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McCartney‘s Meat Market FULL LINE OF FRESH MEATS Telephone 24 180 ONTARIO sT., st Niagara Packers Ltd. PHONE4AA _ _ COIEL\'ANDSBEOUI.\'BW LINE OF. POR YOU TO CHOOSE FROM. RIGHT, TC AS NEAR AS YOUR ‘PHONE FRESH AND SMOKED FISH LARGE VARIETY OF COOKED MEAT NOW ON DISPLAY STARTER SETS POR As LOW AS FIVE DOLLARS PER MONXNTH â€"â€" Write To â€"â€" o R. DAYMAN â€" > xICE SELECTIOX OF. REPAIR WORK AND REâ€"UPHOLSTERING OF ALL KINDS It‘s Robinson‘s For Service! °_ HEAT REGULATOR Grimsby Furniture COOKING UTENSILS IT WILL SAVE YOU TIME AND MONEY ORDER NOW! WE ARE NOW BOOKING ORDERS FOR COAL & COKE Order Now For Summer Delivery While Supplies Are Assured And Quality Dependable ... Call Zenith 12000 ... (without toll charges) â€"FELT MATTRESSES SPRING MATTRESSES are always M Your Service! Yes, in these busy times we want you to Or you may contact our resident shopper â€"â€"Mre. Stewart at 30 Depot Street or by UPSTAIRS IN THE HAWKE BLOCK phone . . . 650â€"J, and your order will be given careful attention. When in Hamilton visit Robinson‘s where outâ€"ofâ€"towners are Wearâ€"Ever Wateriess AND Sterting Silver Ratware wE HAVE THEM IN ALL SIZES LET US DEMONSTRATE OUR CABINET RADIOS . CATHARINES or HAMILTON THEY ARE PRICED 7 Main St. E. During World War II woman fiveâ€"yearâ€"old son we:t mma--m.‘:‘;mmum on having to leave ber busbandao the Hittle man besic: her put in his word of consolation: "Do notery, mother, I will get yOu @n0ther AN*mu‘p“nfihwfin : e ‘siting a home toay they have a little girl just was a& tWay wiere your age. Her mother told me me got 100 in arithmetic and 95 in grammar. . . " said the mother. *Yes, and she‘ll probably to be the kind of girl .-'t“-lw"_l’::u- A log of firewood, a cals of and a towel make up tre wmdmh;mmmm parior in Germany today. Themonthly trip most fmaus and frauleins -hhm'hâ€"’-.bmg.u#l‘-tha& uâ€"mmu&gâ€".nu.”w C The firewood (a bag Of con} briquettes is tven better) is used by hm-h-t-&&.nl_“.uflflh mhit the soup. Soup and towel must be furnished by the customer. It has been estimated that eight out of 10 German women of all econâ€" omic levels today patronize beauty shops, not so much through vanity but as a bealth measure. Permanents? Many farm womenstill wear the traditional Gretâ€" chen braid around their heads and manyfrauleins with American G.L beaux have adopted something close to Veronica‘s omeâ€"eyed looseâ€" hanging giamour bhairâ€"d0, but just thesame these women pay as much as 12 to 20 marks ($3.00 to $6) for permanents. Considering that this would buy them from $D to 50 loz:es of precious brtad at 40 pfennigs (12 cents) a loaf (if bread were not rationed), it seems obvious that frizzy bhair is considered beautiful HOW TO COOK A HUSBAND A good many husbands are spoiled by mismanagement. Some women keep them constantly in hot water; others let them freeze by their carelessness and indifference. Som® keep them in a stew by irâ€" ritating ways and words: others roast them. Some keep them in a pickle all their lives. It cannot be supposed that any busband will be wm_n‘hm.w.uflqm really Gdelicious when properly treated. In selecting your husband, you should not b* guided by the silvery ADPPESâ€"ance, as in the buying of a mackerel, nor by the golden tint, as if yOU wanted salmon: be sure you select him yourself, as tastes differ. It is far better to have none unless you will petiently learn how to cook him. A preserving kettle of finest porcelain is best. See that the lines in which you wrap him is nicely washed and mended, with the required number of buttons sewn on. Tie him in the kettle by a strong cord called comfort, as the oné called duty is apt to be weak and he is apt to fly