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SIX .? .0-()-()-().().()-()-().()-(l-(l“).i)-fl-().(l.()-fl.()-().(l.()-()-(i-l.:. i Try it! Just as an Extra:â€" i _ You make no sacrifice ‘ in serving such , a delightful 1 _â€"â€"confection i‘ FOR this very reasonable reason dozens of homes i have quit the work and worry of home baking, i and when the cake box needs replenishing it is just a j mattr of minutes to order one or more of the eight deâ€" i licious flavors of ; : E Blue Ribbon 1: 3 Box Bak I OX BakKke None Will Satisfy The finest green tea produced in the world. â€" Ask for a trial package. FREE SAMPLE of GREEN TEA UPON REQuUEST. "SALABA,*" TORONTO "SALADA" & l S More families are beifg served to "] every dayâ€"because JARVIS makes it, guarantee for its goodnes$ and wholeso del‘ a “Blue Ribbon” Whyou atre ol TARVIS‘ BREAD supplgi@, _ Buy Regularly STORE OPEN EVERY EVENING UNTIL 10.30 Maple Leaf or Dominion Mat;f‘ â€" 3 for 250C GOLD BAR CRUSHED HAWAIIAN PINEAPPLE â€" â€" BAYSIDE LOMBARD PLUMS BUD BEETS . .WVE MOUNTAIN CREST CORN â€" l4c Sunflower or Cascade SB. in 17¢ Sunflower or Cascade Salmon (pist) 1 is. tin 2 for 21¢ No. 5 Bottle DAINTY LUNCH MAYONNAISE DRESSING (8â€"0 Richmello Tea is d 2 ‘for:. =~ ;« "ni< No. 5 Bottle STUFFED OLIVES cl) PUFFED WHEA 2 for w i 0 w s cce PUFFED RICE 2 ‘for w 3 im‘ 5. e NEW VERDELLI LEMONS, dozen INTERLAKE TOILET PAPEF Hansens Juzr HANSEN‘S ORANGEADE and E4i‘ d SEEDLESS RAISINS, 2 lbs. â€" HAWAIIAN _ (in HMeavy Syrup) â€"AV+ PrNrabAs _ 21€ raysipe BARTâ€" 23¢ AYSIDE 15â€"02. SEEDED LOMBARD PLUMS 15 "or SEEDLESS 29€ (in Heavy Syrup) â€" € RAISINS, 2 for â€" MAYONNAISE _ _ 31 DRESSING (8â€"0z.) â€" C ). 5 Bottle LUNCH QUEEN OLIVES 9R, 3 ‘for LEMCNADE, 2 for â€" HOME MADE II\)’I:;r;tS;.tS BREAnl fpeest‘se liKke pure, delicious -(_()-(1-()-0-0-()-()-;,’Q-o-u-()-()-().()-0-0-()- .:' GREEN TEA C SELL 125 C 4 (in p beiflg served to "Blue Ribbon" elicious LE 33G an r" 25¢ oA 20 owder ortablet) 3| b g‘;‘makes it, that is the @d wholesomeness. Or ou atre ordering vyour Save Regularly CLARK‘S PORK & BEANS, No. 3 â€" CLARK‘S PORK & BEANS, No. 2 â€" CLARK‘S VEAL LOAF â€" BAYSIDE GREEN GAGE PLUMS SELBECT BLEND iv'{ , E’ lb~ = LEMON CBRISP >‘ ‘ ITS, lb. = GINGER CRISP BISCUITS, 2 ibs RrOMA] MEBEL â€" _ _ AAYEIELD BACON _ Machine Sliced, 1b. _ PEAMEAL BEACK IAN VC BEANEAL BACK @p PCN (niece}. ib. Bfic x &T MIXED or â€" SWEET MUSTARD o SEKLES (large, e nd Bottle), 35â€"0z ¢ _ MIXED or OW PICKLES + Ee, round Bottle) swhas mo :; â€" 209C aeee nomt + 14c “\?O‘ER:FI,‘SLOAF :: 19¢ SoerED pinnur 23¢ CAKES B TO SATISFY GRIMSEBY tore, phone 108w Shop, phone 108j PASTRY Taste‘" 2 for 25¢ 56 478 15c W m.o.o.o.c-o-o-o.o.o.o.(_fl-o-o-o-o" REFRIGERATOR A NECESSITY For â€" health, for comfort, for economy, every home should a good refrigerator, large enough for the family‘s needs. This is not a luxury it is an absolute necessity. If one must be bought, the foods you will save will repay you, and the health of your family will be guarded against the ilinesses or the general lack of wellâ€"being which follows in the wake of stale food. If you are buying or building or alâ€" tering a house see that there is a cool, convenient place for the refrigâ€" erator where it will save the steps of the housekeeper and of the person whose duty it is to see to the filling with ice. Many architects are now making a little dootr in an outside wall of the house through which the ice can be placed in the ice apartment. This saves "tracking up‘" the flootr. Be sure there is nothing kept in the ice compartment except ice, and never edtnint daniniedant Bindoniatse t sdsiticaint PP c s o ST 03 9k B xk let the amount of ice fall below oneâ€" half the quantity required to fill the ice_ compartment. This is a rule to gain efficiency in the work which the refrigerator is to do and economy in ice consumption. When the ice gets so low that the walls of the box beâ€" gin to warm an extra amount of ice is required to chill them again. It Must Melt to Cool Be sure the ice is clean when it is put in and be sure, too, that five of its six surfaces are exposed completeâ€" Iy to the air, which, in a properly constructd box, should be constantly flowing over the ice as it journeys round and‘ round, from ice compartâ€" ment to food compartment and back again, taking up some heat on each trip and losing that heat to the ice as it passes over the ice surface. Ice absorbs heat when it changes from ice to water. Only by melting can:vice be a cooling agent. Thereâ€" fore, the larger the surface of the ice exposed to the air the better the coolâ€" ing. Some refrigerators have a wire basket, or a frame work around the inside of the ice compartment to: preâ€" vent the ice from shifting against the walls and so shutting off part of its surface. This is a wise prevention. Now, you see, too, why you must never wrap ice in a blanket or paper, or cover of any kind. Every inch of its surface is needed for full cooling purposes. Insulation the Keynote ‘If a full charge of ice completely melts in fortyâ€"eight hours, provided, of course, it is not subjected to undue chipping for household uses, it is beâ€" cause the walls of the box are not well enough insulated. "Insulators‘ are materials, like "pure cork. board" which prevent hegt from â€" passing through from one side to the other. After all, it is Jlow temperatures that we want most when we use a household refrigerator, because they prevent spoilage. Not all foods reâ€" quire the same temperature for good keeping; vegetables and most fruits get along very well in the home reâ€" frigerator at 50 degrees F. Meats and fish, both cooked and uncooked, are better if near 45 degrees F., while broths, cream desserts, butter and, above all, milk, should be kept below 45 degrees F. ; A wel built, well insulated refrigâ€" erator will maintain this temperature even in hot summer weather if it is kept well iced. "Put a thermometer into a glass holding about one inch of cold water. Place this in the comâ€" partment just under the ice, let it reâ€" main for about one hour, then remove and read the temperature without taking the thermometer out of the water. In this way find the coldest place in your refrigerator and keep the milk in that location. BETTER GREEN TEA TMPORTED Many think that those who drink| Green Tea are more critical judgefifgé. quality than those who drink black. Such would seem to be the case, beâ€" cause some years ago great quantiâ€" ties of poor quality Japan and Chii\; Green Teas were brought into Canada. The demand for this type of tea soon fell off. Now, however, the much finer quality of India and Ceylon Greens, imported mostly by the Salada Tea Company, has sharply reâ€" vived the demand by those who enjoy the distinctive flavor of Green Tea.â€" Advt. * t Kill them all, and the germs too. 10¢ a packet at Druggists, Grocers \ _ and General Stores. . To _ Renovate Carpets.â€"Sponge them with a solution of one part 0 oxâ€"gall to two parts of Water;*,‘«ff make the carpet very wet. Dry thorâ€" oughly with clean dusters, > To wash woolen clothes. Thes should be washed in very hot suds and not ‘ringsed. . Lukewarm _;;; will shrink them. â€" . ho To Keep Chamois LeathelI The secret of keeping a leather cloth soft is to was warm soapâ€"suds and rinse it suds (not in clear water), | out periodically while it is up to dry, $ commanpnoommmmennenenernnent WILSONS es ‘ | C<p 0 u> 0 <m> c <me momeicbeenith / HNSRNT THE INDEPENDrwq GRIMSBY, ONTARIO water), pulling it ‘1a it is hanging -0.0.0.