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The Wingham Advance-Times, 1963-06-06, Page 5Check Lighting In Your. Kitchen Since homemakers spend so much time in the kitchen, it is wise to check the lighting in this room to make sure it gives a cheerful, shadow -free ap- pearance. A well -lighted kitchen saves time and energy, ' and is easy on the disposition. Kitchen lighting should fol- low tried and tested recipes, just as do many of your cooking recipes. When you blend the lighting ingredients with the design of your work areas, you will have a cheerful kitchen with over-all lighting to let you see in drawers and cabinets, and enable you to read labels easily. General kitchen lighting calls for a good-sized ceiling fixture. This can be either an incandescent or fluorescent lamp unit. Each requires a shielding enclosure. For preparing food at any kitchen counter, your lighting should erase shadows from re- cipes to be read, or ingredients to be measured and blended. Here, you can use fluorescent tubes mounted to'the base of wall cabinets. As long as you never look directly into these lights, you do not need to shield them. When cooking at the range, you want to really see down into pots and pans. Lamps on the range usually light only the dials or the push buttons. So, for greater safety in cook- ing, plan to use a shielded bracket or ceiling light which will put light where you need it, For cleaning food and uten- sils at the sink, lighting above the sink supplements daylight and assures easy and accurate seeing at night. When a face - board joins the cabinets which flank the sink, bare tubes or bulbs shielded by the face - board can be used. If you don't have a faceboard, then you can use rectangular fixtures—fluor- escent or incandescent—with pupal or ceramic -enameled Mass shielding. —Healthways. MY FAVORITE FLOWER 15 THE ROSE, THE GARDENIA 15 YOURS. BUT WE'RE BOTH PARTIAL TO VANCE'S. PHARMACY FOR GETTING OUR PRESCRIPTIONS FILLED. 16 © LOCAL TRADEMARKS, Inc. TEACHERS HONORED—Three teachers on the staff of the Wingham Public School with a collective teaching experience of 110 years were honored by fellow staff members and the board at a banquet on Wednesday evening. Standing are Miss Agnes Williamson and Miss Phyllis Johns, who are retiring after 40 years of teaching, and seated is Mrs. E. Webster, who has taught fpr 30 years. Each received chairs from the board and wrist watches from staff members. With the guests of honor are David Murray, board chair- man; Principal Stewart Beattie, and Public School In- spector James Kinkead.—A-T Photo, 40 Wigs. Spark Glamour Craze for Women In a revival of an art which was in its hey -day 150 years ago, wigmakers are now enjoy- ing a bustling business boom made possible by the female's constant search for adornment and the wigmakers' magic in producing what a girl of modest means can afford. An addition to milady's wardrobe which is fast finding favour, is a synthetic wig that appeals because it is attractive but mostly because of the price $40. Until recent months, all wigs were made of human hair, some coming from women in Asia who were never in a beauty parlour and other hair coming from women who were under contract to the wig manufacturers who agreed to purchase their hair providing they never bleached it or ap- plied other gook to their tresses. Such bleaches and sham- poos, the manufacturers de- clare, tends to destroy the hair, making it unsuitable for wigs. A good supply of human hair comes from Catholic churches where nuns have their hair cut at the time they per- form their final vows. The nuns donate their hair to the church which later sells it to the wig makers. Lou Cohen, president of Wig Creations of Canada who can trace the history of wigs (they're not called 'transforma- tions' any more) back to Early Egyptians, said wigs started to fall from favour when mon- archies began to fade. Only BURN'S DUTCH LOAF CHICKEN LOAF PIMENTO LOAF MACARONI & CHEESE 4Q SLICED OR s� C LB. BY THE PIECE SMOKED OKED PICNIC 3 9c LB. SCHNEIDERS PEAR SHAPED/miry/tin CANNED HAMS O. BU, $1 49 5 T TEP 11/4 -LBS. EACH • Z C LB. WE SELL BEEF BY THE QUAR- TER OR SIDE --CUT, WRAPPED AND FROZEFOR THER RED AND HOME FREEZER—EITHER BLUE BRAND WINGHAM MEAT MARKET Open 8 a.m. to 6 p.m. WEDNESDAY TO NOON -- FRIDAY TO 9 P.M. JAKE JUTZI, Prop. in English law courts are wigs a present-day 'must'. However, in upper-income brackets, ladies—and men— who suffered hair fall -out miseries could refurnish their pates with expensive wigs which commanded a starting price of $350 for a custom-built human hair wig. But things have changed. Thanks to synthetics, hu- man hair has been closely Plan Moving Day Well in Advance No matter how it is approach- ed, moving from one home to another is always a time of frayed nerves and, sometimes, short tempers. Usually there are many last- minute matters to think about— aside from making sure that your new home will be ready for you. For this reason, it is a good idea to plan moving day well in