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FRIDAY, JANUARY 19, 1951 THE DAILY TI MES-GAZETTE PAGE SEVEN In Jhe Home ~ O BEAUTY FOR YOU:- Creating By HELEN It is a funny thing. Some Wo- men are so clever with the items in #he make-up box that the ob- server can't believe that the glamorous complexion is synthetic. Looks for all the world like the real product, the kind they were porn with and that has stayed with them through the years. Other women who get busy with the pow- der pad, rough compact and lip- stick are unsuccessful; the more they do to enhance themselves, the worse they look. Their faces are messy and untidy. Powder goes on in patches. Rouge blazes like a stop light. Lipstick applications are spotty. These poor misguided dears should take lessons from a beautician, after which experience they should invest in a magnify- ing mirror. Nothing like it to show how one looks! A woman may have a fine mind | and a noble character, but if "she | hasn't learned the art of good grooming and making herself pre- | sentable to the eye she is likely to | be passed by in the social assem- | bly. A pleasing appearance is essential to modern living. Clothes may not make the man, as the poet stated, but they have a lot to do with making the woman, Ex- pensive garments are not ne- cessary; good taste is the directing force. Good taste will keep a woman from making her face too | scenic with toiletries that are com- pounded for the purpose of giving freshness to the skin, accent to the eyes, and vitality to the feminine face. Any intelligent woman can study out her beautifying needs, if she is really interested and sets her mind on the subject. The tendency to- ward more natural effects in the way of complexion aids is evident everywhere. The bedizened effect makes for brittleness of counten- ance, It adds age, when the pur- pose of make-up is to create an appearance of youthfulness. The first need is to condition the | skin before the high lights are applied. That trick is accomplish- ed by using a light cream and re- an Illusion of Beauty JAMESON Physician Advises You By HERMAN M. BUNDESEN, M.D. TYPE OF PNEUMONIA OF late years, doctors have be- come increasingly aware of a type of pneumonia which does not con- form to the usual pattern of the disease. For this reason it is known as primary a typical pneumonia. The difference seems to lie in the causative factor. Most pneu- monias are due to germs, but this newcomer to the group behaves so strangely that a ent cause has been sought. Though not yet definitely identified, it is believed to be an unknown virus. This opin- ion is supported by the fact that materal taken from the throats of patients with the copdition can in- fect others even affer it has been passed through a filter fine enough to remove all organisms except vi- ruses, Coughing and Epver Unlike the more typical pneu- monias, this condition comes on gradually with coughing and fever. Though both these symptoms grow worse if treatment is delayed, the patient is less sick at the start than would be expected. As the disease progresses, coughing is especially noticeable at night, and. abnormal sounds accompany breathing. Primary atypical pneumonia does A pleasing appearance is essential to modern living. * * moving it carefully. A dry skin does not yield itself to glamorizing effects. If a foundation cosmetic is used, it must be properly applied; different offerings call for different techniques. If you are a founda- tion addict, read the directions carefully. Some powders are suitable for dry skins, others for oily ones. The selection of the color should not be hasty or casual. Get a shade that matches the natural tones, or one that is slightly darker. Rouge and lipstick come in many tones--true reds, blue-reds, orange- reds. Only experimentation and a keen eye will determine which one is most flattering. Descriptions on Canned Goods Helpful Guide to Keen Shopper Just how wise or canny are you when buying canned goods? Sup-, pose you test yourself the next time ou shop for groceries and find how you interpret the information on the can of fruit or vegetables. The home economists of the Consumer Section, Canada Depart- ment of Agriculture remind us that on all cans of fruits and vegetables you'll find the term "Fancy Quality", or "Choice Quality", or "Standard Quality", or occasionally "Sub- Standard Quality," They remind us, too, that when you buy a can of peas for example labelled Fancy Quality, you can depend on get- ting top quality peas which are very young and tender, uniformly green, relatively free from defects and are packed in a clear liquid. It the can is labelled Choice Qual- ity, the peas are not as perfect as those in a fancy Quality can but still very good. Logically, peas labelled