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wr Mt Ra oJ men, A hs nA RCH Yruwung. Bow: Hello Hom:makers! When the lock striXes 12 at the rural schoo! it. means a hot dinner for some chil dren, but not for all--not by any means, For more than half of the children attending rural schools in Ontario the noon hour means a lunch carried from home in lunch kit, honey pail or paper bag. In winter weather, cold sand. wiches make a theerless meal That kind of meal, added to a hurried breakfast and a long walk in the wind, does not give exactly the sort of foundation needed for a good day's work! But it is a facet that for 200 days out of every year, the child attends school and eats his . midday meal there. All told, one- Afth of the meals eaten in a year re eaten at school, Surely, then ,the midday meal is of prime importance. Should it not be planned to meet definite educa. tional objectives. Some school areas have done this; one particular sec. tion to be commended is the town. ship north of Woodstock where the Red Cross Nutritionist is giving splendid leadership. The average rural child has a long and strenuous day. He rises early, has a few chores to do, and then a drive or walk to school, After seven or eight hours away from home--more chores before a -hot meal. All this requires energy and the right food to supply that en- ergy, Building material is essen! for growth if strong bodies are to result. We must also supp'y chil. dren with the foods necessary to keep the various organs function. ing, and resistant to disease. In communities where lunch' plans are being proved important the week's menu is posted so that mother may round out the lunch and supper. with the daily essen.' tials. In this way mother and teacher are cowordinating their plans using the daily Basic Nutri. tion Pattern: 1. Milk--4 glasses or equivalent in soups and desserts. 2. Vegetables--1 serving potatoes, 2 servings other vegetables. 3. Pruit--1 serving tomato or cit. rus fruit, 1 or more servings other fruit. 4. Meat, fish or cheese--1 serving of either of these, 1 egg or 4 a week. 5. Cereal--1 serving whole grain cereal with milk, 4 to 6 slices vita. min-rich bread. 6. Some source of Vitamin D such as fish oils. Additional foods to satisfy the appetite and activity needs. Good food for children: BAKED CUSTARD 3 or 4 eggs, ¥% or la sugar, % tea. spoon salt, 3 cups hot milk, 14 tea. spoon vanilla or a little nutmeg. Beat eggs slightly. Add sugar and salt. Add hot milk slowly, then flavouring. Strain. Pour into but. tered custard cups, and steam over boiling water, or place in pan of hot water and bake in slow oven (325 degrees F.) until firm--about 40 minutes. NOTE: 4 eggs are necessary if astard is being made in one large baking dish. To test custard, insert a silver knife in the centre, and if it comes out clear, custard is cooked. BAKED APPLES Wash and core good uniform Ca- nadian.grown apples. . Put into a baking pan, fill the centre of each apple with sugar, and add a bit of butter on the top. Add enough wa. ter to cover the bottom of the pan. Cinnamon or nutmeg may be sprin. kled on the top if desired. Bake in a hot electric oven until soft (about 25 minutes), baste very often with the juice in the pan. HONEY MUFFINS 3 tbsps. honey, li cup butter, 2 eggs, 'a tsp. salt, 24 cups graham flour, % cup white flour, 3 tsps. bak- ing powder, 1 cup milk. Mix and sift white flour, baking powder and salt. Add graham flour. Beat eggs until foamy, add honey and milk, Melt butter and turn it into egg mixture. Turn wet ingre. dients into dry ones all at one time. Stir vigorously until dry ingredients are just dampened. Fill muffin tins % full and bake in a hot electric oven for 20 minutes. LR I J NOTE: Anne Allan regrets that listed ingredients were not correct in a previous column I "Foal. Proof Chocolate Cake." ts DY are: 115 cups sifted flour, yp tsp. ing soda, } '2 cup white sugar, % tsp. salt, % cup cocoa, 4 thsps. Lie shortening, % cup sour milk, = beaten egg, 1 tsp. vanilla, % corn syrup. ' Sift and mix dry Ingredients. Add shortening, sour 'milk, egg, vanilla and corn syrup. Beat tharoughly. Bake in 2 greased layer tins for 35 mins. at 375 degrees. LE Anne Allan invites you to write to her c/o of this paper. Send in your suggestions on homemaking prob- lems and watch this column for re. plies. Princess Sculpted In Porcelain Model London, March -- ( (CP) -- Prin- cess Elizabeth is: giving sittings at Buckingham Palace for a portrait model of herself on horseback to be made in Worcester Royal porcelain. The princess will be shown astride "Tommy," the horse she rode last year at Trooping the Color. She vill wear the semi-uniform habit . specially designed for that occasion. Sculptor is Miss Doris Linder, Royal Academy exhibitor who de- signs animal figures made in porce- Are you going though the functional 'middle age' period peculiar to women (38 to 52 yrs. )? Does this make yoy suffes from hot flashes, feel so nervous, he strung, tired? Then po try Lydia Pinkham's vegetable Compound to relieve auch symptoms. Pinkham's Compound has what Doctors call a stomachic i effect! \LYDIA E. PINKHAM'S Colirouns | 3, 1948 THE DAILY TIMES-GAZETTE PAGE SEVEN «11> WEEK IN BRITAIN Sparrows' Eggs Are Tasty From