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Lady Mamilton Thrilling silverplate that expresses _ your excellent taste. . . Four superb patâ€" Community Plate SILVERPLATE It‘s Good Taste 1o Give Beautiful Silverware AND THOUGHTFUL GIVERS CHOOSE FROM THE LARGE SELECTION PRESENTED BY YOUNG‘S U ALLâ€"WEATHER 16 King St. East SUITS ‘==~* 18.95 SHORTIES : 18.95 COATS _ Reg. 34.50, only DRESSES 49 Ontario St. S. KITCHENER Phone 2â€"4237 =~ â€" COATS w 24" GORDONS GOOD GLASSES AT Eight King Street East IMPORTANT _ e â€" ITEMS YOU CAN‘T AFFORD TO LOSE ! EVES â€" ° You have only two precious eyes to last you for the rest of your days. Take good care of your only two eyes by not overstraining them. If, for any reason, you find that your eyes are not functioning properly, let us examine them. Possibly the right type of lenses prescribed to your individual requirement will corâ€" rect the trouble THEY ARE BERGSTEIN‘S | Another Lot of Regular With Your Fitted and loose styles. Reg. to 41.50 It‘s Bargain Time 10.95 DRESSES at Bergstein‘s $44.15 Opposite Metropolitan Store LADIES‘ WEAR taQiizs Guaranteed add gracious charm to every lovely table. Visit Young‘s now for her favorite pattern. The breathâ€"taking beaut{ of this lovely silverplate is a chnrmin(‘ complement to an exquisitely set table. First Love, Adoration, Eternally Yours, Remembrance Precious silverplate â€" the gift that she will cherish through all the happy years to come. . . What lovelier gift could you choose? . . . Young‘s carry a "complete selection of famous name patterns designed by the creative talent of master 1847 Rogers Bros. SILVERPLATE 19.95 6.95 29.50 3.95 & 6.95 $44.15 _ _FARES ARE LOW | VANCOUVER $83.70 WINNIPEG 42.05 CALGARY 72.00 | REGINA 52.85 |_ By the way, the Furse wasn‘t ’ bought. Told myself, "You have enough purses. You don‘t need ’i any moreâ€"sale or no sale." _ Some people might feel that| such a purse isn‘t practical. Some| fellow might get the idea that it! could quite nicely double as a wild raspberry container. | This column is being written on Mondayâ€"not a blue one, particuâ€" larly, but a rather wet one. Still nobody is crabbing. In fact, most â€" => 1 T ORERT ET0 MITUET LNE PODES. UINCIS lhmi" do it after you have|go by private auto with their feet checked the size. Look to see if vmual? hanging out the window. maybe it will fitâ€"so often it| After arl, which should have preâ€" won‘t. ferenceâ€"one‘s feet or all the stuff Saw a bucket there too. A|that just must be carted along. bucks!:in a l‘:;dies‘ readyâ€"toâ€"| Well, anyway, the most imâ€" wear? . Yes, on a CcOunter|portant thing is to get there. sit nicely finis;ed wood pails comâ€"[po_ k it to get in plete with covers. Each is trimmed with a different colored‘ > ribbon. From it are made several‘ M E N U hoops and handles which are seâ€"| cured with fancy nails. \I that they needed a mew sulit. I did find one, however, which I really truly thoght had come in contact with a 2"â€"wide brush and some paint. 1 pulled it out from under the pile and found that it had a pattern. Maybe it was just my imagination that told me the brown and green markings, along with a few yellow and gray ones, resembled paint smears. Perhaps the description gives a rather messy impression. The suit wasn‘t however. Instead it was a bit difâ€" ferent. I say "was" because I didn‘t Set the suit The wrong size and style prevented me. One thing about sales: look at the size; then the garment; then the price. It‘s not qluxte so disapâ€" pointing that way. If you go into antics over the slashed price, or o|l_1‘ a'x'xd _aw over the "darling year‘s." And it‘s the