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WEDNESDAY, Jn. APRIL 18, 1951 ! THe DAILY TIMES-GAZETTE PAGE NINE In Ve Home Hello Homemakers! Mary is to be married! Many friends are enter- taining for our popular bride-to- be and each party is unique. To date, there has been, a dessert feast, an indoor garden tea, and a nosegay buffet. Perhaps if we tell you a little about the presenta- tions, it may be of help to plan a graduation affair, an anniversary, or a shower party. The menu for the dessert feast was: pastel meringue shells filled with vanilla ice cream, a selection of ice cream toppings lined the table, lime colored marshmallow, diced fruits, butterscotch sauce and strawberry jam. Tea and assorted cookies were served following des- sert. The centre-piece of spring flowers, 'flower candles, floral ser- ~viettes and the sparkling crystal made the party a delightful, fe- .minine occasion. The indoor garden tea was equal- ly effective, with blossoms in sev- eral vases placed throughout the living and dining rooms and the guests stood about with a cup of tea, enjoying food served from _-picture plates. These plates were trays on which the sandwiches were' arranged like rows in a gar- den: Open face sandwiches, neatly - decorated, rolled cress pieces, then cubed and plain sandwiches were placed in succession. The tiny cakes and tarts were grouped on silver entre dishes, partly filled with crumpled green cellophane which seemed to be a rock garden effect, For this party the hostess selected yellow, green, pink and mauve tapers and used silver candlesticks and tea service. An old-fashioned nosegay of roses was placed at one end of the table with bride and groom shaped candles in front of it. 'A large tray of glasses filled with a rhu- barb cocktail was placed at the opposite end of the table to the flowers. The rest of the luncheon was arranged on platters and bowls surrounding the plates, forks and serviettes, which were placed buffet style along the side of the table. They were decorated with attractive garnishes, such as pota- to flowers for the platter of cold turkey, heart-shaped jelly molds decorated with cheese, and crisp salad greens topped with pepper rings. To complete this repast, a large chiffon cake, dripping with whipped cream and topped with frozen raspberries, was .the dessert. RHUBARB COCKTAIL (To Serve 30 ) 12. cups rhubarb, cut 6 cups white sugar 1% cups orange juice 1 cup pineapple juice 3 tsp. salt. Gingerale Cook 'rhubarb in 3 quarts of water until tender. Put it through a strainer and sweeten with the sugar, then chill the rhubarb juice, add orange juice, pineapple juice and salt. Measure the quantity of the above mixture and just before serving, add equal quantity of gingerale to this, CHICKEN and ALMOND SALAD (To Serve 25) 2 quarts cooked, diced chicken 1% tsps. salt % tsp. pepper 1 quart salad dressing % Ib. blanched almonds, browned and shredded. Combine all ingredients tossing them together with 2 forks. If al- lowing to stand add the almonds just before serving. Arrange on lettuce and serve garnished with sliced tomatoes or asparagus tips. Note: You will need about two - B5-pound boiling fowl. SPECIAL POTATO SALAD 4 quarts diced, cooked potatoes 1 quart diced celery % quart finely shredded cabbage % cup chopped pimiento 1 tablespoon grated onion 1 cup chopped bacon 1 cup chopped bacon 1 cup French dressing, well sea- soned Combine all ingredients and mix well together being careful not to allow the mixture to become mushy. Leave to stand in a cool place while the flavors blend. BOILED COFFEE % pound coffee 1 cup cold water . 2% gallons boiling water Combine coffee, salt, mustard and cold water. Tie loosely in a cheesecloth mag and plunge into boiling water. Cover closely. Keep at boiling point for 15 to 20 min- utes, stirring frequently. CHIFFON CAKE 6 eggs 1% cups white sugar 1 tbsp. cream of tartar % pint (1 cup) whipping cream Juice of 1% lemons 1 box frozen raspberries (or other fresh or canned fruit) Beat egg white.. Add cream of tartar, gradually. Add one cup of sugar. Place in 9-inch pie plate and. bake one hour at 250 degrees. |] Set aside to cool. Filling: Beat yolks of eggs. Add % cup of sugar and lemon juice. Cook' in the top of the double boil- er until thick. Whip cream, sweet- en to taste. When cool cover the CLEANIT GILLAR SERVICE ~-- 08 WOLFE STREET --- After 39-3555 4 28th meringue with one layer of filling, then a layer of raspberries, then a layer of whipped cream. Dot the whipped cream with a few rasp- berries and sprinkle with coce- nut. Let stand in refrigerator un- til time to serve. * + * Anne Allan invites