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MOdelâ€" Canned Salmon the Old Standby tor Quick Meals patty shells may be used for the main course, a few sliced mushrooms, green peppers or bits of pimento will add flavour and colour. Then there is that gengrally popular of soft bread crumbs ,well seasoned, of course, Even toâ€"day when there is a much greater variety of canned products on the markst, salmon is the same good old standby. On a warm evening a salmon mayonnaise is most appetizing especially if the salmon been chilied. Minced pickle or olives may be added to the mayonnaise with perâ€" haps a dash of onion juice. As a furâ€" ther filling garnish there may be halved hardâ€"cooked eggs. If the weather is cold, creamed salmon in ramekins, bread cases or housekeeper, quick meals were conâ€" sidereq legitimate â€" at house-cleaning._‘ time, and on days when there was a seamstress in the house and all the women in the family had to help so thatâ€"she could turn out as many gowns as possible; then the men of the houseâ€" neld just expected to have canned salmon. ' Among the oldest contributors to the quick meal probleéem is canned salmon. Before the days of the businesswomanâ€" Using Salmon Mayonnaise is Mest Appetizing. In Cold $ s\g;?(ltlier Creamed in Ramekins:â€"may be Used for Main Course. A few Recipés. STATION CKGB at 6.15 p.m.: Irradiated for extra sunshine vitamin D Monday Night Sponsored by the Makers of ‘I like _ You‘ll the rich, full and his Orchestra Borden presents (By Edith M. Barber) WESTINGHOUSE OFFERS : 2 tablespoons butter 2 tablespoons flour 3 cups milk 2 egg yolks 1 pimento, chopped * teaspoon lemon juice % teaspoon paprika Salt, pepper 1 pound can salmon, flaxed Cook the mushrooms andâ€"onions in the butter until tender: and slightly browned. Add the flour and when: well blended adqg the millk slowly .and cook until thickened. Add the egg . yoliks beaten slightly. Add the: seasonings and salmon and heat. Serve on buttered ‘toast or in "patty shells." 2 hardâ€"cooked eggs % cup buttered bread crumbs Shred the salmon and remove the bones. Melt the butter, add the flour and when well blended add the milk slowly, stirring constantly until thickâ€" F., until the crumbs are brown. ened. FPoitl one minute. Season. Arâ€" range a layer of salmon in the bottom| of a greased baking dish, add some of the saunce, some sliced eggs, then anâ€"-{ other layer of salmon, and so forth, until all the ingredients are used. C€Covâ€" er the top with buttered bread and Remove salmon from can. Drain and remove any. pieces of skin orâ€" bones. Let salmon soak an hour in a marinade of tarragon vineégar. Serve on lettuce with. mayonnaise and garnish â€" with capers,. and fiaked sealmon which may be baked is a canserole. It looks particularly atâ€" tractive in an ovenâ€"proof baking dish through which its delicate colour shows. If you happun tohave thos> small shalâ€" low glass dishes which are known as "Au gratin" you may prepare it in inâ€" dividual quauantities: if you like. ~ The distinetive flavour of â€" saimon makes it especially appropriate for a souflle with a bread or cracker crumb base, you may bake it in a short t,imej in a comparatively hot oven and in this: ctase it becomes a quick meal dish. _ Scalloped Salmon 1 poung can salmon 2 tablespoons butter 2 tablespoons â€"flour 1% cups milk Light oven Prepare and bake Prepare tomatoes and baks Prepare salad and chill 1 car mushrooms, cut in quarters I~â€" meditumâ€"sized onion, sliced Grapetruit and melon salad Method of Preparation Scalloped Salmon Baked Tomatoes .... The Season‘s Newest Radio Receivers from as little as honey. Sift together the dry ingreâ€" dients and cut in the shortening. Add to: the first mixture and combine. Turn onto floureg boeard and shape in a long roil. Divide into 12 equal pieces. Roll each piece into a ball and flatten out to oneâ€"half inclk thickness. Place on greased pan and bake in a ‘hot oven (425 deg. F‘.) about 25 minutes. Yield: Note: If desired, buns may be glazed with a mixture of honey and melted butter before baking. This gives them a golden brown colour. Steamed Prune Bread I cup prepared bran 1 cup sour milk 4 cup prunes (soaked several hours, stoned, drained and chopped) 1 thsp. molasses % cup sugar prunes and molasses. Add the sugar, then