The Wingham Advance-Times, 1959-03-18, Page 8VT .I.1 1. 4 Ull**** 11,10N, N'S-71,1".•^, te•et riterefo,,, 341 ehr al It tot DI 41,41.* *A
•
giollontiocuillimisii1111411111110110111013•111111111011111111110111111111rir 7
•
Doi!.11 , be tooled by
• 114110 ItteWiTlgtami 40.1mne0-1411110$1:1Vednesd$1,y, 111ar011. 1,9*.
`INNIMIONNIONIMIONINIM Canned Fish
)3reo 'baking' . was •firat Orgal4lizet fact8 About
AS, An industry 'thc ancient
gyptians SO that many people'
could benefit from the of a
few. •Their 'medical. records allow
the use of yeast as early as 1050
and loaves 'containing yeast are Salfnea, sardines, and lobster,
were found in the tombs of the Sonic 'othor varieties (4-4""Y Canadian processors In good supply
PharAPIlS, One wondera Whether are; Lena, 4t]antie go:n.10001
-enjoyed for (marketed principally as "Chicken
I Haddie"), herring, •Maekerel, clams,
and crab, These ',together ,with
Specialty .products such as fish
cakes and soups can do much to
add 'variety to Lenten menus,
Canned seafoods are convenient
to handle and store , and. as
they are already ,cooked, they aro
quick and easy to prepare. Many
hoplornalters keep a Supply on hand
for impromptu use.
Canadian fish' and nnolltheit° are
widely distributed in panned form,
Varieties eanned in' largest quantity
HAVE
toast ac-bei
CHICKS
the ancients.
breakfast too,
4 the1 .weather. (
R
. :...., 0 tmitritis Aisr,kk A iire0v,.*ATS AWAY $:) op Wil.S0 AR !"-
- OW "NQW" .Art ..0AliomilitAIWS •I
fil 1NPANTS'., BOYS" & GIRLS'' COAT SETS l'iii
1 up to .UX in .washable ,suede and eorilivoy '
ii:
at $6,95 to $9,50. ..
' GIRLS' EASTER .BONNETS .. .
Sizes up to 12 y,e;.rs,$i,, styled8 by "(limicrella"
a t
t
GIRLS' SPRING COATS
$tYled by "College Olds" Sizes 7-43 tool teen sizes- 10,4x. '
At Prices Y914'11 Have To. See To. Deliev
, .
INF!:.* N1.."S.' DRESSES. ,
12 to 18month sly
• rom, ..- 8 .to :7. .
U
a
U
This Week's Paltere TAKE A POUND OP 'll'ISII—fresh, frozen ter canned and
you're beaded for eating en,ioyment, provided you follow the
int•iu-ruks--4-ffsh-ooskeffr Picturr4
Pie, Fresh Fillet itolls•with Tomato Sauce, and Crispy Baked
' Frozen Fillefs,—Department of Fisheries of Otnada Photo
Irene Gilbert has a way ou Per
Own when she handles, scissors
cutting, the goods to fall with fluid-
ity, ,moulding it to make the most
Take a Pound of Fish •n ••••••.---
411111111100415-0
• • •
•
• *
' -..
U and Ladies be sure to cash in on CarmichaelA
NYLON SPECIAL FOR EASTER
Lovely sheer 51 gauge 15 4enier NYLONS, First ,Quolity
Priced to sell at 3 pairs for $1.88 i III
II Also ECONOMY SEA1VILESS,NYLONS at 98c 01 . . i 01 1`1.C4 UP YOUR CkNX BOOSTER CONTEST FORMS AT i
is
4 • . / - 011 ....
. I ' Carmichael s .
The Family Store • ii • .
11201Rutimmounitmounimmlullowituunimmicismisal
of the wearer's figure, This sur-
plice-bodice dress has a wrap-al;
ound look, but Is really -a step-tin
model good up to size 20. Using
side pleats only In front, she keeps
the silhouette slender at the sides
eases the back with an inverted
Pleat. The collared V neckline is
wonderfully flattering to an/ face,
but does wonders for slimming
down neck and jaw lines, Make it,
in plain or printed -fab,ries, tie
silk, cottons, linen, crepe. novel-
ty weaves or thin woe's, From
this size chart select the one size
best for you.
Size 12 requires alh yards of 45
inch -material for 'dress with Vi
,length sleeves. To order Pattern
No. •S-427, state size, send $1.25,
For neW 'Jumbo 144 page interna-
tional -Designer Pattera Book B-C,
send $1,35,' Address SPADEA,
c/o Norman Hartnett (Canada)
Limited, 214 Main St., Toronto 13,
Ontario. Please allow two weeks
for delivery.
Next week look for an Interna-
tional Designer pattern by La-
Ohasse.
Length from Nape .of Neck to Waist
"
1694 "
17 11
17-K "
17'h, "
In fish, preparaion, as in other
types- of cookery, the modern trend
is toward the quick, and , easy,
Lenten menus this year should -be
shed on labour and long on• variety.
