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". WWI“. 5;“; in; Cot. hunk. "The hi:- ily in emu: Mo two Manchu. 'ummer Ind_ Wigner numb: You "I!“ B-rtserettrmtttttuti-M 'rg/desde"?,'?."',',',,",','."'.' wanna thank-I biiiitrtooyvhqn.t.h- r,'te'it2tMtl1'2Nlrut have prob-ply lMy-uhd un- narrow. etc., tor summer aqua-h ripen; early in July and Aunt: but the wmter varieties do no ripen until later in the "lb Among the winter squash are the Acorn squash or Table Queen ul they are often called. As the name implies, " " shaped very much hie an acorn and " small and deeply nbbed. The Acorn squash weighs about one and one halt pounds to two pounds and Is around six inches in length. It u usually the first type of wmter squash to appear on the market. T en there " the Buttercup squash, somehme: called the Tur- ban squash buauae of its shape, It has a 1.th orange flesh and a nutty flavor, Probably the most popular type of wmter squash is the Hubbard, It 15 a large, heavy squash with a warty skin. The skin may be a vanety of colors, dark green, bluish green or even bright orange. . A', The home economists mention that consumers often overlook squash when shopping, "cet ot the taught colors that b on them, The home economists teel that all homemakers should be- come acquainted with squash and when they go to pick one out, they should look for sunEle-u that " heavy tor tts sue and that has a hard shell and firm flesh which Is free from bruises and blemish- es. Hubbard squash will keep well dunng the winter, provided that " is kept m a cool, dry place, preferably at a temperature ot about 50 degrees. . . Squash may be cooked by any of the standard methods for cook- mg vegetables. but baktng is the easiest and most popular method. To bake squash, simply cut the squash m serie-sue places and remove grungy puruuns and seeds. Place the pieces of squash cut-side down on a greased bak- mg sheet and bake In u moderate MSF., oven until tender, about " minutes. When nearly done, turn cut-side up, sprinkle with brown sugar, salt and pepper, dot with butter and finish bakmg. Another way to cook quash is to steam or boil It untll " iS ten- der. To boil tt takes around 35 mxnutes. to nth-am iqdunh, n takes Jogger. about une hour, iiiieie' are pang otlrer ways of ',el,1'n."'rrlh" 'i'nrl,"lh'l's7u' "aim servmg squash. Fur instance, the square pan and top with prune home ftco_nomtstss say u IS awfully halves Stir together topping in- good if the pieces of squash are gredieiits of I, cup brown sugar tilled with creamed ham" and 3 tbsps biscuit mix _ tsp china: served as a Luncheon (1143”). "3:: mon and sprinkle over prunes. like steame or ot q , Bake in re-heated electric oven here is a good wuy to serve tt; of 375 digs about " minutes put the co?ked squash through a Fiat into 9 s Iuares and serve hot. Sieve or river, season with salt GUS Pl. WM ' and pepper and place in a greased 2 cu ' sifted ttour casserole. Cover the squash with t tsp: ll strips of bacon and bake in a hut i"d "i,i'llll, soda oven until the squash is tho- I“ 'e', 'lf/ond,,',',',",', roughly healed through, If you 'i', tsps T/i'll'a"v' seed pre er squash to have a slightly I l p '. e at y sweet tuvor. sprinkle a little? 1‘ cup "a: brown sugar on top belore you in?!" ','l','d butter place thtebacon on the squash. I I? ['i'l'ii"r'lu'i old cheese Squash m Pepper Casserole Sift together ttour, salt and bak- 3cups peeled sliced squash (ti, soda. Cut in shortening. 