you to write to her, care of this paper. Send in your suggestions on homemak- ing problems and watch the col- umn for replies, CALL THE DOC When a child pokes any object such as a nut, button, stone or bean into his nose or ears, don't try to probe for it. This is a doctor's job and should receive immediate at- tention. Four Good Servings For Less Than $1.00 The budget-wise cook will cheer this recipe for both its economy and the substantial, satisfying meal it provides. For less than a dollar, there are four man-sized servings. The salmon-spaghetti combina- tion is delicious and one to be re- membered 'in experimenting on your own recipes. The particularly rich flavor of the canned salmon com- plements the bland flavor of so many staple (and inexpensivel) foods, such as rice, noodles, maca- roni, etc, making possible any number of variations in casserole dishes and loaves. Salmon and 'Spaghetti Cutlets 3% Ib. can salmon, flaked 1 cup milk 2 eggs, beaten 1 cup bread crumbs 1% can spaghettl in tomato sauce Seasoning Mix together the flaked salmon, milk, beaten eggs and bread crumbs. Then add spaghetti (the canned variety with cheese and tomato sauce is perfect). Season. Drop in frying pan in cutlet shapes, and hoa on both sides. 4 good serve S. Does Your Family Get Its Share Health-Growing Fresh Vegetables? In the store, closely grouped to- gether, are vegetables--the crisp, green leafy ones, bright yellow ones, the red, the whites, the strong flavored, and the milk flavored, all waiting the lot that shall be theirs. Just think of the good color, the interesting texture, and the variety as well as food value, they give to our meals. Long ago people didn't know about the many vegetables which we use today. We remember read- ing old stories where tomatoes were considered poisonous. What would we do without them today? Spin- ach came to us from Persia; onions and their kin originated in Asia and were used in Biblical times; carrots got- their start in the near East; beets and Swiss chard. were known to the Romans; the Irish potato, contrary to its name, is supposed to be a native of the Americas. According to Canada's Food Rules we should have at least one serving of potatoes and at least two servings of other vegetables, perferably leafy, green or yellow, and frequently raw, each day. Does your fam- ily get its fair share of vege- tables? Canadians, we find, do not eat nearly as many vege- tables as do our neighbors to the South. Granted, many families are us- ing sufficient amounts .of vege- tables but much of the food value the vegetables should contain may have been destroyed by improper cooking. The very best vegetable, be it fresh, canned or frozen, is excellent when properly cooked, but may be ruined by poor cook- ing technique, Vegetables should be cooked only long enough to soften the cellulose, but not long enough to make them mushy. We like them best when they have that crisp-tender texture which each homemaker strives to attain in cooked vegetables. This, of course, all leads up to one important point timing. When properly timed, all the sweet, natural flavor of the vegetables is retained. When overcooked, the flavor is literally cooked away. Perfect timing is not as easy as it sounds. A minute minder or tim- ing clock will help to do the job right, but the wise homemaker uses a lot of common sense as well Naturally, young carrots, tiny, crisp and tender and old carrots which are big, husky and mature will need different cooking times. Fol- low timing directions of course, but vary the timing to suit the size of the vegetable, the age, its freshness and even its variety, To retain much of the good- ness of the vegetables they should be cooked in the least possible amount of water and the cooking liquid should be saved for gravies, soups and vegetable juice cocktails. How should you cook your vege- tables? To answer that, a great many factors enter into the picture. First of all, to what method of cookery does the vegetable lend it- self. Green vegetables call mainly for boiling or steaming, but with most root vegetables almost any method of cookery may be used. Pressure cooking, may be chosen because it saves time, other me- thods because of the type of cook- ery being used for the foods which make up the meal, as in boiled din- ners or in oven meals. These are the general methods of vegetable cookery from the home econmists of the Consumer Section, Canada Department of Agriculture. When boiling vegetables, cook rthem tightly covered, in a mini- mum amount of boiling salted water until just tender. Avoid over-cooking. Potatoes are the ex- ception of this rule