United Kingd~m Information Office For two years, three of Britain's scientists have been eating the same breakfast every morning -- scrambled eggs Lucky, you'd think, in a country where one shell egg 2 week is the most you get and dried eggs rate eight points a can. But the scientists didn't know what sort of eggs they were eating-- it was all part of a test, planned by nutrition expert Dr. Hugh Cott, to find out which wild bird's eggs tast- ed the best. Dr. Cott got permission to collect 81 different kinds of eggs of Bri- tain's wild birds. He served them up to three of his Cambridge col leagues--but just didn't tell which kind he was serving! The tasters kept a day-by-day flavour score, and now homemakers in Britain have heard the results of the whole experiment. Seems that eggs of chaffinches, sparrows, gulls and coots come top of the list for tastiness, Well below are plover and turkeys eggs, while those of magpies and carrion crows are preferred to the eggs of wild duck. Worst of all, say the experts, is the taste of wren or linnet eggs-- they're rancid, soapy, salty and bit- ter. Very tasty, however, is an omelette .made from the eggs of finches, jackdaws ar albatrosses --which is maybe what the Ancient Mariner had in mind! Seems that if you cook the eggs of the oyster catcher you won't have to bother about buying onions--they taste of onions already! But the flavour of an egg has nothing to do with the food the bird eats--gulls and penguins, for example, have eggs free from fishiness, while some woodland birds like the sparrow- hawk have distinctly fishy eggs. The idea of cooking wild birds' eggs may help Mrs. Britain a lot with her rationing problems. But tasters all agree that no egg really comes up to that of the good old- fashioned hen--and Britons all long for the day when there'll be hen's eggs in abundance. Olympic Hosts to the World The eyes of sport fans all over the world will be focussed on Bri- tain this summer--for it's the first time the Olympic Games have been held there since 1908. Fifty-two of the sixty invited nations have ac- | cepted, and Britons have been | working since 1946 to make their | visitors welcome. More than 5,000 competitors will be taking part--500 of them women --and they'll be accompanied by an army of trainers, masseurs and of- ficial, The U.S.A. is sending the largest team, 415 people, and Bri- | tain comes next with 348. Altogeth- er three-quarters of a million peo- ple from Britain and overseas countries will probably watch the events. An Olympic Games Accommoda- {jon bureau for overseas visitors .as been set up in London, and a aree-stage plan for accommodat- 1g them all is beink worked out n detail. Stage One will use up iotels in London. Stage Two brings .n hotels and boarding houses with- in easy access of London," and Stage Three, if necessary, will be an appeal to the public of Britain to take visitors into. their homes. The last scheme worked very well at the Edinburgh Festival last year. Arrangements for housing and feeding the competitors are now complete, Tfo R.AF. stations and an army rehabilitation centre, alt just outside London, will become Olympic centres. They have good living quarters, facilities for large- scale feeding, sports ground and gymnasia for training. Women com- | petitors will live in a girls' school | and at women's training college hostels. All the competitors will | get the same food, although cook- ing will be varied to suit national | tastes. The Technical Committee is busy preparing the arenas and equip- ment and arranging programs and opening ceremonies. It seems that the tracks are in order, the javelins and discus are to official specifica- tions, and that there's fodder for the horses. Seventeen sports are included. in the 1948 Olympic Games. They vary from horsemanship, yachting and rowing to athletics, swimming and basketball. King George will declare the games open on July 29th, and the symbolic torch will arrive carried by a relay of runners |j§ from the Gregk village of Olympia, where it will be lighted as jn anci- ent days by a magnifying glass. The flame will be kept burning through- out the Games, just as they did at the Greek Olympaids. There'll be contests in literature, sculpture,| painting, music and architecture. | With all this preparation, the first | post-war Olympic Games should be | a huge success. Britain Honours Her Nurses | Britain is planning to pay tri- bute to the devition of her nurses | and especially to their courage in wartime. They'll be commemorat- | ed in Westminster Abbey, along with Britain's greatest soldiers, statesmen and poets. There will be | a memorial chapel containing a roll of honour with the names of over a thousand of Britain's nurses who lost thelr lives in the war. In the words of the Archbishop of Canter- bury: "Through their bearing and spirit they gave man the feeling they were secure, when everything | else felt insecure.' Part of the memorial will be to establish travelling scholarships for post-graduate study for nurses and midwives from all parts of the Bri- tish Commonwealth. HH Amateur Painter Flock to Schools For Creative Fun By MARILYN LAMBORN Toronto--(CP)--Art is no longer | an unapprachable stranger to the] man on the