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PAGE EIGHT THE DAILY TIMES-GAZETTE WEDNESDAY, NOVEMBER 20, 1944 WHAT SHOULD I DO ABOUT-- Thank You Notes By MRS. CORNELIUS: BEECKMAN Dear Mrs, Beeckman: 1. Is it proper to display shower gifts with the wedding gifts at the reception on the day of 'the wed- ding? ing dt. 32. And is it proper to send thank- you cards for showey gifts? 20 1, Yes, if this is the bride's wish, 2. It is NEVER proper to send printed or engraved thank-you cards. As soon as possible after the shower the engaged girl should write a note of appreciation to each friend who brought a gift to the shower, These notes are very im- portant since they not only show that she is a girl of graciousness and appreciation, but also give her an unity to thank more com- than she was able to do at shower, and to comment en- thusiastically on certain features of Yhw git hat eal for more words of appreciation. ese notes, promp and with Ywo or three sentences of sincere appreciation, will bring the bride-to-be a rich reward of "how- nice-of-her-to-do-that" comments from her friends! Plurals of Names for Christmas Card Signatures Dear Mrs. Beeckman: I belong to a sewing club, and the other afternoon we were dis- cussing the signing of Christmas cards with the name of the fam- ily: for example, "The Smiths" (or should it be "The Smith's"?). This brought up so many questions about forming the plural of names (there is a Mrs, Lewis in our club, a Mrs. Mallory, a Mrs. Fargo) that we de- cided to write you, Will you please give us some general rules so that we won't make mistakes when we order or sign our Christmas cards? i The Sewing Dozen First, about that apostrophe. , . no. apostrophe is needed to form a plural, (There is, I know, a tempta- tion to use an apostrophe to form the plural of a name, particularly when that name ends in "s". , . put remember that an apostrophe in- dicates the possessive case, not a plural) "The Smiths" is correct. For a name ending in "s", "es" is added: "The Lewises", "The Rosses", "The Adamses", "The Joneses,' Names ending in "y", add "s" (not "jes"): "The Mallorys," Names end ing in "0" add "s" only: "The Far- gos." Good Taste For a Young Widow's Wedding : Dear Mrs, Beeckman: I have been a widow for a year and a half, I'm twenty-five years old, and I have two children, one four years old and one two years old, In two months I am to be mar- ried again, and am planning to be married in church, with only the members of the families present, and with my father giving me in marriage. 'The ceremony will be about four or five o'clock in the afternoon. Would it be good taste for me to wear a light-blue even- ing dress with matching shoulder veil, and long gloves. And would my wearing this long gown require that the groom wear a tuxedo? AR Since you have been a widow for such a comparatively short time and have two children, you would show best taste in your marriage by planning everything extremely simple. Please don't con- sider wearing a light-blue evening dress and shoulder veil at your wed- ding, and of course your bridegroom should not wear a tuxedo (which is informal evening attire) in the af- ternoon, You should wear a simple street-length afternoon dress, of a becoming color but not too light a shade, and a simple harmonizing | ggirt and the bridegroom should hat; preferably wear a business dark blue. "Always Belittin'" By Mrs. Beeckman "Always belittin'" is a quick and sure route to unpopularity. Throw this tarnished and tarnishing habit out of your life, Clear your eyes to look for the -best in people. And polish your words to say pleasant and constructive things to and about people. (Mrs, Beeckman wil] be glad to answer questions on Good Manners submitted by readers.) suit, Serve Pancakes In a Dual Role Contrary to popular belief, it is sald that the pancake is strictly un-American in origin--that the ancient Egyptians baked and enjoy- ed the griddle-cake much as we do today. The grain and water batter was spread on hot stones to bake; the cakes were turned with a wood- en paddle resembling our spatula, and were served with syrup of palm. Whatever their origin