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THURSDAY, JUNE 22, 1950 THE DAILY TI MES-GAZETTE PAGE NINE ~ OF INTE REST TO WOMEN -- mt ne Hello Homemakers! A few years 1go homemakers were glad to have sold storage in order to keep foods from spoiling. In those days, it was a type of poorly insulated ice- Jox or the dark, dank basement. Today, homemakers use a well-in- sulated and lighted refrigerator for she concocting of foods for the sable, as well as for storage. How- sver, many homem- ters are not yet aware of all the possible uses of wday's refrigerators they can produce a full meal from appetizer jo dessert and beverage. We can even "bake" a fruit cake in the freezer. In addition to larce fre~"- | Ing compartments, enabling the homemaker to take advan..ge ol the most advanced techniques of food storage, practically every new model has some innovation which adds to the refrigerator's utility and efficiency. There are automatic features such as magnetic door closing, new defrosting methods, butter conditioner, plastic drawers and sliding shelves. Deligtatful = surprises such as Frozen Tomato Juice, Lemon Par- fait, Potato-Meat Salad and Party Bisque are a pleasure both to pre- pare and to eat. x FROZEN TOMATO ,;UICE 1 pint tomato juice 4 stalks celery, minced 2 tsps. sugar 12 tsp. salt 1 tbsp. onion, grated Mix these ingredients and allow to stand 20 minutes. Strain and place in a freezing tray. Let freeze partially. LEMON PARFAIT tbsp. (or pkg. gelatine cup sugar !2 cup corn syrup cup cream 1 cup cold milk eggs, well-beaten 1'2 cups milk %=cup lemon juice 34 cup lemon juice 1 tsp. lemon gratings Soften gelatine in '. cup cold ilk; dissolve over hot water. Cool For Smart Women SIZES 34-50 Ane Lobos This is.it! A simple shirtdress with 4914 q the newest . high-style touches-- smart cuffed pockets, shoulder tucks. Sadde stitching and fake monogram add extra swank! " Pattern 4914 sizes 34, 36, 38, 40, 42, 44, 46, 48, 50. Size 36 takes 37s yds. 39-inch. Transfer is included. This pattern, easy to use, simple to sew, is tested for fit. Has com- plete illustrated instructions. Send TWENTY-FIVE CENTS (25¢) In coins (stamps cannot be accepted) for this pattern. Print plainly SIZE, RAME, ADDRESS, STYLE NUMBER. Send order to ANNE ADAMS care ot The Daily Times-Gazette Pattern Dept, 57 Simcoe Street South, Oshawa, Ont. Important announcement! Our new Anne Adams Summer Pattern Book is ready! Send twenty-five | cents more, be first to have this| collection of styles that make sew- | ing a pleasure. Vacation clothes tor | all Free pattern of bath sarongs | (man's and woman's) printed in| book. Watch These 4 Teething-Time Troubles Of Baby » Digestive Don't let 'your baby fret upsels needlessly during teething + Fever time. Get a box of Baby's Own Tablets used so success. » Fretfulness | fully for over 50 years by + Constipation | mothers. They help sweeten sour little stomachs, and cleat out harmful wastes that make baby fretful and restless, Then see how quickly baby's fever usually subsides and your tiny one becomes restful and contented. No "sleepy" stuff -- no dulling effect. They can be used with full confidence. Easily crushed to a powder if desired. Be on the safe side -- ask your druggist today for Baby's Own Tablets, 20 cents. \ slightly. Gradually add sugar to eggs and beat. Add remaining in- gredients. Stir in dissolved gelatine. Freeze firm in electric refrigerator unit, Break in chunks with wooden spoon; turn into chilled bow! and beat smooth. Return to tray and freeze firm. Serve in sherbets, plac- ing alternate spoonfuls of ice cream with sweetened strawberries. Serves eight. POTATO MEAT SALAD 1 (10 oz) can luncheon meat 4% cup diced old cheese % cup chopped onion 2 hard-cooked. eggs 3 cups diced, cooked potatoes 1. cup diced celery 13 tsp. salt, pepper, garlic salt Combine all ingreaients except garlic salt and egg slices. Rub the serving bowl with % tsp. garlic salt, Toss salad with French dress- ing. Garnish with egg slices. Serves eight. PARTY BISQUE Dissolve 1 pkg. lemon-flavoured gelatine in 1% cups hot water; mix 