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~SDAY, SEPT. SSth, 1950 TEE CANADIAN STATESMAN, BOWMANVILLE,, ONTARTO PAnE I~lVU Jew ellery Important 'To New Simplicity' Jewellery &teps boldly into the fashion spotlight this f ail t p aMr the #ominant theme of costume n- asis rather than striking 1t a single bright note in 1 :'new fashion melody. Called upon to create strorig costume emphasis, jewcllery as- sumes commnanding importance in the flu fashion picture as a necessary implement to the sim- ple, unadorned lines of the new suits and dresses, the Fashion SCoordination Institute reports. Standaway collars need the glamorous jewelled "fil-mn" of the new shorter, fuller neck,- laces. Shorter siceves on new suite and dresses cali for sev- eral pairs of match-mated bracelets worn on both arms ta give eye appeal and "balance" to the new silhouette, the In- stitute points out. Simple Dress; Ornate Trim The lack of ine distraction and dress detail on the new free-form clothes forces atten- tion to the bustline and above, making the neckline, head and face the fashion focal point for new and beautiful jewellery ac- cents. Ornate lobs, chatelaines and oversized pins, or a trio o! amaller pins, unlike but in the same style family, are worn plumb center at the bustline for an entirely new and differ- cnt fashion look. Daytime earrings show be- neath the fuller, new bouffant hair styles as longer, more or- nqte. Beautiful pins and clips make- fashion headlines for f ail in the continuiflg popularity of jewelled hairbands. bows or clips for day and evening glam- our. Long Bibs, Back Again The new look in sweaters- shaggy, bulky and elongated- with their range of rich colors, are adorned with long, multi- strand bibs in matching color tones. New suits, more colorful than ever before in ricli harvest tones, and mixtures of red and violets and blues are matched with jewellery sparkling bcads and stones. Jewellery color, follows the trend af the rest of the fashion world. And, textures wiil be riglit in either rough or smooth. Brown, the outstanding fash- ion note in color, takes topaz, amber or tortisesheil jewellery, The bright key, violet, ac- cents aurora crystal, clear beads, amethyst and alexandrine blend beautifully. Violet, lilac and pansy hues are also leatured in colored beads. MOISTURE CREAM This refreshing beauty treatment helps main- tain the moisture balance so vital for a smooth, radiant, youthful complexion. $400 Value GOLDEN OPPORTUNITY SE With 2-ourice bottie of each 1 e "Girls" of every age, go for style and value H.,. re ethe.Summer's b..> sellera i smort Iooking, really comfortable catuais, "If's a sfren Mllned ~ beauty ... and 8Ijui New "DATER" saddle N. oxfords with that swept back look. White with deep black trim. Blackc foam soles, tSa. $4,95 - $5.95 Wc sincerely believe that here are the best "buys" of the season. Why flot drap in and convince yourself of* their rnany plus features. * ONLY 3.00 0 Royal, the blue family'i con-' tribution to favorite colors for Big R fail, may select blue pearis, blue beads and sapphire stones. Tr st Bronze green, new member of its famlly, is more outstand- ing with gold, green and bronze tone pearis, emerald peridotsf The adventui and olivines. Ithe fishing ir lighted through Gold varies in tane this sea- traditional eve ion, too, offermng brilliant yel- unexpected oi low, amber, mustard color and play up the roi enamel-on-brass. basic Canadia' A Jewelled FaIli ioalWisi.We 'Jewels' are worth their weight in gold" this year... and just the right piece can make a big, big difference in the total fashion effect. The wise wornan will buy with an eye ta ane costume at a time. AIl in aIl, the faîl season ahead promises ta be anc af jewellery's biggest, brightest, most important seasans, the In- stitute