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Some of the nutrition specialists adâ€" vise including salt fish in the menu as often as twice a week, and consider it a specific aid in preventing goitre. Herrings and Creamed ~ Codfish for the Menus soaked in warm water to soften and to remove some of the salt; then it can be shreddecd. Make a white sauce, using the proportion of two tablespoonfuls of flour and two of butter to one cupful of milk. Add the codfish to suit your taste, and just before serving add one slightly beaten egg to each cup of sauce. Serve garnished with chopped parsley. it can be freshened by putting it in a strainer ard pouring boiling water over it. Usually if the salt is left out of the white sauce the codfish does not need to be freshened. Creamed codfish will be welcomed occasionally, especially with mashed or baked potators. Either flaked or solid fish car be used. Ths latter should be If flaked codfish is used it does not need to be soaked. If it be too salty Some Nutrition Specialists Advise Including Saltâ€"Fish on the Menu as Often as Twice a Week. Some Recipes, Also About Serving Something Novel With Cocktails. Kippered herrings are appetizing, and "What‘s Behind the News" GRATTAN O‘LEARY Canada‘s Outstanding News Commentator Mr. O‘Leary‘s interesting sidelights on "What‘s Behind the News" are sent to you as a radio feature by The Life Underâ€" writers‘ Association of Canada. Every Thursday at 7.15 p.m. Every Sunday at 5 p.m. By Edith M. Barber) a can of them may be prepared for the table in a few minutes. Remove the fish from the can and place on platâ€" ter that can be put into the oven. Sprinkle the fish with pepper, (rush with lemon juice and melted butter, and pour over them the liquid from the The codfish mixture can be purchasâ€" ed in cans all ready for shaping and frying. This can be sither formed into balls or into flat cakes which can be sauted. Codfish balls are often served eith*r for breakfast or luncheon. They may be served plain or with a tomato sauce. For one cup of codfish (freshened . if necessary) use two and oneâ€"half cups of potatoes. Pare and dics the potaâ€" toes arnd cook with the fish in boiling water until the potatoes are soft. Drain and mash until there are no lumps left in the potatoes,. Add oneâ€"half tableâ€" spoon of butter, one egg and oneâ€" eighth teaspoon of pepper, and salt if necessary. Drop by spoonfuls into hot fat and fry until brown. cubes 1 quart potatoes, sliced 2 cnions, sliced Pepper Hot milk to cover Shred the fish, soak in lukewarm wAâ€" ter for two hours, changing the water orce. Try out the salt pork in a chowâ€" der kettle, place a layer of potatoes cver salt pork, then a layer of fish, onion and pepper. Repeat until all inâ€" gredients ars used. Cover with hot milk and simmer slowly until potatoes and fish are tender. Seeking Somsathing to Serve with Cocktails €omething novel to serve with cockâ€" tails! That‘s a question which several readers would like to have answered. Perhaps they will be interested in the sophisticated dunking which is popular just now. A tray or a platter has in the centre a bowl of thin mayonnaise, of cream cheese mixed with whipped can. Heat thoroughly, and when reâ€" moved from the oven garnish with parâ€" sley and slices of lemon. Kippered Herring with Cream 2 onions, sliced 2 tablespoons butter 1 can kippered herring > cup thin cream Paprika Saute onion in butter in a skillet until light ‘brown, then remove from pan. Drain the herring and saute lightly on both sides in same skillet. Add cream and heat well. Serve garnished with onion and a dash of paprika. Salt Codfish Chowder 1% pounds salt codfish ! pound salt pork, cut into smaAll sour cream or, parhaps amst sevory of all, Stilten cheese with port wine,,Chedâ€" dar with brandy mixed with enough whipped cream to make a thin mixture. Around the bow! may be cooked shrimps or toothplieks, thin strips of cucumâ€" ber, dill pickles and carrots, flowerets of raw cauliflower, radishes and young cnions. The Stilton cheese with port and the Cheddar with brandy are now mixed and put up in this country as well as imported. ‘They come in attractive small glass jars which all cooks will be glad to know make grand little refigerâ€" ator dishes for that leftover egg yolk or