The Wingham Advance-Times, 1965-01-28, Page 5eitatlikd
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TOMATOES ... 1b. 25c
CELERY, large size bunch 25c
HEAD LETTUCE large heads 15c
ORANGE DRINK 48 -oz. jar 39c
GREEN PEAS, 20 -oz. tin 2/29c
SPECIAL
COOKING ONIONS 50 -Ib. bag $1.99
FROM SEA SHELLS TO CHINA, from crude
sticks to silverware. Today's table is set
simply, 'but elegantly formal. Empire
Crafts presents its version of today's gra.
cious living.
Dinner through the Ages
Cavemen may have been
short on paper napkins, but
they did have crude dinnerware
for their mastodon barbecues:
archaeologists have found flint
knives and sea shell spoons.
Knights and ladies of the Mid-
dle Ages were served meat on
huge chunks of bread, called
trenchers, that functioned as
plates. And as late as the 16th
century, English diners scorned
the fork --an Italian invention—
as sissified?
The way dinners were once
done up is equally dazzling.
According to researchers at Em-
pire Crafts, direct sellers of
silver and fine china, Moslems
conceived of heaven as a con-
stant banquet: golden dishes of
food were to be served --no two
the same. Medieval Moham-
medans made up mammoth
meals: cooked eggs were stuff-
ed in fish, the fish stuffed in
cooked chickens, the chickens
stuffed into a roast sheep car-
cass - and the sheep stuffed in-
to a whole camel!
Assyrians decorated entire
banquet halls with flower pet -
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als--and pretty girls. Like the
ancient Greeks, they ate while
reclining on a couch. One
Assyrian king gave a feast last-
ing seven days and nights.
The Persian king Ahasueras
made him look like a piker,
though. He gave a feast for
princes and nobles that lasted
180 days! The taste for this
sort of high living was picked
up by the Romans, and feasts
became bigger and better than
ever.
The accent was on the exo-
tic. Everything from grasshop-
pers to wild boar was on the
menu. Delicacies included
tongues of nightingales, and a
common appetizer was a mix-
ture of wine, pepper, honey
and saffron. Roman Emperor
Caligula threw pearls into his
vinegar --no doubt to give it
that " pricelesg' taste.
Today's gleaming place set-
tings would have amazed the
wedding guests of the Earl of
Devon in 1432. Each carried
his own knife --and wiped it
clean on a piece of bread every
time he finished a course. The
first course consisted of ten
dishes, including roast veal, a
swan, peacock and crane, a
porridge and venison. The sec-
ond course was composed of
twelve different dishes of meat
and poultry, and the last course
was composed of countless des-
serts.
You might consider quality
to be the key to a meal --but
one 18th century Russian Czar
depended on quantity. For him-
self and twenty-one guests he
ordered a sheep, a lamb, ten
pullets, twelve chickens, a
gross of eggs, three quarts of
brandy and six gallons of mull-
ed wine-- for breakfast!
At the close of the 18th cen-
tury, the French made elabo -
rate, elegant manners fashion-
able. Courses were divided in-
to the present-day order of
soup, fish, and meat. And,
according to Empire Crafts,
some nobles had a different set
of dinnerware for each meal.
What is important is that qua-
lity ruled over quantity. And
it's a good thing, Who, today,
would like to sit down to an
omelet made from 1,728 eggs?
Tips on Decorating
Studio Apartment
The one -room studio apart-
ment is compact and efficient,
and a solution to anyone want-
ing to take up housekeeping on
a modest scale. However, their
compactness can pose quite a
decorating problem since these
studios function as living room,
dining room and sleeping quar-
ters. In addition, easy main-
tenance is essential.
Choosing the right color for
the walls is important, because
it serves as the backdrop to all
the other colors you plan to use
in you r decorating. The new
C.I. L. color planner system
starts with any favorite color
which you want to make the
key color --such as a rug,
chesterfield or drapes-- and
recommends two decorator -
approved color schemes, each
of which includes two choices
of color for the walls and ano-
ther one for accents. When
making your choice, remem-
ber that a small room will look
larger when the walls are paint-
ed a light color and the wood-
work is painted to match the
walls.
