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pi 12 th stclfffylui twtuh thursday hkxh 15 1556 fob women f beauty tips by jelly busters isimonettu are a treat one a penny two a penny i carriage is 90 per ait of vou look ms your cotnes oe- iiies beautiful and t3leated s tv jar silhfl luetts 3 d spied for the shore and the to make the most of what believe to he your defects vtr instance if youre k meal preparation a marathon for you lg c i sma a coat n aba m on a worn me dated arrangements tor prepar ing the necessary three a diy some siudv of the ai am- stlute of plumbing and heat ing will show why many wives anii mothers often grow old be fore their time diagram a will no doubt pfpuse nostalgic memories in tome who recall the pleasures enjoyed in old fashioned kllch- ehs where a great deal of liv ing took place however the grim fact is that such domestic sweatshops frequently sent reg ular occupants to early graves in the socalled good od days one observer comments many s housekeeper walked herself to death if you doubt this notice the distance involved nine feet from stove to cupboards thir teen from cabinet to ice box which was generally located out in the back porch and twice that far from sink to din ing room buffet many households still have this horse and buggy layout and since even the most effi cient operators must make doz ens of trips between these points while preparing a single meal they frequently run up a total of several miles per work ing day xow consider diagram b a moments study here will show how easy it is to elimin ate the marathon thus particu lar layout is known to modern home planners as an l which enables two people to work without tripping over one an other other equally effective plans are the corridor an arrange- pan rned titer a snips ope itor and the u which supporting features down both adjoining walls all of them however have one i common they are mill i the sink most imp int single unit in any kitchen now that centra heat ing has in most cases elimin ated the coal range the sink lis flanked for maximum ellic- i ricy by cook stove and refrig- rati although not shown in the floor plans the heights of var ious shelves and work surfaces is of vital importance counters and storage areas should be ar ranged so that a woman works at her most convenient level with a minimum of reaching down tinder or climbing up on tools to secure food sup plies and utensils according to a recent survey marie by the institute three out of five kitchens in houses over thirty years old still come a lot closer to a than b if youre among the backward c0 percent dont compromise when it comes to making necessary changes it will pay in the lona run to go all the way the weaknesses of your pres ent setup are already well known to the woman of the house a reliable plumbing and heating contractor can quickly estimate how much space is now being wasted hell also suggest what can bo done with this extra space many couples facing this problem have found that solving it leads to the solu tion of other problems quite a number for instance find themselves enjoying the addi tional advantages of an extra bathroom conveniently lo cated in a pantry that no longer serves its original purpose cccres e look- best v oar dress fi r evening simonet likes a shi rt fulttski in brilliant green satin for the tall girl the lowplaced waistline and a- smashing bow in the front cut height but for the shorter girl si monetta recommends a simpler fullskirted black dress inly cut over the hips with taper ing apron insert of faille on black velvet almost everyone will admit to some defect and simonetta believe the best way to con ceal such defects is to empha size them if you have a big bust drape it instead of trying to flatten it down she says then no one knows which is you and which is the dress if you have big hips wear a wide skirt if you have a big mouth paint it to look bigger and it will be an arresting fea ture to be chic means sacrificing some comfort you need a good corset wellfitting shoes with high heels a neat hairdo but she consoles the boon to your morale makes up for it simonetta says you should dress for yourself too even if you are alone make a habit to look as though someone were looking at you for if you al low yourself to look sloppy your mind grows sloppy too ada passes along a suggestion for a canadian adaptation of pizzas which can be put to gether in very little time some thing worth remembering when unexpected company drops in during the evening the teen age