pancakes are the special menu favorite of several nations, Russian Blinj with caviar and sour cream are some- thing to be reckoned with; in Ire- land and Germany too, potato pan- cakes are frequently served and Suzette are consid- ered very "top drawer" by society everywhere. "Plain griddlecakes are the choice of many for cold-weather leisurely Sunday breakfasts and are equally as popular in the role of dessert. These dessert pancakes are first cousins of the Crepes Suzette. You will enjoy trying them. Griddle Cake Rolls 2 cups corn flakes 13% cups sifted flour 1 tablespoon baking powder 3 tablespoons sugar 1 tablespoon melted shortening Crush cornflakes in fine crumbs, Mix with sifted dry ingredients. Stir In egg, milk and shortening. Bake on lightly greased hot griddle, turning only once. As soon as bak- ed remove from griddle, spread with softened butter, sprinkle with Jrowa sugar. Roll up like a jelly roll, French Woman Gets George Medal London, Nov, 10. --(CP) -- The King has presented the Empire's highest civilian award, the George Cross, to a French woman, Mme. Odette Sansom, and a Belgian doc- tor, Albert Guerisse, for 'heroic services with the underground be- hind German lines in the war. Mrs. Sansom refused despite Ges- tapo torture to divulge the name of her British 'Commanding Officer. She said "the price I paid was very small for such an honor and such a reward." The price she pald was having her toenails' pulled out and her back branded with hot irons during months of Gestapo imprisonment.. With her at the investiture was Capt. Peter Churchill, the Com- manding Officer whose life she saved by denying his identity and representing him' as her husband. They are to become actual man and wife as soon as her marriage to an- other Englishman is dissolved, Wite Preservers asily from the food chopper, foHow the meat with a small amount of stale bread. The crumbs will take any meat that remains through the chopper. V4 Lowest-Priced Fine Watch » A RC) SCORCH 70 IN 215 <> NALS SSS) 2. \ --- NY ROR CR A Cs ThisChristmas you OR can afford to be I~ - oN generous --give this smart, new Westhold, ye USE OUR LAY-AWAY SERVICE Deposit Reserves 'our Choice, Horwic THE OLD RELIABLE JEWELLER ca N. Phone 397 AT LONG LAST, here it is! A strapless slip, either regular or even- ing dress length, with molded bra bodice, made of jersey that packs beautifully and that can get by without pressing. ' VERY suits mark the season's elegance. Black broadcloth makes a whose long, fitted, side-buttoned jacket is topped with a collar of blue fox that can be worn in a low square decollete or drawn high to frame the face. Seen with blue fox muff black velvet pillbox with high, curving feather fancy. REALLY vty y 90 a hat that caught this reporter's eye of pale pink felt fashioned into a soft tri- corn, the hat is entirely covered with cobwebby black lace that ex- tends into seal drapesy. > REMEMBER sugar tongs? Al- though we can't blame you if you don't, here's the inverted sugar tong neckline as the latest idea. It is used 'on a pretty daytime frock of gray crepe and is piped in pink sa- tin, The dress has pink, stone-stud- ded buttons and links and has skirt fullness at either side below a cit- away hip yoke effect. Nice everyday dress, SR, SR. 4 SOFT LOOK is a feature of the new winter-weather woo] blou- ses, Black wool jersey makes a cosy and smart blouse with mandarin neckline and soft, deep armholes. Nice with a draped gray flannel THE UNCLUTTERED LOOK makes the best dinner dress for a mature woman. An ideal mode] in black or white or pastel colors is of crepe cut with a wide ruffle that begins with a soft bow-like detail above the high, unbelted waistline and continues down to meet a high slash at the hem in fron'. High, rounded neckline has a keyhole Sauce for Tough Meats A /| Does the problem of tenderizing the cheaper cuts of 'meat have you in a | quandary? Then you'll welcome a technique many housewives have dis- covered lately: T meats d in moist heat for several hours, become as tender as the choicest tenderloin, Moist heat has a tendency to soften too-firm fibres, And the longer meat is given this moist- treatment