Standard Quality lack the perfection in quality that you find in the two higher grades. However, Standard quality peas are just as wholesome and full of food value as peas labelled Fancy or Choice and should cost less. This system of grading which holds true for all canned fruits and vegetables, grew out of the need or a uniform yardstick to measure quality of canned food. Pack- ers asked for the standardization, wholesalers wanted it and consusa- ers welcomed it. The result was that in the past forty-eight years, the Department of Agriculture, in co-operation with 'the processors and other interested groups, has de- veloped standards for over seventy different canned fruit and vegetable products. Colorful Four Piece Set To Crochet nae H you love to crochet and if you love a contest here are two items of interest to you. Pictured above is a beautiful matching crocheted set of hot plate mats, potholder , and . paper napkin holder worked in wonderful shades of rose and green with touches of white. And for inspiration to start working right away what could be more enticing to a crochet enthusiast than the Canada-wide Crochet ntest now being featured in the stores? Ask at your favorite needlework counter for entry form and rules leaflet and find out-about the cash prizes that total $1200.00. For directions for cro- cheting the LOCE SET above, send a stamped, self-addressed envelope to the Needlework Dept. of this paper re- esting FV-376. ; With hundreds of different names and labels on the canned goods displayed on the grocers shelves, shopping may not seem a very easy matter. However by examining labels more closely, you will find descriptive words or phrases, in ad- dition to the grade mark, which should be very helpful to every shopper. Since the supply of canned corn, peas and beans is good this year, suppose we look at their - labels more closely. The label on a tin of corn may carry the words "Cream Style", "Whole Kernel" or "Cut Kernel." "Cream Style" means that the corn has been removed from the cob by shallow cutting follow- ed by scraping, which results in corn of a creamy consistency. "Whole" or "Cut Kernel" indicates that the kernels were removed from the cob by cutting in such a way as to leave them practically whole. If the words "Vacuum Pack- ed" are included on the label of a can of whole kernel corn, it means that no water has been added to the corn, that the contents were not heated before sealing and that the corn was sealed by use of a vacuum sealing machine. The label on canned peas or string beans, always carries some information regarding their size,-- the size increasing with the num- ber from 1 to 6. If all the peas or beans in a tin are not of one size, the label will read "Ungraded as to Size", or "Assorted Sizes" or "Mix- ed Sizes." There is another bit of informa- tion on the label which the wise buyer looks for, namely the size of the can. The twdé main household sizes of cans used for peas, beans, and corn are the fifteen and twenty fluid ounce. One exception is the vacuum packed previously men- tioned which comes in eight ounce and fourteen ounce cans. Inciden- tally "Fluid Ounce" refers to the volume of the can, not to the weight of the food in the can. If you remember that eight fluid ounces are equal to one measuring cup and that half a cup of cooked vegetables is considered an average serving, you can choose the size of can which best suits the size of your family, The home economists of the Con- sumer Section, Canada Department of Agriculture suggest that you buy a 14 fluid ounce can of whole ker- nel corn and try this delicious sup- per dish which they call "Cheese, Corn and Spaghetti Casserole." Cheese, Corn and Spaghetti Casserole 4 ounces spaghetti (14 16-ounce package) 2 tablespoons butter 3% cup chopped onion 1 tablespoon flour 1 6-ounce can tomato paste 3% cup water % teaspoon salt ' teaspoon pepper % teaspoon spicy meat sauce 1 teaspoon sugar 1 14-ounce can whole kernel corn 1 cup grated Canadian Cheddar cheese (medium or old) Without breaking spaghetti cook in a large amount of boiling salted water until tender, about 20-30 min- utes. Drain and rinse with cold water. Melt butter, add chopped onion and saute until golden brown, about 2 minutes. Blend in flour, tomato pfiste ad water. Add salt, pepper, meat sauce and sugar. Com- bine spaghetti, corn and cheese with tomato sauce and place in a greased casserole. Bake in a mod- erate oven, 350°F. about 45 min- utes. Serve hot on toast. Yield: B to 8 servings, not respond fo treatment with the sulfonamide drugs or with most of the antibiotics, such as penicillin or streptomycin. However, it would appear that aureomycin is effec- tive in this disease. Recently, 19 children who had all the symptoms of primary atypi- cal