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Canada Northern Power Corporation, Limited (By Edith M. Barber) Cool dishes for quick,. meals are in general demand for summer time. The housekeeper without an outside job, as well as the one who has one, does not care about spending a long time in the kitchen in hot weather. She will make good use of those foods which are ready to use or nearly so. A product which came on to the market last year is consomme Madriâ€" lene."It can be heated and served hot or chilled in the icebox to jelly and is CONTROLLING AND OPERATING NORTHERN ONTARIO POWER COMPANY, NORTHERN QUEBEC POWER COMPANY, 1 w C e This is the Season When No Wo Time in the Kitchen. Some Season of the Year. why wait any longer when a small down payment puts one of these wonderful conâ€" veniences in your home all ready to give you those erisp, fresh salads and delicious frozâ€" en desserts you‘ve always wanted. Electric refrigeration ends food wastage, lets you take advantage of bargain prices for quanâ€" tity food purchses, means tastier meals and freedom from drain pipe and drip pan inâ€" conveniences and contamination. Comfortâ€" able payment terms. Why wait any longer when It‘s Easy to Own a GENERAL ELECTRIC REFRIGERATOR ool Dishes for Quick _ Meals for Summer Time PAOE Two Timmins Branch â€" Wherever you go, Banking Service awaits you if you carry a Dominion Bank Letter of Credit or Dominion Bank Travellers‘ When abroad on business or pleasure they provide a safe and convenient means of obtaining muoney. Our offices in London and ew York are always at the service of Canadian travellers. 441 T HE DCGMINION BANK LESTAHLISHED 1871 No Wom_z_l_n Wants to Spend Much Soon Pays Costs Little To Operate Food SA VES casional change from the us A chafing dish at the table fc rarebit or creamed meat or f the hot kitchen problem on night. 1 a good first course. I also like to use ! ‘jelly sometimes with a green salad.l |Many meats, such as ham, meat loaf and whole chicken can be purchased inl canned form. The business woman will | be wise to sample the meats from variâ€" | ous delicatessens in her neighbourhood so she may be sure which ones furnish wellâ€"crooked meats. One woman of my acquaintance who has Saturday off alâ€" ways plans a roast for Sturday night. The remainder will furnish her with cold meat for several other meals. Cheese and egg dishes with perhaps large garnish of cooked bacon make substantial supper dishes as. n oCâ€" 2 tablespoons chopped 2 tablespoons butter Prepare melon and chill, Prepare crab. Open can of chilled consomme and put in bouillon cups. Make crab in chafing dish at table. Crab Rarebit Quick Meal Jellied Consomme Crab Rarebit Waffle Potatoes Tomato and Cucumber Salad Melon Mcthod of Preparation Prepare salaq and chill prfofiarnsth..t .. th.... ...A . > Timely Recnpe for ThlSl Money For Itself . Burt, Manager rom the usual meat. the table for making green pepper fish solves 1 a warm se ' Try The Advance Want Advertisements of the shops that originally stood on the site of a large store. Surmising that the man had probably delivered letters there Col. Foley asked him: "How long ago were you a postman?" _ "How did you know I was a postâ€" man?" the conductor retorted. 