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The Wingham Advance-Times, 1963-07-04, Page 4Page 4 -- Wingham Advance -Times, Thursday, July 4, 1963 features from The World of Women Home and The Housewife CABBAGE SALAD Ever thought of using a hollowed -out cabbage head as a bowl for salad? It makes a novelty centrepiece for an outdoor buffet or barbecue meal. Select a large leafy cabbage with crisp, curling leaves. Loosen the leaves and spread out petal fashion and hollow out the centre. Shred the cabbage from the centre and use it to make your favorite cabbage salad. This one is made with coarsely shredded cabbage with chunks of cucumber (rind on), strips of green pepper, sliced green onion, celery and shredded carrot. Mayonnaise thinned with cream is used for the dressing.—Canada Department of Agriculture, Ottawa. W.S. Results Continued from Page Three Prac. 3; Shorthd. 4; Bus. Arith. & Mach. 3; Econ. 3. Kirkby, Dianne -- Eng. Lit. 4; Bus. Corr, & Spell, 2; Health & PE 3; Home Econ. 3; Bookkg, 4; Bus. Law 4; Off. Prac. 3; Short- hand 3; Bus. Arith. & Mach, 4; Econ. 4. Penner, Diane -- Eng. Lit. 4; Bus, Corr. & Spell. 4; Health& Pe 2; Home Econ. 4; Bookkg. 4; Bus. Law 4; Off. Prac. 4; Shorthd. 4; Bus. Arith. & Mach, 4; Econ. 3. Redman, Reta -- Eng. Lit. 3; Bus. Corr. & Spell. 1; Health & PE 2; Horne Econ. 4; Bookkg. 2; Bus. Law 2; Off, Prac. 2; Shorthd. 1; Bus. Arith. & Mach. 2; Econ. 2. Riley, Sharon -- Eng. Lit. 4; Bus. Corr. & Spell. 2; Health & PE 2; Home Econ. 4; Bookkg. 4; Bus. Law 4; Off. Prac, 4; Shorthd. 4; Bus. Arith. & Mach. 4; Econ. 4. Robinson, William — Eng. Lit. 4; Bus. Corr. & Spell. 3; Health & PE 4; Ind. Arts 4; Bookkg. 3; Bus. Law 4; Off. Prac. 3; Shorthd. 4; Bus. Arith. & Mach. 2; Econ. 2. Auxiliary Vlempers '/lake Trip Dy 3us to London The Ladies' Auxiliary to the Royal Canadian Legion held a pot luck supper and Past Presi- dents' night last Wednesday at the Legion Home. There were 43 present. Mrs, Vance San- derson was pianist. An invitation was received to attend a euchre tournament in Kincardine on July 11. Mrs. George Ross made the membership draw, which was won by Mrs. Gordon Simmons. Mrs. Susan Howard, the oldest lady present, was pre- sented with roses. A donation was made to the Branch and a thank you card was read from Mrs. Helen Mer- rick, a patient in St. Marys Hospital, Kitchener. About 25 Auxiliary members took a bus trip to London a few weeks ago, where they visited J. C. Anderson at Westminster Hospital. Mr. Anderson is a Quaintly Qui Fifty years ago, when debu- tantes preened themselves with ostrich feathers, and ostrich chicks fetched $15 apiece, Oudtshoorn, Africa, boasted its own theater, professional cricket -team, a couple of movie houses, a skating rink and the famous Congo Caves. Five years later debutantes cast away their feathers; Oudtshoorn talked in low tones of bank- ruptcy and the Zwartberg Moun- tain shook its snowcapped head over the town. In 1913, the Empress of Japan wore in her hat ostrich feather plumes from Oudtshoorn. In 1935, the Duchess of Kent graciously accepted a similar gift from the people of Oudt- shoorn. But apart from these expressions of good wishes and spasmodic demands for a very limited supply of feathers, brought about by the occasional creative brain of a dress design- er, Oudtshoorn was until re- cently, dead for the ostrich, and the ostrich dead for Oudt- shoorn. IMPORTANCE OF MAKE-UP TO FEMININE MORALE When cosmetics were de- clared a luxury and prescribed by the government of World War II in England, women war workers developed noticeable and widespread feelings of resistance. When, as an ex- periment, lipstick was again provided for women defence workers, their output of work increased, and their whole general attitude changed for the better. leo High -Steppers 3ack During the first decade of the century, Oudtshoorn, be- came the boom town of South Africa. Gold and diamonds had already been discovered elswhere, and it was the ostrich that became the bird that laid the golden eggs. The feather - fever lured fortune -seekers from all corners of the globe. Then in came the automo- bile and out went the feather fashion. Ladies in closed sedans could not be comfortable while wearing foot -long fea- thers in their bonnets. Bank- ruptcy