as they should be boiled in sufficient water to barely cover, Be sure to boil the vegetables gently and drain the cooking liquid into a jar for fu- ture use. This rule applies to strong- flavored vegetables also. Per- haps the most radical and im- portant recent change in vege- table cookery is that long pe- riods of cooking in large amounts of water, have been discarded. A heavy pan with a tight fit- ting lid or a vegetable steamer is necessary for steam cooking. A small amount of water is added to create the steam. The vege- tables are added, the saucepan or steamer covered and the vegetables are cooked until just tender. In pressure cooking carefully fol- low the directions given for the particular ig of cooker which you have, for vegetables are easy over-cooked. Baking develops textures and flavors which are quite different from any other vegetable cookery methods. To bake vegetables, they should be thoroughly scrubbed as in the case of potatoes, or peeled as in the case of onions, If desir- ed, they may be rubbed with fat to prevent dryness. They are placed in a moderate oven {except potatoes which require a, hot oven) and baked until just tender. Vege- tables are also cooked in the oven in other ways, they may be peeled and cooked in covered casserole or placed around the Sunday roast. Scalloping is another type of bak- ing in which either raw or pre- cooked vegetables may be used. Mrs. Beeckman Ba (Continued from page 7) the gadgets I know I'll use so de- lightedly for the little buffet par- ties Ken and I are planning. Come to see us soon after we're married . . and you'll see!" April Showers . , . For May Brides and June Brides "April showers bring May flow- ers" . . , May weddings and June weddings, too. From coast to coast this is the merry tune that is be- ing sung these bright April days, sung by and to the starry-eyed brides-to-be who are looking for- ward to the Great Day, in May or June. Love-will-find-a-way . . this is, as it should be, the origin of bridal showers, Once upon a time, in Holland, a beautiful maiden fell in love with a miller, The miller, alas, was poor. The girl's father, also, was determined that she marry the son of a rich neighbor . + + insisted he would not give ner a dowry if she married the poor miller, In those days, as you know, a girl could not marry without a dowry. What to do, what to do, in this sad state of affairs? To the rescue of Romance rushed the her- oine's friends, ingenious and un- derstanding. Bearing lovely gifts they came to her home . . . "show- ered" her with presents. Here, bless her heart, was her dowry. Love triumphed. And that's how showers were born! For Mother and Baby . .. a Preity Twosome Fashioned in bolero style with a rolled-back collar and short sleeves both the lady's bedjacket and the tinier edition are made by fist knitting the back panel and then picking up stitches and knitting on four needles to form the remainder of the back and front. The deep lacy border and the sleeves are then worked. It's a new and interesting 'pattern to jackets for the happy mother and the new little 'bundle of joy". For directions, write to the Needlbwork Dept. of this paper asking far MOTHER & BABY BED- JACKETS, Leaflet CW-17. Please 1 do and makes a lovely pair of cosy d a self-add Y 3 P envelope. Advice for Refreshment Committees Who Have to Cater for Large Parties Does it happen that you are on the committee for serving refresh- ments to a club, lodge or church group? Are you a business woman who often likes to have teas or in- formal parties? Are you Mrs, Housewife who is planning to en- tertain your own friends at a spring tea? The home economists of the Consumer Section, Canada Depart- ment of Agriculture tells that many homemakers have difficulty in thinking up food for social events and in estimating how much of cer- tain foods to prepare for a required number of people. They have had 50 many enquiries for assistance in this respect from all over Canada, that they had the information all ready and have sent it to us. It should be helpful to all of you. Whether the event be a buffet supper, a luncheon or a tea, sandwiches may be the centre of attraction. Some people, of course, are more interested in the cakes but on the whole the average person really enjoys good sandwiches. The home economists of the Consumer Section have a very good pam- phlet called "The Art of Mak- ing Sandwiches." It tells about how much butter and filling are needed for each loaf of bread. It déscribes how to make various types of sandwiches and It suggests many different fillings. This pamphlet will be invaluable to each and every