the more toothsome it becomes, Then here's another trick that will help you turn tough meat into a succulent tidbit: Clever host- esses have discovered that condens- ed cream of tomato soup, used as a sauce for simmering, works a {triple magic that makes tough meats fork-tender and tongue-tempting. First, this soup provides the need- ed moisture, Second, the sharp, tart nature of a fine tomato has a ten- derizing action on meat-stringy fi- bres akin to that of vinegar when used as a marinade, And then, of course, there is a flavor factor that adds greatly to the pleasures of your eating. You will find that round steak, for ex- ample, steeped in condensed cream | Ld ~ of tomato soup, soaks up sothe of the true tomato essence and takes ~~ np rioguart tang men go for. Here's how: savou-y Swiss Steak 3 cup flour 2 teaspoons salt Dash pepper 2 lbs, round steak 2 tablespoons fat 1 medium onion, sliced ¥ cup chopped green pepper 1 10-0z, can condensed cream of tomato soup, diluted with an equal quantity of water, Cut the steak into six portions. Pound flour, salt and pepper into the steak with a saucer. Brown on both sides in fat, Top the steak with onion slices and chopped green pep- per. Add diluted soup. Simmer slow=- ly, covered, on top of stove for two hours, Serves 6. Discusses Causes cutout. Shirring softens the bust- line. High waistline dips to a V in| back. : NEW HANDLING gives added | charm to snowy ermine. A new evening coat of this regal fur has | a fitted line in front and closes with double-breasted pearl buttons. | The fitted front is in contrast to the free-swinging back which forms a sort of background for the nip- ped-in waist. | HERE AND THERE one notes a superlatively handled turban. A beatitiful hat is of silver lame fash- | joned into a turban with a confor that somewhat resembles a snail shell: High in front, it dips low and rounded over the ears; the top sec- tion is banded with narrow black velvet ribbon, FINE HANDWORE marks some | of the new blouses. Heavy white satin is used for a blouse of soft, full shirtwaist style. The simple col- lar,' front-buttoned panel and the cuffs are all encrusted with a hand embroidered self-eyelet leaf motif, bordered in fine cord embroidery. | EASW wa¥ of give a lift to a simple suit for afternoon-into-eve- | ning wear, is via a good-looking | scarf, Black satin is used for a col- lared ascot bright with a flower and | border design in glittering gold and | pearl beads on sequins. POINT A GOLDEN ARROW in! the direction of smartness, Beige felt makes a simple off-the-face cloche trimmed with a crown band and golden arrow in tawny gold mesh, Tiny gold mesh veil. WONDERFUL for blustery wea- | ther wear is the shoulder-strap bag. | Black or red calf makes a new | number styled with a flat back and | a rounded barrel front with soft folds for fullness. Rounded flat top with a gilt metal frame, Nice for tailored or dress wear. Red Cross Assists 20,000 Dependants | Handling the domestic problems of war brides, including providing! eastbound Atlantic passages for those 'who cannot adjust or have | been deserted, has all been part of | the Red Cross service to more than 20,000 dependants of Canadian ser- vicemen who have arrived in On- tario since June, Details of this unique Red Cross service were re- vealed in the report of Mr. W. B. Hanna, chairman of the Veterans and Dependants Committee, speak- ing at the meeting of the Executive Committee, Ontario Division of Red Cross last Friday. In the last half of this year, 38 trains had brought these overseas wives and babies into Toronto, All 20,000 had been met by Red Cross representatives and assistance given at Red Cross Reception Centre. In each case, next of kin had been notified of the docking date, and again of the immediate arrival at the final destination. One of the chief problems con- fronting the Department of Red Cross returning Overseas Person- nel is the husband who cannot un- derstand why his wife has not come to Canada; and wives who have not been able to adjust them- selves or who have been deserted. All turn naturally to Red Cross for the help and assistance needed. The discontented