pneumonia were treated with aureomycin, The children were mildly to moderately ill. Some of them were actually up and about. Aspirin, steam, and inhalants were used to relieve the coughing and discomfort. It was found that with the aureomycin treatment, the fever completely disappeared in from one to four days, and the cough, in most, cases, was cleared up in two or three days but, in a few instances, persisted for ten days. Within Nine Days Abnormal findings shown by the X-ray plates also cleared up in all cases within nine days, and usually within four or five days. Thus, it would appear that the aureomycin was of great value in treating some of the patients in this group, As a general rule, the diag- nosis of primary atypical pneu- monia is not difficult to make, Once the diagnosis is made, treatment with aureomycin would seem to be indicated. QUESTIONS AND ANSWERS A Reader: I am troubled with cramping of my feet, What could cause this? Answer: This condition may be due to overexercise, or it may be due to some circulatory disturb- ance. It would be well for you to have an examination made by a physician to determine the exact cause of your difficulty; then the most suitable 'treatment can be suggested. Classified ads are sure to pay! Phone 35 with yours today. Now Through Spring T487812-2020-% Ane Adas Wear it under your coat now, as your spring suit-dress later! Mar- velously flattering, yet so simple. Yokes and sleeves in one, skirt is gored, hangs slenderly. Pattern T4878 comes in sizes 12, 14, 16, 18, 20; 30, 32, 34, 36, 38, 40, 42. Size 16 takes 4% yds. 39-in. * 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, NAME, ADDRESS, STYLE NUMBER. Send order to The Daily Times- Gazette Pattern Dept. 57 Simooe Street South, Oshawa, Ontario, READY NOW! Your brand new Anne Adams Spring Pattern Book! Send Twenty-five cents for this col- lection of the smartest new-season fashions for all ages and sizes. There are one-yard patterns, one- pattern-part patterns and FREE instructions to make a double-en- velope handbag! "| In answer to this statement may we '|are 80 to 98 per cent starch while INTEREST BS ------Pe--------a--t---------------------- OME GLAMORIZING:- Beauty Care of Your Arms By HELEN FOLLETT BR Although you can't change the shape of your arms, you can give them the beauty care they need. And it pays off, too, says Movie Star Jane Greer, when you don an evening gown. ® * SLEEVELESS frocks are no help to the girl whose arms are scrawny, whose elbows are sharp and point- ed. Nor should they be worn by the middleaged heavyweight whose flabby, mottled upper arms are un- sightly. If these conditions cannot be corrected, or are not improved because the victim of these good looks defects will not bother to correct them, they certainly should be hidden, Arm swinging exercises, if done persistently, will tighten up slack, flabby muscles and reduce fatty accumulations that have caused the arms to follow a policy of expan- sion. Stand tall, chest up, pretend you are swinging a lantern, if this is your trouble. Fist tight, arm for- ward, out the sides, far back with a strong muscle pull. Believe it, or be scornful, but this same exercise will fill out skinny arms, especially if Skinny laps up a quart of rich milk a da y. To keep the arms looking "pur- » ty" give them a creamy massage now and then. Arms seldom get any attention. Use lanoline or co- coabutter for this purpose, Both are soothing and will do away with goosie-flesh if red points happen to be present. Elbows are nearly always in need of a little petting. Sometimes the skin there is so thick and heavy that it is. almost horny. You have to get after it with rich soap suds and a bath brush, the bristles of which take hold like the fabric of a door mat. By. that treatment you will remove dead skin scales, make the grey look do a fade away, bring smoothness to the flesh. While giving your arms a cream- ing, thumb plenty of cream into your knuckles. That's where the hands first start to look old. Thumb from finger base to finger tips and give the pink 'shells a rousing fric- tion. They live on the blood streams, and friction makes the blood streams active, Hello Homemakers! The men at the Crop Improvement Conference are talking about us. They want to know why homemakers do not buy more Ontario potatoes and turnips. We are not among the guilty be- cause we purchase home-grown vegetables whenever possible. Wh could pass by such inexpensive, nu~ tritious foods? Ontario growers are producing high quality crops and we should stop to consider the well- being of our farmer-neighbour. Local vegetables are being graded and packaged more carefully and efficiently now than in the past. If you ask for Grade 1 potatoes or Hi- land potatoes you will find them of