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l- f ^ I •* n T I # ? â- * ^ A .A ^ T -r T »-â-  -» *j •s r- -T » « ft i^ ^ â- "So Long, Ma" â€" ^" Mary" was a downcast chimp when authori- ^ tics decided that her 14-month-old oftspring, "Little Joe," was big enough to rate a cage of his own. While keeper Bill Wills helped "Little Joe" wave goodby, "Mary" made no secret of the fact that she felt terrible about it TABLE TALKS ^ claiAeAndiJews'. in extremely handy, especially ia such emergencies a unexpected visitors, i â-  Tiiis 19 just a plain cake, but it's very good; and has the great ad- vantage that it's quickly made. If baked as layers, just 25 minutes does the trick; double that time if made in loaf form. QUICK PLAIN CAKE % cup shortening ly^ cups pastry flour % cup com starch 3 teaspoons baking powder y^ teaspoon salt 1 cup white su t" 1 egg y^ cup milk t teaspoon vanilla Method: Cream shortening; sift in the dry ingredients. Add egg, Tnilk and vanilla: beat until smooth. Pour into two 9" layer cake pans, o^oaf pan 8" x 12", lined with waxed paper and oiled. Bake in a moderate oven C350 degrees) 25 minutes for layers, SO for loaf. Within a few weeks a new "crop" I «f June brides will be starting out on a career of home-making; and as instmction in proper methods ot cookery is much more widespread than it was even a few years ago, a good many of them will be far better equipped to deal with kitchen problems than were their mothers or grandmothers. * * * Still, a few general hints might not be amiss. .\nd as over a quarter of our food budget â€" according to the ofiiicial records â€" goes for meat, here are some facts worth knowing and remembering. « • * 1. Tender cuts, such as steaks and chops, should be seared to brown the surface fat and preserve juices. Long cooking destroys flavour and wastes nieat. â-  - •' • « 2. In cooking meat for stews, simmer just below boiling in a small quantity of water. Add salt after the first half-hour, not before. • ♦ » 3. In grinding meat for patties, meat loaves and the like, use the coarse knife of the food chopper and run meat through twice. This gives a better flavour to the meat, and your meat loaves will slice without crumbling.. « * * 4. In pan-frjing round steak, first score the meat lightly with a very sharp knife. Then brush with vine- gar. This softens the connective tissues and makes the meat more tender. « « :k 5. In baking meat loaves, pour off the juices every half-hour. This allows the bottom of the loaf to make instead of stew, and also gives a golden brown crust. « • * Now for some recipes. There are a great many Hollanders coming to this country, and very fine citi- lens most of them are turning out to be. But although they take readily to our Canadian ways, we may be sure that they've brought along with them recipes for some of their favorite dishes. One of these undoubtedly is that of a family dinner main dish, which they call "Gevulde Kool'* but which I'm passing along to vou under the name of STUFFED CABBAGE 1 small head cabbage ^ pound minced pork !4 pound minced beef or veal 2 dun slices of bread that have been soaked in water 1 teaspoon salt Pepper, nutmeg 2 taUespoons butter. Method: Remove eight to ten outer leaves from the cabbage and cook them in boiling salted water ten minutes. Reserve the remaining cabbage for salad or other uses. Drain cooked cabbage and put a leaf or two on a square of double- folded cheese-cl6th. Mix the meat with the bread and season with the salt, pepper and nutmeg. Put a thin layer on the cabbage ar- ranged on the cloth. Cover with a leaf or two, add another layer of meat and continue till leaves and meat are used, fin- ishing off with leaves. Gather the four corners of the cloth and tie. Lower into salted water and simmer an hour and a half. Remove cabbage from cloth, place in a greased baking dish, dot with the butter and cook at 400 degrees K. till light brown. Yield: four to five portions. ^ -* » â-  Here's a grand way of using rhu- barb, especially if you're fond of candied ginger. If you're particu- larly fond of it, you can increase the amount given as much as you wish. This is a very delightfful pudding, with bread as the bulk in- gredient and a delicate rhubarb flavour. The quantities given yield from si.x to eight servings. GINGER-RHUBARB PUDDING 1 egg ^/2 cup granulated sugar y^ teaspoon salt 1 cup milk % teaspoon vanilla 2 cups coarse soft bread crumbs 1 teaspoon grated lemon rind ll-i cups finely diced fresh rhubarb 1 to 2 tablespoons chopped can- died ginger l\ cup chopped nuts 1 tablespoon butter or margarine. Beat the eggs slightly; beat in the sugar and salt. Stir in the milk, vanilla, bread crumbs and lemon rind. .