crowd will make these snacks disappear in short order and theyll have lots of fun as sembling them as well if the ingredients are left handy smoked fish in tomatoes herbs and similar special seasonings add a great deal to the appealing flavor of foods canadians are becoming more aware of their extensive use end it is a common sight today to come upon small pots of j herbs growing in homes of j friends basil is one of the herbs in common use which adds that extra fillip to lift a dish from the ordinary to the special it belongs to the mint family adds to foods a light delicate taste not unlike clove but less pungent basil is a par ticularly good complement to i tomato fish and egg dishes to j fire your enthusiasm for using this mildflavored herb the fi sheries council of canada sugj gets you try adding it to a puck economical ienten main dish of smoked fish baked in to matoes this main dish is extra good to eat and extra kind to the budget smoked fish in tomatoes lbs finnan haririie or other smoked fish such as cod fillets 2s0z can tomatoes u teaspoon basil teaspoon white pepper 1 medium onion heed and sen- arated into ring- place fish in shallow imgreas- cd baking dish pour tomatoes over and around fish add basil pepper and onion ring bake in oven preheated to 150 deg f hot allowing ten minutes per nch thickness of fish f i will be cooked when it flakes easily when tested with a fork if smoked fish contains the backbone bake jpoach an ad ditional 10 to 15 minutes makes 1 to 6 servings if preferred you may use a pinch of powdered clove or one or two whole cloves instead of the basil juiek sardine pizza 2 cans drained sardines s slices tomato or 1 cup canned tomatoes drained i hamburger buns split and toasted 2 tablespoons sweet pickle relish 8 slices canadian cheese lemon wedges arrange one tomato slice on each toasted hamburger bun half or spread each toasted bun half with drained canned to matoes sprinkle each with re- lh arrange sardines on top and coyer each pizza with a slice of cheese broi in preheat ed broiler about two or three inches from ource of heat un til cheese melts serve the muf fins hot with lemon wedges makes s pizza sardine snacks the flat doughbased pizza with its toppings of cheese smoked fish or sausages rich tomato pastes and pungent sea- mlngs has undergone many alterations since italians intro duced it to the rest of the world across canada we now find it in various forms close facsimiles or daring modifica tions of the italian original pizza make- a tasty appetizer a tantaiiz ng main course with green salad and is earning in ii pul irity us savory snack fare the fisheries council of can- eggs for lunch this is the season of the year when fresh eggs are plentiful especially good and reasonably i priced so it is an ideal time to j use them often for breakfast and for lunch and supper as part of the main course as well as in desserts for lunch eggs are quick to prepare and can be attractively served in sand wiches casserole dishes sou- ihes and omelets this last one j the omelet is particularly good i for it lends itself perfectly to many variations though the best omelet reci pes are basically french in or igin it might be said that the 1 omelet is international in italy it is called frittata and is often served with spinach small squash parmesan cheee or whitebait which are liny fish fried crisp and so tender that both bones and skin are oaten with the flesh spanish people i use various combinations of on ions tomatoes mushrooms and 1 green peppers to serve with their omelet- and the chinese are likely to add bean sprouts shrimp and mushrooms in their own delicate and distinctive way some of the most delicious omelets enjoyed by canadians are ham mushroom cheese and onion those seasoned with fresh herbs such as parsley chives and sweet basil are also very good sometimes omelets are served with a sauce such as cheese and mushroom or they may have a savory filling placed in a slit made on top rafter the omelet has been fold ed the filling or sauce should j always be prepared first audi the omelet itself turned ou just before serving north american homemakers have been making doughnuts and improving on them ever tree ihey were brought to this sad english settlers vou can always begin with the basic yeastraised fried cake with a bole in the centre instead of cutting doughnut shapes you i just pinch off small irregu lar pieces of yeastraised dough nut cough and drop them into hot fat they purl and bubble around into funny interesting shapes