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948 1] PAGE SEVEN WEDNESDAY, MAY 26, | Mixing Bowl Hello Homemakers! The aspara- gus shoots springing from the.earth look so good we wish we could eat them raw. It has been a long time since we tossed our own garden greens together into a salad bowl. However, one thing we can do is cook and chill the asparagus tips to serve marinated. with potato salad or jellied vegetables. To "marin- ate" leave the cooked vegetables (in this case) for an hour in French dressing or seasoned vinegar and salad oil, JELLIED ASPARAGUS SALAD 2 tbps. gelatine, % cup cold wat- er, % cup vinegar, 2 cups boiling water, % cup sugar, 1 tsp. salt, 1 pound fresh cooked asparagus, % cup sliced olives, lettuce, celery curls, 1». Soak gelatine in cold water for 5 minutes. Add vinegar, boiling wa- ter, sugar and salt and dissolve. Chill until slightly thickened. Pour a small amount into moistened or oiled mould or individual moulds. Chill until firm. Arrange asparagus tips in the mould attractively with sliced olives. Pour in remaining gelatine mixture and chill thor- - oughly until firm. Unmould to serve on crisp lettuce. Garnish with watercress and celery curls. Serve with mayonnaise, Yield: 6 serv- - ings. : CREAM OF ASPARAGUS SOUP 2 bunches fresh green asparagus or two cups canned asparagus, % cup chopped onion, % cup chopped celery, % cup cream, 6 cups chick- en stock, 3 thsps. butter, 3 thsps. flour, salt, pepper, paprika. If fresh asparagus is used, wash and cook standing upright in a deep saucepan or bottom of a doub- le boiler, covered with upper part or deep saucepan, so that stalks of asparagus are thoroughly cooked while tips are steamed until ten- der. Remove tips and reserve them. Place asparagus stalks, on- ion and celery in chicken stock and simmer for % hour. Rub through a sieve, Combine butter, flour, sea- sonings and cream as in Basic Re- cipe for Making Cream Soups. Add asparagus" stock. Heat in a double boiler, When hot add the aspara- gus tips. Yield: 6 servings, .. .. .. CHEESE ASPARAGUS Dip asparagus' tips or stalks in Thick White Sauce, then in grated cheese, roll in bread crumbs, dip in beaten egg and then in bread crumbs, Bake in electric oven at 375 degrees until golden brown. ' TAKE A TIP 1. Add asparagus to cream sauce rather than the sauce to aspara- gus to prevent curdling. 2. To. prevent lumps forming in a cream sauce mix the flour with enough cold milk to make a smooth paste and stir hot milk constantly While you add the thin paste slow- Ye 3.. Crisp the crackers for soup. Place them on a baking sheet and heat until lightly browned. 4. Croutons are favorite accom- paniments: for soup. Cut stale bread in half-inch slices, then cube. Place in a baking pan and brown a hot electric oven. . THE SUGGESTION BOX Mrs. B. J. W. suggests: (1) Keep 3 pair of nutcrackers in the kitchen irawer to unscrew bottle caps. (2) Flour pieces of meat lightly Sefore you put them into food choppers, This prevents the grind- er from clogging. *(3) Use a thick paste of corn- starch to remove grease spots from wallpaper. Brush it off gently when ry. Mrs. T. M. suggests: (1) To clean 'nickel scrub with soapy water then apply whitening with a cloth damp- ened with ammonia water. Let dry and rub, 2) Wash a floor mop in warm water with a little turpentine. This will cut the wax. Mrs. J. K. suggests: (1) To stif- fen organdy . curtains, veils and scrim doilies use gum arabic. Pour one quart of boiling water over % 1b. gum arabic and let stand until dissolved. Strain through a cheese- cloth and pour into a bottle. Use from 1 to 3 tablespoons to 1 cup of water, NOTE: When buying gum arabic from the*drug store ask for white crystals as yellow ones tend to stain. Ann Allan invites you to 'write to her c/o this paper. Send in your suggestions on homemaking problems and watch this column for replies. Wee Scotland Helps To Feed England Scotland, with a population little nore than 10 per cent of that of England, already produces 13 per cent by value of Britain's, total ag- 'ricultural produce. This year still more food will grow in her fields, for Scottish farmers, under the Government's agricultural expan- sion program, have