or deserted English war bride returning to her home- meets definite problems and Red Cross helps with these, especially in passport difficulties. The Red Cross, through the above department, plays a directional role in domestic problems, referring en- quiries to various welfare organiza- tions, Red Cross Branches have shouldered many weighty problems of this kind. BOVINE SNATCHES BILLS Beattyville, Ky, Nov, 19--(CP)-- It was give and take for Mrs. Mary Dunigan's cow. The cow was giving her milk, while it was tak- ing $130 in currency she had in a tobacco sack--and chewing it. S80 explained Mrs, Dunigan in an affidavit when she brought a well- masticated batch of bills to a Beat- tyville bank to have it exchanged for more usable notes, Mrs. Duni- gan sald the cow snitched the mo- ney bag from her pocket while she was busy with the milking, Of Lung Bleeding By HERMAN N. BUNDESEN, M.D. Bleeding trom the lungs, or hem- | optysis, is always a serious symp- tom, and there are a number of conditions hich may produce it. In one patient it may give warning of cancer, in another of lung ab- scess, and in a third, of a lung con- dition sometimes produced by heart failure, Perhaps the most common cause of hemoptysis is tuberculosis. In fact, according to Dr. Herman J. Moersch of Rochester, Minnesota, bleeding from the lungs occurs in about one-third of all cases of pul- | monary tuberculosis even before a | diagnosis is made. Another Cause Another cause of hemoptysis is what is known as acute edema of the lung. This is a condition in which fluids collect in the lung, It| causes such symptoms as shortness | of breath, noisy breatifing and the | coughing up of thin, pink sputum, This condition is treated by giving | the patient oxygen, by giving injec- | tions of substances into a vein | which stimulate the action of the kidneys and, some times, by remov- | ing blood from a vein. Of course, acute edema of the lung usually is | produced by heart failure, | Still another cause of hemoptysis | is what is known as pulmonary em- | bolism. This is a condition in which | a small bit of material such as a blood clot, lodges in one of the blood vessels in the lung. It may be prevented by overcoming poor circulation in the veins and in the legs since often the blood clot is bswught to the lung from one of the leg veins, Should an attack of pule monary embolism occur, it is sug- gested that the patient be given at once an injection of papaverine and atropine into a vein, This helps to prevent contraction of the blood vessels in the lung. The coughing up of bloody ma- terial is often one of the early symptoms of pneumonia and may be the first sign that a serious dis- order is present. Nowadays pneu- monia is successfully treated with penicillin, the sulfonamide drugs, oxygen and good nursing care, Other causes of hemoptysis are lung abscess, bronchiectasis, a con- dition in which the bronchi or small tubes in the lung are stretched, and lung tumors. In some cases the ex- act cause cannot be determined and it is found that the least move- ment of the lung causes oozing of bloody material from the lining membrance of the bronchi. Because of the many causes of hemoptysis, when this symptom oc- curs, the best thing to do is to have the patient put into a hospital at once where he can be carefully studied and the cause found. Then the most effective treatment may be carried out. Maritime Spuds 'Too Plentiful Ottawa, Nov. 20, --(CP) -- The trouble with the Maritime potato this year is that there's just too much of it. : The unusual grief that has come to the attention of Department of Agriculture here is that nature -- paricularly in the Maritimes-- has bestowed an over-abundance of huge spuds in tne fields of growers. Though as good as their smaller | companions, they are tough to dis- Housewives suspect they have a big hole in the middle, and they're toé big to qualify as high- priced certified seed, which limits weight to 12 ounces. Prince Edward Island is hit par- ticularly. "It's a freak year for po- tatoes," an Agriculture Deparament official explained, "and we've had numerous reports of spuds weigh- ing more than two