(‘(% prowwonmneno arnemere wast Soft.â€" chamois ; ~ 4t B in fresh EAT BREAKFAST IN BRIGHT ROOM world berrieg ment o cock h Pn yh s a plain taupe . minster wallsâ€"put the hina an fully made UPMOr the 1. whére, .for:§°_, were ora a luster, 489 SB@ curtai decorated bla o welinm The >>3. fm'nitu're,;;?fii[ l‘l,:fi: t The . Jade ions on the Cha th plpad cuishâ€" black velvet 1 ‘J}‘ e square of down froj MlRS really cut ed) :; the blac '?§V1§9t0m and dyâ€" pewter candlesticks, thl e eh‘ns, ‘the bowl of roses i‘ fe €14y _ luster garden. ;‘:‘f‘"f:? 9y fimk ftom ‘the Breakfast ®OOm sui # price : i'\}. 1(') ftfleasona,ble drop leaf ifrom fa ol chairs, and 2M Open "ay v(l)ur to | six Sometimes " ahen‘Sh dresser, tively paillg_@’ Sometimes ost aftracâ€" ones may be Bougsht w; s the cheaper ma i oefiett Yith a vie repainting. > ”‘” deligh w of seen lately Y~@§ Of a dee gg tful one decorated YWM a cony pt.lscult color border in @2 ;“'I‘bwnen ltr)rnhal y room was 2#~1 A this manh-fi 13\{1,01.? wou‘ld in the real room that is to stage your dmner‘ barties, and that always, or occasionally, form a fitting backâ€" ground for formal dress. Also, the breakfast roo gis;an easier place to serve a meal,[_:iiith- everything quite close.enoughiig;(fi;be within reach of the 'flng.ertip,,d if the smallâ€"sized family is smart, they often steal into the breakfast room for cozy lunches and suppers as well. There is a C ajn joy in accomâ€" plishing, all by hand, simple schemes that rely on th ir charm of color and originality for their fine effect. The breakfast rOOI fairly sparkles in the cool and fresh greenness of its jade and wWhite The vellum finished white paper Unadorned on its walls, the silverâ€"colotred metal sconce fixâ€" tures with their elittering crystals that tinkle refreshingly as the stray breeze passes, their shield shades of ast roomulng if it is ?rlglll.al ue 2nd whi glam cu7 fl 1al¥»d rud ions on the C2laÂ¥irs, 0 furniture & P‘a¢k an White j R " yellOW orange pots, 0" Dink I ones. . & A room not hel Lt be refre mer day. . _ This sumf00Mm which is also used for a breakfast room has been given a color seheme attractive for both uses. The linoleum on the floor is of blue and 8"ay, the rag rug is of blue and . f;k. The woodwork is of peacock bluge to match the furniture, the seat cushions are of gray velâ€" veteen;‘?,}\, valances on the winâ€" dows are of blue and black on white. _ An investigator in England, who wanted to know the ideal position of the ’*‘* was unable to find out, but one doétor prepared for him a list of twelye patients under the docâ€" tor‘s care at a certain hospital. None :, from a complaint which would hbave marked influence on normal sleeping habits. e T illow. Apparently liked fel with rest of body. Hands clutching sheets NowadaYS, to be in the swim, the P â€" bedclothes “',‘,_.-;4 d | turb as p 11 a ick. Head thrown well bas t pillow was really, at r Ohin thrust out. Hands e, nearly clasped.. ‘ held bedclothes up to id bent forward on left Ss1c vÂ¥ old man, this.© fthiumb‘ in . mourh. : Left ight wrist. A child. 4 ick. Knees drawn high loosely lying outside bedâ€" tt ght 4 ATust j jacke Many p t roomj S, Let‘t:-ch of left hana. hind the bod > d close up against waill, 50 _ on edge of metal bed. ,hed contemptuously away. aAR ‘had been accustomed. to extra pillows. Sleeping, ring to sleep, practically & ‘ Nurse said patient rarely e han doze. _ face, arms over head, knees Under, so that sleeper seemed SNA pwing. O eA exact Z. Head and shoulâ€" s @own and legs turned back wl . knees. Hands outspread as :é : . something away. ty ‘e probably a hundred other is ind it would be most fasâ€" ~SekLLCt E4 9 know the reason of each. Salt anq â€" mixture fo, and wineâ€"q spoonful 6;f canter, myo; then Shake are remoVQ‘ ~ and cream to the Oof painted posies d ,bhle or jade, their in the rosy glow of of chintz, while â€" a of coffee signs an the most delightt s and crea Oof painted and <B0 aue 0 qap 0 e150â€"<um 4 n .0 <ame 0 I V <anp ; â€"ap 0 41P 0 20 50â€"( TeakIast room you ore inconsequent in choosing fixings _ the real room that ner parties, and th: hig wi cream DO YOU SLEEP? viia0 gDlue. in «â€"a break-’t' if /it is handled in ar.