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Thursday wit Dizzy Styles .â€"“mm'.‘mnn\o"hl‘hm"mwbo mmmmmmm.mma. It‘s quite a shock to gaze m&.edtflalmdfi.d&myJu.mmmn-unnuwuhl mmmmwm.wmmnwumm vuklndtbovholont-nptowedbyt:uubomctwmb-cut. What snrbuedl GurnnnRaR n semade s c C o64 is PEA C flag behind, trousers rolled to the near knee, walk and the whole getâ€"up topped by tie sh« girl could compete with that fashion ? Proficient Wovers Muwnh;unhwpemmmnydmm'a mtmmmmummwmmmmmdmu thnmatlunwn‘wthozajodtydnnmSumm London. mwmmwmmmv-umm preference London girls were showing for members of the A.EF. as evening companions. It was not that the G.LI boys h=4 more pocket money ihan their English rivals It was bocause of the feeling of English girls that American men understand women better and know more about love, ‘Their standard is set by the HPollywood stars and the TU.S. soldiers, in their opinion, measure more up to film standards. ‘The English journalist summed it up !=~ this sentence,. ‘‘The voice of the British rommantic screen star is as cool and clear. as spring lettuce and his loveâ€"making, though awiully decent, is, it must be admitted, too ATM Mainly For The latest style amon‘, the male * o , August 10th, 1944 MILADY pyMoND:S, DRUVG STORF WW«?‘W )Ov ‘; _ The pair that sefrosh, helpin2 4 Â¥" Ellzobeth Arden Home Bosis of every ® -_.._?.....M'odc .fldhvfl"""'“m ® o . bad Lowget‘$ Â¥ou Um es at work together to dleanto SA a you every day 10 '.m.:: yrie »ioubll and Improv® «in 1 ML“‘”" ut N L 0 o a “,“.muochndeomuu well. covarcmek-lthcclunul mmmwm.udw'" with the thoroughlyâ€"clean . N4. 1 ace crock in a cool place (the cellar floor is good) an‘ stir the [ piside twice a day for ewo week* CHILI SsAVCE ' 12 large ripe tomatoes, 2 IMTE 1| onions, 4‘!..”9’“"”'-'." e d _ awes 1 piece of show only on the wrong side except for tiny stitches. w:uwmmmwmmuw“- 3. When darning over the hole, take the new thread through all‘* loops to prevent ladders. 4. For cross darning begin 4* above the hole and darn lattice fas‘*" over and under darning threads. Use this method for woollen stockings, sweaters an> ntt‘d articles. ‘Thin places may be darned to strengthen. Darri _ .:%4"3 Hello Homemakers! Pickling is| one of the many ways to save surâ€" | plus fruit «xd vegetables. Cucumâ€" bers are ous <f the common vegeâ€" tables that may be preserved in many ways to give variety to our incxpensive winter menus. Pickâ€" ling is a matter of brining and curâ€" ing without destroying the colour or flavour, or food walue, ‘ The equipment nesided is comâ€" paratively simple, out you must be able to store in a cool, dry place if you are storing in odd jars sealâ€" ed with wartime wax or crocks. We suggest recipes requiring little or no sugar although we have had several requests for those usâ€" ing sugar. But, naturally, if you have sufficient sugar, "go to it" and make the kind that pleascs your family. SACCHARINE PICKLE 1mmfim, % cup : ‘, 2 tablespoons white mustard seed, 4 cup dry mustard, 2 tablespoons turmeric. 1 teaspoon curry powder, } teaspoon cayenne corn syrup, 9 cups cold vinegar, 1 large caulifiower, 8 large cucumâ€" By AWNZ ALlliAN Mydre Home Zconomist MIXING BOW L 4< . db tre t aPY corn syrup, 9 cups cold vinegar, * large caulifiower, 8 large cucumâ€" bers, 10 small green tomatoes, 6 small onions. Conbine ssccharine, salt, musâ€" tard seed, dry mustard, turmeric curry powder and Cayeni®" _ "*" // tho oughly; mix to a smooth paste with the 1 cup vinegar, adding it evadually at first and com P thoroughly after each addition. AAd corn syrup and the 9 Cups vinegar. Place this dressing in a thoroughlyâ€"cl»» . large crock. Bmkc.ull'rnwlnmnllflo" about with boiling Wash cucumbers and peel the onions samall cubes. Add prepared | i < i sinoitieir t L * Yif ‘ thap. cinnamon, 1 thep. aMopic®, 1 top. , rated mu.imey, 1 paot vinegar, Cut tomatees in wmall plecss and chop the onions and peppers f#, Add the remaining ingredients, heat graduaily to boiling point AD0 sook alowly ¢two and oneâ€"half {D three bours; stir frequently. w the vinegur is strong dilute 1‘ Wb waler. 4 thap. T HE When the hole is large avoid stretching or puckering. TA* * e of net or velling over the hole and use it as a foundation **" aing. ‘This also strengthens the darn. Begin darning %" beyond the hole and make the first row°44** to the length of the hoile, 7 Increase the length of the rows at each end until the actual ho‘ !