been asked to grow 100,000 more acres of cereals and 13,000 more acres of potatoes than in 1947. Sowing and plant- ing can be done by the regular wor- kers with a little extra help, but harvesting presents the major prob- lem. By mid-suminer all the prison- ers of war who useu to work in the harvest. fields will have been re- patriated, and less than half of their number will be replaced by European volunteer workers and other foreign labour. Civilian lab- our, too, may be more difficult to recrul, because workers in offices and factories have béen asked to step up their efforts, and when hol- } iday time comes they will be all the 'mmore keen to have a restful holi- day. That is the measure of the pro- blem which the Department -- and the people of Scotland -- must help the farmers to overcome. The ap- peal is to every fit person to do his or her bit to make sure that the 1948 harvest will not go to waste for lack of labour to gather it. Volun- teers will live in hostels provided by the Department of Agriculture. They will get free travel, good food i a guaranteed wage (wet or fine) | nd, if not a restful holiday, a very vorth-while and healthy week or nore in thc open air, Northampton, Eng. (CP).--Of the 270 church schobls in Northamp- tonshire, 170 will be closed because It would cost £500,000 ($2,000,000) to bring them up to the require- ments of the education act. TIPS FOR TEENS Does a Whistle Panic You? By ELINOR When you hear -a long, low whistle, are you pleased--or do you wonder frantically if you really | look all right? | Even the smoothest high schooler can slip up on good-grooming hab- its now and then, so here's a quick quiz to make sure your appearance rates a whistle. Pirst of all, how do you look] from a distance? If your weight | could do with some alterations, eat | more vegetables and wholesome, | nourishing desserts and drink milk | between meals, if youre on the light side. If it's a question of ex- | cess poundage, .give up gooey des- serts and between-meals snacks, | but don't cut down basic foods | necessary to health, development 'and vitality. Too many high school girls "diet" by omitting needed meat, vegetables and milk instead of fattening sweets and starchy foods. How about your posture? No girl can make a good impression unless her back is straight and her head held high. Then take a close look in the mirror. Is your hair shining, brush- ed smooth and becomingly cut? If you wear lipstick, choose a clear red, a natural-looking shade to add sparkle to your eyes and complex- fon; don't apply it too heavily. Your skin should be spandy clean with- out a trace of enlarged pores or blackheads. When it comes to clothes, are WILLIAMS they clean and suited to you? Fresh blouses look attractive with pretty ribbons or little ties knotted | under the collars. Are your shoes polished and well-fitted so you'll walk naturally without clumping or scuffing? Do you rermember to see that your hands are clean and your nails trimmed? Don't think of glasses as a handicap; they needn't be. Last, and very important, try to have a pleasant expression with a ready. smile. (For tips on the correct care of oily skin with enlarged pores or blackheads, write to Elinor Wil- liams at this paper, enclosing a | stamped, self-addressed envelope.) Macaroni With Eggs or Meat Makes Nutritious, Tasty Meal With the food costs mounting the way they are, the modern housewife has to be both a magi- cian and a mathematician' if she is going to serve meals that are nougishing and economical as well. Many housewives have found that by serving egg noodles, macaroni spaghetti dishes frequently, it is still possible to balance the family budget and serve appetizing, nu- tritious meals. For both macaroni and spaghetti, as well as egg noodles, can be combined with ma- ny other products which can be quickly and easily prepared. Some of these recipes are shown here- with. Serve them often and you will notice the pleasant effect on both the family and the food bud- get. Cheese and Macaroni Loaf 1 cup boiled elbow macaroni, 1 cup milk, 1 cup soft breadcrumbs, 1 tablespoon butter, 1 tablespoon finely chopped green pepper, 1 teaspoon each chopped onion