became more fashion- able than wealth, but gradually farmers turned from the fickle feather to more stable farming. But today, the ostrich indus- try in South Africa is flourish- ing, and feathers are selling at high prices — from $20 upwards a pound depending on quality. Not only are the feathers good business, but also the wings, skin and bones fetch money. No Harp Makers in Wales Today there is no longer a harp maker in the Principality of Wales. Nor it seems is there anyone who can repair one. Consider the plight of the man who takes his harp to a party in Wales and then breaks it during one of those rousing choruses that make Twickenham tremble when the Welsh Rugby XV comes south. He will have to pack his harp off to—of all places—London to be mended. And this not only costs money but also takes time. New harps are rarities, and most of them come from France. I am told it is poss- ible to buy one in Italy for about 500 pounds or from America for about 700 pounds, but these are prices that would shatter even the assurance of an Eisteddfod compere. This is a national crisis—so serious that the Welsh Harp Music Society, Cymdeithas Cerdd Dant, has stepped in at the eleventh hour to save from ex- tinction this centuries-old art. It is planning to open in Montgomeryshire a workshop that will not only repair harps but, eventually, manufacture them as well. It is not only the national eisteddfod but also the meetings of bards held in almost every town and village in Wales that need the harps; other organizations too are concerned in the revival of in- terest in the music that by tra- dition accompanies the lang- uage of Heaven. So it is with some dismay that the Welsh Harp Society looks over a land where pianos abound and even jukeboxes re- sound but the harps become fewer and fewer. With under- standable hiraeth, or longing, they remember the golden days when harpists and harp makers had their patrons. But lyrical though the Harp Society may be, it is also practical. The workshop, says one of its lead- ing members, may be our last chance to save the harp. — By Fred Ross in The Listener. WINGHAM MEAT MARKET MEAT MAKES THE MEAL THE BEST MEALS BEGIN HERE CANADA PACKERS GRADE A FRYERS HOLIDAY SPECIAL WIENERS 39c POUND 6 -LB. BOX TULIP MARGERINE 52.22 194 . SCHNEIDERS CANNED PICNIC SHOULDERS 11/2 -LBS. EACH OPEN DAILY 8 TO 6. WED, TO NOON. FRIDAY TO 9. S1.25 PHONE 357-1570 in Fashion This industry will never again reach the proportions of 50 years ago, but it is once again an odd but significant industry in the economy of South Afri- ca. In 1913, the ostrich flock numbered 750, 000; today there are about 45,000. Breeding birds are sold for amounts vary- ing from $80 to $140 while slaughter birds are sold for an average of $35. Day-old chicks fetch $9 each. NOT FOR CHEWING Indians in South America chew coca leaves to reduce hunger. However, there is no food value in the leaves and continued chewing has a notice- ably unhealthy effect. The Indians grow apathetic, their eyes sunken and they become subject to insomnia, loss of weight, dropsy. In fact, the results of prolonged coca -leaf chewing are so similar to the prolonged use of cocaine that the United Nations Commission on Narcotics has unanimously and officially agreed that chewing coca leaves is an addiction, equally as danger- ous as that created by cocaine or opium. veteran who receives gifts and visits from the local group. They also went to Story Book Gardens and had dinner at the Iroquois Hotel. Less Tender Cuts, Interesting Meals North Americans have been meat -eaters since the days of the pioneers. Today w% find that the most commonly -eaten meats are the expensive cuts, for example roast beef. We seem to have forgotten about the less tender cuts of meat such as stewing beef or short ribs. These cuts are an excellent source of high quality protein, suitable for meeting the needs of the family for growth and the maintenance of body tissue Important amounts of Vitamin B complex are also provided by these meats. These cuts offer a bonus to the homemaker as well --the bonus of pleasing, strong bodied flavor. The point to remember when cooking these flavorful cuts is that long, slow cooking is necessary to achieve a ten- der product. Cooking with