Canadian housewife, It may be obtained free of charge by 'merely writing to the Consumer Section, Department of Agriculture, Ottawa. Here are some of the suggestions contained in the pamphlet. Sand- wich loaves are usually used in sandwich making, they are com- monly sold in sizes of one and one- half pounds, two pounds and three pounds. One and one-half loaf cuts into about 30 to 40 %-inch slices and the three pound loaf cuts into twice as many. Thus, from 1% pound sandwich loaf' 15 to 20 sandwiches may be made. Each 1% pound loaf requires about % pound of well-creamed butter for spread- ing, and about 3% pound of moist filling. Sliced meat will cut into about 15 to 20 slices per pound, and 1 dozen hard-cooked eggs will fill about 20 sandwiches. No matter what the event there is always a beverage need- ed. The amounts required are as follows. It takes .from 1 to 1% pounds coffee to serve 50 people depending, of course, upon how strong it is made, For each cup of coffee you should figure on two tablespoons of light cream, as there are sixteen tablespoons to a cup of cream it takes about 1! quarts of cream for coffee for 50 people. To serve tea to the same number of people % pound of tea is re- quired and 1% pints of light cream, this allows 1 tablespoon of cream per cup of tea, The loaf sugar re- quired for the coffee and the tea would be about 1 pound, that is al- lowing two lumps per cup. Some people take sugar and some don't so, by allowing two lumps per per- son that is plenty for those who like three lumps or even four. If fruit or vegetable juices are to be served plan to serve at least one half a cup, which is four fluid ounces, per serving. For 50 people then 10 20- ounce cans or two 105-ounce cans will be needed. Perhaps the event is to be a church dinner or supper, this is where so may conveners become frightfully confused trying to figure out amounts, Starting at the first course and continuing through, the home economists give some suggestions, Soup Is very good as a starter but it is a little hard to handle so juice is more practical for such occasions. If celery and olives or pickles are to be served to 50 people 8 good sized bunches of celery should be suffi- cient. Two quarts of pickles or olives will be needed to allow ahout 2 pickles per person. Next is the French-Canadian Girl Studying Criminology At London University By MURIEL NARRAWAY Canadian Press Staff Writer London, April 18 (CP)--Marguer- ite Choquette, a chic French-Cana- dian who would seem more at home in a fashion salon, is here to study criminology. ith a brilliant scholastic record, thé slim, dark 25-year-old has been awarded a Viscount Bennett schol- arship at the University of London. Already a full-fledged lawyer with a practice in Quebec, having taken her Bachelor of Arts and Law degrees at Laval University, Marguerite - 1s studying British methods of dealing with juvenile delinquency. "It is a wonderful opportunity," she said. "It gives me a chance t0 understand the legal and social standards of a country with a much older law history than Canada. "And it's improving my English," she added with a laugh. Daughter of Mr. Justice Fernand Choquette, Judge of the Superior Court of Quebec, with a grandfath- er who was a judge and three brothers studying law, Marguerite has heavy judicial traditions to up- hold. She wants not only to adminis- ter the law but;to understand fully the reasons for child delinquency and to help accomplish the social reforms needed to stamp out its causes, "Juvenile delinquency figures in Canada in 1950 showed a decrease," Marguerite said in an interview, "but there is still much to be done." Lectures at the university cover penal history, penal reform and philosophy. Visits are made to such places as the Portman Clinic, cen- tre for the scientific treatment of delinquents by means of psycho- analysis and psycho-therapy. She has also visited the Belmont Neurosis Centre, first in Britain to adopt United States methods of group therapy. Besides these and other such clinics a tour will be made of approved schools, remand homes and juvenile courts. On her return to Canada in July, Marguerite hopes to take back a ~. OF INTEREST TO WOMEN -~ 2, TIPS FOR TEENS:- By ELINOR We don't want to sound like a broken record with the needle stuck in a crack but so many 'teen girls sing the blues about not being al- lowed to have dates yet. How can they win the cold war that wages at home on this subject, they ask in their letters? How can they prove that they're old enough for daes? Without dates, life is a ghastly thing, they mourn, Now "here's where the "broken record" comes in. We've suggested before--and here we go again--that the best way to convince your par- ents that you're no longer wearing those three-cornered affairs and are old enough for dates is to be grown- up in other departments of your life. How? 1.