3; cup sugar, 3 tbsp. lemon juice and 2 tsps. grated lemon into gela- tine and then chill until partially set. Beat until fluffy in a large bowl, In the small bowl of electric mixer, whip 1 tall tin of chilled evaporated milk and fold into gela- tine mixture. Spread 1 cup graham wafer crumbs in refrigerator des- sert tray then pour in the gelatine | mixture and cover with anotier cup | of graham wafer crumbs. Freeze firm. Serves 10. TAKE A TIP 1. Defrost electric refrigerator when frost becomes pencil-thick. A quick method of defrosting is: turn dial to defrost. Remove ice cube trays and meat keeper. Place a taick pad of newspaper on the shelf directly below the freezing unit. Empty one tray of ice cubes and place half way back on its shelf; till with boil- ing water and slide all the way into the unit. Close refrigerator door and let ice melt while you sort out the contents and wash the vegetable pan which has been removed from the lower part of the refrigerator. Then take off any remaining ice with a dull wooden spoon to tap it (never anything sharp) and re- move ice and newspaper. Wipe unit with a clean cloth dipped 'n baking soda solution (never soap) and also cabinets and shelves. Do not forget to wipe inside of the big door and out- side of the refrigerator. . Cover all foods placed in the re- frigerator, except those with a natural covering, such as eggs, berries and citrus fruits. . Strong-flavoured foods, such as onions, should be wrapped in wax paper and secured with aa elastic band. . Make lids of olive and horse- radish jars secure, then turn up- side down and store in the re- frigerator to prevent moulds and blackening of foods. , Without a crisping pan you can keep greens in an oilsilk bag or in glass jars with tops. . After preparing radish roses, celery curls, etc. place them in a bowl with a half-inch of water in the bottom and cover. . Keep the table bouquet of flow- ers in the refrigerator over- night. . Cakes and bread keep moist if covered with household foil and stored in the electric refrigera- tor. . Keep a deodorant in the re- frigerator just in case an un- pleasant aroma develops . such as, a small piece of char- coal, a dish of baking soda, an empty coffee bag, or a few na- sturtium leaves. THE QUESTION BOX Mrs. K. M. asks for a quick recipe to make light rolls. Answer: Feather Rolls % cup riced potatoes, hot 12 cup fat 1 yeast cake 2 eggs, well beaten 2 tbsps. sugar 2 cups buttermilk 2 tsp. salt 7% cups bread flour Add fat to hot potatoes. Crumble, beat in yeast. Stir in milk, sugar, salt, "eggs. Mix well, add 6 cups flour, knead in the rest. Place in greased bowl. Cover. Allow dough to raise until doubled. Bake at 450 degrees for 12 to 18 minutes. Makes about 4 dozen. LB JY 'Anne Allan invites you to write to her care of this paper. Send in your suggestions on homemaking problems and watch this column for replies. 2, Set $13.75 Down--$3.50 Weckly CREDIT JEWELLERS LTD. Few Simple Tricks To Banish Fatigue The mature career woman who feels "dragged out" by the end of a working day can employ simple tricks to banish the telltale look of fatigue. ; When the zero hour arrives, take 10 minutes out to renew makeup -- not just a dab of powder on the nose but a complete from-the-skin- out application. A treatment which includes stroking on - cleansing cream and patting on an astringent is refreshing to the skin and help to relax tense facial muscles. The foundation cream and pow- der kent in an office kit should be of a rosier tint than the one you apply at your dressing table. Brush and comb your hair to restore an every-hair-in-place look of im- maculate grooming. The fresher you look, the fresher you will feel. For another pick-me-up, take a brisk walk -- even if it's only around your office. A walk taken outside, of course, is better. Even a slight amount of exercise taken in the fresh air will stir up circulation and help to release tensions. If you know you must stand or walk a great deal, or if you must go direct from the office to a dinner party, take to the office an extra pair of stockings