‘ id white checked ging-‘: ind ruffled tieâ€"on cushâ€"| airs, old blue painted| wife alrg, Oid@4 Diue ack and white tk and white rag Tug, yellow â€" calerdulas â€" in pink begonias in black oom like. this could refreshing on a sumâ€" k rested on open palm Risht hand hunsg beâ€" a deep biscuit co conventional Gr rown. The wh this neutral key side. Forefinger / of‘ through buttonhole . Rigsht arm tucked| blu eat â€" the othes. Invisible. as patient rarely * make ning P IuUs,. â€" cream nd the curtains testraint elseâ€" ‘ange, the china ins orange Jap W n one on peaâ€" â€" soft boiled informal curâ€" the delicious id seals the ul substitute g room that he â€"breakfast their straw accompani ou may.. be in the matâ€" ; than you at is to stage that always, fitting backâ€" 1+ U dresser. attracâ€" cheaper view of ful one uit color i1 Greek e whole In e 0 aame 0 «0 C o a) deâ€" esar, and erâ€"b LH C l¢ um (b.fl.().fl.fl-().().fl-fl-fl-(l.()-fl-flmi. ip ellen one spo whi van tatr sof w hard. "How does it get that way The fundamental boiled frosting based on the same rules as . fonda and is practically the same as divin or seafoam candy. Two cups sug oneâ€"half cup water, oneâ€"quarter t« spoon cream of tartar. two o whites and oneâ€"quarter teaspo Boiled Frosting Many cooks consider the _ frosting most difficult. But wi little care the trick is learned a not> really ‘difficult.. The ess po‘int is to cook sugar and wate:r definite point and beat the syru; the whites. It maust not grair must be dry on the outside, but hard;: "How Aaas if «at ithar .: ng The simplest of frostingsâ€"which clever cooks would scornâ€"is made by brushing the top of the cake with fruit jelly or egg white and covering with confectioners‘ sugar. The next more elaborate is a covering of sugar, cocqanut, nuts or sugar and cinnaâ€" mon put on the batter before the cake is baked. he‘ar stix cnough ‘ip / 7 im..__ Ccake. without any dripping) " *4 frosting just holds its shape). This may take ten or fifteen minutes of beating, but if stopped at the psychological minâ€" ute, before the icing becomes too stiff, it can be heaped up one or two inches high and still remain soft inâ€" sideâ€"the ideal condition. It ~not beaten long enough it will run; if beaten too long it will not be smooth. The addition of another egg white will make a more fluffy frosting, but the syrup should be cooked to a higher temperature (244 to 248 deâ€" grees or a firm ball. This is uniâ€" versally true, the more egg white the higher the temperature. Of the same general type are those made of eggwhite, sugar and flavorâ€" ingâ€"one egg white mixed with two tablespoons of water, fruit juice or other flavoring, with the confectionâ€" er‘s sugar added. One authority says apropos of this frosting, that if the beating two whites, then beating in the mixture be beaten, instead of stirred, less sugar will be required, but it will be less soft and creamy and will dry out more quickly. Another egg white frosting is made by sugar and flavoring with a whisk until smooth and glossy, making a very soft icing. _ The yolk of the egg may be used with flavoring and enough confecâ€" tioners‘ sugar to spread. This© is good with orange and lemon for flayâ€" oring or cocoa. ; Frostings Uncooked