1 cup sliced green pepper .Blend in caraway seed. Blend (about 2 peppers) {Vinegar and milk and add all at lk cup sliced onion once to dry mixture. Stir with ti cup tine dry bread crumbs Hark just until flour is moistened. 2 tablespoons butter 'Knead ls minute on ftoured Arrange vegetables in layers in ' board, Roll out to a 9 x 12-inch a greased casserole, sprinkle each rectangle, Spread with butter or layer with salt, pepper, Top ii:rtiiriiiiiiiitir'i't, Sprinkle with grated bread crumbs, dot with butter, cheese. Starting with short end MENU PLANNING COAT OUTFITS In poIe blue and taupe Sizes l to 3X. IOYS' for the Younger id CORDUROY SLACKS and COVERALLS Misses (Nadya Becker and Rose Knmpman " own-Io at. I. ”when" I cm - . an tGiGtGraiititiiii -"_" -'"--""e 2tahe,rt,ieiit2lt - Fete 14r, logs “WM“(ir- tuggepgicnt itr. {at}: ot ripen... Id t ' - qrt1,tA, tatatgtrtd'c Brown onion lightly in hot tat. Add celery and cook until tmate parent. Add squall. winning, and a"; cover and cook slowly until vegetables ue tender. some sauce must be iett when the “trim" is cooked. extra toma- toes may be needed during the cooking. Serve hut, annulled with chopped treatt or " "rs- iey. YirAittsitr gang‘s; - soup lu cup buttered crumbs Blend liquids In a greased B~cup casserole to Brst mixtu arrange alternate la'ers of fork Just um. squash, pieces of butter, soup, Knead gently celery and green pepper. Top tioured been with buttered crumbs and bakeIabuut % inch in a moderately hot oven, 3OF.,lcuits. Cut , 50 minutes or until squash is biscuit cutter done. Yield: 3 to 8 servings, on greased be HYDRO HOMEMAKERS’ CLUB 1'Y degs. tn 1etefet ‘to‘ 15 minute When warm, fragrant cotteeithisk biscuits cake comes trum the oven, it) Xa won't take any coaxing to bring I, When YI your family to the breakfast ta- for quick-bre ble, We call it "Five-Minute"ipossible to d "Coffee Cake" because you caniamount of II actually put it together that‘milk is used quickly. Make the batter with to the bowl. biscuit mix, then top with juicylon the knead cooked prunes and a crumbly su- " remedy this. gar and spice mixture. While the' 2. When d spicy fragrance comes trom the enough bisci. oven, make the coffee, scrambieirust and dl. ‘soine eggs and pour the truitiWhen overm juice This will be a happy fam- long. scones a My breakfast... By the way, we 3. One-hall ‘career homemakers set the break- used with l llast table _at night: -- - can replace 1 cup cooked prunes 2 cups biscuit mix ls cup granulated sugar 1 egg '2 cup milk Pit and halve prunes. Combine biscuit mix and granulated sugar Beat egg lightly then add milk and stir into dry mixture, mixing well. Turn into greased B-inch square pan and top with prune halves. Stir together topping in- gredients of a. cup brown sugar, 3 tbsps. biscuit mix, 56 tsp. cinna- mon and sprinkle over prunes. Bake in pre-heated electric oven of 375 degs. about 35 minutes. Cut into 9 squares and serve hot. Cheese It: Wheels BLESSED EVENT SHOP ti cui, diced if aieri a can squash ', cup 'ggh'li canned tomato. teapot»: t a tabiessto.onsy.h.oRe, 'tyylex. Chicken-81m We 3 cups diced yellow squash 2 tablespoons butter 1 10-oa, can cream ot chicken ti cup diced celery 2 tablespoons diced green pep- GIRLS' COAT OUTFITS GmLs' TARTAN SUITS In checks, plains, and veleets, Sizes 2 to 6X. iii: 'Before and After' _ 5.5mm: 'calee one Sizes 3 to 6X The expectont mother con be completely outfitted with her every need at IF YOU ARE A LADY IN WAITING . . YOU DON'T HAVE TO BE A LADY IN HIDING! English Reeler Coal thats The Blessed Event Shop . . . even to SLACKS and SKIRTS Jocket (Cur collar), Imings Peok-bortnet, Sizes 4 to 6X. 1 Take A Tip I, When you mix soft doughs for quick-breads, It " not always ipossible to decide on the exact i)))'.),';')") of liquid. If too much rmilk ls used the dough will stick to the bowl. A little extra ttour Ion the kneading board may help {remedy this. 9 urg..