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HomeMy WebLinkAboutThe Wingham Advance-Times, 1964-07-09, Page 4Page 4 - Wingham Advance -Times, Thursday, July 9, 1904 features from The World of Women Home and The Housewife Here's Health If it has never occurred to you that appetite is almost al- ways led by the nose, just re- member the lovely aroma of mingled onion and steak hang- ing over the charcoal broiler on a summer evening. The tongue with some, 000 taste buds, can detect only sweet, sour, salt, and bitter. The nose can detect thousands of aromas and to a hungry man that marvelous on- ion redolence promises a com- pletely satisfying meal. Onions are one of the best and most useful vegetables for the outdoor eating season. They not only team flavorfully with all ,kinds of meat, fish and fowl, but people love onions for themselves. Take French - fried onion rings, for instance. There's nothing simpler -- or more appetizing. Just dip nice, thick onion rings in buttermilk and then dust with seasoned flour. Fry in hot deep fat until the coating is golden -brown. These are delicious either as appetizers or meat -accompani- ments. Small white onions, par- boiled briefly, are classic addi- tions to skewered kebabs. buttered and foil -wrapped, on- ions are one of the most popu- lar -- and economical -- fresh vegetables for the cook -out. Or, if an oven is nearby, large, un - peeled Bermuda onions can be baked, unpeeled, than peeled, buttered and seasoned. This is a delicious accompaniment for hamburgers or fried fish. Sweet Spanish, large Ber- mudas and Early Granos are the mild, sweet onions we like raw for salad and sandwich use. ONION -BEEF KEBABS 2 lbs sirloin beef 2 teaspoons salt 1 teaspoon chill powder teaspoon poultry seasoning teaspoon oregano leaves teaspoon ground ginger tcuspoon ground black pepper 1 small clove garlic, cut in half 2 tablespoons finely chopped fresh onions 2 tablespoons fresh lemon juice 1 tablespoon cider vinegar cup salad oil 12 small white onions, grilled 12 medium mushroom: caps, grilled Frankfurter rolls Cut beef into 11 inch cubes and place in a bowl. Combine salt, spices, garlic, onion, lemon juice, vinegar and oil. • • • • • With Fruits and Vegetables Pour over beef. Marinate in refrigerator overnight or 3 to 4 hours at room temperature. String meat on si<ewers. Broil over charcoal grill 15 to 20 minutes, turning s.<ewers fre- quently to brown on all sides. Baste with marinade while cooking as often as meat looks dry. Serve between split frank- furter rolls with grilled vege- tables, allowing 2 piece beef, 1 onion, 1 mushroom cap and 1 cherry tomato per serving. Grilled Onions Mushrooms and Cherry Tomatoes Peel onions and parboil 5 minutes in boiling watertocov- er with 1 teaspoon salt added. String on skewers. Wash med- ium-size mushrooms and re- move stems. String mushroom caps on a separate skewer. Save stems to use in sauces and soups. String cherry tomatoes on a skewer. Baste vegetables with the marinade and place over charcoal grill, about 10 min- utes before meat has finished cooking. Baste and cook until meat and vegetables are done. Yield 12 Kebabs. ONION, ORANGE AND OLIVE SALAD 24 paper -thin slices Bermuda onion 18 slices fresh navel oranges Watercress 12 sliced ripe olives French dressing Arrange sliced onions and oranges as desired on water- cress. Top with sliced ripe ol- ives. Serve with Frenchdress- ing. Yield 6 servings. BAKED WHOLE ONIONS 6 large, unpeeled Bermuda on- ions 2 tablespoons butter or margar- ine teaspoon salt 1,/8 teaspoon ground black pep- per Ground savory, thyme or mar- joram French parsley Onions may be baked in their skins. Wipe them,with- out peeling, and bake in a mod erate oven (350 deg. F.) 1 to 14 hours or until tender. Re- move from oven and remove skins, Season with butter or margarine, salt, black pepper and savory, thyme, or marjor- am. Garnish with fresh parsley. Yield 6 servings. FRENCH FRIED ONION RINGS Peel mild -flavored onions and cut into crosswise slices a inch thick. Dip a few rings at a time into Fritter Batter and drop into hot, deep fat pre- heated to 375 deg. F. Fry until golden brown. Lift out and drain on absorbent paper. Serve At once. Fritter Batter 1 cup sifted all purpose flour 1 teaspoon double-acting bak- ing powder teaspoon salt 4 teaspoon ground black pepper 1 large egg, slightly beaten 3/4 cup milk 1 tablespoon shortening, melted, Sift the first 4 ingredients to- gether into a mixing bowl. Combine beaten egg and milk and stir into the flour mixture along with the melted shorten- ing. Yield 6 servings. Bride Designs Wedding Gown Wesley United Church pro- vided the setting for the marri- age of Margaret Edda Hoppe and Neil William Eadie at a candlelight ceremony perfortnec by Rev, Robert Trimble. The bride is the daughter of Henri Hoppe, London, and the late Mrs. Hoppe, and the groom's parents are Mr, and Mrs. David Eadie, Wingham. The bride wore a dress of white eyelet over taffeta which she had designed and rnade. The bodice featured a deeply scooped neckline, lantern sleeves, and an empire waist- line. A pleat from the waist- line accented the front of the narrow sheath skirt and a chap- el train extended from a double bow at rhe back waistline. Fier chapel -length veil of imported silk illusion was held by a pill- box headdress and she carried a cascade of white mums. Miss Rhoda Hoppe attended her sister as maid of honor and Miss Marjorie Eadie, sister of the groom, acted as bridesmaid Both wore floor -length gowns of white eyelet over blue taffeta. The groom was attended by his brothers, Mac Eadie was groomsman and ushering were Donald and Charles Eadie. For travelling, the bride donned an A-line dress ofyel- low linen with black accessories CANADIAN WOMEN Changing Hair Colours As Frequently as Minds By James Knight Once upon