. And NABISCO SHRED­ DED WHEAT made from pure 100% whole wheat, including bran, contains real food nourishment you need in your diet. Tomorrow, change to wholesome, nourishing NABISCO SHREDDED WHEAT. Canadians, eot ^JNABISCQ SHREDDED WHEAt't'hdn ony other whole vykwt cereal < moth- form a meals. meals. Be sure foods every day with any others Water And Salt It course plenty of salt. Do you Rules? I copy pinned up in your kitchen at all times. You can get a small copy from me or from the Public Health Nurse, the strength of the pends upon the food LIVER ROLLS Are you having time getting your family to eat liver? Liver -rolls are a little dif­ ferent, and it might be a good way to tickle the palate. Prepare liver by removing the membrane and wiping it with a damp cloth. Season each slice with salt and pepper. Place a. spoonful of dressing on each slice, roll the liver around the dressing and fasten with a toothpick or string. Seer in hot fat. Add a small amount of water, cover, and simmer about % hour. Take out the liver and keep j in a warm place, while you thick- i en the gravy with 2 tablespoons corn starch in water.I Remove the toothpicks j string and serve, Do Yeti Know That? A jar of medium cream sauce, kept at hand in your refrigera­ tor, is like having a helper in your kitchen. With this basic in- g r e d i e n t ready-cream SdUps, scalloped dishes, and a la King recipes can be prepared jiffy. The proportions for this "help­ er” are: 1 cup milk, 2 table­ spoons fat, 2 tablespoons flour, and % teaspoon salt-and it may be kept in the coldest part of your refrigerator for three days. then fill in want. j saying, ofgoes without that you should drink water and use iodized follow Canada’s Food hope you do. Keep a Remember, nation de- it eats. a difficult or in a Phone 70Main St.