and shoes for change of footwear. There's nothing like a change of shoes and stockings to revive feet when they're tired and to give a woman a brighter outlook. First Crop Fruit, vegetables and flowers for happy hours of embroidery! Thete are 'your favorite easy stitches to decorate kitchen towels. Jiffy motifs make spiffy new Kkit- chen towels. Pattern 7480 transfer; 6 motifs 4% x 7 inches, Our improved pattern -- visual with easy-to-see charts and photos, and complete directions -- makes crochet and knitting easy to do. Send TWENTY-FIVE CENTS in coins for this pattern (stamps can- aot be accepted) to The Dally limes-Gazette Pattern Dept. Osh. awa. Print plainly NAME, AD- DRESS. PATTERN NUMBER. Just off the press our new Alice Brooks Needlework catalogue! '| Send twenty-five cents in coins for your copy Illustrations of designs for crocheting, knitting, embroidery toys, quilts, children's clothes Free needlework pattern i= in book. Classified Ads are sure to pay, Phone 35 with yours today. Careless Cooking Deprives Food Of Eye and Taste Appeal, and Value Some people in this world eat just from habit. Others swallow food from a sense of duty, just to get the necessary quota of calories, vitamins and minerals, Most peo- ple, however, eat because they like food and they like it because it tastes good. To such people food is fun, When you come down to fundamentals it is the flavour of food that tempts the appetite and keeps people eating the right amount of the right foods. That is why laboratories are set up to test foods and do resedrch on methods of cooking which preserve natural flavours. Food laboratories also try out combinations of foods which will bring new flavour treats. The homemaker who thinks of the in- teresting things she may do in her own kitchen also finds pleasure in food. Every home cook should consider the matter of saving flavour, Cer- tainly every thrifty homemaker takes considerable care to prevent the loss of good flavour and to be sure that her cooking methods do not produce flat or unpalatable foods. As citizens of' a country which produces an abundance of good food we are often careless. Every day in many homes, flavour leaves food in escaping steam from the cooking pot or in water poured down drains. Sometimes it is spoiled by too long cooking or too much heat. Then it is necessary to pep up these spoiled foods with seasonings and sauces. The home economics of the Consumer Sec- tion, Department of Agriculture, Ottawa, says this is an expensive and unsatisfactory way. It is much better to keep the natural flavour and texture. The first point is keeping fla- vour is to look after foods before cooking. Many vegetables and fruits lose their freshness very quickly in a warm store or kitchen. If these products must be stored they should be moist and cold. The natural sugar in fresh peas, beans and corn changes in a few hours in a warm atmosphere. Sometimes the flavour comes from volatile oils. These are also easily lost before and during cooking. A prejudice against vegetables is almost always the result of poor cooking methods. Over-cooking always spoils that fresh-from-the- garden-flavour, Cabbage, cauli- flower, turnips and onions are ex- cellent examples of the result over- cooking when they come to the table with that strong "boarding house" odour and taste instead of with the freshness and color as well as flavour which they. retain when properly cooked. The phrase "strong smelling vegetables" has passed from general usage With our modern. knowledge of cooking methods. Baked potatoes and baked apples are always popular because the un- broken skin holds in the flavour. Pears, peaches, onions and beets also have a special deliciousness when baked in their jackets. In roasting meat it is import- ant to develop flavour by contril- ling thé temperature of the oven. Browning the surface of a roast de- velops a rich taste and makes both meat and gravy appetizing, This browning develops evenly when roasts are cooken at low tempera- ture, 325°F., to 350°F. but if the temperature is high the outer por- tion is