that often look like frogs and odd little men for a party treat you can mike yeastraised doughnut dough into jelly busters or crul lers as described in the recipe following veast- raised ioughnuts vi cup milk scalded 2thirds cup sugar a teaspoon salt 1 teaspoon nutmeg or cinnamon j cup lukewarm water 1 package active dry yeast 1 teaspoon sugar hi cups sifted allpurpose flour n eggs wellbeaten fat for deep frying pour scalded milk over sugar i salt nutmeg or cinnamon stir and cool to lukewarm mean while in cup lukewarm wa- ter thoroughly dissolve 1 tea- lpoon sugar sprinkle yeast on i top of water let stand ten minutes stir well add yeast ito lukewarm milk mixture mix well and add enough of the flour to make a soft dough i beat thoroughly for 1 minute i add wellbeaten eggs and con tinue to add flour mixing in with floured hands when dough gets too heavy for a spoon from 314 to am cups sifted flour may be used remember the lighter the dough the lighter the dough nut turn dough onto lightly floured board and knead until light place dough in a greased bowl let rise in a warm place free from draft until doubled in bulk punch down and knead for 2 minutes let rise once more until doubled in bulk roil dough to u in thickness cut with doughnut cutter fry in deep fat heated to 370 deg f or hot enough to fry a bead cube golden brown in 1 minute turn doughnuts frequently du ring cooking period to give them a good crust fry each batch about 2 minutes drain on thick brewn paper for icily blisters prepare yeastraised dough nut dough and roll to u thick ness cut with circular cutter 2 in diameter place a heap ing teaspoon of jam or jelly on half of the circles top with re maining circles seal each well by moistening with water and pressing edges securely so that none of the filling will escape let rise and fry same as raised i doughnuts ho cress buns have a long and honorable history ancient greek egyptians ard rosaaas all mde bur- marked with crosses vvbicb they thought had powers not only i insure good baking but also to prevent ill ness ho cross buns of the christian era first appeared ari otind 1230 a when they were sold to easier sunday commun icants as they left the church in the igth century people be gan to eat these small cross- j marked buns on good friday i seventeenth century english- 1 men used to har ho cross buns hawked through the streets of london to the old jingle one a penny buns two a penny buns one a penny two a penny hot cross bun- in canada the hot cross bun season starts on ash wednes riav and continues all through lent the buns are much the same as they were in 12x yeastraised touched with spi ces and raisins or currants and iced with a pure white cross in a sweet frosting hot cross buns are especially good when served piping hot to do this they should be plac ed in the top of a tightlycover ed double voiler over rapidly boiling water for about o min utes in a 330 deg f moderate hot cross ban 2 medium potatoes 1 cup miik scald cup shortening or margarine 1 teaspoon granulated sugar cup lukewarm water 1 envelope active dry yeas o cups sifted allpurpose sour 2 oggs wellbeaten i cup granulated sugar 2 teaspoons salt 1 tablespoon cinnamon 1 s cups seedless raisir3 pee potatoes roil in enough water to cover until soft dram and mah and let cool to lukewarm there should be 1 cup mashed potatoes to scald- ed milk add shortening or m3r- garine and stir until dissolved j let mixture coo to lukewarm meanwhile thoroughly dissolve 1 teaspoon soger in l cup of j lukewarm water sprinkle the j yeast on top of water let stand 10 minutes then stir well to lukewarm milkshortening or margarine mixture add luke warm mashed potatoes and stir in two cups sifted flour beaten eggs m cup granulated sugar salt cinnamon and wellstirred yeast mixture beat with a wooden spoon until well mixed let sponge rise in warm place free from draft for 2 hours or until doubled in bulk boil raisins in enough water oft g00d health rests sound feet the canadian worker wo wishes to stay en his or her feet during national health week and the rest of the ye3r as well should realize the importance of keeping his feet in good condition say the health authorities the relation of good foot health to general health is be- ing stressed during national health week by foot special ists medical practice no oncer seeks for the one single cause i of any illness they say but j looks everywhere for contrib- j utory factors and feet are i prime suspects a painful corn for instance let coo to lukewarm add to sponge