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THURSDAY, AUGUST 9, 1951 THE DAILY TIMES-GAZETTE PAGE NINE We have re- book -- "hot" e proud group contents of are the Girl Guides up) in Grand Falls, Newfoundland. These recipes are mothers' favorite dishes. Guides do not know how much their efforts will mean to until uy have a home of to paste | again. e the flesh from previously haddock, avout half pound, and flake it. Put one pan and melt it. one tablespoon flour and pour Let this thick- season well and bu souffle dish, sprinkle grated cheese and bake in a electric oven, till brown and 1] risen, about 20 minutes. (De- made with canned lobster.) ULD 2-3 i857 2 ~- [PROS SUN 3 I Method: Dissolve gelatin in cold water. Let stand for five minutes. Sew This Now! 4572 ws 12-20 30-42 Designed for right now! A dress eqol enough for the end of hot weather, yet with all the new Fall Fashion details! Front panel-effect §8 so flattering and the neckline #8 really news. Basy-sew! Pattern 4572 in sizes 12, 14, 16, 18, 20; 30 32 34 36 38 40 42. Size 16 takes 3% yards 35-inch. This pattern easy to use, simple to sew, is tested for fit. Has com- plete illustrated instructions. Send THIRTY-FIVE CENTS (85¢c) in coins (stamps cannot be sccepted) for this pattern. Print plainly SIZE, NAME, ADDRESS, Separate tuna with fork to make it flaky, Thoroughly mix tuna, cu- cumber, celery, peas, pepper and salt with dressing. Add lem- on juice. Then stir in gelatin and pour into mould which has been rinsed in cold water. Chill firm, then unmold on lettuce or cress. Garnish with stuffed oliyes and sprigs of A BAKED pp Wash fillet, drain and dry. Cut The Experts Say By KAY REX The federal agriculture depart- ment says there are three types of persons--those who eat salads. be- cause they like them; those who eat salads to be healthy; those who won't eat salads at all. For a wife faced with a non- salad-eating husband, the depart- ment suggests a subtle approach. Does he like cheese? Then try a salad in which cheese is the dom- inant ingredient. Is salmon a favor- ite? Stress salmon. "Many a man has been weaned away from less nutritious food to a liking for salads by such wiles," advise the department. "But don't expect him to ever admit it." Home economists of the depart- ment's consumer section have a few into serving pi Dip pi of fish in seasoned bread erumbs, then in milk, then in bread crumbs baking dish, Pour melted butter over it (using about 4 thsps. butter to 1% lbs, fish). Bake in very hot 'electric oven (500 degrees) for about 15 to 20 minutes, SAVORY OYSTERS 1% 1b. sausages 1% cups milk % tsp. salt Dash of pepper 1 pint of oysters 3 tbsps. flour Sauté sausage until cooked, then cut the sausage in cubes. Blend the flour into this, then add the milk, salt and pepper. Cook until thick and add oysters, Heat thor- oughly until edges of oysters begin to curl. Pour at once over toast points or in pastry shells. Garnish with parsley. TAKE A TIP 1. There are six distinct species of salmon, differing in color, flavor, texture and oil content, Due to quality differences the prices of canned salmon, especially, varies widely. The pink is good for cas- serole dishes. Red salmon, always labelled sockeye, is desirable for sandwiches and salads. Medium- red salmon is priced between these and is used for cooking or serving in salads. : '0 2. Some smoked and cured fish are cooked partially and may be eaten without further cooking, or with just heating. Fish of this type include goldeye, chub and whitefish. Other cured fish, such as kippered herring or finnan had- die, must be cooked. 3. When we extend fish servings, by adding other less expénsive foods such as vegetables, macaroni or spaghetti, cereals or bread-crumbs to make loaves, casserole dishes, and salads, we get more servings per pound. 4. Like the white of an egg, fish must be cooked so that the albu- minous part is delicately soft and creamy, When perfectly cooked the flakes of the fish can be easily pulled apart yet full of juice. 5. Wrap fish fillets or steaks in wet ment paper and bake in the electric oven. There is no escape of aroma during cooking. 6. Fillets or small fish may be broiled or pan-fried in oil or fat and should be basted to prevent fish from drying out. Preheat the broiling element, place" fish skin- side down oh the rack and broiler pan about two inches below heating unit. When fish is well browned on one side, turn it carefully and |. brown other side. It will take five to eight minutes cooking time for small fish and 15 to 20 minutes for broiling large fish. 7. Prepare tartar sauce or snappy fale slaw to accompany cooked 8. Portions of leftover fish may be made into a delicious fish and vegetable casserole or flaked and served with diced celery and grated beet for a fish salad. Designer Despises Mass-Produced Togs New York (CP) -- For women who aspire to the best - dressed classification, designer Anthony Blotta gives this tip : "Get the assembly line out of your system." Mr. Blotta contends that modern mass-production methods and art- in - industry streamlining have blunted the average woman's urge to be herself. "She has not yet accepted rub- ber- stamp fashion, but