4 ~@urite simple, my dear Watson,". said the colonel. The man who had evidently not read his "Sherlock Holmes," nearly fell off the bus. His name actually was Watâ€" son. (London Advertiser) A remarkable experience befell Col. Foley when he was travelling along Oxford street in a bus and heard the conductor telling a pessenger the names REMARKABLE COINCIDENCE COMES FROM LONDON, ENGLAND (Registered in accordance with the Copyright Act.) So don‘t be unwilling to remain bed after an illness. Your heart pump more blood and will get b; some of its ‘"reserve‘"‘ strength in shorter time. â€" Ordinarily on prolonged quiet standâ€" ing the output (amount of bloog that is pumped) remains unchanged in inâ€" dividuals who show no distress as a reâ€" sult of long standing. However the outâ€" put of the heart decreased in those, who, on long quiet standing, show poor or weak heart power. When the heart has not fully reâ€" covered its strength after an iliness, the patient finds that after he stands |for a while he feels weak and has to sit down, whereas before his illness this amount of quiet standing did not bothâ€" er him at all. Drs. E. C. Schneider and C. B. ‘ l ,Crampmn of Middletown, Conn., in American Journal of Physiology, record ltheir results in determining the output |of the heart in several individuals in both the standing and reclining or lying down positions. Without exception, the individuals showed an increase in the amount of blood pumped by the heart after lying down for fifteen minutes, as compared ’with the amount pumped while standâ€" ing. 4s En 4 Cou can readily see that if you rest in bed you do not use the heart‘s strength to move you around on your feet and so the heart gets a real opâ€" portunity to recover some of its reâ€" serve strength. ‘ |structions to remain in bed for a few days after you have really recovered from some ailment. Even when the 111 â€" ness has not been severe most physiâ€" clans advise that after the temperature is normal a rest of one day for each degree above normal the temperature ’reached during the illness should be taken. Thus if the temperature rose to 102%, that is 4 degrees above normal,| you should remain in ‘bed four days after the temperature has returned to normal again. Naturally it is hard for anyone whose illness has been brief to remain in bed, but it must be remembered that durâ€" ing an illness, the heart has been doing | a great amount of extra work and the, heart muscle, though not under the control of the will, can become tired if it does too much work. The heart muscle has what is called "reserve" ‘ strength which it uses during an ill-" ness, but when the illness is past the f heart muscle needs to recover or "catch up" some of this reserve strngth it 1 used to fight the illness. By James W. Barton, M.,.D., Toronto Why You Should Be Willing to Remain in Bed After an HMiness | You may object to your doctor‘s inâ€" | 4 cup butter ! 8 tablespoons flour l 1 cup milk:s f 1 cup strained or grated cheese 3 eggs w teaspoon salt I Paprika 1 teaspoon onion juice l Prepare a cream sauce with butter, flour angq milk. Cook this mixture until ‘thick. then add the cheese and stir until melted. Add yolks of eggs, salt, paprika to taste and onion juice. Mix (Copyright, 1985, by cate, Inc.) carefully and fold in stiffly beaten egg whites. Turn into a greased baking dish and set in a pan of water in a moderâ€"« ate oven (375 degrees F.). Bake until firm, about fifty minutes. _ Cayenne * teaspoon mustard 4 teaspoon salt ‘* teaspoon