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Miewel x N'Co-o.«.('..0-o-o.(_a.o-n-u.fl-(s-o-0-6.0.0.0.0-0-0-0--(l.o."-0-0-()-0’0-0.0.0.0-0-0.4 Fish should never stand in water, as it spoils the flavor. Fish should never be fried in butter, and it should always be used while fresh. Plain boiled or mashed potatoes are served with it. . Squash and ‘green peas go Wednesday, May 17, 1922 0â€"<pm. 0â€" w 0 cans C ce 0 4n 0 MAINLY FOR WOMEN JARVIS BREA D "Here‘s Your VICTROLAS BRASS STRINGED EYVERY CLASS OF THE BESTâ€"MADE : MUSICXL SUPPIILES â€"/" ; KING AND SHERMAN, â€" HAMILTON Crfield 797 FISH DISHES BELL PIANOS CREAM PUFEFS, MEAT ROLLS, CENTS A LOAF AT THE STORE THIS IS A WELLâ€"KNOWN POPUâ€" LAE Toagt,; JUST.. LIKL THE DELICTIOUS.â€" GOLDEN . BROWN ToOAST THAT GEACES 8O MANY GRIMSBY AND DISTRICT BREAKâ€" FAST TABLES EVERY MORNING â€"_THE KIND MADE FROM (Successor to The Good Health" THERE Is, GOOLD HEALTH IN BVERY SLICE OF THIS DELICâ€" TIOUS, APPETIZING BREAD. PREAD IS. YOUR _ BELST FOOD, AND YOU CAN SELECT NONE BETTER THAN THE "FAVORITE OF GRIMSBY"â€"JARVIS. f Would you buy a can of salmon if it had no label? Or a bag of flour? â€" No, certainly not! Then be just as careful when you are buying kitchen utensils. Purchase only those articlee of Enaâ€" meled Ware carrying the SMP tradeâ€" mark. It is your safeguard and your guarantee of quality. Ask for Diamond Ware is a threeâ€"coated enaâ€" meled steel, sky blue and white outside with a snowy white lining. Pearl Ware is a twoâ€"coated> enameled steel, pearl grey and white inside and out. _ cvemance ~yegin 7 X., WV PBTT 0 â€"<me 0 «e .0â€"<mp 0 ani> 0 1p0 4B 0 MADE BÂ¥ eanap4 reSueer Mcrar Propucts co ue 2e NWARE MONTREAL TOROMTO WINNHPEG EDMONTON VANCOUVVER CALGAKY very well with fish also. Always save all that remains after a meal and warm up, to help out anâ€" other dish. The remainsg of boiled fresh fish can be warmed up in a litâ€" tle butter, pepper, salt and water, as you would stew lobster. _ Cold fried and broiled fish can be placed in a ettâ€"Cornell C CREAM ROLLS, CAKES, PASTRY K).().0-0.0-0-0-0.()-()..-()-().0.().0-().().0.0.0- Py tin pan and set into the oven ten minâ€" utes, when it will be found to be hot enough. Fishâ€"balls can be steamed for ten or fifteen minutes and then set into the oven to get crisp. If you have a large piece of boiled fish, which you wish to serve whole, place it on a plate, and set into theâ€"steamer and steam twenty minutes. If you have drawn butter to warm up, do not set it on the fire, but put into a bowl, and set the bowl into hot water. Cook butter as little as posâ€" sible, as by cooking it becomes oily. when you do use it, always add it three or five minutes before taking the dish from the fire. : To ‘Prepare Oystersâ€"Pour half a cup of cold water over one quart of oysters; take out each oyster separâ€" ately with fingers and free from any bits of shell. The oyster liquor may be strained and used in soup, stew or escallop if desired. Fried and broilâ€"| ed oysters are much better and cook| easier if parboiled slightly before | crumbing. Place one pint of cleaned oysters in a frying basket and keep it for oneâ€"half minute in a kettle of boiling water deep enough to cover them. Drain, dry on a soft towel and proceed as usual. _ oneless Fish Chowderâ€"Cut your in halves lengthâ€"wise, or have ur fishman with his sharp knife do for you. Nt cut the skin off the sh as neatly as possible. Cut the sh in twoâ€"imh pieces and put in old salted witer to keep hard. Break he bone andput it, together ‘with he head, tail"skin, three cloves, one small onion, two whole peppers, two Allspice pepgrs, a bit of thyme, one bay leaf,‘ a slake of celery salt and a little