- A-...." Ly _.‘o -l..-A I “up. Sift hum Bour, quit. bath; nod: and - Cup Mt unatten- ina. Combine cu, uncut and le cup milk; beat until toll blemi- " Add m at once to ta mur- tun. Stir lightly with tor . just enough to moisten " the but. Knead gently about “A minute on Boured board. Divide in half. Form etch into a round ball; roll cub into n 56-inch thick round. Pace on greased baking sheet. Cut each round with a sharp knife into i wedges. SJirinkle with sugnr. Stile It MO en. in electric oven tor lo to " minutes, Old-I'm 80d- mu t cup sifted ttour M tsp. nit I tsp. baking soda Yo cup shortening le' cup vinegar % cup milk Sift together flour, salt and baking soda. Cut in shortening. Blend liquids and add all at once to Brst mixture. Stir lightly with fork Just until ttour is moistened. Knead gently about le minute on tioured board. Roll or pat out about ls inch thick fur thick bis- cuits. Cut with t1oured 2-irtch biscuit cutter, Place 1 inch apart on greased baking sheet. Bake at 450 degs. in electric oven tor " to 15 minutes. Makes about " 2. When dough is not mixed enough biscuits have a mottled crust and do not rise properly, When overmixed or kneaded loo lung.Ascones are tough. 3. One-half teaspoon soda is used with 1 cup sour milk and can replace 2 teaspoons baking powder_anq t cup sweet milk. 1 Cake ttour may be substitut- ed for all-purpose flour in the above recipes. If you use pastry flour use one tablespoon less of, milk. 5. Use a pie plate, jelly roll tin or cookie sheet fur baking bur cuits, scones and cookies, other- wise the baked foods wnll not browg evenly. _ 6. To be" sure biscuits are cooked through, open by lifting off the top. Mrs.ur. B. asks: How can I pre- vent cheese bread from cracking un_top? - The Question Borr Mrs. C. t asks: Should I use I tsp. or 1 tbsp. of vinegar to sour fresh milk. Answer: To sour fresh milk, add 1 tbsp. vinegar to cup sweet milk. It is advisable to let stand in a wyim place a few minutes. - A BIBLE T%X0UGMT FOR TODAY Lord if than will thou cans! make me cieaat.--LtWe 5:12. in pan abdut Bt mmutes hefure baking. Amuer. To prevent cracking of loaf breads, let the mixture stand Faith is the key. A clean soul is more important than a healed body. Some have festering sores at the soul and are indifferent to them. “his-If - ltg,'Ae2t'"" gimp-homing Ere-1:9 vinegar _ fup milk M 1-07“ I‘ll VATIBLOO (M) OHIOIIOLI Dress Trend Toward Simplicity (of Design With Slim Lines thndslnuudmlor miriTirG"iriii'i""eiiViiirirtl"iii'e mirGik --'. REV-"xii?! for 1ht popularity ot the our” suit In most noteworthy. The trend ia Mi to drum for coca- slou. rather than the single drug IT‘S THE MANDKEttCrMEF IDEA - the ultimate [enmity of the (menu white handkerchief, delicately tucked Into a lady’- handbag. The cunning neckline necromncy is conjured with two new: Ian-dunking! 