uniform size, smooth, anc free from disease. (The Hi-land packages come from Bufferin County, the highest | garden area in Ontario.) When you purchase turnips and onions look for ones that have had a narrow stem, few roots, and those that are oval and smooth. There are some who think that potatoes and turnips are fattening. remind you that jams and breads these root vegetables are only 20 per cent. In other words, one medi- um sized potato is not more fatten- ing than 1 slice of bread or doughnut or 1/3 serving of apple pie. Although it is true that potatoes and turnips are a good source of food energy, Vitamin C and iron, it is necessary to remind you that potatoes cooked in their jackets or pressure cooked turnips have the mos' nutritional value. : TAKE A TIP Do not soak peeled vegetables be- fore cooking, 2. Cook as quickly as possible in a covered pan, Start cooking in a small amount 'of boiling water, reduce heat once water is back to boiling. Use the cooking water for soup stock or gravy. (If potatoes are boiled and the water is discarded, about one-quarter of the iron may be lost.) Serve the potatoes and turnips as] soon as they are cooked. Keep vegetables in a coo., well ventilated room to preserve the greatest amount of Vitamin C. Since potatoes reheated by pan frying or browning are low in food value it is inadvisable to cook two meals' supply at one time. A good way to use leftover baked potaoes is to peel, cube and heat in a milk sauce In a double boiler. Another way to heat leftover boiled-in-skin pota- toes is to make Duchess Pota- toes. Duchess Potatoes 1. Prepare mashed potatoes; 1 egg or 2 yolks, well beaten, may he 1 addss 2. Butter a baking-daish; put in po- tatoes, mound in centre, smooth the surface, brush over with melted butter. 3. Brown in hot oven. Scalloped Potatoes 2 cups cooked potaoes, dice 1 cup medium white sauce % tbsp. finely chopped parsley 1 tbsp. finely chopped onion 132 cups buttered crumbs Add potatoes, onion and parsley to white sauce. Turn into buttered baking dish. Cover with buttered crumbs; brown in hot electric oven. : Note: % to 1 cup grated cheese may be added to thé sauce. Omit parsley. French Fried Potaces . Wash and pare potatoes; cut in thin slices or in strips. 'Soak 'in cold water 10 minutes. Drain; dry between towels. Cook in deep fat which browns a cube of bread in 40 seconds--390 degrees. Cook until golden brown; drain on unglazed paper; sprinkle with salt; keep hot for serving. THE QUESTION BOX ! Mrs. R. T. requests quick and economical supper suggestions. Answer: Tomato Juice Tuna Vegetable Casserole Cheese Biscuits : Lemon-Meringue Custards * + » Macaroni-Sausage Creole Quick-Cooked Cabbage Fruit Cup nd Custary uce + 1 2 3. + Ox Tall Stew (made previous night) Parsleyed Cole Slaw Toast Applesauce * +» Liver and Bacon Creamed Onions Small Potatoes (boiled in jackets Cup Cake Fruit Sauce * + » Meat Loaf (cooked night before) Slices heated in cani gravy Potatoes and. Carrots Creamed Minute Rice Anne Allan invites you to write to her c/o The Times-Gazette. Send Hollywood Highlights By BOB THOMAS Hollywood, Jan. 15 -- (AP), -- Another Hollywood legend shot to pieces! For years the movie town has told tales about the battling Bennetts -- Constance, Joan and Barbara. The three sisters are sup- posed to have feuded over the years, with long periods of not speaking to each other I asked Constance if such reports were e, 0 you mean, do we have a feud like Joan Fontaine and Olivia De Havilland?" she asked. I said I did. 'Absolutely not," she replied. "We've always gotten along, even though we have our differences. I don't mean that we haven't argued; we're both good talkers. I guess we got that from Papa. (Richard Bennett was long a stormy figure in the theatrical world.) "We haven't seen much of each other in recent years," she con- tinued, "because we live in dif- ferent environments, I live in Germany, Joan lives in Hollywood, and Barbara lives in New York. "But when I came back here last month, I stayed with Joan at her house, and Barbara stayed with her before Christmas." No Reunion Contrary to a printed report, the three sisters did not have a re- union at Christmas time. Con- stance admitted that she had not seen Barbara for about six years. She explained that was because she had not been in New York for more than a day or so in recent years, : "Sometimes Barbara has gotten herself into 'situations which Joan and I did not exactly approve of," she admitted, "but we figure that is her business." Constance is here for her first film role in. two years, in "Will You Love Me in December?" In that time she has become a trans- Atlantic commuter; her return flight after the picture will mark her ninth crossing. Most of the trips were to arrange entertain ment