truth, it is. After shoving all the dresses and suits alont'me racks I looked at bathing suits. Apparently a lot of people before me had the idea day just to look around. ’me‘ ighty easy m%:ocenou'ssel!u. s a good to buy a new cotton dress or two to finish YOU‘LL ENJO Y GOING BY BUS It‘s great to have a repâ€" utation for hospitality but it‘s better to deserve it. That‘s why the West is so proud and so glad to exâ€" tend the warm hand of friendship to visitors from far and near. Let‘s prove it to you this year. " _ OUT WESsT <@W##°© Dropped into Wallar‘s the other y To ROUND TRIP (Subject to Change) Hi Neighbours / y eb out !g? 'th)e flnm a result of J;is.i;;c’i: on e store wrap e {pest one to use. The mest is < There are also certain wrapâ€" |pings available on the market for fwrapping meats and poultry for (f;finmg. Locker papers are heaâ€" |vily waxed and offer more proâ€" tection than do the ordinary |butcher papers. It is doubly imâ€" (portant to exciude as much air as possible since im properly }wrnpped meats or poultry may ‘develop "freezerâ€"burn" (a spotted ’arpmnce on the outer surface ‘of the meat as a result af dessica. | The real test of frozen food quaâ€" lity lies in proper packaging. ‘Since foods are frozen in dry ‘coldness, the natural moistness must be sealed in. Most houseâ€" wives realize the importance of |packing food in moistureâ€"vaporâ€" iproof containers These are sold especially for freezing purposes and are available at your local ‘locker plant or certain paper comâ€" Jpanies in your nearest city. These are either cylinderical or oblong 'in shape and are available in sixâ€" )teen or thirtyâ€"two fluid ounee size. Some have separate bag linâ€" ers which must be heat sealed with a warm iron. It is im?ol‘t- ant to press out all excess air in lthe bag before sealing since the presence of air trapped in the package will hasten oxidation and cause further drying out. | Jfruits such as gooseberries, cranâ€" ‘berries, blueberries and rhubarb |are quite satisfactory when froâ€" zen without sugar and are good |later for making pies and pudâ€" _ Fruits, on the other hand, do not |require blanching to keep their ‘freah flavor and appearance. Most [of them may require some dry suâ€" | gar or sugar syrup which helps to ‘,preserve them and prevent dryâ€" ‘ing out and loss of color. A few di If vegetables are not blanched they will have a very short storâ€" age life and will lack colour, flaâ€" vour and general eye a;:feal. They will be considerably dried out and may take on offâ€"odors in the locket. AEGNOCMIRMNEY RITOT EL l In order to capture the ire»h" green colors of the vegetables and | the bright, glowing colors of the fruits, careful‘selection and preâ€" paration are necessary. The quaâ€" lity of the finished product will| ‘be no better than the quality of‘ the food which goes into the lock~ | er. It must look fresh and be fresh! It must be picked at the, ideal stage of ripeness or at the ideal stage for table use and froâ€" zen as soon as possible. Methods of packing play an imâ€" ?ortam part in sealing in the> reshness. It is absolutely imperaâ€" | tive that you blanch vegetables . before freezing. This is a tg'pe of preâ€"cooking and is described fully in the freezing bulletin As in the {)reparation of mostJ foods for table use, certain rules must be followed for best result.sI in freezing. The home economists of the Consumer Section, Domâ€" inion Department of Agriculture,| suggest that you send for the bulâ€" letin "Freezing Fruits and Vege~, tables" before you pack any foods‘ for freezing this year. Perhaps| you already have a copy from last) year of