forecasts. Tights Step Out Go Anywhere Laok what's happened ta tights! Yes, the skin-tight ico- tard "legging" has steppcd right out of dancing class and into the fashions-for-fun spot- liglit! They're the right note for the gaIs in the flying trapeze... in skirts or "skorts" .. pants or pinafore! Not only are tights available in almost every impressive coi- our imaginable . . . in ful! a- shioned or seamless knit ... but now they came in patterns, too. Paisley, stripes, checks, lacy- mesh and textured surfaces are well-worthy o! note. Where to wear? . . . any- whre! Tiglits are going under bath skirts and pants . . . no matter what the length. Or, tights may show completelv from the waist down with an open-front skirt, or even no covering at ail. Some tight-styles have "built-I on"P tops . some have :"built- in" feet! But, ail have one thing in common . . . they are "knit-ta- fit," and this is their outstand- ing attribute! Garnish for Added Appeal Ta gild the lily is sometimes considered unnecessary . . .. a confusing distraction from the beauty o! the real thing. But no matter how carefully pre- pared and scrved is a deiect- able piece o! fish, golden brown of exterior and flaky, moist in- side, the mild flavor o! most varieties o! fish and seafood not only takes on new appeal but gains a special sometbing in the addition o! color and taste that a suitable garnish or "gilimg" provides.. The lemon is perhaps the most effective and at the same time misused garnîsh in the whole realm o! appropriate !bourishing touches for fish. The sharp tang o! its juice elevates the flavor of fish ta the gour- met class. Yet how often do we sec a tired and listless le- mon section slappcd on the cdgc o! a plate. Instead of making the diner's eyes widen with deliglit, such a sight can cause the spirits o! the most devoted fish eater ta draop. There are a number of ways in which lemons can be used ta perk up the palate and add color ta the !ish plate: Slîm, freshly cut wedges, served "au nature" or dipped in finely choppcd parsley or gcnerousiy dusted with paprika. Thick slices, scored petal fashion and arranged an top of the f ish. A sprinkling of grated lemon rind over a crcam-type fishj dish. Lemons are but anc of many garnishes and accompaniments that increase the eve appeal and make the fish dish more appetizing. Still in the fruit family, there are other ine- Pensive and colorful ideas: x Grapefruit, orange or man- darin orange sections. used ta garnish the top surface af the fish, or in a lettuce cup at the side. Spears o! juicy fresh or can- ned pineapple, particularly nice with white-fleshed fishi sucli as halibut. Two or three thin wedges o! crisp, unpeeled apple which bas been dipped in lemon juice ta prevent discoloration. Spiced or pickled crabapples, peaches or pears. The delightfui texture con- trast o! something crisp with s bigheld Sep spotlights the n ieties and fanrr able for mealtir one of the mosi is the annualf eye salmon in bia. 'un Ensures Supply Try Baking Soclkeye Salmon Fish Insteac ire and drama of! ndustry is h igli- iaout the year by. ,nts as well as occurrences that rnance of this aid in industry. Na- eek, for exampie, >tember 22 to 28 multitude of var- Tns of fish avail- ime pleasure. And st unusual events fail run of sock- n British Colum- fish, literallv numbering in the millions. Conservative estim- ates for this year place the number of salmon produced in this area at 12,000,000, two million of which will be spawn- ers. It lias been said that undAr certain conditions the salmon are so closely congregated in the river that they form a bridge which could be walked upon! In observance af B. C. cen- tenary celebrations thîs year a special festival is being held ta mark this unusually high i-un. Every group connected with 'B.C.'s fishing