out of the kettle and be burned and crusty on the edges, since like crabe andlobsters, you have to cook them alive. Make a clear steady fire, out of love. neatness, and cheerfulness. Set him as near this as seems to agree with him. If he sputters and fizzles do not be anxious. Some husbands do this until they are quite donk. Add a little sugar in the form of what confectioners call kisses, but no vinegar nor pepper. A little spice improves them, but it must b* used with judgment. Do not stick any sharp instrument into him to see if he is becoming tender. Stir bim gently: watch the while, less he He too fiat and too close to the ke‘tle, and so become useless. You cannot fail to know when be is done. If thus treated, you will find him very digestible, and be will keep as long as you want, unless you become careless and set him in too cold a place. Mainly r |\ _MILADY | not want any of it to go to meals have been with "EnUEde dishes recently there will Betimes a rhubartb betty or rmUD&TD â€". _ with a piece of tomst. We coftder wellâ€"beaten, 1% cups sifted pastry flour, !, teps. buking powder, *‘ cup mik. butter ano ‘, Cup "*""Md 6 by w“mdM ..,,‘a.-m.qq. wid vanilis and remaini®} w41 aucarâ€"blend well 200 Hry in. ture Bake in a probealtins Let ”.‘“”h“ invert. staund in pan 5 mins. theteauce. milk. Pour on top of T59 electric Serves 6 to £. AHUBARE PASTRWD, 23 aen.!h‘!fi‘_'_-'._ & cup white sugar, y en es e . 1 thep. cornstarch, 2 cupe It, % thep«. brown sugar, 4s tap. sour cup shortening. 1 egg. * thaps. cream, i cup dry crumbs, rick milk Tith Prepare rhubarh ant W white qmsur. cineamen and starch. Bift flour, brown sugat * |_ sait: cut in shortening until m‘xâ€" ture is WWke coarse ontmenl. Beat “..‘-xm-.m“ ,-rmn-v“lhlfl' lo, Homemakers‘ There i# a to the amount of fresh roubâ€" Yet i# there is "â€":â€" !..:.-dnmmunm and 4 cup ®**64 6 by â€""â€".;'""'I ur THE GRMSBY INDEPENDENT ty and chill. Divide baCier i * m;flnmflw.m tangle about 1â€"6 inch thick; lay on greased cake pan. Sprinkle with the dry crumbs and spread the rhubarb on. Roll out second half of dough and place on top of fruit. Pinch edges together and prick top Sccancutiaes_polinr‘~â€"ic en rerr en 1 CEReRE ET with a fork. Bruah with the milk| â€"490""" basket of cléan mmuumfl-uai“"‘"“” .u‘m‘ degs. for 15 mins., then reduce |young le8YC9 300 2C ‘meited M erve alightly | butter. prex M Bs L | â€"m‘_‘"!‘:-â€".â€"" Wash and trim, but do not remove skin. Cut into ; to % inch lengâ€" and store in cool place. and tops. Wrap jars in newspaper _ Method 2â€" 3 to rhubarb in large kettle to prevent soft using Low heat as soon as it begins to steam. Add sugar to taste (about 1 cup sugar to 1 quart raw fruit). Fill sterilized jars. Seal tightly. An added precaution is 10 | puparp, 5 cups sugar, 2 cups HigBt process jars 8 mins. in m‘mm:"'-:'mm" oven preheated to 275 degrees. . |ana grated rind. 1 cup raisins, 1 RmnUBARBâ€"ONION RELISH ‘upmm zq-uu--t.zâ€"maot- cn-n-nu-d”h u“lmw.onn:m‘lpue-.d”m m-w.d-fltmm[m“m suger, ligt. m:mmsmu&;m“mrflfind m:mmzmm.:amwm ingredients thorâ€" tems. cloves. gm:fluflnyg F" Wash rhubarb and cut into small ‘ the morning add the BNATIONAL TO EVERYWHERE CANNED RHUBARB â€"Pack rhubarb in sterâ€"| nree cold water into| Something NEW .. and exctusively performance . . . styling . . . in a set only 9 * x 6" x 6". Power you‘ll have to hear to believe. Tone that will amaze you. Airstream cabinet in ivory and goid. Sizx twbes. Builtâ€"in loop antense. 49 MAIN W. LINCOLN ELECTRIC SUPPLY and grated rind, 1 cup raising, cup walnuts, chopped. Cut edible portion of pinespple IN CANXApa GUARANTEED RADIO REPAIRS A. A. "BERT" CONSTABLE Drap in at any Canadian National tet us help plan your trip uyDpr0 ° PHONE 616