salt, in0 a kettle. Cover with cold water, nd let it slowly come to a boil., then Ake it â€"from <â€" the stove andâ€"strain. This is your fish stock. Take the cvy pieces of fish out of the salted fater, and ~dip . in dry flour into vlich pepper and salt have Salt Codfishâ€"The fish should be thoroughly washed and . soaked in cold water twentyâ€"four hours. Change the water and put on to cook. As soon. as \ theâ€" water comes to cook. ‘As soon as the water comes to a boiling point, set back where it will %eep hot, but will . not boil. From four to six hours will cook a_ very dry, bhard fish, and there are kinds which will cook in half an hour. If it has hung in a furnaceâ€"heated cellar tlll hard, it will never become tender. It is best notto buy more than> will be used in a week or two. Like ham, bacon and meat in‘ general it should be hung, not laid on a shelf. $ been mixed Put sliced" raw potaâ€" toes in thelottom of the kettle in which you Te to make your chowder, then the pices of fish, then potatoes and fish agdin until all has been used.‘ CovT with the stock, and broil until‘he potatoes are done; add butter andCrackers the last thing. It will be ndéed that there is no milk, bones or ‘2tTk fat in this chowder, and the 048 combination Of spices Soaking Salt Fishâ€"Very salt 118h should be soaked several hours in three or four. changes of warm water. Place the skin side up, so. that the salt erystals may fall away from ‘the under meat side. (Wipe carefully and clean, then soak for an hour in very cold water. Stuffing for Baked Fishâ€"For a fish weighing four to six pounds take one cup of cracker crumbs, one saltâ€" spoonful of salt, one saltspoonful of pepper, one teaspoonful of chopped onions, one teaspoonful . of chopped parsley, one teaspoonful of capers, onet easpoonful of chopped pickles. Salmon Loaftâ€"1 lb. or 1. can salâ€" mon, % cup bread crumbs, 1 egg, 1 teaspoon table sauce, pepper and salt and 1 cup white sauce. Flake the salmon, add the bread crumbs, the egg well beaten and the seasoning. Lastly, stir in the white sauce. Steam in a buttered mold for one hour. Brown before serving. Planked Fishâ€"Planked fish is very delicious. By â€" plankibg . fish ‘owe mean cooking thero in front o« a fire or baking them on a/'Dlank in a hot oven. This methodâ€" /Of cooking is supposed to have coxfe down to us from the Indians @1 today it is recognized as the pOSt notably perâ€" fect method for cofing fish, chicken and certain cuts /Of meat. Planks are made for the furpose about two. inches thick and / various sizes and‘ shapes... They m be made of oak. hickory, ash, ced" Or cherry. These planks or boar are to be found in â€"most of the deftmental stores. The food is served f the plank sole or flound !" I‘{:lther small piec es and fry, #"8¢ in the centre of a platter anf®Ur Over the fish a sauce of mg4 butter seasoned with salt, peppe d lemon ‘ juice. Serve with Freng"!ed potatoes. Stuffed inchâ€"thic salt por 1 cup b ped onif Cod way a bones them butte cru per, / Cae roil Fishâ€"After the fish are and cleaned place them on a roiler, dust the fish with salt pper and brush over with meltâ€" tter. Then place the broiler Thot coals and cook over a clear or 15 minutes, then turn and ~ on . Other} side. When ‘it is ed add a little melted butter and eze over a little lemon juice. e with creamed potatoes. thi fis tri w Flounders a ,S0lesâ€"Cut fillets of uffed i.but Steakâ€"Two oneâ€" â€"thiecplibut steaks, 6 slices thin por tablespoon melted_butter, ip b crumbs, 1 teaspoon chopâ€" onip24 salt and pepper. & og g5s are nice served in this ; ag!! as halibut. Remove the 68 the steaks, wash and dry a ughly. Lay one steak in a ta aking pan. Mix the bread