the flour which has been sifted with the soda, baking powder and swit. Put the batter into a greased can. Covâ€" 12 buns 2% inches in diameter. Those aark, fruity breads that everyâ€" one likes, can be in the form of mufâ€" recipes to add to your collection. Heoney Currant Buns cup prepared bran cup currants 4 cup milk % cup honey 2 cups flour 4 tsps. baking powder it is~ has its traditions in cooking. Too many new ways and strange foods will be as upsetting in the home as they are unâ€" ‘profitable in the restaurant. But, meals do become monotonous and there must be something different in menus to make them interesting. We can do no better than take a tip from the restaurateurs who make a business of planning interesting meals. Nearly all of them will tell you that the secret of success is good homeâ€" cooked food with little extra touches to give variety. Some of the "little things‘" are hot breads, particularly the dark, fruity ones; garnishes that can be eaten, such as carrot straws, radish roses, celery curls, pickles, jelly. The smart restaurant chef knows something about using leftâ€"overs, too. Food is never just "warmed over." It is made into a new dish and is garâ€" nished and served with all the fanfare of a chet‘s special. Here again it is the little thing that does the trickâ€"perâ€" haps something so simple as a topping of buttered corn flakes for a casserole of scalloped leftâ€"over vegetables and %* tsp. soda 1 tsp. baking powder @4 tsp. salt 4 cup shortening Tune in your favouritc programmes with newâ€"~ Sermons, Nusic, Comedy, Finys, Spouts, Politics, Make them aB port of your day. ‘There azre more MMM»M““M And it‘s ensier thon ever to get the ane of your cheoice Fub runge of reociserss, ab deâ€"luzse models by nitionally Sfnmows mannafacturers, ypriced to At into your budyst â€"with comfert,. SmaBR down paoyâ€" ment. Comfortable terms, ‘69I9° magistrate in the District of Cochrane, and Mrs. Tucker, on Wednesday, Oct. %, of their daughter, Mildred Helena, to James Wallace, son of the late James ‘and Mrs. Hepbuwwn, Durham, Ont. Rev. (A. F. Bamford officiated. mother wearing a gown of black tullp velvet and turban to mately. Stie wore a corsage of Brigr Hill roses amd baby‘s breath. _ Later, thebridemdmdlett.ma :m»umwmwmmmym For travelling the bride wore a wine rodier tweed threeâ€"plece ensemisle, trimmed with mole and with hat and accessories to match. On théir return they will reside in Cochrane. turban to match. She carried a bouâ€" quet of Talisman roses an®:lily~â€"ofâ€"theâ€" valley and. wore a.gold. amethyst_neck,â€" lace, worn by her mother on her wedâ€" ding day. She was attended by Miss Florence Young, Toronto, as bridesmaid, who wore a frock of French gold lame, with raspberry velvet girdle and turbhan to The house was decorated witlh pink gladioli, blue delphinia and pink and white asters, The wedding march was played by Miss Cora Elliot, who also pilayed durmg the signing of the regisâ€", ter. The bride was given in marriage by her father and wore a gown of ivory manhattan satin, with tulle and velvet 1 tsp. salt % cup sugar 1 tsp. baking powder % cup chopped nuts Pour boiling water over dates and cool. Add bran, egg, shortening and vanilla. Sift dry ingredients and add nuts. Add dry ingredients to first mixâ€" ture and stir only until smooth. Bake in greased loaf pan in a moderate oven (350 deg. F‘.) 50â€"55 minutes. Yield: One loaf 3%" x 8". Marritage at Cochrane â€"â€" on Wednesday Last Week A despatch from Cochrane last week says that the wedding took place at the home of Edward Rutledge Tucker, ep 1% cups boiling water â€" 1% cups dates (cut fine) 1% cups prepared bran 1 egg (slightly beaten) 2 theps. meited shortening 1 tsp. vanilla extract 14 cups flour life for your daintioss garmetito, in easior, sefer wK6 t2f NY All this is of help in trying to find real whole cause of epilepsy; day may soon be near when the knowlege of its cause and the cure will ‘as being able to prevent most attacks free of attacks. . â€" > }>‘}~ (Registered in aocortunce with the copm act). milk, soltfand hard drinks. .. 