\dd the prepared rhubarb, chopped candied ginger and chopped nuts and com- bine well. Turn mixture into a baking dish that has been brushed with butter or margarine. Dot top with butter or margarine. Place baking dish in a large pan and surround with hot water. Oven-poach "in a moderate oven, 350 degrees, until pudding is set â€" about one hour. Serve hot or cold. * * * I started off this column with some hints for "beginning" house- wives; so I think I'll finish with the sort of recipe that's liable to come CROSSWORD PUZZLE ACROSS Good tlmaa Hand1«a Upturned noi* ftniii!* ruf ( Consttllatlon Wins Those b«tw««B limits Weight Deep hoi* The bird* Dud* PUhlnc d«vlca Broad strip* Double tootk C*r*al -^.,. BpanUh artlcl* Barrlnr SnocoA . Hms* (l«k Flower SaddU Ob* ot th* •!• •mwietwia* •«. Dr*c* «t. BelUver In , (overnmeBt ' by tatlmlda- t'.sn m. Provided M rioorcoverlna •1. Man's nam* •l Preach cbampatn* •4. Wtcwam* M. lenillty U. Plants •IL Hawatlra â- **** DOWN X twlsa cantoM I. 4. 1. U. U. It. I ML M. ai. n. ac M. 41. 1. Animal enclosur* t. DoK «. Wind Instrument I. Limb t. Exclamation T. Thicket t. Cut • S. ID. 11. 1«. 17. 20. II. a*. 13. 14. IS. 17. 19. 3*. 13. nunntnK tanc Rubber tre* Vapor Aurora Ventilate Seconds Worth In favor ol Antique Equality Kagle's nest Springs Month Decay CameoD the stage 34. xnroo IT. Man's nickname ii. Rent 41. Work units 43. Negative 43. Gratlns 4t. Regrets 4 7. Press 48. 0( that thine 49. Charge S3. Grow old 63. AHlrmative iS. Hebrew letter 57. Article Answer tlsewher* on this pace- GB££N THUMB AGordoaSmiiK What's The Answer? Once outside the city, a Sunday walker would never know, unless he had read about it in the papers, that he was living in the Atomic Age; he would swear that he was still living in the Motor .\ge. .A.nd as he walks along any country road he will wonder whether the atomic scientists, working with n billion dollars' worth of equipment sup- plied by the taxpayers, will ever be able to turn out so universally useful, so revolutionary, a contrap- tion as the one Henry Ford turned out half a century ago, working alone in his bicycle shout out there in Detroit. Will these same atomic scientists, given ten years, sufficient funds and an army to guard their work from prying eyes, produce so great a boon to mankind as the electric light that first glowed in Edison's crude laboratory over there in Jersey? Will the gentle- men who can split atoms deserve so well of their country in the long run as the pioneers who only split rails? These are questions born of a spring day, and the answers seem as uncertain as the sunshine. A Cutting Garden A corner of the vegetable garden or some place at the back of the lawn is often set aside to grow flowers especially for indoor bou- quets. When a large supply of blooms, is wanted frequent cutting leaves the regular borders a bit shy. .Any of these flowers suitable for cutting purposes will thrive on the same sort of cultivation that the vegetables get. Certain flowers, in- deed, like gladioli, sweet peas and ethers of which the foliage is not very attractive are best grown with the vegetables. Will They Thrive Here? One reads or hears of lots of beautiful flowers, shrubs and even vegetables that many not grow well in many parts of Canada. These things were developed for the Southern States or England where the climate is milder or the grow- ing season longer. One wastes money and time in trying them in our vigorous chme. To guard against the discourage- ment, one is advised to stick to t'nose flowers, shrubs and vege- tables that are specially recom- mended