Worcestershire sauce J egg, slightly beaten 1 cup flaked crab meat Brown green pepper in butter. Adc flour. Mix until smooth. Combine seaâ€" sonings, tomatoes, scheese and egg, Add rto first mixture. Cook over hot water ten minutes, stir constantly while slowâ€" ‘ly adding milk. Add crab meat; heat thoroughly; servye in patty shells or on toast rounds. | cce tt oi c 4 con and seasonings. Cook in baoon fat, stirring constantly, until set. Cheese Souflfle bacon to a delicate brown and remove from tat._. Cut into small pieces. Salt Pepp 2 trablespoons flour . eup strained tomatoes * cup milk, scaided cup milk can whole kernel cotn slices bacon Carolina Corn remain in heart will get back of Pours ks of eggs, salt,| Passed on .examix.lation:-â€" Reggie nion juice. Mix | Cavanagh, Louis Vachxpo, Thomas Roy, iffly beaten egg | Harvey McColeman, Ellis Matson, Dean ised baking dish McArthur, Tom Berry, Lloyd Jone§, ter in a moderâ€" ,Gunnar Telkkinen, Normand Mascio'll, F.). Bake until iLawrence Henry, â€" George Fartais, s. \George Soulsby, Fred Chaplick. the Bell Syndiâ€" Room 6â€"J. A. .Markell. teacherâ€" Promoteq from Junior Fourth to Senior en Fourth on year‘s work:â€"Gwenville Apâ€" pleby, Corinne Church, Iris Cocklin, Jim Cowan, Muriel Dunn, Joe Florâ€" ‘ence, Jean Frittaion, Helen Haines, mbat |Michael Hamilton, Jack Hamilton, Bilâ€" lie Lawson, Marion MacLeod, Phyllis %onp | McCoy, Rocco Paolini, Winnie Parnell, of Kenneth Riley, Peter Spada, Vera Steâ€" vens, Irene Smith, Alice Thomas, Joyce Tyrrell. Ne ME C Passed from Sr. III to Jr. IV on final examinations:â€"Kaleni Asikainen, Anâ€" nie Byrom, Michelina Chiola, Harvey Cottrell, Albert Ericson, James Hadley, Nick Kolaski, Marguerite Mackenzie, Abie Martin, Donald McInnes, Mary McMillan, George Moluchi, Pete Nastaâ€" suk, Alec Rubanetz, â€" Elsa Sarabura,‘ | Winnie Stewart, Cecil Tibbet. Jr. II to Sr; LITâ€"â€"M. Morrison, teachâ€" er, Room 9â€"Passed on year‘s woork:â€" Jeanne Fotoff, Barbara Honey, Doroâ€" thy Horwitz, Oli Kobzick, Henry Rumâ€" pel, Tom Shub, Anita Soni, â€"Laura Young, William Burnes, Agnes Ellies, Aatos Hubiski, Kenneth Jones, Rosie| THE PORCUPINE ADvVANCE, ONTARIO ‘ x [ naTt a difference since she changed to Rinso! Now her clothes stay bright and newâ€"looking. Colours don‘t fade, run or streak in Rinso‘s lively suds. And how those suds soak out dirt! Clothes come 4 or 5 shades whiter, withâ€" out scrubbing or boiling. They last 2 or 3 times longer, and that saves money. Rinso saves the hands, too. Fine for o dishwashing ! | _Room 8â€"Miss A. G. Doherty, teacher â€"Passeq from Sr. III to Jr. IV on year‘s work:â€"Britta Bergman, John Boyâ€" chuk, Francis Burt, Elsie Cameron, Bill ’Carson, Marian Cunliffe, George Donâ€" ,er, Fred Florence, Irgio Galino, Lily Gurevitch, Sheila Harper, Lucette Hansen, â€" Wilfred Leeman, Annabel Lang, Allan Lawson, Penelope Luxton, Saara Passi, Oliver Passi, Tony Senuck, Moe Shragge, Billy Southam, Annie Stefanich, Bruce Taylor, Peggy wn-I liams. l Now her clothes stay newâ€"looking much longer Passed on examinations â€" Synese Bauman, Steve Denisevich, David Forâ€" rester, Carlo Halonen, Rosie Moroâ€" san, Francis Simpson. IM CURED / No MORE HARSH soAPs for mt! Room 6â€"J. A. Markell, teacherâ€" Passed from Jr. IV to Sr. IV on the final ‘June examinations:â€"Clifford Cretney, Jean Elmer, Ellen Farnan, George Hway, Eddie Keefe, Mary Klimâ€" ‘ ovich, Loila Koskela, Helen Lehto, Leo Marshall, Barbara May, Annie Pannas, Kenneth Passmore, Murray Stanley, Eileen Whitford, Joyce Wilson. Sr. III to Jr.