industry-fisher- les associations, union, gavern- ment and sporting groups-are [sponsoring the Adams River Festival over Thanksgivîng weekend. Special trains are be- ing run from Vancouver and over 30,000 tourists are expect- ed ta visit the locale ta observe this phenomenan o! nature and ta îcarn about the sockeye cy- cle from the exhibits which will be displayed. The beople of Salmon Arms and Chase, along the site o! the famous I run, are holding open-house iii the form of special faîl fairs. Ta Canadian consumers the unusually big sockeye salmon run means more than an excit- ing glimpse into the peculiari- ties o! Mother Nature. It means that aur markets this faîl and winter wiil have an abundant supply of high quality canned sockeye saimon, outstanding, amongst native foods for its vi- vid color, rich flavor and adapt- ability to a number o! appeal- There 'are some fascinating aspects to the life spanofti prjzed-product of western cat alýwaters. The fish is unique in it4 breeding habits, the aduitl salmon fighting their way baek frbm the sea up roaring 'rivers té' inland spawning grounds, onle of the most famous of which .%isri the Adams River area. Thsshort river borderin!g the Trans-Canada Highway is less than eight miles long. At the heiglit of the spawning sea- sarn its crystal clear waters re- veal swarmis of the flashing ing dishes - lunch box sand- wiches fa, crunchy salads ta popular casserole dishes for fam- uvy and company meals-dishes which sparkle with livcly fia- vor and eye-appeal, like Salmon Veronique. This is a gourmet- type specialty with the salmon featured in a ricli smooth sauce taking its name from the un- usual flavor and texture ac- cent of seedless green grapes. Salmon Veronique 2, '7oz. cans salmon 3 tablespoons butter or mnar- garine 1/, cup minced onion 3 tablespoons fbour 4. teaspoon dry mustard 1 cup chicken broth 1 tablespoon lemon juice % teaspoon saît flash cayenne pepper 1 cup light creamn 1 cup seedless green grapes 4 ta 6 patty shelis (home- made or fromn the baker) Drain and flake salmon. Melt butter or margarine in a sauce- pan. Add onion and cook until tender. AtId flour and mnustard and stir until well blended. Re- move pan from heat. Gradualv add chicken broth (canned or made with 1 chicken bouillon cube and 1 cup hot watcr), stirring ta, blend. Add lemon jice, sait, cayenne, and liglit cream. Return pan ta heat and cook stirring until thickened. Add salmon, stir ta blend and cook until hot. Add grapes and cook a minute longer ta heat grapes. Spoon into patty shelis (or onta slces o! hot toast). Makes 4 to 6 servings. Cookies in a Hurry From Easy Recipe Il someone could invent a cookie jar that would neyer empty, what a blessing that would me! Next best thing is it's a pleasure ta keep the cook- le jar full. Here's one. A fudge oatmeal cookie made with sweetened condensed milk. 1 15-oz. can sweetened con- I densed milk 2 squares, 2 ozs., unsweetened chocolate 1 teaspoon vanilla extract 1 cup quick-cooking oats 'i cup chopped nut meats. Place sweetened condensed milk and chocolate in top of double boiler. Cook over ra- pidly boiling water, stirring constantly, until mixture thick- fish dishes such as fillets or steaks baked or poached in a bland sauce brings to mind such crunchy items as:- Sticks, rings or diamonds o! fresh green pepper. Carrot sticks or curls, or a small side salad garnish o! grat- cd cari-at and chopped ripe olives. Ceiery hearts, tops, sticks or curîs. Beets-cooked, wholc, sliced or pickled, event cut intu "ro- ses". Don't i nre the possibilities of the wiàeo range of pickles- dilis, gherkins, onions, aid- fashioned cucumber suices - whole, sliccd or chopped. There are many types o! jellv wvhich add a piquant note, or by their semi-swcetness contrast !avorably with fish and sca- food: Currant, apple, crabap- pIe, mint, cranberry jelly and sauce. In a discussion o! garnishes for fish you mustn't overlookc the ever-popular tomato, either siiced. serv'ed in wedges or scoopcd out and filled with a sauce; nor are bard cooked eggý La be ignored. Sliced, chopped or in wedgcs and sprinkled uith paprika, bard caoked eggs add color and a picasant fiavor contrast. Sieved egg yoik cie- vates many a plain looking sauce. It is difficuit to separate from the trimmings what some con- sider an integral part o! th-e dish, L. sauces. Among the most highly enjoyed are tartar sauce, mayonnaise and hot de- ectables such. as Spanish, nushroomn and spinach sauce. Not only do thev set off the fish n its final appearance at the able, but during cooking add aspecial flavor ta brine out the best of the fish or seafood be-1 mag served,,* jr t a ens and no longer runs from spoon, about 5 ta 8 minutes. Re- move from heat. Stir in vanilla, blend in oats and iîut meats. Drap by teaspoonful on greas- cd baking sheet. Bake in mod- erate aven (350 deg. F.) about 10 minutes or until firm. Re- move from baking sheet imme- diately. Makes about 26 cookies 1V2ý inches in diameter. They're deliciaus served with vanilla ice cream. SDREAM SAUCE A sauce that's a perfect top- ping for cakes and puddings, ginger-bread, cottage pudding, or even a fruit pudding, is a1- ways creamy smooth and fre froin lumps when made with sweetened condensed milk. Here's the recipe for magic custard sauce: ½I cup sweetened condensed milk l½/ cups hot water U4 teaspoon sait 3 eggs, slightly beaten 1 teaspoon vanilla extract Combine sweetened condens- ed milk, water and satt in top of double boiler. Gradually stir in eggs. Cook over hot water, stirring constantly, until mix-1 ture coats a spoon, about 20 minutes. Remove fromn heat ati once. Cool quickly in a pan of cold water. Add vanilla. Chili. Makes about 2 cups. BoId Look Pretty "Pebles"! Textured gald or- piatinum are intriguing- ly ornamented by textured pebble in these dramiatic jewelry pieces. Button earrings are bold; bracelets, tao, arc big, wide cuffs. Pins look newest acccnting the bust or waist uine. By Trifairi Of Frying N a t i o nal Fish Week, Sept. 22 to 28, reminds us what a delicious dinner or supper dish fish can be. Fish steaks and fil- lets are always available, and prices and supplies right now are good. Thawir.g is flot essential, but authorities say it helps breading to adhere, and produces better browning. Baking is a method not so often used as frying, yet the resuit is delicious. Fillets, steaks, pieces .or whole fish are good when baked and suitable varieties include whitefish, pic- kerel, cod, salmon, halibut, haddock, smelts, ocean pe rc h and lake trout. One method is to dip fish in salted milk, then in crumbs and place on greased shallow pans, dot with fat or butter. Bake in hot oven, 450 to 500 deg. F. Or fish may be baked in aluminum foil. Sprinkle fish with sait, wrap in greased foil, secure with double fold and place on baking pan. Allow ten minutes per inch thickness for fresh or thawed fish. 20 minutes per inch for unthawed. Fish may be baked by mere- ly placing on a greased pan in the aven, seasoning and datting with fat; or after placing on a greased pan, try cavering it with tomata or Spanish sauce. Top Idea This srnartly-belted t u n 1 c blouse is especially designed ta carry out this season's important two-piece look. Soft, fluid pure silk crepe translates into this costume blouse with deeply- slashed yoke neckiine, push-up slecves and self button ciosing. S TARK VILLE Mrs. G. Etwell, Toronta, vis- ited at Mr, Bert Trim's. Mr. and Mrs. Warren Carson enjoyed a visit with fricnds at Owen Sound. A number !rom this district attended Lindsay Fair, Satur- day. Mrs. G. Sylvester and Julie have returned ta Sarnia