advance. From the moment you know when you are moving, make good use of a scratch pad. Write down things you have to do as they come to mind or they may be forgotten otherwise. Let the post office know your new address, make sure the phone and other services will be smoothly switched the day you move. Tell your doctor— and your friends, of course— about the change. Make an early start on pack. ing unessential and out -of - season items, leaving current requirements to the last, Label each piece of furniture so that the movers will know exactly where to put it in your new home. Never stuff heavy things into drawers—they are apt to fall out or damage the drawers. It's better to use many boxes and crates. The main thing is to keep cool on the big day. duplicated, resulting in natur- al-Iooking, low-priced wigs which are now fast becoming as much a part of a woman's make-up kit as an eyebrow pencil. These machine -made wigs are finding a steadily in- creasing market and the wig creations president is now ap- pointing distributors to tap a new and fertile market for wo- men who wish to change their hair as often as they change their hats. Cooking for Palatability Cooked vegetables should look good, taste good and have good nutritional value. Usual- ly the cookery method which makes the vegetables most palatable retains most of the food value of the raw product; at other times we must sacri- fice one of these qualities in favour of the other. Home Economists at Mac- donald Institute, Guelph, tell us that the time of cooking af- fects palatability. Vegetables which are cooked just long enough to he tender have the best color, the most delicate flavour and the slightly crisp texture which is pleasing to most people. The temperature of cooking affects palatability. High temperatures for too long a time break down the sulphur compounds in some vegetables —notably onions and cauli - flower -- and produce unpleas- ant odours and colors. For hest results when cooking in water, have the water at a full boil and cook until tender -crisp. The use of a lid on the kettle affects palatability. Cooking green vegetables un- covered tends to preserve their green color. Cooking cauli- flower, onion and turnip un- covered preserves their white- Wingharr Advance -Times, Thursday, June 6, 196`i -- Page 5 features from The World of Women RESONAL \ --Mr. and Mrs. Arthur Hutch- ison of Detroit visited on Thurs- day and Friday with Mr, and Mrs. N. T. McLaughlin. --Mr. and Mrs, Barry Weng- er and Mrs, James Deneau at- tended the London Little Thea- tre production on Friday eve- ning, and visited with Misses Belle and Holly Martin. --Miss Margaret MacLean, Mr. and Mrs. J. 11, Crawford, Miss Margaret Covlin and Mrs. J, R. Lloyd will attend the or- dination of John L. Crawford in London this evening, (Thurs- day). —Mrs. Hugh Sinnamon, Mr. and Mrs. Robt. Sinnamon, and Mrs. Stewart Forsyth and Miss Mary Forsyth, were in London on Saturday and visited with Mr. Sinnamon, in Westminster Hospital. —Mr, and Mrs. Harry Mc- Lean of Tweed and Mr. and Mrs. Bud Carr of Collingwood spent Sunday with Mr. and Mrs. Robert Wenger. —Mr. and Mrs. Keith Thomp- son and Mr. and Mrs. Les Has- ness and prevents the develop- ment of a strong flavour. All other vegetables are palatable if cooked in a covered kettle in sufficient water to avoid scorching. oris tings of St. Marys spent the week -end with Mr. and Mrs. Robert Thompson, --Mr. and Mrs. John Mit- chell and family of Rothsay visited on Sunday with Mr. and Mrs. Norman Keating, —Attending the District An- nual meeting of West Huron Women's Institutes were Mrs, R. Powell, Mrs, J. Finnigan, Mrs, C. Shiell, Mrs. E. Parish and Mrs, N. Keating. --Mr, and Mrs. Billie Mil- ler of Old Castle visited with Mr. and Mrs. Robert Golley over the week -end. --Ross Hilbert, with Arnold Murrell of Guelph, made the first trip in his own plane to Wingham on Saturday afternoon and visited with his mother, Mrs. W. Hilbert. Miss Cathy McCartney of Toronto is visiting this week with Sally LeVan, daughter of Mr. and Mrs. Richard LeVan. SEWING SECRETS To prevent snipping of fabric when removi.z, a button, slide a comb between button and cloth and cut thread carefully with a razor blade. To avoid mistakes in dress- making, lay out the whole pat- tern attern before doing any cutting. OUR SERVICE IS DEPENDABLE LUBRICATION OIL CHANGE CAR WASH TUNE - UP BRAKE ADJUSTMENT GAS AND OIL SPARK PLUGS CHANGED BRING YOUR NEW CAR TO US FOR GOODYEAR UNDERCOATING PREVENT RUST DUE TO RAIN, SNOW AND ROAD SALT NOW IN OPERATION — HOME CATERING SERVICE FOOD SUPPLIED AND SERVED IN YOUR HOME FOR ANY NUMBER OF GUESTS DELICIOUS BUTTER -CRISP SOUTHERN FRIED CHICKEN TO TAKE OUT 12 PIECES SERVES 5 OR MORE—$2.60 24 PIECES SERVES 10 OR MORE—$5.25 INCLUDES HONEY AND ROLLS ORDER ANY QUANTITY YOU WISH C R IS P Y GOLDEN BROWN POTATOES OR DELICIOUS FRENCH FRIES TO TAKE OUT — ANY QUANTITY Home Delivery ON ALL ORDERS OVER $5.00 TRY THIS NEW ant PARTY SERVICE � Danny sRest�" The Best Parties Are Held Here, HIGHWAY 86 WINGHAM