and parsley, 3 eggs, 1 tablespoon salt, 1 cup grated American cheese. Cook parsley, onion and green pepper in a little water; add the butter. Separate the eggs, beating yolks and white until light: Mix all the ingredients together, adding the whites of eggs last and fold in rapidly, Line quart baking dish with buttered paper; turn the mix- ture and set in pan of water; bake in moderate oven for 45 minutes. Turn out on hot platter or chop plate and serve with tomato sauce. Macaroni Mousse 4 cups milk, % cup butter, 3 eggs, 1 pimento finely chopped, 1 table- spoon chopped onion, % teaspoon salt, 1 cup bread crumbs. Combine ingredients in order given reserving % cup bread crumbs. Turn into buttered cas- serole. Sprinkle remaining crumbs on top. Bake in a pan of hot wa- ter in moderate oven 350 degrees PF, for 25-30 minutes. Serve with mushroom or tomato sauce. Macaroni Meat Pie 1 package macaroni, 1 teaspoon salt, 2 cups milk, 1 cup chopped cooked beef, 1.cup chopped cooked pork, % teaspoon pepper. Put seasoning in milk and heat in double boiler. Mix chopped meats. Into three quarts of rapidly boiling salted water drop macaroni (spaghetti or elbows). Stir' occas- fonally but always keep product covered with water. - Boil untli ten- der; drain. Place alternate layers of macar- oni and meat in a buttered baking dish ending with macaroni on top. Sprinkle with crumbs. Pour milk over all and bake in a moderate oven (400 deg. F.) for 45 minutes. Will serve from 4 to 6 persons. Egg Noodles With Baked Tomatoes Cut a thin slice off the top of firm ripe tomatoes and if neces- sary, cut out cores. Place in a greased baking dish, put a little butter on each, and sprinkle with salt, pepper and chopped chives. Bake in a moderately hot oven, 375 des. until tender--about 30 min- utes. Fort the Noodles While tomatoes are baking, boil 1 package Catelli's Egg Noodles in a large uncovered pot of rapidly boiling salted water (allow 1 teas- poon to each quart of water), un- til tender -- 12 to 15 minutes. Drain, rinse with boiling water and drain again, Arrange the hot noodles and baked tomatoes on a heated plat- ter; garnish, if desired, with pars- ley and either crisp bacon or slices of cooked wiener, As accomponi- ment, we suggest Cheese Sauce -- make a 2-cup mixture of cream sauce in a double boiler . . . add % cup shredded nippy cheese . . cov- er and heat over boiling water, stirring often, until cheese is melt- ed, Chicken Catelli (Chicken With Noodles) Prepare a 5 or 6 pound chicken for cooking; skewer and tie bird, shaping it nicely. Cut 5 slices bac- on into pieces and pan-fry until golden; remove from fat. Peel 2 medium-sized onions and cut into %~inch slices; brown in the fat, then remove onion. Brown the chicken well on all sides in the hot fat, adding more bacon dripp- ing if necessary. In a large deep saucepan, combine 2 cans tomatoes (7 cups), 1 teaspoon salt, % tea spoon pepper, 2 teaspoons sugar and a dash of ground mace 'or a little sweet basil; add chicken, bacon and onion. Cover closely and simmer until chicken is ten- der - - about 2 hours - - turning occasionally, About 30 minutes % before chicken is cooked, boil 1 package Catelli's Egg Noodles in a large uncovered pot of rapidly- boiling 'salted water about 12 min- utes (allow 1 teaspoon salt to each quart of water); drain. Add cooked noodles to chicken pot and simmer 10 minutes. Serve with parsley gar- nish... Egg Noodles and Tomato Casserole Boil 6 ounces Catelli Egg Doodles in a large uncovered pot of rapidly-boiling salted" water until tehder--12 to 15 minutes (allow 1 teaspoon salt to each quart of wa- ter). In the meantime, combine 2% 'cups stewed or canned tomatoes, 2 tablespoons finely shredded on- ion, 1 teaspoon granulated sugar % teaspoon salt and % teaspoon pepper; heat to scalding point. When noodles are tender, drain, rinse with boiling water and drain again. Add-1% cups shredded nip- py cheese (lightly packed) and drain noodles to tomato mixture. Oven Version Turn completed mixture into cas- serole, cover with generous layer of shredded cheese or with buttered crumbs and bake in a moderately hot oven, 375 deg. until heated through and golden on top. Top-Stove Version Heat