‘IV.â€"â€"V; McKinley, teachâ€" |erâ€"Passed on â€" year‘s work:â€"Peter Abrahams, Marjorie Allen, Synese | Baumen, Albert Beaven, Nick Borilka, Calvin Dukeshire, Louise Ellies, Olympia Gates, Maurice Goode, Jean Hamilton, Ruth Hansen, Eero Hemming, Patricia Jones, Emily Kader, Bill Kapitan, Fred Milne, Nick Nastasuk, Rose Nosko, Marie Rochon, Violet Roos, Irene Ruotâ€" sala, Minnie Sears, Winnie Stevens, Annie Volchuk. Room 5â€"S. M. Robinson, teacher:â€" Passeq on year‘s workâ€"Erling Anderâ€" son, Maynard Bailey, Victor Bortolotti, Lui Degilio, Elio Della Vedova, Peter Ferrari, Russell Fortin, Reginald Girâ€" oux, Augustine Kader, Lloyd Koskie, Gino Mazzuca, Lad Medve, Mike Muzâ€" deka, Mirko Muzdeka, Dan Onica, Donald Ramsay, Max Ryan, Warren Skeoch, Jack Thomas, Teuvo Tenâ€" Donald Ramsay, Max Skeoch, Jack Thomas hunen. List of Promotions at I |lLimmins Central School Brown, Carleen Colborne, Muriel Cris pin, Mary Degilio, Margaret Gedge Ruth Jenkins, Ruth Johanneson, Paâ€" tricia King, Clara Marin, Rosa Moffa Pqpils Promoted on the Year‘s Work and by Ex in the Various Classes at the Central Publi Timmins, «> _4â€"Promoted er, teacher:â€" ‘nder, Theima Passed by examination from I to Jr. IIâ€"Lauri Aaltonen, Hugh Connelly, Bill Curick, Emnest Davidson, Ronald Foreman, Mario Gallino, Helen Hall, Nick Hrishkevich, Margaret â€" Lillie, Room 11â€"M. Cameron, teac} Recommended on year‘s work "rc to Junior IIâ€"Janet Adamson, W Blahey, Reggie Bradley, Alan Bu Bobby Cain, Glern Code, Elizabeth tis, Helmi Hill, Annie Klimovitch, | let McKinnon, Richarq Moyle, Clen Neiman, Jean Plaunt, Jackie Roc Viesti Schroeder, Margaret Skubit Gladys Stewart, Viiola Warren, P Yates, Passed on year‘s work : John Bobie, Kenneth Burt, leson, Jack Lacy, Billie M ver Mattinen, Jimmie Sin Stanutz, Joe Sunego. Passed on year‘s work to Sr. Tâ€" George Ansara, Dorothy Easterbrook Louis Krajchi, Helen Krakana, Pear Marusch George Matymish, Sonya Rajesky, Margaret Simpson, George Stefanich, Rosie Tartachuk. Promoted to Jr. IIâ€"Alfred Iola Chiola, George Karcha Keizer, Gladys Moore, Magdele: mert, Gladys Rigg, Jack Swe zana Vodenski. Promotegq to Sr. Iâ€"Francis Blahey, Ronnie Daher, Mona Davidson, John Jones, Vilppi Makela, Thelma Pooley, Bill Pretula, Bobby Simmons, Doreen Thomas, Demitre Wizinski. Room 14â€"Miss L. Browne. teacherâ€" Proinoted to Sr. Primer:â€"Bill Barelko Olga Derchuk, George Sawchuck, Max Straatman, Stanley Straatman. Promoted on final examinations t« Sr. II from Jr. IIâ€"Harold Bregman Hemmo Soni, Stanley Kremer, Max Moharuk, Shirley Longmore, Zwaryck, Lillian Melville, Aili Salmiâ€" nen, Bill Bundziak, Robert Lawson, Patricia Rhude, Pinne Demchuck, Dorâ€" éen Meredith, Bill Hamilton, Roger Rumpel, Joe Chop, Dora Hutcheson, Issy Fishman, Frank Whitford, â€" Ina Thomson, Kenneth McFadden, Richard Moscarello. Room 13â€"L. Shaw, teacherâ€"Proâ€" moted on year‘s work from Jr. II t« §Sr. II:â€"George Bialik, Weda Screbetz Eva McLeod, Cathic Jardine, Larry Wake, Annie Ostroskie, Henry Passi, Marjorie Tomlinson, Charles Adams, Lois Southam, Catherine Chalmers, Branislava Martinac, Mary Robchuck, Joe Onucki, Bob Walker, Earl Solanay, Walter Shermet, Norma Monahon, Mirco Soni, Helen Korri, Billie