this little blue and whiteJ covered bulletin. You will find that it gives very explicit direc-’ tions for the preparation of foods for freezing which are based onJ experimental work designed to‘ prevent costly experiments for| you. This bulletin is available: free of charge by simply writing‘ to the Dominion Department of, Agriculture, Ottawa. | where food may be frozen and[ stored at low temperatures and more recently the home freez'mgl unit, have made homeâ€"frozen foods available to thousands. ! tim, since the id in pushi the SEAL THE n,‘fi’gmmm , wax down breaks the seala:snr- ‘ fl\ c'fmemation may result. Label and Haven‘t you often wished that\store in a cool place. you could preserve some of ourr ‘Take a Tip wonderful summer weather and| | To extract juice, water may keep it until the middle of NeXt pe added to crushed or cubed winter? Perhaps this may 5°“‘°‘frun‘ For apples or crabapples, day be a scientific possibility for)use enough water to cover and even at the present time we "T€ /boil 20 minutes. For 8 cups of able to turn the seasons around|currents or berries, add 4 Cup of and serve gardenâ€"fresh fruits @4‘ warer and crush â€" Stir and boil vegetables in our winter menus.| 19 minutes. ' mhieved ut ons Teecht tiees) _ 2. Do not boil more than 8 cups through frozen foods. Bringing of drained fruit juice at one time. with tghem a touch of summer and IMeas'ure each lot accurately to deâ€" the memory of abundant sum_mer‘:)e'm‘;ged‘h" amount of sugar to gard:ns, frozen tool(li.s are : delight | e3a Ae T . scucepan is to the eye as well as the taste. S arge, deep uc ‘ The adying of the locker plang(‘beS_! for such mixtures which tend‘ Some people begin their annual trek by dashing for a seat and swinging the suitcase high overâ€" head and under the ro?‘es. Others go by Yrivate auto with their feet virtual r hanging out the window. After all, which should have preâ€" ferenceâ€"one‘s feet or all the stuff That girl is back in Waterloo with a rather red and pealing back. There‘s a lot of miserable gack interest these summer Monâ€" ays. = Sun bathing, tan (we hope), and vacation often are one and the same thing. Everybodylooks forâ€" ward to holidays. Saturday 1 happened to notice a bus load of unusually careâ€"free people. Later I saw a Western Ontario Motorway notice in the window at the Cedar Snack bar. It advertised direct transportation to the summer resorts. are the weeds. One office girl wanted to expose her back to the sun, but not her le&s. Weeding the garden solved the problem. Believe it or not, the weeds were high enough to protect the l Is there anything that impe?; the growth of weeds! and harvest never fail." Planning fHeidelberg : Misses Bernice Roeder and Kathieen Schell are spending a few days with Mrs A. Lipp‘s at Hessen g:gd Wins Dofis Lets of Linwood is Mr. and Mrs. Nelson Summors, Miss &gsrilyn Doherty and Mr. Arâ€" nold Swartz of Kitchener, Mr. and Mrs. Milton Kuhn of Waterâ€" loo sg;nt Sunda;; with Mr and Mrs. Willam Kuhn. __ DO YOU REALLY WANT ‘ SUCCESS? A brilliant student kills herself â€"a famous author commits suiâ€" cide. Why? To find out what psyâ€" chiatrists say about people who drive themselves to a success the{ don‘t want. Read "CRUSHED B SUCCESS", one of many informaâ€" tive features in The American Weekly, with next Sunday‘s (July 24) issue of The Detroit Sunday Times Wash and top and tail gooseberâ€" ries. To 4 cups fruit (1% pounds) ‘add % cup water. Cook till berâ€" Iries are tender. Add 1% pounds sugar and stir until dissolved. ;Boil 5 minutes. Pour into sterilâ€" ‘ized jars and seal with parowax. Thimbleberry Jam | Citron, Melon Preserves _ Remove the green outer rind and cut the melon in 1â€"inch cubes. ‘|Cover with boiling water and cook until tender and transparent. Drain carefully. For each pound of melon, make a syrup of g cup sugar and % cup water and skim thoroughly. Then add the melon and 1 lemon, cut in slices and 1 oz. of preserved ginger for each gound of fruit. Cook all bofether 0 to 30 minutes. Carefully reâ€" move the meloff to hot sterilized jars. Boil the syrup till rich and thick and pour over the fruit in the jars. Seal !