a tune, about six years ago, a man could tell with some certainty what a girl was going to look ii. e from day to day. She was going to look the same, at least frorn the ears up. Not any more, Ilair which used to be blond, brown, blac-k or red can now be silver, beige, strawberry, champagne, lilac, taupe, Shy Violet, Honey Doux, Pink Chiffon, Baby Pearl, Gol- den Apricot or an;. other shade a hair color manufacturer can think of or a copy writer can name. Today one Canadian woman in three is walking around with hair other than the color God made it. She's changing it to match her dress, her house, even her dog. And she and her sisters spend mi1- lions doing it. Hair coloring isn't new. The ancient Egyptians dyed their hair blue to indicate rank. Then Cleopatra, some historians say, bleached herself blonde and broke up the Roman Empire. What is new today is hair coloring's sudden widespread acceptance. Just five years ago about 500, 000 Canadian wo- men spent $15 million coloring their hair. Now about two mil- lion are doing it at a cost of maybe $32-$37 million a year. Little wonder that hair coloring firms guard the formulas for their tints the way some coun- tries guard atomic secrets. Some women color their hair for 'effect' (which means showing off, but in a nice way), for love and for business reasons Toronto's Regent Salon has a customer who changes her hair color as often as three times a week, to match her dress or her mood. She's a successful bus- iness woman and the changes have become a kind of trade- mark, albeit an expensive one. It costs between $60-$70 a week, or $3, 640 a year, which is only a few hundred dollars less than the average Canadiaris annual wage. A woman once rushed into Joseph Bobyk's elegant Toronto salon and asked him to match the warm brown tones of her fur stole. She went away happily with hair the same color as a mink. Another salon, upon request, matched a customer's hair to the salt -and -pepper hide of her poodle. One suburban sa- lon tinted a woman's hair lilac and mauve for a party celebrat- ing the new lilac and mauve color scheme of her house. (Since this is a bit too heady for daytime wear, she wears a champagne blonde wig at the shopping centre.) Women can give the oil in- dustry some of the credit for their new magnificence. The basic formula for all perman- ent hair dyes begins with anil- ine (C6H5NH2), a derivative of petroleum, which is further re- fined to paraphenylenediamine. To this oily tongue -twister (heated to 150-160 degrees and constantly agitated) is added a detergent (which may also be petroleum based), ammonia, perfume, various hair -condi- tioners and a mixture of color. A Toronto hairdresser, Gus Caruso, once gave a client six bleachings over six weeks(cost $200), turning her into an ash blonde as a surprise for her hus- band who was abroad. The hus- band was surprised. ile didn't like it. Caruso colored her and a corsage of yellow mums. Both are graduates of London Teachers' College. The bride is on the staff of Boyle Memor- ial School and the groom is on the staff of Sir Winston Chur- chill School. The couple will reside in London. black again in 20 minutes for $12. The newest gimmick in col- ored heads, incidentally, is a dappled effect called 'streaking' or 'frosting'. I've seen girls that were blonde in front and brunette at the back and, once, a maiden with streaks of fluorescent pur- ple flashing in her black, black tresses. ALL THAT GLITTERS ISN'T GIRLS It would be nice to end this report by stating that the next thing in hair coloring is men, but it's already too late. The Allied Beauty Association esti- mates that upwards of 160, 000 Canadian men are hitting the color bottle. At this writing there were men's hairstyling salons in all major Canadian cities, except Winnipeg, Hali- fax and Saint John. Why do men color their hair? 'Insecurity, : says Elarry Singer, who runs two salons under the name The Razor's Edge. 'This is an era of jobs for men under 40. Men over 40 or men who look over 40 are worried about their jobs and they darken their hair in order to look younger. Hardly any men lighten their hair.' (They used to, back in the thirties when hair coloring was almost a sin. One Vancou- ver hairdresser remembers the youthful looking, blond school principal of fifty whose hair greyed rapidly after his wife's death. Everyone but the hair- dresser sympathized with his obvious sorrow. 'I sold his wife the hair -dye she used to blond his hair at home, ' she says. 'He didn't dare ask anyone else to do it for him.') Singer's prices (including styling and cut) range from $6 for a six-week rinse (which last; only one week on a man who showers daily) to $15 for a full bleach and coloring job. He colors businessmen, doctors, dentists and cabinet ministers. Dinner Follows CNA's Graduation Mr. and Mrs. Peter MacKin- non entertained about 60 friends and relatives at a gradu- ation dinner at their home on Minnie Street on Saturday eve- ning. The dinner was in honor of their daughter, Miss Mary Ann Southam, who was gradu- ated as a certified nursing as- sistant from Wingham and Dis- trict llospital on Friday after- noon. Miss Southanr's great grand- mother, Mrs, Alex NlacSween of Kincardine, who is 82 years old was able to attend. Guests were from Kincardine, Wingh ham, Mildrnay, Guelph, Kitch- ener, Oakville, Teeswater and Luc know, The buffet table was decor- ated with roses and white can- dles and centred with a cake in the shape of a doll. MARK CONTAINERS Never transfer drugs orpoi- sonous substances from original containers to unlabelled bottles or jars unless you mark the new container clearly. Use a hand of adhesive tape with the name marked in ink. If it is a pre- scription medicine, add the name of the patient and date. 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