Melynâ€" chuck, George Taylor. iSr.:.II to â€"Jr. IILâ€"â€"W,. A. Buie, teacher â€"Passed on final examinations, Sr. II to Jr. IIIâ€"Annie Ansara, Alex Borilko, Goldie Butkovitch, Jean Carson, Allan Chambers, _ Stanley Court, â€"Annie Groom, Terry Kelly, Krajchi, Mike Krakana, Jean Marshall, George Mitchell, Margaret Patrick, John Remâ€" mert, â€" Elizabeth â€" Romisson, Robert Skelly, Gino Soni, Agnes 'I‘hompson” Ellen Youlten. Passed final examinations to Sr. III â€"Florence Anderson, Ernest Cocklin, Alvin Daher, Sara Feldman, Leco Leino, Aaro Martin, Eva Morrison, Lloyd Riley, Jack Rodda, Sophie Shub, Lillian Thomas. Promotion Listâ€"Basement room â€"â€" G. Peterson, teacherâ€"Passed to Sr. III on year‘s workâ€"Sylvia Bregman, Frank Butkovitch, Eileen Clegg, Agnes Cosâ€" tinuik, Mary Duriseck, Stanley Hadley, Paddy Hamilton, Klaus Hokkinen, Shirâ€" ley Keizer, June Kelly, James Maxwell, Scott McColeman, Philip Nathanson, Lido Nastasuk, Steve Pretula, Clifford Skeoch, Helen Stock, Barbara Thompâ€" son, Betty Tyrrell. Garneth Maclkod, Ann Frank Pearce, Gladys Staviarski, â€" Gertrude Trethewey. Promotions as a resu Room 10â€"Jr. III to Sr. I Evelyn â€" Boychuk, Alb Rhona Holland, Irene I Majnarich, Kenneth M Moscarello, Paul Moscare Bob Ross, Leslie Shiels, chuck, Angelo Terrabass worney. , Passed on finalsâ€" Amilya Chap, Leona: Gregson, Gordon Ha! ving, Marion Johnson,. Pearl Prest, Alec Pre maniuk, David Rows, en, Emily Simmons, M Jack Walkley, Room 10â€"Passed o1 Jr. IIH to Sr. IIâ€"H. teacher:â€"Douglas Bax man, George Caldbick Margaret Cherry, ney Helperin, Aune He Hill, Mike Hrishkevich. Douglas Kullas, Maitliar Mason, Otto Mattinen 8 YWurh and Dy iExaminations the Central l’uhhc School at Kremer Neiman sed on final exa Arnold Bregman f Lawrence J Shaw, teacherâ€"Proâ€" s cwork from Jr. IL to Bialik, Weda Screbetz, to "Sr. T sasterbrook, [ana, Pearl ISh, Sonya 171, Greorge Clemer Rochor Dt IILI # 4 A MA DA LCA A L , Butkcovitch, henro, Ethel Edythe Golâ€" _ OA . Jean Y 1 4+ ) ey Remus, *11‘(';;. Monica ‘ ! O R N S I AR‘ H elma Smith, W a nm ABIICS GOS ainley Hadley kkinen, Shir mes Maxwell Olaski1, Jean ley Remus, Ck, Monica Ima Smith, tlons to J1 lervo Hak ton, Orva H M CAIm Viola Remâ€" ki 1t 1X ren( Drai liberally > â€" _ YMLIILIA, _ MIX IOR@IHREEK sugar corn starch and eggs. Ad‘c‘l to scalded milk and cook in double boiler until thickened. Add vanilla. Pour over white mixturle and chill. Serves six people» l.hbtrl' a» te CUSTARD SAUGC custard sauce 2 cups boiling water; 2 heaping tables; granulated sugar; 14 teaspoon salt; jpui Dissolve the corn starch with a little water, sugar, salt and lemon juice. Cook stirring constantly. When cold, add sti high in sherbet glasses leaving a space F5410Â¥A 4 tfamous in Canadian homes for three generations little, Durham Corn Starch will improve and brig menu in hundreds of waysâ€"in delicious, cool su and as a clear, delicate thickening agent in sauces fruit juices, puddings, fruit pies, pie and cake f mixtures. For less than 15 cents you can serve six people lib delicious easily prepared recipe given below. 1 Purham Corn Starchâ€"a deader in it LAVMOVCG IFQOM KA. O P. to â€" dJr. OPp.â€"â€" Ralph Adams, Monica Bridgman, Y vonne Essa, Leo Curick, Annie George, Jimmie Hutchison, Billy Kester, Bobâ€" cups milk; !