You .will find fish markets and
stores well stocked with a variety,
of fishery ;produets. To -shetv 'you
what you might do with, a :pound
of fish—fresh, frozen, - and 'canned
—here are three simple recipes
supplied by the home,• economists
of Canada's Department of, ,Fish-
cries, They are eapeeially, recent,-
mended for, beginners Without 'any
special luck,' who like compliments
for - their cooking. Though pro-
cedures outulined arc simple,' the
flavour of each completed dish is
on the gourmet level.'
Feed Them
co-op
CRICK STARTER
Belgrave Co-operative
Individuality
' •
In-Easter, Egg
Decoration
There arc many ways of decorat-
ing. 'Eakr:A...eggs and the painting
et` faces on them is not a new one
Mit .the way suggested for Happy
EaSter Eggs. is-'a different twist on.
'did' idea, says the Poultry Pro-
dni4S institute .and it was suggest-
ecl,•4 friend of. the Institute, Mrs.
„Maeartney-of•Ramsayyille,Ontarie.
. V'se brown shelled eggs rather
than.•pure White- ones, since they
more,; pearly . imitate the human
cOrriplexion, Choose eggs in tints
of'4)rown most closely resembling
the _individual. skin tones of the
family; ..the 'lighter shades for- the
blondes' and,' the darker ones for
the, brunettes. because these happy
faces Will represent family mem-
bers,
•••••.Poste r paints are ideal for colour-
ilig the; brush' from junior's
paint' boa:' is all that- is needed Lo
Make 'the' Happy Easter -Egg Axes.
4.11'a;ndy'holder ,for the .eggs wnile
drying is the bottom half of a card-
bbai'd.,,--egg ',.carton' or plastic • re-
frigerator egg. holder. -
'' Hard' cook the required number
of-..eggs and - chill, Meanwhile be
deciding, on. the characteristics of
the 'individuals, in the family to, he
einphasiZed 'in - the egg 'faces. •
Eaol-Vpbrson/s hair will be a slight-
ly t'-different .colour as wi111 the
eyes',:.:••Gla,s•ses-at easy to paint on
,tfier.egt-ficeeS64-well- as -the fond"
EaSt since poster paints
beautifully..swill - •
..-•Esing-a, dark brown colour, make
two! thin cUrved, semi-circles two-
thirds 'from pointed end of the
egg foi 'the eyebrows, Then paint
tWo -" • smaller Semi-circles below
them with- a dot of blue, brown or
green, 'centred 'with black immed-
iately below . to 'represent eyes.,
Two • small -circles of black are the
nostrils, -.With a red cupid's bow
beneath -for, the mouth. Don't for-
get to .curve the cupid's bow up-
Wards foi a- smile and finish with
two laughter lines at the sides.
• When, putting. the 'ha4 on, use
both lighter and darker shades to'
streak it since this makes for more
life-like ,hair. • Now add the glasses,
mustaches or what have you., to
make the eggs individualistic, • ,
While eggs, are drying, crumple
tissue paper (preferably. white)
into ,a soup dish or sauce dish. de-
Pending• on the number of • eggs
used, Place on an inverted similar
;dish and - arrange eggs dn ' tissue
paper. Circle with chocolate Easter
figures and .strew coloured eelot•
phanc strips 'in between, • On
Easter morning We family Will
have fun identifying thomselVes
and each other. Shell and; 'use
these: eggs -, as eggs 4.1 In King,
°reamed with onions or devilled
for a garnish or as a Salad, •
1/.!
BELGRAVE. ONTARIO
Phone: Wingham 1065w, Brussels 14140
IRENE GabERT,
Of JREIANd
SIZES BUST WAIST HIPS
10- 24 35
• 12 35 25 ' 36
14 361h 261/2 371/2
16 38 28 39
18 40 30 41
. , Quick Salmon Pie .
1 can (51/.: minces) salmon - ,
1 can (10 ounces) peas, drained •
4 tablespoons butter
4 tablespoons flour
lh. teaspoon salt
' ' Dash' pepper . - .; ,
2 cups liquid (liquid frofn . canned .
salmon plus milk to- make up:
volume)
„
cup grated Cheddar. _cheese -
recipe baking powdder biscuits
. (1 cup flour)
Drain, and flake salmon, reserv-
ing salmon liquid to combine with:
milk,. Melt butter; blend in ,,flour
and seasonings. Add liquid gredu-
ally, and -cook over IO' heat-Until
thick and smooth, stirring : Con-
stantly, Add cheese and stir until
melted. Add peas and salmon.
Pour' into • 'a greased 11/;-quart.
casserole. Arrange small biSeints',
on top of salmon mixtUre:. Bake -in
a hot oven preheated to 450 degrees
F., for 10 to 15 minutes, or until
the biscuits are golden brown.
' Makes 6 servings.