over cooked and dry and the meat shrunken. Browning meat for stews before adding the water also develops best flavour. Starchy foods have an undesir- able flavour if they are under- coqked. - Good flavour in all cer- eal foods depends on thorough cooking. The fine delicacy of a fresh egg is elusive and needs special pro- tection. It may be lost by storage at room temperature or by contact with othér more odorous foods. On the other hand the blandness of eggs makes them an excellent base for well seasoned dishes, This recipe for eggs is a little out of the ordinary: The weather and human ailments are favourite topics of everyday con- versation. The next-door neighbour is alert to recommend her favourite remedy for any set of symptoms. An- other friend holds implicit faith in something else. You are caught in a cross fire of claims and counter-claims, Artemus Ward observed that, "The trouble with people is they kncw too many things that ain't so." What seem to be almost identical symptoms in two patients may result from entuely different causes. Your physician has spent at least eight arduous years in the study of halth and disease. He is thoroughly familiar with the techniques of diagnosis and treatment. The pharmacist's specialty is the preparation and dis- pensing of the drugs your ductor orders. When ill, first see your doctor. Then bring your prescription to us. KARN'S DRUG STORE 28 XING ST. E. Next to Post Oftice Phones: 78'& 79 32 King St. W. Phone 389 EE CECE "OSHAWA, ONT. Prompt Delivery TS Zesty Baked Eggs % cup salad dressing % teaspoon salt % teaspoon pepper 1 teaspoon chopped parsley i, teaspoon spicy meat sauce % cup milk 1 cup grated cheese 6 eggs : Paprika Combine salad dressing, salt, pep- per, parsley, and spicy meat sauce. Beat in milk and grated cheese. Pour sauce into a well greased bak- ing dish. Break eggs into sauce and sprinkle with paprika. Place in a pan of hot water and oven- poach in a moderat oven, 350°F., ig eggs are set. Yield: six serv- ngs, Praises Training Now Given Nurses Toronto--(CP)--Standards of un- dergraduate nursing are improving rapidly and nurses now coming to post-graduate work have a prepara- tion superior to that of a few years ago, says Marion Lindeburgh of Montreal. Miss Lindeburgh is director of the school for graduate nurses at Mc- Gill University, and one of the few nurses honored with an honorary degree. She received the honorary Doctor of Science degree from the University of British Columbia re- cently. She came here for a re-union of McGill graduates at the Western Hospital here. Toronto was includ- ed in a Trans-Canada tour she is making with the hope of organizing McGill Nursing Alumnae branches in the larger centres. Born in rural Saskatchewan, Miss Lindeburgh has directed the Mc- Gill Graduate Nursing School for 20 years. She was awarded membership in the Order of the British Empire for her services to Canadian nursing during the war, and in 1944 received the highest award of the Canadian Nursing Association, the Mary Agnes Snively Medal, in recognition of her professional contributions. Rice-Stuffed Tomatoes With Cheese Sauce Hot summer months bring us ripe tomatoes from every garden in the countryside, Sliced and quartered they fill salad bowls galore, but stuffed with fluffy rice and served with a tangy cheese sauce they make a fine filling dish suitakle for lunch or dinner. Keep a bit of cooked rice in the refrigerator for just such dishes as this and serve it often during the sultry days ahead. Preparing the Stuffed Tomatoes Ingredients: 6 firm, ripe good size tomatoes 2 cups cooked rice ¥% cup olive oil Salt, pepper and thyme cautiously) 2 tablespoons chopped chives (green onion tops may be used) Preparing the Fluffy White Rice Put 1 cup of white rice, 1 teaspoon salt and 2 cups water in a two- quart saucepan. Cover with a tight- fitting lid. Set over a hot flame until it boils vigorously. Then re- duce the heat as low as possible and simmer for 14 minutes more. During this time the rice will ab- sorb the water and 'come out deli- ciously tender. Remove the lid