white and those dabs ofâ€" vegetables which can be put to good use for soup or for an omelet sauce the next day. This cheese is also good for canapes and of course, with toasted crackers to serve with coffee either after desert or in place of it. Fondy a la Alsace 1 pound cheese, Gruyere or American * cup white wine ‘; cup brandy or kirsch French bread Cut the cheese and soak in chafing dish in the wine for several hours. Heat over shafting dish flame, until cheese is melted. Add brandy or kirsch. Serve hot with French bread. An active liver is the sign of a good disposition. It seems to work that way with halizut men on the Pacific and Atlantic coasts. A few years ago science made the discoyvery that Halibut livers are potent source of vitamins and other elements good for the body. Large msdicinal and drug organizations imâ€" mediately began to buy up all the Haliâ€" but livers in sight. Back in 1934 they paid 23 cents a pound out at the Paciâ€" fic and only slightly lower than that for the Atlantic product. ‘Then deâ€" mand increased, promoted a scarcity, and the price went to 36.5 cents a poundâ€" in 1935. Now the offers are around 45 cents a pound. Last year 10,192,000 pounds of Haliâ€" but were produced on the Pacific coast and the quantity of black Cod was not far short of 1,000,000 pounds while there were fine landings also of ling cod, red cod and cod. With a continuâ€" ation of the 1935 standard this year, the medicinal activity in Halibut livers should add much additional revenue not only to jubilant Pacific coast and Halibut men, but to their brothers on the Atlantic as well. Sudbury Star:â€"Premier Hepburn, after all, is making good on one of his preâ€"election promises. He is solving the unemploymert proolemâ€"for the United States. His revised estimates are to the effect that Northern Ontario will this year export 600,000 cords of its best pulpwood, to be manufactured into newsprint by American capital and American labourâ€"while the mills at Espanola and Sturgeon Falls remain Wine and brandy seem to be partiâ€" cularly adapted for use with special cheese dishes. My favourite fondu, the recipe for which is of Alsatian origin, is an example of this. The original reâ€" cipe called for Gruyere, hut a very soft American cheese is satisfactory, The cheese is soaked in white wine, then melted, after which a little brandy is added. Shilton Canape 12 rounds Boston brown bread Stilton chgese in port 2 tablespoons minced celery 2 tablespoon minced pimento Spread rounds of bread with softenâ€" ed cheese and dip in the mixed celery and pimento. Serve as an appetizer or with salad. (Copyright, 1936, by The Bell Synâ€" dicate, Inc.) idle and the residents are maintained from the public purse on the relief rolls. Canada Northern Power â€" Corporatmn Lumtd S8r. Thirdâ€"Aina Heikkila, Leonard Harper. Roy Mawhiney, Jimmy Cuthâ€" bertson, Kathleen Pyke, Albert Bartoâ€" sevich, Leona Sullivan, Donaild McCulâ€" loch, Alden Pasanen, Ggorge Toderan, Francis Bennett, Wilma Finan, Audrey McCaw. Stuart McDonald, Dolores Guitard, Gerald Gagnon, Walter Larâ€" sen, Grace Lefurgy.â€"O. Walker, teachâ€" Sr. IVâ€"Room 4â€"Helen Haneberry, Charlie Pajala, Viola Mansfield, Frank Richards, Lillian Belisle, Gertie Lillâ€" hoog, Betty Cameron, Harry Disher, Frarces Cunningham, Hazel Steves, Nick Toderan, George Romanick, Eveâ€" lyn Mitchell, Betty Couch, Frank Bryâ€" den, Heen Ho:lke, Lioyd Owens, Henry Kohtala, Jolly Hows. â€"Bertha M. C. Shaw, teacher. Names in order of msrit of those from Sr. III to Sr. IV obtaining 60 per cent.:; of those from Sr. iPr. to Jr. III obtaining 70 per cent. Jr. IVâ€"Audrey Jamieson, Jean Dyâ€" sart, Isabel Hepburn, Luella Johnston, Sadie Pasanen, Marjorie Ewing, Austin CGribbons, Vivian Ferrigan, Eura Smith, Tommy Mahon, Kouko Vesala, Clara Lindross, Bonnie Clark and Harry Coott. Edwin Brown and Rose Hoelke, Martha Luhta, Keveon Cahill, James Dogue, Harry Rojzinson, Mary Sekulick, Keija Ilola, Colin Robinson, Lucy Oliâ€" vier, Adelaine Jakes, Geraldine Rogers, Victor Larsen, Mary Stefuik, Lso Laâ€" mothe, Douglas Deaconâ€" R. Ship, teacher. Jr. III Classâ€"Sheila Miller, Billy Adamo, Eino Niemi, Jean Carruthers, Aimse Strand, Rita Costello, Robert Mairs, Betty Deacon, Dennis Young, Leonel Gauthier, Helen