thoroughly, then turn on- to a heated serving dish and garnish with parsley and cheese-toast points (triangles of thin bread cov- ered with slightly-smaller triangles of sliced cheese and broiled.) SOFT AND SWEET hats have a big appeal. * So, at a showing, there was much applause for a bonnet of navy-misted white baku swathed with veiling, and with large. white cabbage roses over and under the curving brim. * * % COOL WEATHER in many sec- tions of the country have given added emphasis to the little fur jacket. Mutation mink is used for a beauty which has a rolling shawl collar and wide sleeves with pointed, gauntlet-type, turn-back cuffs, Skins are worked to give an interwoven petal hemline that is softly curved in front. There are pockets in the curved front section. de oe de THERE'S NOTHING to compare with the traditional white satin, and orders for June weddings re- flect the fondness for this tradition. Ivory silk satin is used for an exquisite wedding dress detailed with a deep, rounded neckline that is filled. in with ivory tulle and edged with accordion-pleated self ruffling. Ruffles cascade down either side of the full over-skirt and around the hem of the train. Bo + » WAY BACK off the face, except for the flat-tops, is the line for most hats, judging from what we ob- serve. And it's the line too for a wide-brimmed hat of rough natural straw. White and yellow mimosa, veiled with pale green tulle, edges the brim which curves in front and dips almost to the shoulders in back. 100 Bishops' Wives To Meet in London By NORMAN CRIBBENS Canadian Press Staff Writer London--(CP)--A conference of more than 100 bishops' wives from many parts of the world will be a novel feature of the Lambeth Con- ference to be held at Lambeth Palace, headquarters of the Arch- bishop of Canterbury, from July 1 to Aug. 8. Although not an official part of the Conference, it has the blessing of the Archbishop of Canterbury, Dr. Geoffrey Fisher, and bishops of the Church of England. "For some time there has been a feeling that women might play a more' important part in the works of the Anglican Church," an offic ial at Lambeth Palace said. "As so many bishops from abroad are bringing their wives, it wag felt fe it might be a good opportun- ty for women to air their views." Picturesque visitors to the con- ference will be dignitaries of the old Catholic and Orthodox Church- es, They .include Archbishop Damas. kinos of Athens, gent of Greece; Dionysius of Warsaw; archs of Antioch and Alexandria and the Archbishop of Abo (Fin- land). now are under tion. the Metropolitan the Patri- Both Warsaw and Finland Russian domina- | the former Re-| Another striking figure among two cathedrals in one diocese. He the visiting bishops will be the As- |will sist Bishop of Colombo, Right Rev. |and H. L J. de Mel, a Cingalese who stolen from him recently. studied at Keble College, Oxford. From Mombassa, Be West Africa, | visiting bishops will tour Scottish will come Bishop R. P. Crabbe, on- [dioceses and in Edinburgh will at- ly Anglican bishop to be dean of [tend a meeting organized by all church parties in Scotland. be minus his traditional silver | ivory pastral staff which was | fore the Conference, 12 of the Archbishop ' J. Capétown, Indianapolis; | Derbyshire of They include Bishops W. PF. Bar- foot of Edmonfon; F. A. Bennett, f of New Zealand; J. Hunter of Kim- berley and Kurunan; G. B. Barne of Lahore; R. A. Kirchhoffer of R. [meeting summoned for 1940 was A. O.|postponed because of the war. Hardy of Nagpur, and Bishop T. M, Armour of Wangaratte, Austra. lia. : Last meeting of the Lambeth Conference was in 1930. Normally it is called every 10 years but the Smoother, longer-lasting Vip beauty you won' easily eat off, drink off, smear off. This won- derful new formula lipstick with a special box of Du Barry Face Powder 3 Shades: Scarlet Red, Ameri- can Beauty, Pink Primrose. Let Us ENLARGE Your Favorite Snapshots Beautiful TAMBEL MOUNT 64- Now LOVELIGHT® Your......o% Colored 56¢ Extra Har? wir Richard Hhdnit EGG CREME % A luxurious liquid creme! J Enriched with eggl % Nen-drying! % Créated by a famous cosmetic house! 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