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
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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
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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