TCundari. â€"E. Paclini, teacher. Report Two Months $.8. No. 1A, Tisdale §$r. IIIâ€"Nelson Terrien, Stanley Maâ€" hon, Evelyn Disher, Douglas Farren, John Farkas, Kirtha Nikkanen, Donâ€" ald Galbraith, Eric KehusmaA, Jack Londry, Paul Lamothe. Room 9â€"Junior IIIâ€"teacher, V. Rapâ€" seyâ€"Patricia Mahon, Donald Briden, Mary R:shetarski, Elaine Emdin, Gorâ€" don Kaufman; Molly Richards and Bernice Kosobuski; Terry Talentine and Kalervo Vesala; Erkki Korhonen, Ieo Hubhta, George Aro, Ksith Anderâ€" son, Phyllis Cahilly; Elyon Kavanaugh and Eino Rintamaki; Fred Ostrom; Nelson Farrel and Robert McIntosh; Evelyn Syvert, David Parker, Mary Daâ€" sovitch, Mary Lefurgy, Lorene Knutâ€" son, Edith Blakeman, Marjorie Pora, Lauri Luoma. Room 6â€"Second classâ€"Hilkka Salâ€" onen, Frank Hawss, George Dubinsky, Margaret McLellan, Tauno Pere, Paul Pearce, Kenneth Hynes, Barbara Hepâ€" burn, Jack McLellan, Frances Karâ€" pulk. Second Classâ€"Nadyne Smith and Terssa Smith, equal; Jean Murrell, Mary Harper, Eila Ollila, Alma Johnâ€" ston, Mary Merlo, Paul Croteau, Frank Sicoli, Andy Sliz; Vida Flainech and Stanley Barbas equal; Bethel Bowes, Annie Recher,nyck Ero Ketola, Katie Kalincski; Dorna Reid and Leslie Cosâ€" tello equal; JWanita Fortune, Mary E. Pearce, Murdie Fortune, Norma Macâ€" Donald, Ellen Disher.â€"R. M. Donlevy, teacher. Standing of the Pupils in Various Classes at South Porcupine School. Jr. IVâ€"E. Cumming, teacherâ€"Kauko Nikkanen, Rita Woon, Leo Aro, Ivin Brown, Sulo Maki, Douglas McLellan, Phil Deacon. Senior First Classâ€"Ruth Steeves, Annie Pajala, Lorne Richards, John Mozdier, Wilburn Finan, Freda Rashâ€" anska, Helka Salanen, Mitchell Hyrâ€" mruik, Melbourne Hodgins, Oliver Hukâ€" kela, Mauno Haavesto. Junior Class (First)â€"Wilfred Topâ€" pari, Olga Rashitarski, Edith Bennett, of the navoc of summer exposure, the damage is doubly serious. Don‘t let an undue amount of dust get into your hair. Wear a eap when you work, and should you feel that dust has worked its way into your hair, brush vigorâ€" ously and then shampoo before the gust particles have a chance to mix with the oil and clog the scalp. Sheila Ross, Patsy Mawhiney, Allien Laine. â€"G. Higgins, teacher. Pirst Classâ€"â€"Room 3â€"Sylvia Koski, Ina Niemi, Alice Rowvs, Olive Hills, Norâ€" ine White, Ada Mazzacato, Yliâ€" joki, Clara Covey,; Nancy McNeil, Helâ€" ena Niskola, Kathleen Boniferro. Purpose of Health League of Canada to begin with. It etches ftigue lines around the mouth and eyes. It gives the skin a leaden, dullish hue. Even the woman who can "takse it" and tries to smile through it seldom succeeds in disâ€" guising i#ts effect on her spirit and her expression. Hair and Hands ‘The direct effect of moving day on beauty hits the hair and hands hardâ€" est. Omnlng amt immadiabely on tOp Sr. Primerâ€"Boyd Turner, John Siâ€" coli, Billy Smeizle, Billy Pearc®, Rollie Dz:uiba.â€"M. Levinson, teacher. To the average housewife it‘s all in the day‘s work. And there‘s the rub. Because the average housewife works too hard. Even is she isn‘t moving, the season usually calls for closets to be "done," for painting, redecorating, storâ€" ing the summer things, getting winter things out of camphor and so on. And all this increased activity plays havoc with one‘s appearance. In the first place, there is too much danger of working to the point of fatigue. And this, if anything, is the Worst enemy of beauty. It undermines on@‘s health In recent issues of The Advance there have been a number of references to the Health League of Canada, and as a consequence mors than one query has come into this office in regard to the purpose and standing of the orâ€" ganization. Also in a recent issue of The Northern Tribune referencs was made to the Health League of Canada. The reason there is frequent refsrence to the Health League of Canada in these columns is because scarcely a question can come up in regard to pubâ€" lic health that the Health League of Canada can not furnish particularly valuable data and advice. Take, for instance, the matter of the elimination of diphtheria by incoculationâ€"a quesâ€" tion that is special local intsrest. The Health League of Canada gives reâ€" Br. Primerâ€"Eva Wanless, teacherâ€" Kenneth Marley and Garry Mansfield, equal; Flora Reed, Lucille Wilson Turner, Donald