for Canadian conditions. The latter are the varieties and types listed in the Canadian seed catalogues. These have ill been tested '.mder Canadian conditions and they are the only ones recom- mended by the Canadian authorities. « • â-  Sound Nursery Stock Shrubs, vines, trees and similar things which we buy as started but dormant plants are known as nur- sery stock. Healthy stock should be pliant and moist, with plenty of stout buds. It will come along ouickly with hardly a check 'f l-.andled carefully. These things should be kept cool and moist and if they cannot be planted in their permanent location right away they should be 'heeled in.' that is tem- porarily planted in a trench with the soil heaped up well above tVie roots. When replanting it is ad- visable to supply plenty of water and keep watered for the first few weeks. Planting is best done in the cool of the evening or on dull days, and some shade from hot sun is advisable with tiny thing-:. • • • A Short Cut To get an early start with such tender, hot-weather-loving things as cucumbers, melons, squash and tomatoes there are little waxed paper caps now on the market. A little bed about a foot across is made of rich soil, preferably with some manure in it, the seed is planted and over this goes the cap firmly held down with earth around the edges. The plants will germin- ate quickly and the cap â- â€¢vill pro- tect them even when the mercury falls several degrees below freez- ing. Later when weather warms up the caps are discarded. A Berkeley, Calif., e-tterminator an- nounced his remarkable success in catching rats by feeding them froz- en pudding flavored with sherrv-. He gets the rats so drunk that he can reach them with his bare hands, he says. Aimuuns PAJNS CAN BE REUEVED! Join the grateful tbotisands who hare found bleased nJiel from the sgouy of Arthntip and Rlwumatio paina ihrougb DOLCIN. DOLCIS Tibiels are safe. noD-Uoio . . ; they will not harm the bean or any other organ. You «an obtain DOLCIM Tablcta at any drug store. DOLCIN is now packaged for your convenience io three sixea. The cost is moderate . . . the results are a«tonislungly prompt. 0«t a Dottle of DOLCIN Tablets todav. 100 lableu for $2.39â€"200 tablets for t3.95 â€" also a% aiiable :n bott!<» of oOO tableta. Doicin Lijmt«d. Toronto 10, Ootaiio. tj.r Upside down to prevent pet:king. 3N 33d â-¡â-¡ mmu SQiE} BD IJ.\9\ l\a\0\a\a\3\lt BBBE2 EaWl BE2BB 3 31, 5Sl3 A BDB B9BB 3llV,^|3U N I 3\3\d' n ISidlQf "No duU days wi'th me . . . I alTvays have a NUGGET shine." Give leather a long, bright life with Nugget Shoe Polish. OX.-BLOOD, BLACK. JUiS Alili SHADES OF BSOWB DID ** YOU NUGGET '♦ YOUR SHOES THIS MORNING? CANADA PRODUCES NEWSPRINT FOR ALL THE WORLD In all likelihood, the neivspaper you read is printed on Canadian newsprint; for Canada produces 4 times as much netcsprint as any other country in the tcorld. 3 out of every 5 netvspaper pages throughout the world are Canadian paper, U)hD Seagram's sells Canado first Ihis is an adaptation of one of a s^eries of advertisements designed by The House of Seagram to promote the prestige of Canada and help sell Canadian products to the markets of the world. The campaign is appearing in magazines and newspapers published in various languages and circidated throughout the world. The peoples of many lands are told about the qiiaUty of Cana- dian products and see Canadian scenes illustrating these products. The advertisements are in keeping with the belief of The House of Seagram that the futiure of every business enterprise in Canada is iue.\tricably bound up in the future of Canada itself; and that it is in the interest of every Canadian manufacturer to help the sale of all Canadian products in foreign markets. ♦ * ♦ A campaign such as this not only helps Canadian industries but also puts money in the pocket of every Canadian citizen. One dollar of etvr\- three ice earn comes to us as a result of foreign trade. The more ive can sell abroad the more prosperous tee will be at home. It is icith this objectitv that these adiertisements are being, prf)duced and published through- out the nvrld. Che House of 5^eagram