after a holiday with her parents, Mr. and Mrs. Jim Stark. Mr. and Mrs. B. Caswell and son with Mr. and Mrs. Keith Casweil, Port Hope. Mr. and Mrs. Spilchen. To- ronto, visîted Mrs. Victor Far- row, recentl 'v. Miss Norma Hallowell, New- castle, at Mr. Llew Haibowell's, Sunday. DONT BE FOOLED UY THE PUCE OF PMNT ALONEZ AM Ifs w/Daa5gaio < Blouses Go Over & Out In Imaginative Designs The news is OUT! Blouses are goîng on "out" and over skirts and slacks. The tuck-in type will be around, but its popularity will fall down a bit under the up-surging of the newer overblouse and trapeze blouse! Back interest is additional top news. Belts., bows, button accents and blousing vie for a fashion following. Fronts, however, are far froni forgotten . . . lace panels, big~ buttons. embroidery and tai!- ored touches add importance t, the always- the- focal-point hin- band! Blouse hipbands never q.ut without leaving an impression ý***novel tab treatments. caý,- toured hipbands. notches, bo\ýs, and polo beits lend exciteneoit that is not quickly forgotten' Trapeze blouses, newest 'ýf the niew, feature a ge;-tle smringing ouit from under tI* arms for a slightly flared hem-. ine. Fali blouse collections are a colorful array of delicate-to-. bold pos y-printed Orlon and wooi jersev blends, gay' vpais;. ed the ladies of Shiloh W.A. at rics, smart cotton broadcIo**'s ber home for the Septemnber and -Dacron and cotton blendis. meeting with a fine attendance.. Most important in the tuck- President Mrs. Carl Todd was in cotton shirt familv are styles in charge with the devotional in regimental stripes, blacken- portion by Mrs. B. Farro'.v an-, ed foulard prints and dark Mrs. B. Caswell followed by plaids. Collars are button-dovn prayer by Rev. White. It was Iy or the classic pointed ar decided ta have a bazaar ýn rounded collai'. Roll up steeves October and the committeesi continue ta be favored, along were assigned. Lunch wvas serv- with the barrel cuffed long ed and Miss Stewart was ex- sleeve. tended appreciation for h er Blouses g-o ALL OUT, thtsi hospitality. Mrs. Carl Todd in - fali te make skirts. slacks aod vited the ladies to meet at ber suits more valuable fashiýrn home in October. commodities . .* . emphasizing Some from here attended the the all-important costume-look. special service at Zion United Church and also the turkey su P It is estimated that the fed- per, marking the centennial oc- eral, government will have te casion for the church. borrow ýa record, for peacetime, Mr. and Mrs. A. Rogers andi $3.4 billion in the current year family, Oshawa, at Mr. M. te caver its budget deficit, new Shutka's. boans and expiring bond issues. Gifts is at its Best BE SMART THIS YEAR. LAY-AWAY YOUR GIFTS FOR CHRISTMAS NOW' HOOPER"S Jewellery- & Gifi Shop 29 King St. E. Bowmanville wifh the frsid trouble .free, orie coaf vinul plaffic pairif 1 TRULY FUT FINISH! Decorator Nit wfth us sheen or gloss ... in the exact colo you dmiro SORIJISABLE FILM! An achat, durable'film you can scub with à brush. Won't blister or pooL 1-COAT COVE RAGE! Amazng hiding pour on most interior watts. Seff-priming, soI-sealing. THRIFTY PERFORMANCE! Foutwpe.om crdinary, aid-style paint ... yot couh lms to use ONI. INVMSILETOUOH.UP! RmCufmkh esta trae, minutes onths afler painbing. ODOUE, FAST-DRVINO! 100 % odor-fre IboMe 3Wtlefi"s. Dri.sin only 30 mînutet ' NATIONALLY ADVERTISED J~~~ &L@VELL ril J5778 BOWMANVILLE VS'y,.~ L~J We fecture Footwear by ~- HEWETSON of CANADA Lloyd Ellis Shoes 49 KING ST. W. BOWMANVILLE SAVE 1½ THE EFFORT SAVE 1/2 THE TUME SAVE 1/,2 THE COST STARTS TO- DAY Thursday SEPT. 25th ISTORE-WIDE SALE 0F SPECIALS JUST IN TIME FOR FALL A&BERNETHY Paint & Wallpaper, 33 King St.. BowmanviIe tM 3-3431 IFIMUDAT, MPT. 28th, 1958 .THE CANADIAN STATZSMAN, BOIVIIANVILLE4 ONTAPJO PAGE rivil 1