4Addlydoaeoprtdor part at least someâ€" amiss in the lower péersons would show pallor, excessive perspiration and nausea. Now as it is generally agreed that ‘these responses to ear irritation or stiâ€" ‘mulation go through the lower part or Bbazse of the brain, the failure to get a "response" in epileptic patients would show that some of the changes in the BDrain which may be the cause of epilepâ€" sy are located in this lower or "base" region. The suggestion by Dr. Langdon then is that epilepsy is not necessarily or entirely due to trouble or changes in the higher or intellectual part of the |, By James W. Barten, M.D., Toronto ~â€"â€" EpHepsy, the Brain and Present Treament to Prevent AStacks Everywhere through the world the ‘search for the cause of epilepsey goes on. Almost every part of the body has beenâ€" blamed for emausing epilepsy. "This disease has beem the subject of ‘a great deal of speculation and has not ‘escaped even the most extravagent fancies. The cause has been blamged to conditions due to heredity all the way up to stomach and intestinal intoxicaâ€" tion or poisoning.‘""~ Dr.E. E. Langdon, Los Angeles, in the TLiaryngoscope, St. Louils, states that it is evident that a large proportion of acâ€" ‘tive epilleptic patients show absent, or ponses below normal, when the car is vioilently stimulated. These epileptic patients do not appear to be disturbed by this ear stimulation wheregas normal A despatch last wseek from Sturgeon Falls, Ontario, says:â€""A marriage of much interest was solemnized at Trinâ€" ity United Church manse, Tuesday, Oct. 1, when Rev. G. Staniey Packham officiated at the wedding of Margarst Gladys Kirkup, daughter of Mr. and Mrs. John Jacques, Sturgeon Falls, and Cclenzo John Reddington, son of Mr. and Mrs. J. C. Reddington, Schumachâ€" er. The bride wore a bottle green velvet frock of ficor length, cut on princess ‘lines. Her gown featured a tiny capeâ€" let and she wors matching turban with flare nose veil, shoulder bouquet of ‘pink talisman roses, lily of the valley ‘and bouvardia. She was attended by ‘her sister, Miss Jean Jacques, who wore ‘plum silk crepe with gleaming celloâ€" phane draped neckline. She chose ‘matching hat and accessories, and shoulder bouquet of ophelia roses and fern. Dr. Dawson, Ogdensburg, N.Y., was best man,. At the reception which ‘followed the ceremony, at the home of the bride‘s parents, her mother received in a gown of brown triple sheer crepe with matching hat and corsage of tea ‘roses. The groom‘s mother wore violet velvet with mateching hat and shoulder ‘bouquet of pink roses. Later the bridal couple left for a trinp to Toronto, Lonâ€" don ang other points cast. The bride wore a rust and brown plaid frock, and smart tweed coat â€"with ~fox collar, brown hat and accessories. They will return to reside in Nerth Bay."‘ been fewser jokes, though one Timmins man did say that the T. N. 0. inâ€" tended to run oneâ€"way weekâ€"end trips to Albertaâ€"no returnâ€"for $5.00. Howâ€" ever, reports last week from the West ‘suggested that at least one Ontario family has taken the earnest view of that $25 per month. And that one famâ€" Jly apparently comey from this Northâ€" from Kirkland Lake to be correct. Acâ€" cording to despatches this Kirkland Lake man is said to have quit his job at Kirklang and bought a secondâ€"hand automobile to bring his wife and eight children to Alberta in the hopes of sharing in that beautiful promise of :$25 per month. He was able to reach Alberta all right, but in a day or two he was "up against it," and had to apply to the relief authorities in Drumâ€" heller, Alberta, for relief. The relief authorities, however, were not very ready to hand out the relief, let alone any $25 per month, and so the Kirkâ€" land Lake man feels that he has been very grievously deceiv¢d in the matter. Marriage at Sturgeon Falls on Tuesday Last other parts of Canada to the province 2. Increasing the amount of fat eds eaten dailyâ€"butter, cream, fat of PBout s Not Routing Summer is the time for pleasura,ble a new joy in living exercise and sports, for getting down to the “spo "‘without : the obvious one,; two, three: routine of ‘the da.ily dozen,. The wonder <of it is that women don‘t prolong ‘these sports at least as long after the summer as the weather and circumstanc:s will permit. It isn‘t only the tooâ€"thin or the tooâ€" stout persons who should indulge in these sports. Everyone of every age should have some form of pleasant exâ€" As T recall that very valuable discusâ€" sion