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HomeMy WebLinkAboutThe Wingham Advance-Times, 1963-04-04, Page 9Home and The Housewife egistered Nurses Hear Speaker from Ont. Hospital 17r, D. H. Moogk, M.D. as - ant superintendent at the Ontario Hospital, Goderich, told the members of the Huron County Chapter of Registered Nurses Association that if neighbors and fellow workers were willing to put up with un- usual behaviour in others, some people with minor symptoms would recover more quickly and never have to go to mental hospitals. Speaking at their March meeting at the hospital, he said that when in spite of the best efforts of all (the family doctor, the minister or teacher) to help the person with his problem, admission to hospital for treat- ment is necessary, recovery is speedier if friends visit and if the family is willing to take the patient home as soon as possible. Dr. Moogk gave a resume of the "Dymond Report" which outlined plans of the Provincial Department of Health to pro- vide improved and expanded facilities for the prevention and treatment of mental illness. He told the nurses there was a real need for a "sheltered workshop" in Huron County where ex -patients could be re- trained in working conditions, "Many mental handicapped people are unable, because of long illness or severe symptoms to compete with well workers in the labour market," he stat- ed. He also reported many lonely people find it difficult to fit into ordinary social organiza- tions where they must dress well and share responsibilities in the operation of the group. The nurses were told that in many cities and towns the Cana- dian Mental Health Association has organized "halfway clubs" where ex -patients and others may find fellowship and where the atmosphere is relaxed and undemanding. Dr. Moogk urged that every- one interested in helping those with mental health problems to give their fullest support to the Canadian Mental Health Associ- ation. ssociation. Over 60 nurses attended the meeting and a lengthy discus- sion was held on the status of the new College of Nursing,. It was pointed out that only registered nurses and registered nursing assistants are licenced by the College to practice their profession. Since the College came into being the registered nurse is now known as Reg. N. and the registered nursing assistant as R.N.A. The meeting went on record to take every opportunity to in- form the public of the status of the qualified nurse. Plans were made for the dis- trict meeting to be held on April 17 at the Ontario Hospi- tal, Goderich, at which Huron County chapter will be hostess. DRESS OF THE 1800's was portrayed Wednesday night at the W.M.S. conven- tion in the St. Andrew's Presbyterian Church. Members of the Lucknow Eve- ning Auxiliary presented a historical pa- geant which outlined the history of the Maitland Presbyterial of the W.M.S. in Canada. Six of the ladies are shown as they represented the first officers of the Women's Foreign Missionary Society in 1884. Front seated, left, to right, Mrs. Ross Gammie, Mrs. Leonard MacDonald; back row, standing, Mrs. Jack Fisher, Mrs. Jack E. MacDonald, Mrs. Ronald Forster, Mrs. Norman Taylor. —Photo by Cantelon Wingham Advance -Times, Thursday, April 4, 1903 -- Page 9 BUY THE FINEST AND 3l Loin Pork IB PORTION 39c LB. LOIN PORTION 45( LB. Lean Roasts or Chops 69c LB. Thin Sliced Fresh PORK LIVER 29G `s Table Rite Tray Pak Link SAUSAGE TABLE RITE, VAC PAC, SLICED MACARONI AND CHEESE, DUTCH, CHICKEN, AND PICKLE AND PIMENTO, 6 oz. packages Old Tyme SYRUP 16 oz. 31c 49c.. 2 FOR 49 IGA PINEAPPLE JUICE, 48 oz. 29c IGA PINEAPPLE JUICE, 20 oz. 2/29c IGA CRUSHED PINEAPPLE, 20 oz. IGA SLICED PINEAPPLE, 20 oz. IGA PINEAPPLE TIDBITS, 20 oz. 2/69c 2/69c 2/69c R GUEST BREAD 24 oz. 19c DAINTY RICE, 2 Ib. 2/69c STAFFORD'S APPLE PIE FILL, 20 oz. 29c TULIP SQ. MARGARINE 1 lb. squeeze bag 27c MOTHER PARKER'S Instant COFFEE, 6 oz69c PRODUCE FEATURES NO. 1 QUALITY BANANAS ... 2/29c No. 1 Ontario, 50 Ib. POTATOES ... 1.39 O. 1 JUMBO Green Peppers .... 9c No. 1 Texas Green CABBAGE .. 2 lb. 23c FROZEN FOOD FEATURES TV ORANGE JUICE, 6 oz. 2/57c MICH. SQUASH, 14 oz. 2/39c Snow Crop Mixed VEGETABLES 11 oz. 2/49c Farm House APPLE PIE, 24 oz. 49c Highland FISH & CHIPS 16 oz. 2/89c THE BEST FOOD BUYS ARE AT REMINGTON'S Josephine St. - Wingham RERSO\AL —Mr. Thos. Gaunt, who has been a patient in Wingham Hospital for some mouths, was able to return home for a few days last week. —Mr. and Mrs. Archie Hertel and family of Kitchener visited on Sunday with Mr. and Mrs. Robert Sinnamon, Minnie St. —Mrs. Robert Campbell, Bruce and Debbie, spent last week with her parents, Mr. and Mrs. Albert Rintoul. Mr. Campbell spent the week -end here and his wife and family returned home with him on Sunday. --Gordon Moffat of Toronto and Scott Filian of Sherbrooke, N.S., spent the week -end with the former's parents, Mr. and Mrs. Farish Moffat. —Misses Margaret Machan and Elizabeth Burrell enjoyed a tour of Ottawa, arranged by the Stratford Teachers' College, over the past week -end. —Mr. and Mrs. Mack Camer- on and