--By planning your time wisely to include fun AND home- HISTORIC MAP The first map showing parts of Canada was made by the Spaniard Juan De La Cosa in 1500. clear picture of the si and failures encountered by Britain in this field. She hopes that her stu- dies here, combined with a tho- rough knowledge of social reform in Canada, will give her a wider understanding of cases that may ultimately come under her jurisdic- tion, main course. The amounts needed to serve 50 people will be as follows. If the meat is to be roast pork, beef, veal or ham 25 pounds of meat will be required. This allows about % pound meat and bone per serving. When this meat is bought without the bone 15 to 16 pounds should be sufficient. Perhaps roast turkey is to be the piece de resistance, for this 40 pounds dressed weight is necessary and for roast chicken about 50 pounds is required. The larger amount for poultry is due to the larger percentage of bone. It may be that meat loaf is to be the meat, after all it is more economi- cal. For 50 people 12!4 pounds of meat loaf is required, 7 pounds of raw minced meat which has been extended with celery, onions, cracker crumbs and eggs should be sufficient to make the 12%; pounds of meat loaf, Considering the vegetables, pota- toes are usually a must. For mash- ed potatoes allow % cup per serv- ing which means 15 pounds are necessary, for scalloped potatoes 12 pounds should be sufficient. For carrots, cabbage and beets about 15 pounds are necessary. If it is to be canned beans, peas or corn 12 20-ounce cans should be sufficient. Lastly the dessert, from each pie there should be six servings. If ice cream is to be served a number 12 scoop gives 1/3 cup servings and 4% quarts of ice cream will be neces- sary. For canned fruit decide on how many servings may be obtained from a 20-ounce can or 105-ounce can and buy accordingly. Just The Ticket for 6R0 . JUST ARRIVED Eat whole wheat. Here's whole wheat | in its most delicious form, cris wafers. thin And Vita-Weat hes the | Wheat Germ PEEK FREAN'S VITA-WEAT WHOLE WHEAT CRISPBREAD 25¢ 8 OZ. PACKET PEEK FREAN' 3 SHOES THAT SATISFY EE or service, y FEET Plenty of room plus plenty of support « . « just what your youngsters need for foot health! Make sure they're off on the right foot with our geared-for-growth shoe styles! Designed for fit and built our shoes satisfaction, today! CLASSMATES Wine leather . . . black patent with Neolite Soles for longer wear, C to E in group. Sizes 5 to 8 -- Price . Sizes 8Y4 to 12 -- Price Sizes 122 to 3 -- Price Other Classmates styles , . . Oxfords also available in above size groups. DAVIDSON'S SHOE STORE bring your youngster in give all-around Widths two strap and Ghillie tie PHONE 227 31 SIMCOE N. pm secret to wash washable t discolored with gri ers, for instance, ee dusthasa to sink in. Want to Be Thought Grown-Up' WILLIAMS work. This means dividing your time to include necessary school work, not an overdose of TV plus a lick-and-a-promise session with school books. Doing what you have to do and what you want to do is a sure sign that you're grown up. 2--Share responsibility around the house--this means helping with the dishes without making a thing of it, washing your own socks, stock- ings and undies, partly to help with the work and partly because they'll last longer and look nicer if washed immediately after wearing. It also means cleaning your room on a regular schedule, You can do this in a daily session consisting of hanging up your clothes and do- ing one of the major clean-up chores such as dusting each day ... or you can keep your room neat during the week, then do the complete clean= up job every Saturday morning. 3.--Be reasonable about money. This means sharing the family's folding money in a fair sensible way . . . not demanding a new dress if it means Mother goes without a needed suit or postpones her vaca- tion . . . remembering you're one of the family, not the queen bee. (For free knitting directions for girls' wool socks, send a stamped, self-addressed envelope to Elinor Williams at this paper.) CHESTERFIELDS © Re-covered © Re-built! ® Lowest foctory prices! ® $100 Trade-in Kiiowance on present su TORONTO FURNITURE MF. CO. 315 Celina St. Phone 2864M in this supple foundation. There's Active women love NuBack, The exclusive "Action Back" adds beautifully finished. 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