_Combine 1% cups each of red| currant and raspberry juice and| | boil 10 minutes. Add 2% cups suâ€" ‘gar and boil until it reaches the| |jellying stage â€" approximately 6 minutes. | 1 cup mashed berries t cufw water 1 tablespoon lemun pectin 4 tablespoon lemon juice % cup sugar Add water and Iemon juice to berries. Cook slowly until soft. Add lemon, pectin and sugar. Mix thoroughly and boil to the jellyâ€" ing point. _ \ 4. The pectin test should be made before the sugar is added to {the juice. Mix 1 teaspoon fruit |juice and one teaspoon rubbing |alcohol and in a matter of a few ‘seconds the mixture should begin to clot. If it doesn‘t clot add a taâ€" |blespoon of lemon juice to the 8 | cups ofn:'fuid and a little more sugarâ€"this text mixture must be Mash 3 cups red currants and add 1 cup water. Boil for 10 minâ€" utes or until fruit is soft and mushy. Drain through moist jelly bag. Yield: approximately 1% cups. _ Crush 1 quart raspberries and add ‘@ cup water. Boil for 10 minutes, or until fruit is soft and mushy. Drain through moist jelly bag. (Approximately 1% cups of juice). 7. Weepy jelly will be the reâ€" ;ult if jars are sealed while too ot. Red Currant and Raspberry Jelly put down the sink as it is poison: 5. Syrup should be boiled quickly for best results. â€" _ 6. It is easy to skim scum with a silver fork. 3. A large, deep saucepan is best for such mixtures which tend to froth. 2. Do not boil more than 8 cups of drained fruit juice at one time. Measure each lot accurately to deâ€" termine the amount of sugar to be added. When partially cool, pour a thin layer of melted wax over the jelâ€" ly. When this has hardened, add a second layer of wax, lifpinlf the jar so that the wax will adhere to the sides of the glass. Do not put on a lid if the wax is over the rim, since the lid in pushai:s the wax down breaks the seal ferâ€" Fill hot, sterile glasses to withâ€" in 4 of an inch of the top. Using a slightly moistened clean cloth, carefully remove any jelly cling; ing to the inside of glass above the jelly level. "sheet", the jelling goimriurs been reached. Remove from the elecâ€" juice of crabapples, sour apples, cranberries, currants, goose%elu ries, sour plums and grapes have good jelly properties (to make other fruits into jelly a recipe should be followed). Measured quantities of sugar and extracted juice, % cup sugar for each cup of juice, usually produces a shimâ€" mering jelly. The boiling syrup is tested every three minutes. When allowed to run off the edge of a metal spoon, two drops form and then flow together to form a tric element and skim. 