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Visitors to the costum» gallery of the Royal Ontaric Museum are usually amaze< .gu--dldhd“dlhd‘“ Cerâ€" Ww‘;m\\mmm“flu&mm"mu Wauwam. In those days feet were not wuh“mm&omfl-fl swing out giving a fl.u.“m,mnnlachofoumm-mmnmm sidered. € Girls in the 19th century were definitely rmaller in every way mmymwmmummuxmumm in active sports. Also, prohably grandmother, suffered considerably £ tight shoes in order to attain the tiny foot that was such a mark How Small Y our Feet Are, Grandmother! «2 Ihursday, July 13th, 1944. of beauty in her time. Give Hotelmen Headaches Just as the constant dropping of water hollows a stone, so a Mmahdmmmu.-w-.mmrmwsm hotel cupboards. Perhaps some guests who have taken souveni‘s may hwumwmmwdmmmmw hotels are in. A survey by the American Hotel assocition shows acute shortages. mammmuummmm mmmww,mnommu.c.mmmm &nlmpmowe-mnda.ou.ulm But, of course, housewives mu"mdmuurficluwiththmer-uonmmw too. mm.lmum_mm_m!oomdmmmzz.- 145,360 bed lamps. ‘The hotels promise to forget and forgive if souâ€" vduedlmmunmldmmm-ummn- stitution. Harry Lauder Met Salvation Army Lassie e C mn-yuudc.nmeodmhu.m!ora'dkoulunmy afternoon and heard the familiar music of a simple Salvation Army Openâ€"air Meeting Standing on the curb, together with a small crowd dmmguwmmmmnxnmm- ed an important milestone in his career. ~~ * Then he suddenly riveted his eyes on a girl in her ‘teensâ€"she muwulm‘fi-_.nummnmmmulym ed. mm.mu-mwm-mmmw with ribbons under her chin. All throug‘. the life of this great minstrel, the plain little sweetâ€" faced, curlyâ€"headed girl that stood in the Openâ€"Air that Sunday afterâ€" noon was to encourage him in defeat, balance him in success, sustain him in the time of trial and difficulty : his rise "from coal dust to gold dust." From pit to palace, as coal miner and Knight, Annie Valance, the little Salvation lassie, was ever by Sir Herry Lauder‘s wide. “â€"m-w:mtufi'-wmhmmmmmu- mmntmammwnumwmum- ed to the thumping of a big bass drum. is {tm.â€"~ M °C y 5 mt o e e e t o d n e e t k. T ulmmmpnmmmmudmnmumm hearsals in their plain little home, long befor> he rose to popularity and knighthood. yÂ¥ *\ * * Beneath her bonnet was a sweetly sensitive face, a wellâ€"chiseled nose and a mass of soft glistening curis. Harry Lauder could not stop looking at her. He soon sought a formal introduction, and before long told her in his own Scotch way, "T‘ll ic‘ ye as lon» as I live." They were marâ€" ied in a little mah'nu-‘m For the balance of her life, Annie Valance, the little Salvation Armygirl.muphynwlv_umm;n.tmdn'lmo. Mainly For Brides, yrandmothers, and working girls are mombers oA Reâ€" _Centre sewing classes, operated by the Consumer Branch, Warâ€" Prices and Trade Board. Under the supervision of expert instrucâ€" Canadian women from coast to coast are fashioning discarded ‘s into garments wearable and smart for thersseives or the chilâ€" The women pictured have fourd that cutting and basting are al secrets in making clothes over successfully. MILADY Sewing In Full Swing Hello Homemakers! Hers this weekâ€"but gone next week! That‘s the story of many of our perishâ€" able fruits, unless we can do someâ€" thing about saving some for future better meals and better heal‘n next winter. Canning in airtight jars or cans is the most widely used method for preserving fruits and vegetables. Success in canning is the result of abiding by upâ€"toâ€"date instructions. Good canning principles are: 1. Can only fresh food, in perâ€" fect condition. 4. Follow upâ€"toâ€"date instructions and time tables. 