Sutherland, Hilda Hxigins, Irene Riopel, Oiga Creâ€" ma, John Adamo, Gordon Young. In October the nation does some inâ€" tensive moving work. Familits move from ‘shore or country resort fack to their city homes. Or those living in apartments move from one locality to another. Outline of Aims and Hopes of National Organization. Hands especially will suffer from "Moving Day" so wear gloves and keep the cuticle softened and nourished with oil as MARIAN MARSH does. 1 October the nation does some inâ€"| hands with a bland soap and nail sive moving work. Familiss move| brush, rinse thoroughly, dry and use n ~shore or country resort ‘ack to!a good hand lotion generously. Guard Against the Beauty Il!s of Moving Day Fr A M O U S BE A U T Y EX PE R T Bro BEAUTIFUL ‘By ELSIE PIERCE gularly yery valuable information on this subject. The same is true of the tuberculin tests, smallpox, general saniâ€" tation, social diseases, and a score of other health questions. The Health League of Canada is a voluntary organâ€" ization working to promote commynity health.â€" Dr.: Gordon Bates, well known in this part of the North, is actively cornected with the Health League, which is an assurance of the value and effectiveness of the organization. Just what the Health League of Canada is and what it hopsgs to accomplish may be summarized by a recent letter from the organization. Here is what the letter says:â€"â€" For Community Health The Health League of Canada is a natioral voluntary organization. Its objects are:â€" (1) To promote personal and comâ€" munity health. Of course, you‘ll want to pay par: ticular attention to facial cleansing toou, in order to avoid blackheads. Above all take it easy, don‘t let moving day leave its mark. (2) To promote such action as is necessary for the prevention of disâ€" cate, Inc.) Methods The education of the Canadian pu‘bâ€" (Copyright 1936, by the Bell Syndiâ€" e _ â€" HRNYV For Clear Reception Replace weak radio tubes NOW s on ons THURSDAY, NO lic by the dissemination of knowledge necessary for the solution of current health problems. (1) Through thess media:â€"Newsâ€" papers, radio, periodicals, . magazine "Health", pamphlets and books, lecâ€" tures and exhibits, movingâ€"pictures. Brantford Expositcr:â€"An official reâ€" cord shows that the recent British Sumâ€" mer counting from April to September had a record of only 854 hours of sunâ€" shine, the third smallest. amourt in forty years. On the cther hand the sunshine of increasing prosmutv helpâ€" ed a great deal. (2) Through Oother organizations:â€" Schools, churches, national societies, industrial organizations, etc.. (6) Voluntary committess have been organized for the study of many health (3) Through coâ€"operation with legisâ€" lative bodies and civil services. Our major efforts are at present deâ€" voted to the solving or reducing of these major health probvblems:â€" (1) Diphtheria. (2) Milkâ€"borne dissase (safe milk) (3) Venereal diseases. (4) The promotion of periodic health examination. Active enterprises of the Health League of Canada:â€" (1) Regular educational health bulâ€" letins are provided free of charge to newspapers all over Canada. (2) Weekly health talks are providâ€" ed free of charge to every radio station in Canada. (5) Moving pictures on health topics are shown to thousands; billboards, strest car signs and leaflets are read by thousands. OIN a million fans Saturday night listening to Foster Hewitt‘s playâ€" byâ€"play description of the big hockey game . . . but first replace wornâ€"out tubes with new General Electric Radiotrons. You‘ll enjoy the game far more. And you‘ll ensure better reception for all radio programs. (3) Speakers on health subjects are provided to orgarizations. (4) Ten thousand m a g a zi n e s, "Health" are distributed quarterly to key public people all over Canada. °l L Sprains ... strainec muscles _.. hanish the ® CUTS AND BRUISES @® RHEUMATIC STIFFNESS @ LUMBAGO ©@ ACHES AND PAINS liniment of so many uses ... relied on by sufferers for over sixty years. Keep it always in your home, it relieves and heals in dozens of injuries and common ailâ€" ments. It‘s one of Canada‘s greatest foes to pain. Your nearest druggist has it. T70 «42 Sprains ... strained muscles ... banish the pain with Dr.Thomas‘ Eclectric Oil . . . the imited