'Lon’fér boiling will produce tough jelly. To a small boy it doesn‘t make much difference whether it‘s jam, figy a preserve or a conserve. e fi;u toast and wnatever goes with it To mother, the true fiaâ€" vor, the color and the consistency of these mixtures must be just right. A perfect jell must be made from the correct proportions of gectin, acid, sugar and water. thwm do not contain all these in e n proportions. They vary, elpee:h y in the amounts of pertin and acid as well as sweetâ€" ness and moisture. Only the By Miss Katherine Kahn (Chronjele Correspondent} ght i meat as the €. mcuudh over to seal it. t may ed or tide with satring. _ a very neat looking hich uses less paper dinery butcher whae election, preparation, Mr. and Mrs. Allen Otto and family were visitors Sunday with Mr. and Mrs. John Innes at Welâ€" lesley. _ ___ â€"_ i About 67 neighbors and friends fithered at the home of Mr. and rs. Aaron Helmuth for a miscelâ€" laneous shower in honor of Mr. and Mrs. Willis Helmuth. A proâ€" Mr. and Mrs. Oscar Weicker, Mrs. Sarah and Mrs. Mary Paff of Wellesley spent Sunday with Mr. and Mrs. Henry Weil. 80 Mr. and Mrs Elmer Wilker visited Sunday with Mr. and Mrs. Ha_x;old Ju‘nlggr and family. â€" Mr. and Mrs. Harry Lee from Vancouver, B.C., visited with Mr. and Mrs. Allen Otto, Saturday. Quite a few from around here attended the funeral of the late Samuel Bender of New Hamburg Monday last. _ _ _ _ "'fi};é}{d"'fir'sf'"vii{fiis g{exmugg’g omm e _2 222 and Mr. Orville Einwechter and | . Misdeagdalena Helmuth of New‘: BATHROOM SCALES â€" New designs. Dundee were Sunday visitors sls e with Mr. and Mrs. Elroy Helmuth ,‘: Limited quantity Stratford. | 0 ©000000 Mr. and Mrs. Peter Steckley| and family of Milverton, Mr. andJ Mrs. Chris Gerber of Millbank spent Sunday with relatives and‘ friends in this vicinity. _ _ _ f Mr. and Mrs. Ahart Neeb and family and Miss Margret Wettâ€" laufer all of Kitchener called on Mr. and Mrs. Harry Wettlaufer, Saturday. _ â€" Mr. and Mrs. Joseph Zehr and daughter of Cassel visited Sunday with Mr. and Mrs. Wm. Schumm. Mr. and Mrs. Harry Wettlaufer and !amilézsrpem Sunday with Mr. and Mrs. Ezra Nichlas and family. Mr. and Mrs Edgar Yuntzer and family called on Mr. and Mrs. Jim Fleming and family Sunday evening. _ _ __ lrb:nd olllu. Onias Martin and son in spent Sunda with Mr. -ngm;nu Bowman. Y Courtland, Mr. and Mrs. Louis Steppler of Kitchener were visiâ€" tors Sundar with Clara and Maud D k Mrs, William Schneider spent the weekâ€"end with friends at St. Earl left on Monday for their home at Alliance, Alta, after spending a few days with relaâ€" tives and friends in our burg. East Zorra : Mr. and Mrs. John Pfeiffer, Sr., Mr. and Mrs. John Pfeiffer Jr., and Miss Eva Murray of Tavisâ€" Tock, taite y sthippiing ar Mrs. Carl Keller and daughter Patsy . of Waterloo sfiem a day with Mr. and Mrs. Kerneth V. Kuhn and Pennilyn. gnm Sunday with Mr. and Mrs. ydney Leis at Linwood. Mr. and Mrs. Herman Bechtâ€" hold visited on Sunday with Mr. and Mrs. Stewert Bechthold at fimurd*" rd and Mr. Henry Braenâ€" of Windsor visited Sunday with Mr. and Mrs. H. Zinkann. Mr. and Mrs. Elmer Schott Schneider and _ Miss . :rduâ€""" Schiuceter of Waterico spent last week at Wasaga Beach, Honey Mutnndmm _ Mr. and Mrs. Fred Morrow of [ lc ., NOW 3. Barbara Sittler and son By Mrs. Auron Helmuth (Chronicle Correspondent) TWIN CITY LAUNDRY Economy "DRIVEâ€"IN SERVICE" at 13 Duke St. E., Waterloo C (8 94 1 EJ J C Mequsssessessttessererensecresesssccssecessessesss gram of songs and music was arâ€" ranged and many useful gifts were received by the couple. The address was read by Miss BEDFORD Opposite Post Office 32 King St. Morth WATERLOO Phone 2â€"2672 OPEN FRIDAY NIGHTS UNTIL 9 O‘CLOCK Special Price NUT BAR SPECIAL â€" FRIDAY AND SATURDAY SPECIAL ASSORTED MIXED NUTS D RUG STORE Reg. 65c a half pom;d Due to Increased Business Joan Otto after which Mr. Willis Helimuth thanked all those presâ€" ent. A lovely evening was enjoyed by all. * ;FZ T C TErider SUN GLASSES 39c a halt pound Famous makes: Max Foctor Rubenstein Suntan powders for that . suntan skin COSMETIC BAR Yardiey Ponds Viteâ€"R : $9.95