'eparates seen throughoul daytime throughout the :mporum fashion Mason ahead - in If. -ediaGuisd-ttu%. “nu-nu ot the sun-ans. Gnu duplicity ot My: marks .ttse Mod” ot m The" u v mu. ”about. ii'iiFiicltirti, it being in the am co . a bindings, collars nnAbeitc ttGriiises. with cue of motion. ll but“ import- .eAeee tPutter.,': aiaNu '“"‘ iid rhaiiiua aa FGar. M plant had but when Tulip tine. an may do 'ttit', 'dine the an of ”Mk wid how but line to the gum. this doc. not him pudding or and um manly I wi I cut lust below 'itd?iti'sk.el't Nut ','t,'g,'At't tlt',.",','."."?, _ an v t armor All hours of the day. n Janey h and In quality in- cluding nova )cmyl. rub- nblu. pun: 'tlt; and mixtures. Sleek worsted.- uxgi took. " dreas weight side moon: "gtneis and dun w t Nond- clownlin 1',','P'tt't 15:1 ttit tue o may ypu. the use ot metallic Chm-d in cot- tons, wollm Ind silks. PM in woula. blends Ind cotton: for ca- sual drum espochlly large aixe pluds, a (autumn of resort wear. in smalf quantity tor" manning and tormat costumes. Chiaon an Uce ttttteine oy far, Erwin . . . brmdec ind mitdiiikCiil brim tor area-up. Colors tor drones are beige to brown, from neutral string color through cunel to spice and cop- rd tones, and very dork brown. lack has moreued in importance together with blues, including no- vy, royal 1nd medium grey-blues, Grey, particularly in yarn-dyed mixtures and jersey: . . . red in clear, true tones . f . green in olive versions and Mme emerald . . _ amethyst especially in jerseys Ind mixtures. Silk: and “you. (we. Met: and some ere weave. "tin (dull or can”? tor drew and pnmmiqp. Velvet and velveteen Dress types are the slim dress. the princess, can. angle or dou- ble-breasted attirttoist, bloused- hm' . vitvet wind-7W 'uiiara with him! the I. ml! KidAin “ml" collars. an. and tei-trt. _f_thry1V P." “I! III."- t'm'titlhttta'ttett- wuhcuand trim nun. Win: or vdvohon. Knitted trutaptag on t'N and haul in. and. “Mia c can! m. .Emlémwv matt' the day- time arm W. In“ cum- merbundl no»! up thing look of lined 1"L'2.Nt2 In in at: velvet at they much the Ann LTI durum: dunes in made with an Inn- with but pk.“ alum! by I blunting in the but ot the bodice. In line with the blown-back- ward look of theahirt. with but plan tor fullneu. m I number ef 'urtient. dye-gen with an Bow tie neckline. With or with, out collars. and detachable with Pltttn udjuslable look to many home- in the back. A great vu- riety of can”: - on daytime drum. Carduin neckhnu. roll neck: and amuft tunic neck: it, Iuslnte the nutty. Long pushed-up ateevea or three-quarter sleeves m nome- EXPERT EYE CARE arm: VISION W " mm. um unwind-ha Dun-m: Wrist Serving the Kitchenet-Wnterloo public tor the put lalyeun YOUNG’S C. R. NIMMO and“ It any no u "iiiii7 $g='itttggpg 'O' dim. tttit " m. day was: a! tut-nl-d (and. " mu by Wu. Wino than no you: an: mun in nth in- 't,tlrtl'r,g no my not. uh but lines: or Bil around hatk out The" is I de&tite disuse“. buvnon cocktail pm "on“ M The Cocktail am has I tow, round or oval not-tun. at day "W' (mum.- in had only) and covered should-n. Th. dinner or evening dmas has In! lower necklmes. gent-Hy - wide, with the shoulder covered only about an men The - “"4..." ot ttthet ','e'ge.'u'g Ji'atlt in o ten oer, ‘beaded or embroidered. ( The formal evening dress con- ‘linun to (we tmportaoee to the Emu-Jennh am. lt a. tun. um. "tuantitiea ot aott or osemi-rtiit mn- "eriat which move; Bowi ly Ind with wrapped muted but. dr ‘lnils. The continued use ot gtit, 1m dtstinguiahes this am. in at whne. white or tight cyan. i25Ca=1