fr name because done. First cCc sugar, liquid a working â€" conf water, milk, ¢ coffee (two tal with someÂ¥ime make it riche with someXimes make it richer carefully sifted flavored, this fr although never : ed variety. Frequent dustingâ€"saves sweeping. A room that is dusted ofter and thoroughly will not require such conâ€" stant sweeping as one that is dusted carelessly and seldom. A dirty oven is often the cause of a disagreeable smell in the house The smell may ‘be hard to trace, but try scrubbing out the oven with plenty of sodaâ€"water and a brush and the probability is the smell will disgâ€" appear. SKILLFUL CAKE FROSTING 11 1e ecause they are of First comes the ¢ liquid and flavoring g confectioner‘s s milk, cream, fruit (two tablespoons of omeXimes a little t richer.) If the cont h Mltra m 1‘. / ‘" P "’:‘~‘_,»~"f a g( m Nce m/ JEe| r > > en in _A ,‘_’} e sSshiay { "\'94‘ $ i hx 721 [' & / '['W YNVZZ S Sn A AXq G // 1| 7 mae o $nP § ) y LJ â€"rote~ < divZâ€"vo & ines 0 Pour Ssugal Volume and 10c ®2 efriciency produce 25¢ quality for t] plicity . of won kee; norities s olexion lo s Without Cooking frostings have a e they are often p comesr the class Clea 1 and | frosting ‘ as smo tht O1 TS sugar. Th s a covering of r sugar and batter before tt wate fal 7 are of! *‘ the C flavoring it is the most effect d â€" the ting is smooth iter and cr ut stirring untilâ€" it ‘ork (238 syrup in ffly beate ie beatins ider the boiled ilt. But . with . 4 is learned and is . The essential sularly, do SCOv 41 e Skin regu e amazed, read er the perfect s uty secret milli sugar into t juice or f the liquid, butter â€"to ‘ sugar is liquid well satisfactory, as the boilâ€" suUg water to a syrup into vrain: . it ) <um> 0 <min 0â€"<ren câ€"<a diant ake with covering The next made ~41 "53 d n i prot CM wz lint 7‘ \ ‘ k /:r‘\% ' //’ i \, P 7; C ~ a2eo) s @ »L2l & Arire _ â€" ce ~‘bad poorly from le by into ce â€" or tea 1643 u, too, in eliness of U Iv. au a nasty musty tast from becoming too washed potato in is given off by the enough to cause mi Wooden spoons a will repay a good SC in preference to sos The bread pan sho out weekly, dried., ¢ aired by keeping the open. Thus the bread . ols a‘r‘u%g@ ge "MONCLIGBT sc t e e im «2 %t melt in your mouth i VIC‘ lary _El*?ctric . Thursday, Fri. Saturday Sold in townby .. Come to our store and enjoy some ing that will be done on this most efficie tric Range. â€" MAIN STREET But beware of har methods. They inj: Wash t h o0 r o Palmolive Soapâ€"ea fore retiring. Rub foamy ‘lather well 117 1 A EULL CABINET TYPE FROM $125.00 UP Sims Hardware YOU ARBEINVITED To aTTEND DEMONSTRATION cos $0Cal cause mildew cold cream d OF THF Rinse â€" Then rinse taste, and too dry pj in the ns MADE IN Cana J and pastry boards . scrubbing with sand soap. a skin is uo Y¥‘S TEA ROOMS, A. JARVIS CHIVERS & SONS, WHITE CROSS PHAr The most effective beauty treatment known should be washed <_ and thorough!y he lid a liffle way 'Lead will never get â€"is this simple method. Millions now employ it to keep youthful loveliness by v _and to keep it Ty place a wellâ€" 6 pan. Moisture botato, bput not T wi WON DERFUL NEW of this week )A 19 PALMOLIVE COMPANY OF CANADA, LIMITED with T S$1 t1 enjoy some of the delicious cookâ€" most efficient and upâ€"toâ€"date Elecâ€" 45 &, Paim and olive oils â€"nothing elseâ€"give nature‘s green color to Palmolive Soap. 1 0u Ccannot : tive beauty tre LESLIE J. FARRELL, The GRIMSBY C vyou g unwrappead. All d In one week you encouraging result Toronto Write Murine Co. ,Chicngo.forsy;:a daill eP [URINE Wednesday, June 25, 1924 T he sim [BY forayurEYEs Refreshes Tired Eyes a+ NOot TC1 All de Montreal PHARMACY da w ers 11 nev GRIMSBY 11M( see m LV ns Rexail! Store areBook 2407