she does uot demand the variety she once The woman who, in choosing her clothes, thinks only of what '"'they" are wearing is on the wrong track-- she will be lost in the crowd, says Mr. Blotta. On the other hand, the one who studies the work of fine designers until she finds the ones who best , | express her own feeling about line, color and taste has found the guide to distinction. Furthermore, says this designer, it's just as easy to be different as it is to look like the woman next door--and at no greater cost. The French and Spanish, who introduced salads to America, pick- ed up the custom of mixing greens with oils and herbs from the Ital- fans and early Greeks. Place fish in butter coated |- Six Beauties Bring that handwork to a beauti- ful finish with these crocheted edg- ings! Large and small ones--1 to 5 inches wide in No. 30 cotton. Trim accessories -- personal and household -- with edgings. Many widths and varieties! Pattern 7404: crocheted directions for six. Send TWENTY-FIVE CENTS in coins for this pattern (stamps can- not be accepted) to The Daily Times - Gazette Household Arts Dept.,, Oshawa. Print plainly NAME, ADDRESS, PATTERN NUMBER. Needleworkers! Have you seen our 1851 Alice Brooks Needlework catalog? Send Twenty-five cents for your copy today; Illustrations of patterns for crochet, knitting, embroidery, and other fascinating handwork, A Free Pattern is print .ed in the book. valuable to the saladsconscious housewife. Here is their recipe for a French dressing. Ingredients: One-quarter cup ci- der vinegar; three-quarters cup salad oil; one teaspoon sugar; of pepper; one-half teaspoon salt; one-half teaspoon dry mustard. Place all ingredients in a jar with a tight-fitting lid. Shake until thick and creamy looking. Store in a cold place. Shake well before using. For variety add two tablespoons chopped parsley, one chopped hard- cooked egg and one-quarter cup chopped cooked beets. Use this dressing with a plain lettuce salad. Add one-quarter cup tomato cat- sup and serve on meat salads, Add one teaspoon of meat sauce and serve with vegetable and egg salads. Add three tablespoons of peanut butter and use on cabbage or car- rot salads. Add three tablespoon of grated cheese and serve with vegetable salads. ANOTHER RECIPE Carrot salad is a favorite with those who like bright dishes. Ingre- ients: One bunch of carrots cooked and diced; one .can peas, drained; one teaspoon chopped onion, celery diced in small pieces; dash of lemon juice; salt and pepper to taste; two hard-boiled eggs; salad dressing. Line a salad bowl with lettuce. Fill in centre with salad. Slice eggs and put on top. Recent tests have proved that most persons like frozen peas with sugar. At the California foods re- search Institute 190 women each were given two paper cups of peas. Of this figure, 155 preferred those to which three per cent sugar by weight had been added. Thirty- one preferred peas packed in their natural state, without sugar. Four expressed no preference. Attempt to Reform China Marriage Laws Presents Difficulty Hong Kong (Reuters)-- The Chi- nese Communists are having trouble in their attempt to reform the age-old marriage law of China, abolishing polygamy and the mar- riage broker. Peiping radio said yesterday that at least 1200 women in Shantung province had lost their lives in mar- riage disputes during the last year. The radio avoided detail, but said there had been murders and sui- cides. The broadcast said the principles of freedom of marriage, enacted last year, had mot worked well, calling for a directive from east China military control committee on correct implementation of the law. No details were given The marriage laws of April 13, 1950, promised equal rights for the sexes, restricted every man to one wife at a time and guaranteed le- gal rights for mothers and chil- en. OCTET VG co FOU fo and still get the 'best (ET 2 AlLso IN BULK CANADA VINEGARS Made right in your own region, to bring it to you at lowest cost, ifs purity, strength, aged-in- wood maturity and flavour, guarantee success for your pickles, relishes, catsups, salads. Write for YOUR new 32 page . Free Recipe Rook, to: / CANADA VINEGARS 112 Duke Street « TORONTO, ONT. AND BOTTLES Handy, testy, nutritious . . . over 35 varieties for any and all occasions . . . snacks, all served in a jiffy. SPORK the "original" pork loaf . . . the meat of many uses, served cold or hot. BURNS & C0. LIMITED "Originators of . tips on dressing which may prove j THREE CONVENIENT WAYS TO BUY $5 Deposit will hold your purchase on our Lay-Away Plan No Deposit -- Charge Account + Terms in accordance with Government Regulations £7 MODERN 3-PIECE Well constructed and beautifully finished in a honey walnut, con- % 109 sisting of a dresser with venetian mirror, roomy chest of drawers and double bed. Regular 129.00. August Sale Price Also available with twin beds, 4 pieces NIGHT TAB Regular $24.50 August Sale Price MATTRESSES You'll indulge in good sound sleep when you get one of these famous inner-spring mattresses. Scores of highly-tempered steel coils bedded down and covered in fine cotton padding. Extra firm edges. 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