children of Owen Sound spent the week -end with Mr. \OTES and Mrs. Jack Colvin and Mr. and Mrs. Don Cameron. —Mr. and Mrs. Roy Adair and Leslie Hilbert visited on Sunday with Mr. and Mrs. Ken Baker and family at Strathroy. —Mrs. Clarence Walters of New Glasgow, N. S. , spent last week with Mrs. James Camp- bell. —Mrs. Thos Irwin and William Irwin visited on Sunday with Mrs. Rachel Sturgeon, who is a patient in St. Joseph's Hospital, London. —Murray Campbell, formerly with the RCN at Halifax, has returned to his home in Wing - ham. —Miss Meta McLaughlin of Toronto spent the week -end with her parents, Mr. and Mrs. N. T. McLaughlin. —Mrs. W. B. Cruikshank at- tended a meeting of the com- mittee of literature and com- munications of the Board of Women of the United Church held at United Church House in Toronto on Monday. MR. AND MRS. ROBERT JAMES WHEELER were mar- ried in Melville Presbyterian Church, Brussels, by Rev. W. J. Morrison. The bride is the former Mary Isabelle Smith,—Photo by Connell. features from The World of Women Make Your Own Easter Eggs Most people buy candy eggs for the kiddies at Easter. How- ever, if you have a yen to try your hand at something artis- tic, you can snake your own. Here are recipes and the direc- tions. EASTER EGGS Makes 2 lbs, Fondant — 10 (3 -oz.) eggs. 2/3 cup sweetened condensed milk 1/2 cup butter 1 teaspoon vanilla 1 teaspoon salt 5-1/2 cups sifted icing sugar (approx. 1-1/2 lbs.) 1. Cream together butter, salt and vanilla. Add condens- ed milk and blend until smooth. Gradually stir in icing sugar. Mixture will become very stiff — then knead until all icing sugar is combined. 2. Place fondant on board or wax paper and continue kneading for several minutes, until mixture is very smooth but not sticky. 3. Cut off 1/3 of the fon- dant and add a few drops of yellow food colouring for yolks. Knead until colour is evenly blended. Cut into 10 portions and roll into balls for center of egg. 4. Cut remaining fondant into 10 equal portions and pat out flat, then mold around egg yolk and into an elongated egg shape. Chill for a short time, then if necessary, remodel gently. Chill for several hours or over night. DIPPING CHOCOLATE 1/2 lb. semi -sweet chocolate 1/3 to 1/2 slab paraffin wax 1. Melt chocolate and wax in top of double boiler over hot water, stirring until blended. Remove from heat. 2. Dip bottom half of egg in chocolate using either kitchen tongs or fingers. Let drip for a moment, then turn it over and place on wax paper for choco- late to harden, chocolate side up. If chocolate becomes thick — reheat gently and con- tinue dipping. 3. When eggs have been dipped on one side, then dip other side in chocolate; let drip a moment and place on wax paper with the soft chocolate side up to harden. ROYALFROSTING (For Decorating) 2 egg whites (room temperature 2-1/4 cups sifted icing sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla 1, Combine all ingredients. 2. Beat with electric mixer 5 minutes or until very stiff. While decorating, keep re- maining frosting in bowl cover- ed with damp cloth or wax paper to prevent a crust from forming, This frosting becomes very hard and is good for mak- ing flowers and leaves and writ- ing names; they will hold their shape and the eggs can then be wrapped and boxed. Directions For Decorating Eggs 1. Fill a cake decorator; make a shell or zig zag border around the middle of each egg. 2. A small portion of frost- ing may then be tinted green for stems and leaves. 3. Remaining frosting may be tinted any bright colour for flowers. Flowers may be made directly on egg, or made on wax paper and when dry, peel- ed off and attached to egg with a dab of frosting. Garnish for the Turkey Platter A "food garnish" should be attractive and enhance the ap- pearance of the food it decor- ates. The term "food garnish" is used to mean a garnish that is made of edible material. The following Easter Egg garnish is planned to decorate the Easter turkey platter. It tastes just as good as it looks and is so easy to prepare. It is made of canned pears and cran- berry meringue. Beat two egg whites until frothy, then gradually beat in six tablespoons of cranberry jelly. Drain eight pear halves. Place cut side down on a lightly buttered cookie sheet and ice liberally with the meringue. Shape to look like large eggs. Bake in moderate oven 350 de- grees F. for 15 minutes or until a knife inserted in meringue comes out clean. Remove from cookie sheet with buttered spatula or wide flat knife. Place around turkey on serving platter with sprigs of parsley between pears or on separate serving plate. When a large lamb roast is an economical buy, a small family may have the butcher cut some chops from it for an- other meal. Or cut the whole roast into steaks for broiling or pan-frying. EASTER - A Flower Da -Symbol - The LILY BEAUTIFUL STATELY FOR HOME OR CHURCH CORSAGES - LILLIES - GERANIUMS - FANCY CUT FLOWERS GLOXINIAS HYDRANGEAS GREENS PLANTS CAREFULLY CARED FOR UNTIL DELIVERED. SEE US NOW WHILE THE SELECTION IS GOOD. LEWIS FLOWERSFrances Street - Wingham - Phone 357-3880