with her, I can‘t help wondering about the "keep it up‘‘ part. At ons of the finest Eastern Bbeaches, I‘ve seen some six or eight weeks of natural, enâ€" joyable exercise. I‘ve seen women whip a mean serve across the net net in a tennis match. I‘ve seen them playing handball with men opponents (it‘s supâ€" posed to be more or less exclusively a man‘s game). I‘ve seen them go through:eighteen holes of golf. without puffing <(do it myself, in fact). â€" I‘ve seen women, not young girls, mind you, but middle-aged women â€" riding, bub- bling as the horse broke into ga110p, Many years ago a wellâ€"known physiâ€" cal instructor of Washington said to me "mak= exercise more enjoyable and women will fall to it naturally and keep it up." Her words come back to me now that I have seen women exerâ€" cising, naturally. I‘ve sesn them enâ€" joying every minute of it, not realizâ€" ing that it was exercise. This famous instructor emphasized sports and games, divided her class:s into teams competâ€" ing in different games, and the specific game was designed to give the particiâ€" pants the type of exercise most needed â€"aimed "at the spot" so to speak. The sensible "short" that created such a stir with sports associations when first worn some years ago are now the accepted costume for ternis and many women wear them for golif. At the golf tournaments in Florida last wirter, nine cut ¢of ten contestants wore shorts by preference. ELIZAâ€" BETH BERGNER poses in a pair of linen shorts with blouse to match. It is casy to own a Gilson Furnace. A small down: rymmt and~ monthly yments ~so reasonable that you wilil ne;,n miss them, will soon have it Fnit! or. In many ecases pays for itselif in fuel saved. For further particularsâ€"telephonse : A AQMAatAudé For irmediate acceptance only 1 am authori factory to install a Gilson Automatic Humidi with every new Gilson Furnace. The Humidificr.n‘ga,flm day It (ll:el:ps the air comfortably moist, prevents colds keeps peoj and happy. â€" * * > | The woman with a normal and LOW PRICES â€"â€" SMALL DOWN PAYMENT Keep Warm Next Winter with a GILSON AF 2A "When it was 73 degrees below zero at Iroquois Falls, 11 miles Gagne, our hotel was quite comfortably heated with.' the u;‘oe.t“t 1‘:0‘: Mammoth Furnace installed this winter. S c t" Louis A. Sigouin, Val Gagneâ€"(Â¥it." Heat your home comfortabl conâ€" omicallyâ€"and with little work. Gilson Furnaces are scientifically constructâ€" ed to produce even, comfortable temâ€" perature throughout the house in any weather. Sturdily built to give unâ€" interrupted service for many years. Here is proof of Gilson Furnace efficiency: Product of the St. Leawrence Starch Co. Limited PAMOUS BEAUVTY EXPERT Bro BEAUTIFUL NEW TIN SHOP ONG GOO0D EFFECTS OF SUMMER SPORTS Or write=» By ELSIE PIERCE AUTOMATIC HUMID Mail and Empire:â€"Before her husâ€" band was defeateq by Louis he belonged to the world, says Mrs,. Bger. Now he is all hers. The world is content to let it Confidént that retail sa,le’s in Canada will show continued improvement this fall and winter,; Canadian"Industries Limited announce a further, reduction in the price© of cellophme i cellulose film, widely used as a Ppacg g and merchandising medium. T‘ is sixth successive price reduction since manuâ€" facture was commenced in Canada in 1932 is made. with the belief that reâ€" tail sales generally are on the upâ€"= trend .and that a considerably broader use of the product will result from the reduction. Another Evidence of "the Improvement in~Business (Copyright 1935, by The Bell Synâ€" dicate, Inc.) Anocther thing to bear in mindâ€" particularly for you late vacationists who have postponed your two week hcliday until the summer‘s endâ€"choose the sport that aims its exercise where you nsed it most. And please, please keep it up, at least a month or so after the last summer weekâ€"end. ing hipline suddenly takes on a "bunch." Keep the bloodstream acâ€" tive via exercise and it won‘t allow that lovely line to age or break. for partaking in sports and games. It‘s just the grandest way to keep that figure young, alert, supple and graceâ€" ful. Don‘t wait until the little bulges acâ€" cumifllate; don‘t wait until that fowâ€" youthful figure has mighty good reason tric Washers ectric Ironers Gas Engine Wathers Electric Refrigerators