pounds apiece." However, the outsize tubers aren't a total loss. From potato chip manufacturers, starch factories and dehydration plants, they produce as good a return as smaller pota- toes, though not as high a-one as table stock and seed spuds. Excavate Boats 2,000 Years Old Hull, England. -- (CP) -- Plank boats, 2,000 years old, imbedded in. Humber River mud when Juli- us Caezar landed in Britain, are being excavated under thé tender care of scientists, Efforts are being made to dig out the boats in a solid block of clay and haul them to dry ground on a steel sled, The planks are fastened with yew withies coun- tersunk to avoid wear, Possibly the boats were paddled. About 30 fret of onc boat re- mains and the other is some 37 feet long, Scientists said the dis- covery was of 'great importance in the-history of European water transport." pose of. necessary for cleaning. The light fluffy suds Jou get with L are somewhat like a frothy drink or an icé-oream soda--the goadten is beneath the froth and ubble--and lasts long after the suds subside. You don't need last- ing suds with VEL. I've found that the clear solution left after VEL suds dissolve, has all of VEL's origi- nal cleaning power. And it acts just as soft as rain water. That's why VEL is so easy on the hands and so beneficial in the bath-tub. VEL FOR DISHWASHING A teaspoonful or two of soapless VEL in dishpan or sifk (nothin, else, please!) is all that is require to speed up dishwashing. 'No need to add soap or any other cleaner to your VEL solution. Soapless VEL alone cuts grease quickly and leaves no smears on glass or china, nor scarcely any scum around the sink. For hard-to-clean pots and pans and for egg-stained spoons and plates, VEL's cleansing action is New Soapless VEL Is New Modern Cleaner by Frances Thompson noted homemaking authority Soapless VEL has changed my ideas of washing clothes and doing dishes. This modern dis- covery has shown me for all time that heavy suds, such as soap products produce, are not really amazing: VEL FOR DELICATE FABRICS I have found that soapless VEL dissolves instantly and completely in lukewarm 'water. This makes it particularly good for washing lin- gerie, woolens andnylons. Unlike soap, VEL is a neutral product, free from soapy alkalis. It contains nothing to harm colours or delicate - fabrics. Use a little less VEL than soap (no need to add more when the suds subside). You'll find one rins- ing is sufficient and it eliminates soapy film and scum: 4 VEL FOR HOUSEHOLD CLEANING . A tablespoonful of soapless VEL in a pail of warm water quickly removes greasd and dirt from painted surfaces, walls, windows, mirrors and tiles. No rubbing, rins- ing or drying is necessary. Just wring out the cloth and wipe off the dirt. 18-V-6D "YEL" Is a registered trademark of the COLGATE-PALMOLIVE-PEET CO. LTD, The Mixing Bowl Hello, Homemakers! Come De- cember if fruit cakes and puddings are not already on your shelves, they should be on your conscience. You should not put off this baking much longer, especially if you want the most luscious flavour which re- quires some time for seasoning. We have made small amounts be- cause our butter and sugar quota is low. However, smaller servings will make our special treats go far- ther during the festive season--we hope. DARK FRUIT CAKE Ycup butter, % cup brown sugar, % cup seeded raisins (cut), % cup currants, % cup citron (sliced thin), % cup molasses, 4; tsp. lemon exs tract, 2 cups flour, 2 eggs, % cup milk, % tsp. soda, 1 tsp. cinnamon, % tsp. allspice, % tsp. mace, % tsp. cloves. Cream butter, blend in sugar and beat in eggs. Srinkle fruit with 2 tbsps. of the measured flour. Add sifted flour and spices alternately with milk and molasses to the but- ter mixture. Fold in the fruit. Bake in greased deep pans for 1% | hrs, in electric oven at 325 degs, - WHITE FRUIT CAKE 1 cup butter, 2 cups sugar, 5 egg whites, 4 cups sifted cake flour, 4 tsps. baking powder, % cup orange Juice, grated rina of 1 orange, 1 cup seedless. raisins, 3, cup mixed can- died peel (shredded), % cup can- died cherries (halved), % cup blanched almonds (shredded), % cup of candied pineapple (shred- ded). Cream butter and sugar . until very light, Beat egg whites until still, then add to the butter mix- ture. Work in the flour, sifted with baking powder, alternately with the orange juice and rind. Fold in fruit and almonds. Turn into grea- sed and lined loaf pan 8 x 8 x 3 in- ches. Decorate top of cake before baking if desired, with candied cherries and whole almonds. Bake in an electric oven of 350 degs. for 1% to 1% hours, BANANA WALNUT CAKE % cup shortening, 1% cups gran- ulated sugar, 2 eggs (well beaten), 1% cups sifted cake -or pastry flour, v2 Usp sale, '% tsp. soda, % cup sour milk or buttermilk, 1 cup banana pulp (2 to 3 bananas), 1 tsp. vanil- la, 1 cup chopped walnuts, Cream shortening thoroughly. Add sugar gradually and cream the mixture until light and fluffy, Add beaten eggs and beat well, Sift to- gether the flour, salt and soda. Add to the sugar mixture alternately with the combined sour milk, bana- na pulp and vanilla. Beat after each addition until smooth, Lastly add the walnuts. Pour into a greased and lightly floured 8 x 8 x 2-inch loaf cake tin, Bake in an electric oven of 350 deg. for 50 to 60 mins, or until done. CARROT PUDDING 1% cups crumbs, 1 tbsp, shorten- ing or 2 cup fine chopped suet, % tsp. salt, 2 cup grated carrots, 1 tsp. baking powder, 1 cup molasses, 2 cup chopped prunes, % cup rais- ins, 32 cup chopped figs or evapor=- ated apples, J cup ground nuts, % lemon. Brown the crumbs and mix them with the fat. Salt the carrots which have been grated or put through the meat-grinder, and add them to the crumbs. Next add the molasses, fruit, nuts, lemon juice and grated rind. Mix all together well and stir in the baking powder. Turn into a well-greased mould and steam for four gr five hours, Serve with a raisin sauce, STEAMED GRAHAM PUDDING J cup ground cracklings, 1 cup molasses, 1 cup sour milk, 2 cups graham flour, 2 cup corn meal, 4 tsps, baking powder, % tsp. soda, 1 tsp. salt, 1 cup seeded raisins, 2 tbsps. white flour, 1 tsp. cinnamon, % tsp. each mace, cloves, all-spice, ginger, Mix and sift the dry ingredients, except the white flour, Add molas- ses and milk to cracklings. Com- bine mixtures. Mix white flour and raisins and add to mixture, Turn into greased mould. Serve and steam three hours. Serve with caramel or lemon sauce. TAKE A TIP 1 If you have trouble making: light poultry stuffing, try adding a pinch of baking powder. You'll find it especially helpful now that we aré using potatoes instead of bread. 2. Try roast chicken with an ap- ple and raisin stuffing for a new flavour. Cut 3 large apples in large chunks and mix with a handful of seedless raisins and 1 tbsp, butter. Stuff and roast chicken in 'usual way. 3. Save and clarify meat drip- pings, place them in a container with an equal amount of cold water. Bring to a boil, remove from stove and cool, The fat will solidify and rise to the top, the impurities will settle on the bottom of the pan. This fat makes good biscuits, pastry, gravies or sauces such as creole-- good for frying. too, 4. Sugarless hot fudge sauce: Melt 2 squares baking chocolate in top of double boiler. Add % tsp. salt and 1 cup light syrup. Blend until thickened, Serve warm, LE BE Anne Allan invites you to write to her c/o The Times-Gazette. Just send In your questions on homemaking problems and watch this little eorner of the column for replies, "ne "Imes-Gazette classiried ads, bring quick results, SOOTHES, SIMPLE SORE THROAT BEAUTY FOR YOU-- Grannie's Switch Used Again BY HELEN JAMESON By HELEN JAMESON One of the beauty surprises of the time is the revival of false hair. Forty years ago it raged like wild fire, then went out of style over night, When Fashion runs out of new ideas, old ones are dug out of the moth balls, put into action. In the pulchritude parlors you will find "extra hair pieces." There is a reason, The uppity hair-do arrived. Fine. But how many women had enough pigtail material to form topknots? many, Even if a woman puts her mind on it she can't grow more than five or six inches of hair a year. 