to permit the rice to steam dry. Lift rice with a fork to test its consis- tency, Neved stir rice while cook- ing -- and the grains will be sep- arate and tender. . Makes approximately 3% cups fluffy white rice. Keep left-over cooked rice in a covered bowl in re- frigerator -- you'll find it handy next time you're in a hurry to fix a quick meal. Method Saute cooked rice in olive oil for 5 minutes, or until oil is absorbed; season with salt, pepper and thyme; add chopped chives; stuff into to- matoes. Place filled tomatoes in a greased baking dish; sprinkle with buttered crumbs and bake in a | moderately hot oven 375 degrees for 20 minutes Preparing the Cheese Sauce Ingredients: 2 tablespoons butter or margarine 2 tablespoons flour 1 cup milk 1; teaspoon salt 5 teaspoon pepper % cup grated sharp cheese | thyme (use tion of hard-cooked eggs, meat, chicken or fish to the crisp, green vegetables makes a meal that is both refreshing and satisfying. In Jhe Serve a Green Salad Every Day With Endless Variety of Garnishes 'This is truly a generation of salad eaters, The name 'salad" is said to be the result of mispronunciation. The original "salted" became "salett" and finally "salad." Originally, it was the green leaves an. raw vege- tables which were eaten with salt to make the first salads. Today a salad may be made from raw or cooked foods, it may be hot or cold and light and refreshing or sub- stantial. The dressings have gone far from the simple salt. Green leaves are still an integral part of st salads and of these, lettuce is ¢0 universally used that in some locations it is called "salad plant." A salad for luncheon o supper is perfect in summer time. The addi- cheese, Fresh vegetables and fruits are now available throughout the year but while the gardens and orchards are producing it pays to serve gen- erous quantities of them. The home economists of the Con- sumer Section, Department of Agri- culture, Ottawa, have these sugges- tions for summer salads. Nippy Moulded Salad tablespoon gelatine cup cold water cup vinegar cup water cup sugar teaspoons dry mustard 2 teaspoon salt eggs cup whipping cream Soak gelatine in 4 cup cold water for 5 minutes. Bring vinegar and remaining } cup of water to boil- Dash paprika Method: Melt butter and stir gradually stir in milk, stir until mixture boils and thickens, then cook about 3 minutes longer, stir- ring occasionally; add seasonings and cheese. Pour the above over the tomatoes after they come out of the oven. Serve hot. This recipe makes six delicious servings. in flour; ing point. Mix sugar, mustard and salt and add to slightly beaten eggs. Gradually -add hot vinegar to egg mixture and cook slowly, stirring constantly, until mixture thickens, Remove from heat, add soaked gel- atine and stir until dissolved. Chill until mixture begins to thicken. Whip cream until quite thick but not stiff; fold into gelatine mixture. Pour into moulds which have been rinsed with cold water and chill until firm. Serve on lettuce with cold meat, salmon, devilled egge cabbage or mixed vegetable salar Yield: 8 individual moulds (fo cups). Supper Salad 2 cups diced cooked meat 4 tomatoes, coarsely chopped 1'% cups chopped cucumber 14 cup chopped green onion 2 tablespoons chopped parsley Salad dressing Mix the meat and vegetables with sufficient salad dressing to moisten. Serve at once on crisp lettuce. Yield: six servings. Hot String-Bean Salad Bowl 1'2 1b. string beans, cut in 1- inch pieces (4 cups cooked) cup dir d bologna or canned luncheon meat (% 1b.) tablespoons chopped pickle tablespoons chopped onion teaspoon cider vinegar « teaspoon pepper teaspoon salt teaspoon sugar teaspoon dry mustard 4 hot, hard-cooked eggs, sliced Cook beans in boiling, salted water until tender. Drain. Combine other ingredients, except eggs, in salad bowl. Add hot.beans. Mix well. Garnish with sliced hard-cooked eggs. Yield: four servings. 1 CUTICURA SOAP and | 1 Scientifically medi- », pyqpLyg Buy Cuticura today) BLACKHEADS | en o_o 4 OINTMENT 1 For PROMPT RELIEF cated. 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