* DILL PICKLES Select cucumbers of "dill" sift. Wipe and arrange in Jar® C Inyers of Mll and mixed apices in the bottom, centre and toP ©f whe jar. Cover with Lot brine mude Ar 4 cup salt to 7 cups bolint â€" ~& vae atnamd / LWO months 1 at THE salk to 1 »AM* 1""" " u: llM Lt stazd tw betore uMmDZ, PICKLED Qn10On® wnall pickling onions, 1 at â€" ks es Place this dressing in a yâ€"Clua . large crock. aulissâ€"wer in smail flowâ€" [ an bour. Drain, cover m water and boil 10 r and cayenne very mix to a smooth paste GRIMSBY INDHWPENDENT ; cut all vegetahnles top «4 the brine nuade 4N hoilng stamd . tWwo it white wine vinegar, 2 teapod®®" pepper corns, 1 teaspoon salt. Bring vinegar and seasonit%s to boiling point and remove uM Peel the onions, put into te boilâ€" ing liguid and simmer aboit three mis tes or until the onions are tranzparent. Pour into sterilized jars and seal. # # ® SALTING METHOD FOR GrEEN BEANS, PEPPERS AND CAULIFLOWER Vegetables such as green I»:l: yeppers, and caulifiower that 10 not contain enough juice to form their ing covered with brine. Wash, dry, and weigh the vegeâ€" tables, Cut green beans into inch lengths; separate cauliflower into flowerets; leave cucumbers and peppers whole. Pack the prepared vegetables loosely into stone jar, leaving space for, brine to cover them, Estimate the amount of Mam'“md'bfll. make the brine, use 3%, cups of sait to 6 quarts of water ("comâ€" mon‘" or "coarse" salt or dairy "“‘ uwuummmm). Pour brine over vegetables, and cover jar with plate or ple plate right side up. Weight down as you do for kraut Next day add 1 pound sait for every 10 pounds of vegetables used. (This is to bring the brine up to its original strength). At the end of the week, add %, pound sait, and repeat the process every week until fve weeks have been marked off on the calendar, Now your vegetables should be cured. One thing to remember . when ndding salt is to place it on top du‘.m»w“wflldmn slowly without sinking to the botâ€" tom. Salt should not touch th uatwatublen. sumdf“‘““‘"‘"' vegetables. it forms. ___ Clip the following mekod to desalt since you will nothe usiog these _ vegetables for several manths: To ;~iihen vegetables cured in ewer with cold water, anl heat slowly to lukewarm, atirring freâ€" quently, _ Pour off water, «nd 6 pent several times until vep Aables are only alightly salty. * _ " ) nsl Loure in ”vm‘ Lh santr n ie tr, soak severul Sours in sEveT® waters, untll they taste just Mht; then cook, The beansa andcsaull flower are seasoned and #tved as im}: green peppers are often solu Mra. #41100, turD & TL QVEs!**~ . R. p. aske: , cooked in D a brownlah colo PpRRT TD COC C d 4 «- thy does chill| , enamel pan, ‘ Answer: Allspice and cloves tend to darken sauces more than other sapices We sugg=st exact measure» ments of the sea onings. _ Mrs K. F. aske: Will a zinc tub be all right to soak cucumbers in Answer: No, We suggest that you put them in two or three erocks or ename! basins in preferâ€" ence to zinc or tin containers. Mrs. T. B. asks; Reciye for Bread and Butter Pickles. Answer: 6 qts, cucumbers, slicâ€" ed; ldounonhu.clleod;dgrn perpers, aliced; salt (%4 cup), 8 whole cloves, 1 gt. vinegar, 8 cups sugar, 3 tablespoons turmeric, cup mustard seed. Wash cucumbers and alice with> out peeling. Arrange vegetables in alternate layers in a large bow!l, sprinkle with salt. Let stand for with cold water, then drain. Comâ€" bine remaining ingredients and heat until sugar is dissolved. Add the vegetables and bring just to the boiling point, but do not boil. Seal in sterilized jars. Mrs. 8. T, .sks: Ingredients for syrup» to vse on fruit to pickle, Answer. 8 pounds fruit, cinnaâ€" mon, 2 tablespeons whole cloves, 4 cups vinegar, 2 tablespoons whole allspice, 4 pounds sugar, 2 cups water. ductic®. of underwear, children‘s ap4 infants‘ clothing and linings for gloves and> footwear ‘The anâ€" nouncement was maude iact week by the Wartime Prices and Trade CHILDREN‘S AND INFaANTS‘ CLOTHING Babies come first again. First call on fleece fabric available in Canada will ‘- glvmt to‘t‘.l.t.o‘_m The new regulations will prevent the use of this fabric in nonâ€"essenâ€" tial articles. ‘The supply of fleece fabric has not been adequate to supply all demands. 00 IT UP IN BUNDLES ... TE IT SO IT WILL HOLD FAST l2 . . LIKE THIS ILLUSTRATION and we will teli you when to put it out for collection. WASTE PAPER Is USED TO MAKE PARACHUTES, WATER PIPE, SHMIPPING BOXES FOR MEDICNE, PLA~MA, AND FOOD, GET THE BOYs CR CIRLS TO MAKE IT UP IN BUNDLES. TIED WITH GOOD STRONG ROPE, CORD OR WIRE, WE NEED YOUR WASTE PAPER We do NOT wart Cans or Bottles The W ar Is Not W on Y et. The Salvage Committee Needs Y our Help NOW ! Just Waste Paper OET IT LL£ADY then drain. Cover STACK OF DISHES and WATER WON‘T RUN OUT! pourityg 7 oll wWHEN THE CREASY MESS that el our drain meets u .i’&' élllen'o Ly‘o’?:?. @ W'; Fast! In no time water‘s run=â€" ning freely again. And rememâ€" ber drains stay clear when you pour in Gillett‘s full strength once a week. Use Gillett‘s in solutions *~ get foos spotless without nard scrubbing, to lighten the load of all your heavy cleaning. Grandest way yet to have a clean, sweetâ€"smelling house rltbout breakâ€" t o omiercs e THREE