Salt Water Rolls •
copyright 1950 Spadea Fashions, Inc.
r1=11.04011.11 11.0.41/41M{1•11•04!0.1.611•0.14MPCION.0.01•1•41•Wil•INK..11.141=1.0411•11.01101.1.4101.0.1111•IN1110.41•1..011011411.0.=004.1.1.1.1•.=.0410.1.11M 1141111WPM11.410•1.41•DOit14•1.11411•101•01,411.1.11“111.41.11.11/04,4110!,
filmoSt 0000f0h8 Tr04/
glamOrous Del MOiro -Group by
KRO-E }ILE!.
Lockridge's Butther Shop
Wingham Body Shop
Phone .746 Sid 4.dams Wingham,
Don't miss this Tremendous Value!
with
. . •
at a' startling low price!
Pound fresh sole fillets .-
Salt.
• Pepper
Dill pickle chunks or gherkins
'h. cup chopped onion
2 tablespoons butter
1 can (71/..; ounces) tomato sauce
-1/I teaspoon salt
Sprinkle each fillet with salt arid
pepper, Plane a thick strip "of- dill
pickle or a .gherkin on each filllet
at the broad end. Roll up fillets
lilt 'a jelly roll. Place roll-Ups
cloSe, together in a small greased
baking dish. Cook onion in hotter
for about 5 minutes or until -tender
but not browned. Stir' in tomato
sauce and salt, Bring to -simmer-
ing temperature then pour over
fish. Bake in a hot oven pre-
heated to• 450'clegrees' F., for 15 to
20 minutes or until fish will flake
easily on testing with a fork and
is an opaque white shade through-
out, Makes 3 or 4 servings,
Crispy 13aked
1 pound frOzen fish fillets-
IA cup evaporated milk
1/2 teaspoon salt
2 teaspoons lemon juice
• 'A cup crushed cornflakes
Butter
Cut frozen fillet block htto 3 -Or 4
portions of equal size, Combine
evaporated milk, sail, and lemon
juice' in a shallow dish. Dip fillet
portions in milk, then coat W'ith
crushed cornflakes, Plaee in a
shallow, greased baking dish,., "Dot
with (butter,alte in a hot oven
preheated to 450 degrees F„ allow
log about 20 minutes cooking time
per inch thickness of fillet ,block
The fish is cooked whei•i It will
flake easily on testing with a (epic
and is an opaque white shade- ft')
the centre ,of the portions, Makes
3 or 4 servings-,
• • Choice Of Spring-filled or
Foam Rubber Cushions*
• Wide Range of Beautiful Fabrics
and Colors
• Famous Plus-Built Construction
on
DEBENTURES
and
• GUARANTEED
`` TRUST
CERTIFICATES
for 8, 4 and 5 WAR, TERMS
Smart new styling and luxuriates comfort are corn-
lined in the beautiful new "Del Morro" creations
by Ittoohler. And for extra comfort, there's the
soft-as-a-cloud cushioning magic of Kroehler's •
new "Lux-1-roam."0 In beautiful, durable spun
nylon two-toned frie2e,Choose now from exciting .
new decorator colors!
'Foam rubber cushions at eXtre cost, Huron &Erie• Canada Trust you can, BE CONFIDENT WITH KROEHLER
a
SCALLOPS are rine type' ,Of
ShellfiSli NyhIch never see 'may-
kted in the shell. oyster's
and "aim's,' scallops' have.'two shelik
but unlike theSe relatives they ean
propel theinselves -through the
water by opening and closing their
shone, Fishermen Catch scallops in
deep water areas off the atlantfe
coast -and Shliek there aboard 'the
fishing vessels. The only part 'of
the shellfish kept, is -the tender
tithe Of white meat which Vine-
Untied at: the Shell trillaele, in fresh
feral,' scallops are avhIlable near
Sea-c04.1t .arettS, Frozen in, one-
pound packages, tyly -tp.yq 1 WI&
. i,,„.2,
!LEAD OFFICE — LONDON', ONTARIO
Diktriet Representatives
Crawford A:: IlellIteringten Winglunn; S. %V, ittislifield, winghon
tr. C. IIimiLetere, 4„ltd. Wilie, AA/rototor
4.140•1•4
SpAdEA's
INTERNATIONAL,/-\
DEANER
PATTERN
•
gmipmmommummommwomomimmumwomxwoommowommommt • VI HOME CURED
a
Order Now
for ,
EASTER
Also Top Quality IIII 1
CHICKENS TURKEYS* DUCKS
a
a
a
U
a
a
•
U U
U
a
a
U
=
GROUND BEEF . 3 1b8, $1.25
Yes, weather conditions this year have caused Imlay- inure acei-
tleias, leaving sears and dents OA vehieles- If your ear has been
one of the unfortunates, we can make it look good again,. Don't;
leave these blemishes to spoil the appearanie of your vehicle for
spring driving. Our ,expert and careful" workmanship is your
assurance.
iteue,
QUALITY
STYLI
COMFORT
Walker Home Furnishings
Phone 164 Sx J. WALKER` Winiharn
It's Been a Rugged Winter,