for U.S. troops in Germany, where her husband, Col. John Coulter, is stationed with the air forces. Since she has been away from Hollywood long enough to gain a perspective, I asked Constance what she thought of the current crop of glamor girls. Less Individuality "Of course, I haven't been able to see many of the new ones in the last two yeays," she said, "but from what I have seen, I don't think they have the individuality the stars possessed in other years. "The studios are always saying that a certain new actor, is 'another Gable" The same is true among actresses." Remove the cellophane wrapper from a package of gum and put it on the end of a curtain rod when placing a laundered curtain on it. ane will prevent tearing the cur- ain. Two for Parties Be the prettiest hostess they ever saw! Embroidered jonquils and con- trasting tulips decorate two party aprons. Both easy! LESS than a yard for each apron! Pattern 7190; transfer, cut- charts v Just .off the press -- our new Alice Brooks Needlework catalogue! Send twenty-five cents in coins. Send TWENTY-FIVE CENTS in coins for this pattern (stamps can- not be accepted) to The Daily Times-Gazette Pattern Dept, Osh- awa, Print plainly NAME AD- DRESS, PATTERN NUMBER! in your suggestions on homemaking problems and watch this column for replies. BRONCHIAL cough Are you kept awake by a nerve-racking bronchial cough? Is phiey 20 tightly oe i din yourh hi; Ty. coug! seems able to dislodge it? Templeton's RAZ-MAH ca en are lly made to loosen phlegm, so it comes away easily and you are relieved of coughing and whegsiag, Get Raz-Max for quick selief. 60c, $1.25 at druggists. 2-42 FROM FACTORY TO YOU Baby Ehenille Bedspreads $5.25 ec Lowest price in Conede. Beoutiful first quality, completely tufted, no sheeting showing. All colors, double or single bedsizes. iyNew center pet- terns in flowered or solid designs. Sent COD plus postage. Immediste money- beck guarantee. Order one, you will order more. NEW ADDRESS: TOWN & COUNTRY MFG., Box 1496, Place D'Armes, Montreel, Quebec. N-~ ---- how does it cup? That is In The Co j PS After all is said and done, taste in the what counts! "SALADA" TEA BAGS yield the perfect flavour. 'Signature on B Dear Mrs. Beeckman: very near me, and so I have met her only twice. But I have become devoted to her, and, as her birth. day is coming soon, I would like to send her a birthday present and also a birthday card. How should I sign my name on the birthday card: She begins her letters "Dear Mrs. Davidson" . . . so should I sign the birthday card "Mrs. John Davidson"? E. D. No, no . . . never sign a card or a note or a letter with your formal name ('Mrs. John Davidson'). You may correctly sign the card Esther Davidson. Or, instead -of signing your name, you may prefer to add a written message to the printed or engraved message on the card, by writing, for example, "Bill's mother is sending you loving .greetings for a Happy Birthday, and every good wish for your happiness always." INVITATION - ACKNOWLEDG- MENTS ON INFORMALS Dear Mrs. Beeckmdn: Sometime ago in your column about the uses of Informals, you mentioned that it is proper to ack- nowledge on an Informal an in- vitation written on an Informal. Will you please explain to me the 'form to be used for these ack- nowledgments, - either accepting or regretting an invitation? If you are accepting the invita- tion, you may write on the inside page of the informal: Delighted 'to come! February 20th, at 5 . "With Pleasure! March 6th, at 8 o'clock If you are regretting the invita- My son's financee doesn't live] WHAT SHOULD I DO ABOUT:- irthday Cards? By MRS. CORNELIUS BEECKMAN tion, you may write: | I'm so sorry I cannot come March 6th. I shall be out of town, Also, of course, it is proper . ... {and really more gracious, because | not 50 brusque-sounding . . . to write a little note of either acceptance or regret, on the inside pages of the | Informal, {SALUTATION TO THANK-YOU { NOTES | Dear Mrs. Beeckman: | In planning to write my thank- {You notes for wedding presents I {am confused as to when to begin a |ndte, "Dear Mr. and Mrs. Smith." {Is this, for example, correct when I write to my fiance's relatives a d | friends, whom I have niver met? Would it also pernaps be the correct salutation when I write to thank a "Mr. and Mrs." who are friends of my parents, but whom I don't know very intimately, or in cases when I don't know both Mr. and Mrs.? Bride-to-be In all these cases you should be- gin your thank-you note to "Dear Mrs. Smith," and in the body of | | the letter express your and your |fiance's thanks to both. For ex- ample, to begin "It was so very kind of you and your husband to send us the handsome crystal bowl, and Bob and I thank yo'. most heartily for | your goodness and generosity to