remaining 3 cups of sifted allpurpose flour and lukewarm drained raisins stir until well blended when the dough is stiff enough to be eas ily handled turn onto floured board and knead until smooth and elastic about 5 minutes i an additional h cup sifted all- purpose flour may be used for kneading if required pl3ce the dough in a greased bow and cover with a clean towel let rise in a warm place free from draft for about 1 hour or until doubled in bulk meanwhile grease two ltxllinch cookie hes punch down dough and pull sides into centre turn onto floured board and knead into a ball cover dough and let stand for 10 minutes meanwhile pre heat oven to 450 deg f hot roll dough to about in thick ness cut with cookie cutter ap proximately 2 inches in diam eter place buns on greased cookie sheets brush tops of buns with milk using kitchen scissors snip tops of buns at right angles to form a cross cover and let stand in a warm place free from draft for 15 minutes bake in preheated oven for 15 minutes when just out of the oven brush tops of the buns lightly with frosting when buns are thoroughly cooljtrace cross on buns with more frosting frosting 2 tablespoons milk 1 cup icing suger i teaspoon vanilla rlend ingredients thoroughly specialists say si to give proper will cattsf a workr to favor one foot tris alters the nor ms alignment of muscles sur rounding the spinal core the strain is recorded by the nerve of the spina cord which may in turn pass the distress along to a part of the body far re moved from the feet chronic headaches can often be alleviated sometimes even made to disappear by correct ing a niaadjusment of th feet continued poor posture caused by faulty alignment o the feet may even eompresi the deep blood vessels of the stomach which in turn results in abdominal discomfort with all its attendant ills illfitting or poory construct ed shoes are at least partly to blame for most foot troubles toes that upport to the feet either because they dont fit well or because they have become twisted out o shape will cause a variety of unpleasant foot ailments care in selecting shoes the doctors s3y will result in shoes that fit better when new and that will continue to give ade quate support to the feet most recommend a shoe with supple leather uppers and soles which sustain the muscles while at the same time allowing them freedom of movement in purchasing shoes they ad- vise the observance of these rules j 1 dont buy shoes in the morning feet tend to swell and you may find the shoes too tight by evening have the shoe salesman measure both your feet they j are probably not the same isize get fiued for the larger one also be measured while standing your feet naturally spread when your weight is on them 3 for a healthful fit the i widest part of the shoe should match the widest part of your foot be sure the heel is snug j and avoid cramping the fore- i foot 4 check that the shoes have j leather uppers soles smooth i linings and no ridges inside the toe area 5 choose shoes on the basis of the work you expect them to perform women can wear high heels for dress occasions but should have low heels for standing walking and doing household chores parents spring ikuws the first warm days of early spring make ice on small lakes rivers or other bodies of water very treacherous and unsafe every year reports of drown ings of small children who wan der out on the fascinating wat ers edge appear in the press in addition to cautioning child ren against playing on the ice in q u a r r i e s excavations or trenches steps should be taken to prevent young children get ting into dangerous places by erection of fences or other ob- stuctions this weeks patterns h m o audrey wear the slight shoe at the right time clothes lines are for the birds let the t wist1nghousi twins laundromat dryer end your washday blues t around 11 am v s23 i est to tin is 1c 19 it sou tnmaf tfcrc in m 3 0 o 5lir drru m j mid 0 i ii m a m l tt n j ivin t jw hli 1 4 ii b mld4t iiuuc 11 r bit mln lrwr ipl3 ms 3in hum hlai 3 4 hll wl fcwl rrtcbrlfd itfce a i-lb- rrfa vvralid 411 frd tfrr n ii iarl4r k wrim an rm c r1nu4 lvlhlr wilt vullfu lararufii hw tarn l ptmtt il a rrfrrt hti r wflhavt r ar r vr lr 4 faav waal ib ik aarl actsal tt erlarftd tfttall t h in ilr mi- jn far 1 pluffn if aai tnrlcu ufa lovtse send 35c t jot each pattern with nemtf address style number end size to audrey ijive patterns po box to piece darmes- montrrcl quebec ky stouffviile radio television centre nest lo the bowling ahev phope 124 t your i