'Today, demountable braids and colls are used for towering crowns, and for chignons at the napeline. You know! Soft coils, some sidewise, some vertical- ly. The two-puff chignon is a favor- ite--a couple of hirsute bung placed side py side. Only fine, first-quality hair will deceive the observing eye, and one must be'cautious when selecting the shade, The two-strand switch seems to be the mgst popular item; it lends itself gracefully to coils and rolls, doesn't look as heavy or as unnatura)] as the three-strand, Hairdressers tell us that it is better to drape the strands on the head than to arrange them first and then pin them on. Arrange them as you would the home-grown product. For the chignon, one's own hair is arranged in a flat coil at the nape line, the center of the switch fastened tightly with pins, a strand of the natural hair placed, ribbon-like, over the place where the strands are united. There is no 'danger then of exposure of the weft, Once you adopt this new coiffure you will find any number of i of making the rear of your head at- tractive, Coils can be twisted toge- ther, cruller fashion, placed verti- cally, That mode is known as the elongated chignon. You can give the strands an up- sweep, make a large puff or roll of displays of what are now called | Not Demountable braids. and coll are used for many coiffures, each end, and place them just back of your ears. Some women have g gift for creating personality haire dos. Extra pieces give them oppor tunity for original designs. If you like braids, you can use them to encircle the head. Or, the center of the united strands can be placed at the back, the ends fluff- ed, or "ratted," and used to give the pompadour a lift. A quaint effect is the old fash. loned figure eight placed midway between napeline and crown, then pulled out to form a psyche. That my children, is going back to re- mote times; it is known as the Gre- cian mode. Makes Entertaining 'Holidays Easy unions of the college crowd home for vacation, the special luncheon and supper gatherings of organiza- tions with "guest speakers" and other occasions too numerous to mention, For easy holiday enter- stuffed olives with vegetables casserole dish. te "Twas Not Gandhi Had No Safety Pin Graz, Austria, Nov. 11--(Reuters) A naked man paraded outside Gras town hall "I am Gandhi, and I have come to liberate Austria." on a disorderly conduct charge. yesterday proclaiming: He was arrested taining here are a few rules to fol- low: Keep your menus simple; serve easy-to-make foods with a minimum of last-minute prepara- tion; serve informally. It is a good idea to select one dish as the centre of interest or the main event of the menu--a - hot spicy punch, a hearty chowder, or a taste-tempting casserole, Here is a casserole dish that is well suited to a buffet-style service, It may be prepared in advance and requires only 10 minute baking, just before serving time. Ham and Noodle Casserole 2 cups medium noodles 2 tablespoons fat 3, pound diced cooked ham or canned luncheon meat, 4 tablespoons flour 14 teaspoon salt 14 teaspoon pepper 3 cups milk : 1 cup dried whole kernel corn 2 cus corn flakes 1 tablespoon melted butter Cook noodles in boiling salted water 8-10 minutest drain and rinse with cold water. Heat fat in fry- ing pan, add meat and cook wuntily lightly browned. Sprinkle flour and seasonings over mead and stir until each plece is coated. Add milk slowly and cool, stirring constanty until - thicken®d. Combine noodles and corn 'with meat mixture, Pour to greased casserole. Crush corn- lakes into fine crumbs and mix with melted butter. Sprinkle crumbs over top of casesrole, Bake in moderately hot oven (400 deg. F.) about 20 minutes. Yield: 8 servings 11; quart casse- role). Note: Any leftover vegetable may be used in place of the corn. For RELIEVE HEADACHES AND PAINS . . . EASE FEVER, DRY UP MUCUS... REGULATE THE SYSTEM Ji Ty GET oi RELIEF wiTN Treat a cold seriously before it be- comes serious. Grove's Cold Tablets are quick, sure in action. So don't let your cold linger. Fight it with Grove's Cold AN Tablets . ; . get Pe quick relief from cold miseries now. signature on Yiktie white an unusual flavour add % cup sliced ZEL LERYS Hand-Knit For Mén! A PRACTICAL GIFT ITEM FOR XMAS! DIAMOND HOSE