us." | WANT TO MAKE MORE i FRIENDS Even if you did make a New | Year's resolution to "make some | new friends" don't expect them to | walk right up to you and make all the friendly advances. To make | friendships, you have to meet friend- |1y people halfway . . . at least halfe | way. Canadians are indeed fortunate to be able to add variety to their winter menus through the abun- dant use of vegetables, We have become so accustomed to hearing talk of the surpluses of our farm products that we sometimes tend to take fof granted the everyday foods on which we nevertheless de- pend a great deal. Canada's Food Rules remind' us that, in order to follow the rules of good health, we shoulc use at least one serving of potatoes and at least two servings of other vegetables preferably leafy, green or yellow evéry day. Serving raw vegetables too is recommended The home economists of the Con- sumer Section, Canada Department of Agriculture offer tips on buying winter vegetables which the thrifty housewife would do well to heed. Always buy good quality vege- tables. Those which are damaged do not give you your money's worth and are a poor investment. Root vegetables, particularly po- tatoes, are inexpensive so use them generously. Many vegetables are now appear- ing in 2 to 3 1b. paper packages for the first time, You will find car- rots, parsnips, beets and onions put up in this manner. Many of these have been washed before packaging so it is not wise to buy too much at one times as they may become shrivelled and flabby. Potatoes should be sound and smooth, hollow-eyed and clean. If they are knobby, scrabby, sunburned or dirty they will be more wasteful. It is difficult to determine the tex- ture and quality of potatoes on the market without cooking them. If you have 4 cool, dry place to store pota- toes and are contemplating buying and storing a large quantity of them. why not try-cooking small quantities to see how you like them. Turnips may appear on the mar- ket either with bronze or purple tops depending on the variety. When buying turnips look for those that have a firm, deep yellow flesh, a smooth, globe 'shape and with as few indentations as possible in the root area. The majority of turnips Good Quality Winter Vegetables s In Health Pay Big Dividend ture and aids in keeping quality. Good onions have a bright ap- pearance, are firm, dry with small necks, When buying beets remember that medium sized ones are less likely to be tough and woody than are the large or very small ones. Beets should be smooth and free from blemish. Those' that have deep growth cracks are wasteful and may be tough and woody, Soft, flabby or shrivelled beets are wasteful. Parsnips are truly winter vege- tables and the flavour is not fully developed unless they have been exposed to a temperature near freezing. A good parsnip is smooth, straight, small or medium in size. Very large parsnips are apt to be woody, Flabby or shrivelled pars- nips are usually fibrous and pithy. Some . vegetables are bought by grade. Potatoes, and to a lesser ex- tent onions and turnips, are the vegetables which the consumer most often buys by grade. Other vege- tables bought by the retailer accord= ing to grade are usually sold in bulk to the consumer without reference to grade. This is the case with tur- nips where one is not aware of the grade since they are not sold in the original contained where the grade is marked. Incidentally turnips have only one grade whether waxed or unwaxed. They are sold in sizes varying from small--2 to 4 inches, medium small 3% to 5 inches, medium 4 to 6 inches and large § Jinches or over, Potatoes are available in small quantities of 5, 10 and '15 lbs. in paper bags to suit the small fam'lv as well as cotton, or jute bags of 25, 50, 75 and 100 lbs, whic can be stored for later use if adtquate storage space is available, Table potatoes may fall under several grades--Canada Fancy, Canadia No, 1, Canada No. 1 Large, Canada No, 1 Small and Canada No. 2 gr. de. Canda No. 1 Large is similar to Canada No. 1 but with a minimum diameter of 34 inches instead of 2 inches, : Turnips are sold under the one grade only--Canada No. 1. There are three grades for onions available on the market today are waxed. This prevents loss of mois- --Canada No, 1, 2 and 3. project undertaken by the The Oshawa Ge PRE-NATAL CLASSES Starting Wednesday, January 24th, ot 2.20 p.m., a new series of pre-natal education classes will begin. classes will be held at McLaughlin Hall, 338 Simcoe St. North, each Wednesday, for eight weeks. There is no charge for these classes. They are an educational The Victorian Order of Nurses The Local Branch of the Red Cross Society The Loca! Board of Haalih a 'ai irs = i a CU Spree | The orgenizations listed below. neral Hospital