street. Tremendous in. crease in arts class enrolment | shows that thousands of Canadian | doctors, lawyers, business men and | housewives have discovered "dab. bling', an absorbing hobby as they | beconie acquainted with easel and | brush. Why? Fred S. Haines, principal of the Ontario College of Art--| where more than 600 students now are entolled, against 160 before the | war--says Canadians turn to art | because it represents permanency, contrasted with "the current feel. ing of insecurity." Art schools are so crowded many enthusiasts must be turned down, while evening classes have doubled in number in many cases. Reports show former servicemen who never before painted anything but the front veranda want to make their profession. "Painting makes you feel like a god building a world of your own-- the satisfaction of creation, I guess," sald Mr. Haines. L. A. C, Panton, director of the art department of Northern Voca- tional School here, thinks art as a therapy--'like a person swinging his arms to feel refreshed." "Art offers a release not found in ahything else," he stated. "A person discovers excitement, inte. rests and his own creative ability." Design is used in so many dif- ferent fields, art schools attract everpone from dressmakers to en- gineers. Design is also one of the first things taught art students be- cause it fosters creative ideas and gives a deeper understanding of why life is not always represented on canvas just as it appears to the eye. Cleeve Horne, Toronto portrait painter, sculptor and vice.pres. ident of 'the Ontario Society of Artists, insists there is no such thing as a "born artist." Creative. ness is developed "through know. ledge." "You need intelligence, persever. ance and suitable environmental conditions, And with years of ex. perience you develop. the sensitive. ness and original thought to be a creative artist." Business men especially should study painting, says Mr. Horne; because it develops original th art | dl | Hot OFf the Griddle | 1] Did you ever 7 stand in front of a restaurant window and watch a professional flapjack baker do a juggling act with plump, golden brown griddlecakes? And did you ever wish you could try it too? It's ten-to-one that if you've never had such a suppressed desire, your man of the house has. So mix him a bowlful of batter and let him prac- tice. You'd better be prepared to finish the baking job yourself though, because these bran flake pancakes will be far too tempting | | to just look at. derful eating! Pep Cakes eggs cups' milk cups sifted flour teaspoon salt teaspoons baking powder tablespoons sugar tablespoons melted shortening cup bran flakes DO BOON DMN beat until smooth. Add shortening | and bran flakes and blended. Bake on ungreased grid- Substitute | milk for | Sour Milk Pep Cakes: equal amounts of sour sweet milk, baking powder and sod: 2 a. Yield: cakes, teaspoon Twelve 5-inch griddle- Use Times.Gazette Classified ads. --Why not try one today. WEUTRALIZE Yctss ACID Paul Avchier, Pennsylvania 1 Gen. Mgr. THE HOTEL OF MANY HA They're such won- | : | Beat eggs; add milk. Sift dry in- | § grédlents; add to first mixture and |§ stir until | A e. |B Use just 4 teaspoons |B ol, days y you half-way at - Nae jae, ager do hotel. 250 attractive rooms, sea- water baths, "Ship's Sun- Fireproof. American and European p Deck." Luscious food. lans. Booklet. ATLANTIC CITY Ave. Overlooking Boardwalk PPY RETURNS PALEFACE PHYSIC One of the problems associated with the opening up and develop. ment, of Canada has concerned care of the native population. Since (1759, army doctors have oc- | casionally given medical care to] ada is spending more than four. Indians, Eskimos and the nomads and-a-half-million dollars this year who are also our wars, but only'| for these services, maintaining 18 in comparatively recent years has | hospitals and operating widespread the government--for tumanitarian | nursing and medical services. A reasons--provided for the complete | special attack jis being made on health care of these people. Can. |the Redman's turse--Tuberculosis. FIT FEET Bunions, corns and callouses come from shoes that don't fit--are tco wide or too narrow, too long or to short, or in other ways do not conform to the natural shape of the foot. Canadian public health authorities advise that, once you find a shoeclerk who knows how to fit your feet you put his name and address in your memo book, beside these of the family physi. ican and your dentist. He, too, can help you to health. For Pictures You'll Be Proud of Your Favorite Snapsho! To Size 4" x 6" in Beautiful 33¢ Colored 26¢ Extra LANNY QUALITY IARI LET US ENLARGE PREMIER MOUNT SAVE ON WIN-SUM LOTION Heals Rough Skin Chapped Hands or Dry Complexion Large 8-oz. Bottle LENTHERIC COLOGNES If 2 BiENTOT SHANGHAI TWEED MIRACLE 1.25 -- 1.75 SERA PRODUCTS PROTECTION ... Day and Night FACE POWDER ROUGE CAKE or CREAM a9- v SALOTYN Quick Relief for Headaches Rheumatic Pains Bottles of 100 Tablets LIPSTICK 1.50 CLEANSING CREAM ...... 1.25-2.50 SKIN FRESHENER ......... 1.25-2.00 BEAUTY LOTION ..ccovveenenn.. 1.25 SKIN CREAM ................. 1.85-3.25 ROSE MASK ...ccovvvivvcnrennens 1.50 MAKE-UP BASE ........... visrsesss . 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