utter, onions, salt and pepâ€" fJone teaspoon chopped parsâ€" ‘i1 have it. Lay this dressing p of the first steak and over the other steak. Over the the strips of salt pork. Bake to 40 minutes. Serve â€" with auce. THE INDEPENDENT, RBGRIMSBY, ONTARIO v salt fish spices gives what so many of for, a new dish. Baked Mackerelâ€"SPMM®MRkle the bakâ€" ing dish: with minced onions> and parsley, cut a deep gash n . the fish from head to tail on eit r side, and sprinkle with more Onio and parsâ€" ley. salt, pepper and bits of butter. Add a pint of broth andfi® set to boil. When it reaches the bflWoiling point, cover with a buttered PWaper and put in a hot oven, where it ust bake for half an hour. Then drflkin off the liquid, and thicken in a small pan with a tablespoonful .Oof ach ‘of butâ€" ter and flour, pour it OWWer the fish, sprinkle with bread crur@ihbs and bits of butter, and bake for fRkbhout fifteen minutes longer. | DAINTY ECRU _ TRIM DRESS OF BLACK EHceru batiste it difference to this dress of stunning of the _ material across the figure A bias fold of } broidered in sel&O‘r simple neckline.% wider and. gather fle, finishes the s The ‘chic little Milan, to which : a jaunty. air. jet buckle at t ~day? %‘%@ Uhes Madame, these are the soaps that (By Mar / iess d3 ; C o7 § . . . e I"Comfort Premiumsâ€"like our Soaps have been famous for over 30 years farts the : note Oof black ; satin {coat ne. The soft folds drape â€" gracefully é?d are caught with side. & ecru batiste emâ€" lor follows the B° same batiste, into a scant rutftâ€" rban is of black acked wings add into res. Belmont Thirty years ago we decided to adopt Premiums as our method of advertising, believing that our customers would appreciate Setting high .class Premium goods, at no cost to themselves, as well as standard quality soap products. Our success has been remarkable, and Comfort Soap has had the largest sale of any laundry soap in Canada. MED _ COAT _ SATIN esd t S @SRt 5 l "’:\%\ \‘\\‘ are anx10us o a a ze a s 2s â€" # e e m a ammmmeesmriee?s o When you send your money out of this community you enrich the great shops and impoverish this comâ€" munity. _ Strengthenâ€"not weakenâ€"the merchants of this community. _ It will all be returned to you in the form of better service and better values. The serious competitors of the retailers of this comâ€" munity are the big stores of the big citiesâ€"those that send out catalogues and have mail order departments. The poorest way to offset this competition is for our local merchants to remain,. silent. . For them not to "speak up" is to give the mail order houses a better chance to get business from this communityv. The thing for the merchants of this communâ€" ity to do in their own interests is to advertise faithfully, and to make their printed announceâ€" ments interesting and helpful to those whose trade and favor are desired. Offsetting Competiiton BE LOYAL TO YOUR OWN COMMUNITY : Issued by Canadian Weekly Newspapers Association : Head Office,. Toronto, Canada. / ADVERTISING A WORD TO THE PUBLIC give you Premiums ~Bzzy them and save the wrappers we have them in greater variety and even better quality than ever before. Our premiums are given for wrappers from Comfort<Soap, Pearl White Naptha Soap and our other products which are sold by all dealers. During the war we had to give up handling Premiums as they could not be secured, but now COMFORT SOAP is an extra large bar of the best laundry soap. For 30 years it has been the favorite for real value, quantity and quality. Save the wrappers. . PEARL WHITE NAPTHA SOAPâ€"is equally good in warm or cold water. It contains naptha, the quick dirt loosener â€"cleans by soaking. Save the wrappers. PAYS THRER