FURNITURE
Neatness is a must in a one -
room apartment where every
small detail comes under the
scrutiny of guests, so furniture
should be chosen with this in
mind. For instance, a double
chest or breakfront provides
precious storage space without
taking up much room
You may have suitable fur-
niture which has seen better
days, and if this is the case, a
coat of primer plus one of two
Of eriatnel, will do wonders for
it. Painted furniture blends
handsomely with natural woods,
and pieces can be highlighted
by painting them in a bright,
accent color. Or they can be
made to fade into the back-
ground by painting them the
same color as the walls.
If you're starting with new
furniture, there are inexpensive
unpainted furniture units of,
cabinets, chests and shelves
which can be arranged together
very effectively and, when
painted the same color, achieve
a built-in look.
But whether the furniture is
new or old, once it is painted,
a quick wipe with a damp cloth
will keep it bright, and you can
change your mind about the
color as often as you please.
DRAPERIES
Many studio apartments
have one large window extend-
ing across the entire width of
the room, providing a wonder-
ful opportunity to add dimen-
sion and textural interest to
your decor. Naturally, you
will want to make the most of
the natural light, so a window
covering should be chosen which
is filmy enough to let in light
while still cutting down the
glare. The fabric should also
be easy to maintain because
the beauty of a wide sweep of
drapery lies in its fresh, crisp
look,.
This sounds Iike a tall order,
but there are easy -care drapery
fabrics which fill the bill. A
wide variety of these fabrics is
available in interesting weaves
such as dobby. boucle and shalt-
Wingham Advance -Times, Thursday, January 28, 1955 - P. 5
features from
The World of Womern
Hosp. Auxiliary Elects,
Plans May Rummage Sale
On Monday afternoon the
Hospital Auxiliary held the
annual meeting which ushered
in its 59th year of service to
this community. The president,
Mrs, J. W. English, was in the
chair. Following the reading of
the minutes, it was announced
that the diathermy machine
and the microscope purchased
by the Auxiliary were now both
in use in the hospital, and that
inquiries had been made con-
cerning the availability of do-
nor plaques suitable for affix-
ing to these and other donated
articles.
The treasurer reported a
bank balance December 31,
1964, of $445.11. Two letters
from the administratrix, Mrs.
I. Morrey, were read, one,
December 11, expressing ap-
preciation for recently received
equipment, and one, January 4,
thanking the Auxiliary for help
with the Christmas season acti-
vities.
An application form for
membership in the Hospital
Auxiliaries Association was re-
ceived, and also a notice of an
institute on Auxiliary matters
to be held in Toronto March 22-
24. A letter of Christmas greet-
ings, written in Stratford Gen-
eral Hospital, was received
from the chairman of Region 2,
Mrs. Oliver Bell. Several items
were read from the November,
December and January issues of
"Volunteer".
It was announced that the
district's New Year's baby, Jan-
ice Elizabeth McInnes of Luck -
now, had been visited at the
hospital and presented with a
silver mug. The art work on the
hospital windows at Christmas
was judged by Mrs, F. E. Madill
Evening Guild
Entertains Guests
The annual pot luck supper
of the Evening Guild was held
in the parish room of St. Paul's
Anglican Church last Tuesday.
The members, with their hus-
bands and friends, were joined
by the A. Y. P. A. as their spec-
ial guests.
Rev, C. F, Johnson said the
grace and a delicious buffet
supper was enjoyed by all. The
president of the Guild, Mrs.
Shirley Foxton, welcomed those
present.
Neil Renwick entertained
with guitar selections and sang
several numbers, inviting all to
join in the singing. He also
entertained the A. Y.P. A. and
guests while the tables were
being cleared.
Court whist was played dur-
ing the rest of the evening.
W.I. EUCHRE
The Women's Institute held
another successful euchre in
the Council Chambers last Fri-
day evening with 16 tables in
play. The high lady was Mrs.
Ella Shicll; high lady playing
as a man, Mrs. Clara Halliday;
high man Gordon Godkin. The
draw was won by Mrs. Gordon
Gannett.
tung, in both plains and prints,
and their maintenance is a
breeze --just wash and hang to
dry, no ironing. You can either
buy these draperies ready made
or make them yourself.