5. Make sure jars are airtight to keep out air whicn causes growth 6. For waterâ€"bath canning have the water hot in the processor when you put the jars in. Count the time from the minute the watâ€" er begins to boil. The water should be two inches above the top; add 2. Have food, jars, everything used for cauning thoroughly clean. 8. Work quickly, so as to can By ANNE ALLAN Nydro Home Economist THE ___> MIXING : BOWL | THE O GRIMSBY INDEPENDENT Buttons, Snaps, Hooks and Eyes Thin syrup (1 cup sugar to 2 cups wuter) yields approximately two and oneâ€"half cups. Using one cup syrup for each quart jar of We have coâ€"ordinated our results with those from the Dminicn Deâ€" partment of Agricuiture. One inâ€" teresting table shows the approxiâ€" mate number of quarts of canne‘ fruits from ten pounds of sugar: Very thin syrup (1 cup sugar to 8 cups water) yiclds approximateâ€" ly three and oneâ€"half cups. Using one cup of syrup for each quart jar of small or sliced fruit will can about sixtyâ€"five quarts. 9, Cool jars right end up but do not place in a draught. 10. Level and store in a cool, dark 7. Heat food hot enough and long enough to kill harmful bacâ€" teria which often causes spoilage. 8. Complete the seal of a screw top jar by pressing on the glass top while you tighten the metal hot water if it boils away. Keep a cover on the wash boiler or proâ€" The Sugar Solution amail or aliced fruit will can about fortyâ€"Ave quart jars. J Moderately thin syrup (1 cup sugar to one and . oneâ€"half cups water) yields approximately two cups liquid. One cup of syrup Alls forty quarts amail or aliced fruit or twentyâ€"seven quarts of large or whole fruit sich as strawberries und peaches, Medium syrup (one cup sugar to one cup of water) yields approxiâ€" mately one and oneâ€"half cups, One eup medium syrup flls thirty quarts amall fruit or twenty quarts large fruit, ‘This is suggested for canning sour cherries and plums. Berrics and currants (raspâ€" berries, blueberries, gooseberries, blackberries, huckleberries, loganâ€" berries, thimbleberries, saskatoons, red and black currakis). Pick over and clean (wash if necessary). Cover with boiling syrup. Process pint jurs 15 minâ€" utes, quart jars 20 minutes in waterâ€"bath. Process tin cans (20 OZ.) in waterâ€"bath. A Only preâ€"war pint jars may be processed in prebeated electric oven at 275° for 25 minutes. Cherriesâ€"Wash, stem, pit if deâ€" sired. Pack in sterilized jars. Cover wit: slling water. Process pint jare minutes and quart jars 2% ncautes in watorâ€"bath. Process tin sans (20 ozs.) in waterâ€" bath only 20 mins. fHAUMES « s please do your travelling between / .mnfl.lp.n.toavoldruhhmwhenm, workers have to be carried. Leave children at home to make room for essential travellers. Avoid Friday, Saturday and weekâ€"end travel. Do w”nmtommfim travel conâ€" and avoid inconvenience and discomfort. 4. Plunge tins cans into cold water and change the water once or twice so that they will cool rapidly. Fill in your address on the cover of your ration book. It makes it easier to recover if the book is lost. fruits are retained better when scorching, Add remaining pregaiâ€" ed fruit. Cook until juices begin to drain out (about % mins. boil). Pack into jars and gently press fruit to make juice come to the top of jars. Process in watebath 30 minutes. some is added. Berries, cherries, rhubarb and julcy plums may be canned withâ€" out sugar by the following method: Wash and crush part of clean fruit in bottom of preserving ketâ€" tie. Add s little water (about 1 Canning Without Sugar Sugar does not affect the keepâ€" ing quality of canned fruit. Howâ€" Take a Tip Cooling home canned food is imâ€" Leave space between sealers while cooling. Place sealers on folded newsâ€" paper out of draught and do not cover. Cool sealers in an upright posiâ€" THREE