the addition of water, stock or tomatoes for example, will provide moisture for increased tenderness. These cuts of meat also have increased tenderness when meat tenderizers, in prescribed amounts are used. For a company dish that will be interesting and economical, try: BARBECUED SHORT RIBS Order 3 pounds of beef short ribs, cut into 2 inch lengths. Brown well in 2 table- spoons fat in a Dutch oven; re- move to a plate. In the same fat, saute 1 clove garlic finely chopped, and 3 cup minced onions and z cup celery for 2 minutes. Stir in 2 tablespoons cornstarch, 1 - 8 oz. can of tomato sauce, i cup water, 1 teaspoon salt, 1/8 teaspoon ground allspice, 1 tablespoon each prepared mustard and vinegar; then add meat. Sim- mer covered for one and one half to two hours, or until fork tender. Makes four servings. MARGARET MACHAN, of Wingham, who was presented with a $100 bursary at the closing of the term at Strat- ford Teachers' College. The bursary will be used for a summer course in women's physical education in Guelph, which Margaret entered on Tuesday morning. With the opening of the fall term she will be teaching at Owen Sound. SUMMER MEALTIME BONANZA Almost as welcome as Yukon gold and much more easily accessible, is this delicious new main dish idea from the kit- chens of Carnation Company Limited. Creamy evaporated milk keeps the loaf moist and texture -right; a topping of piping -hot instant mashed potatoes helps to round out the meal with a minimum of time and effort. zap:•::?';v8?'` GOLD RUSH MEAT LOAF (MAKES 6 SERVINGS) 2/3 cup (small can) undiluted evaporated milk 1/2 cup fine cracker crumbs 1 egg 1/2 cup chopped onion 1 tablespoon prepared mustard 11/2 teaspoons salt t/s teaspoon pepper 11/2 pounds ground beef 1 cup grated process -type Canadian cheese' (about 7/a pound) 1 envelope (6 ounces) instant mashed potatoes 1 tablespoon butter Combine evaporated milk, crumbs, egg, onion, mustard, salt and pepper; mix well. Add ground beef and cheese; toss lightly with fork. Turn into 8 x 8 x 2 -inch baking pan. Bake in 350° (moderate) oven 35 minutes. if necessary, pour off excess fat. Meanwhile, prepare potatoes according to pack- age directions. With pastry tube, pipe around meat loaf, or spread over top. Dot with butter. Broil 2 minutes, or bake 10 minutes longer, until potatoes are flecked with brown. Packaging Techniques Keep Pace With Times Not so long ago groceries were ordered by reading a shopping list to a nimble -foot- ed grocery clerk with his roll of kraft and his stack of paper bags. Today, there is the self- service store and groceries are selected by the customer, from shelves overflowing with bright- ly rightly packaged products, each clamoring for attention. And, more often than not, it is the gay, plastic package which is chosen by the shopper. It was during the period when shopping patterns were in the process of change, and hun- dreds of new products were being manufactured for the first time, that the chemical industry began pouring out plastics for general use. Packagers, who had been mak- ing do with less versatile mat- erials, snapped up the plastics as fast as they were devised, anda whole new concept in packaging was born. In many cased lightweight, colorful, unbreakable contain- ers replaced slippery, heavier bottles... a real boon to the supermarket shopper. In addi- tion, highly styled blister pack squeeze bottles and blow - molded plastic bottles came on the scene. Unheard of a• de- cade ago, they became part of everyday life. Wherever you drive — our service goes with you When your car is Hartford - insured through us you can always depend on fast, friendly service through any one of 260 claim offices coast to coast. That kind of help can come in mighty handy in an emergency. It's just one of the reasons you should sec us for auto insurancc. W. B. CONRON, CLU Insurance Agency S. A. SCOTT, Salesman JOHN STREET Dial 357-2636. Wingham WE USE TOP OUALITY MILK FROM LOCAL FARMS Fresh wholesome milk from Wingham farms. Bate - son's Model Dairy supports the community by pur- chasing a quality product from local farms and pro- cessing it here. Supporting our farmers enables them to patronize our merchants. The community—and you—prosper. BATESON '5 MODEL DAIRY PATRICK ST. PHONE 357-2990