Glossy, hardwood flooring,
particularly parquet, is intend -
cd to complement a room, yet
too often it is completely hid-
den under a rug. if you are
lucky enough to have such a
fluor, why not make the most
of it by using it as a foil formic
or more arca rugs? These rugs
are available in gay, lively
patterns and also in solid, rich
colors. Either one will add
depth and warmth to your room.
and E, M. Stuckey, and such a
high level of excellence seas
reached that three honorable
mention prizes had been adder!
to the prize list. The winners
were: 1, Miss Betty McKenzie;
2. Mrs. Marian Machan;
Miss Joyce Bilton; 4. Miss
Veldhuis; honorable menti 'n,
Miss Lillian Trafelet, Mrs. A.
Chettleburgh, Miss Kathleen
Carter. The Medical Staf=
Committee also expressed to
the Auxiliary deep apprecia-
tion for the recently purchased
equipment.
It was decided to hold a
spring rummage sale in May.
The date for the final hospital
bridge game was set as April
26. The meeting voted that
membership in the Hospital
Auxiliary Association be re-
newed by payment of the fee
of $30.00. No one volunteere4
to go as a delegate to the
March institute in Toronto.
The corresponding seem. tt
was instructed -to write letter
of thanks to the window cert
judges and to the auditor of the
Auxiliary's books, Mrs. Gordon
Godkin.
The election and installa-
tion of officers was condu;_ted
by Mrs. W. B. Cruickshank. The
officers for 1965 are:
Past president, Mrs. No -man
Cameron; president, Mrs. J. W .
English; 1st vice-president, Mrs.
J. H, Craw ford; recording sc are-
tary, Mrs. W . B. Conron; cor-
responding secretary, Mrs. W.
A. Crawford;treasurer, Mr . D.
C. Nasmith.
Committees and conveners:
Cancer clinic, Mrs. D. S. Mac -
Naughton; Marathon brid; e,
Mrs. R. S. Hetherington, ' irs.
D.B. Porter; bridge score Mrs.
W. A. McKibbon; bridge I.:izes,
Mrs. R. E, Armitage, Miss Anne
Henry.
Rummage Sales: Committee
convener, Mrs. J. P. Alex .nder;
social conveners, Mrs. A. D.
MacWilliam, Mrs. R. H. Lloyd,
Mrs. W. W. Currie, Mrs. W. A.
Riddell, Mrs. Murray Gaunt.
Hospital Board representa-
tive, Mrs. J. W. English; tag
day convener, Mrs. T. R. Ma-
thers; Advisory Committee,
Mrs. A. Peebles, Mrs. N. Under-
wood, Mrs. H.Edwards; mem-
bership committee, Mrs. H. L.
Spry, Mrs. E. Webster; educa-
tional committee, Mrs. H. L.
Spry; nominating committee,
Mrs. R. S. Hetherington, Mrs.
T.A. Currie, Mrs. A. Peebles.
At the conclusion of the
meeting several members took
the opportunity of paying their
annual membership fees. The
social committee served lunch
and those present enjoyed a '
pleasant time together.
ONION TECHNIQUES
A light or heavy hand is a
matter of considerable impor -
tancc as well as individual
taste --where onions are c o n -
cerned.
On one hand, there's the
juicy steak, smothered in r
heap of golden yellow sou, d
onions, Cn the other, thee aie:
the salads --which call for
different technique. Many a-
mous chefs have a special a;
with onions, to impart thy.
light "just right" delicate . ntc a
flavouring to their master; ec. •.
Freshly chopped onion
added to the oil salad dre
ahead of time. It is alga•
stand for an hour or so, a
then the dressing is strain,
before it is added to the s. '
WATCH MEAT COUNTE
FOR WINTER SAVINGS
Careful shopping at the teal
counter will save pennies incl.
soon add up to dollars say !cod
specialists at Macdonald Insti-
tute, Guelph. Steaks and chops
are often less expensive during
the winter Months when barbe-
cuing is nut popular,