/, cup sugar; yolks of 2 egg#s eg E8 tablespoon Durham Corn Starch;x'g/. aspoon vamlia. Mix together sugar, C C us o e B ol tw «J 4 40. _AIU Y LCiiliLCK, â€" â€" LOQOTN , Room 15â€"EF. Acton, teacherâ€"Proâ€" molted from K. P. to Jr. Iâ€"Harry Asâ€" sad, Daisy Bauman, Mary Bialik, John Caldbick, Audrey Cameron, Patsy Carâ€" roll, Daviq Clutchey, Lucy Court, Jack Craik, Jacqueline arosby, June Davidâ€" son, Douglas Delahunt, Ruth Durkee, Bobbie Harper, Donald Honey, Betty Jenkins, Lilian Johnson, Alfred Groome, Helen Kramer, Helvi Lehto. Promoted from K. P. to Sr. Pr.:â€" Russel Aiken, Ralph Alkerton, Eleanor Anderson, â€" Elsie Chornawka, Mary Chornawka, Mary Costinuik, Elizabeth Doniliuk, Roy Ellies, Francis Elmer, Annie Errkkila, Vilma Frittaini, Gladys rving, â€" Lawrence Johnson, â€" Leonard k NO KITCHEN is complete without Durham Corn l‘hC CUPbOZlI'd Shelf'â€"a bfafld Of pure. time-l’(’fiflfl' [ nA #». # A RCo Ric “.o » 16â€"QO. McCulley, teacher:â€" K. P.â€"to Jr.>1 :=~~Futh McArthur miC INCESS / Big Package Low Price Safe for finest silks and woellensâ€" yet Wizinski. to Senior huck, Ha: â€"E. Actot Wmm Nok oi aintctert ic Reutt ber / ol 2 NR C 0 d shelfâ€"a brand of pure, timeâ€"tested Corn Starchâ€" anadian homes for three generations. Costing very m Corn Starch will improve and brighten your daily idreds of waysâ€"in delicious, cool summer desserts r, delicate thickening agent in sauces, soups, chilled puddings, fruit pies, pie and cake fillings and egg Saves You Money How to Make and Serve e, Linnog othy Roy Skeoch. N E se e e e S P 2A t ~% teaspoon salt; juice of 1 lemon; whites of starch with a little cold water. Add to the ainnea Martin, Helen y Roy, Victor Shutiaâ€" och, Nick Spasuk, Olâ€" Stefanitch, Pleta Steâ€" ; 2 heaping tablespoons Durham C Annie Arcori 1 can serve six people liberally with the recipe given below. Be sure to use leader in qualityâ€"for the best results. esserfs s JY liei C e c ons Clb . Te M# k k 4 L ook in double boiler until thickenedâ€" 1 stiffly beaten whites of eggs and pile ace around the edge of the glass for EmE L.3 A delightful variation is made by putting two or three drops of carmine coloring on one side of mixing bowl and £reen food coloring on the other side. Fold into the white mixture slightlyâ€"just enough to streak it well. 'Fhe result will be a foamy mass of pale pink, green and white in rainbow eHect. RAINBOW F O A M Aibert Treff, Betty Williams. Room K. P. to Sr. Pr.:â€"Ronald Macâ€" Gregor, Wilbert McKinnon, Billy Merâ€" edith, Harolg Mitchell, John Ormandy, Jack Plaunt, Donald Warren. From K. P. to Jr. Pr.:â€"Edmond Marâ€" tin, Rossly Mellow, Guy Roberts, Jimâ€" mie Slack, Lois Thompson, Earl Towâ€" ers, Elsie Westine, George Whitford, Allen McInnis. Phyllis McColeman, Betty Jean McInâ€" nis, Mary Maxwell, Mayzell Menear, Raiph â€" Miettinen, Kathieen Milne, Leonard Moyle, Alese Nastasuk, Annie Novatny, Jessie Patrick, Billy Parnell, Lennus Patterson, Dennis Pope, Eva Solmien, Willowmay Simpson, â€" Leo solobay, Orris Stonyk, Wandelin Sunâ€" ‘ga, Walter Stone, Billy Tomlinson, Albert Treff, Betty Williams. GENERAL MACHINE WORK New Ontario Machine Works 8t. Lawrence Starch Co,. Ltd., Port Credit, Ont. OV and 51. Lawrent e Capn Starch, OJ Manufacturer of Bee Hive Golden Corn Syrup, Durham Corn S{m'cb Ivor S’ G/pu Laundry Starch, l‘ Lawrence Maire Spruce First Timmins 1, wWliilEes Of Z2 eggs. Add to the boiling orn Starch; 1 cup *A C i ie * e c Starch on D1