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A reader complains that vegetables often soften when kept in me refrig- erator. I have not had that. experience myself. bu then I always make sure that they are clean and put into a cov- Using Sour Cream for Making Potato Dishes How to Make I’each Melba and Other Dishes ”Apple (4)1; Grunt, Potatoes Salsburg. Getting the Best ()ut 0ft“! ( Broccnli. Also a( rumb Cake Recipe and One for l’an-' Tu. t ana Bread. 10min cred pan or into one of those conveni- ent. oiled silk bags which can be tucked away in a corner. If I have an unusually large supply I wrap what I have not mom for in these protectors of waxed paper. Of course. this does not apply to onions and potatoes. which I keep in the vegetable bin. through which air can circulate. A pared. ripe peach is placed on ice cream and over this is poured a. sauce PnG! TWO A made: asks how to prepare peach Melba. PURIT9 FIIOUR Nééw You’re Always Sure when you bake wit/J Best for all your Balm:c (By Edith M. Barber) BABY’S WEAR SPECIALS Everything for Babyâ€"Blankets. Boutvos, Bon- neLS, etc. The finest of materials in (-vi‘ry one. Visit our Baby's anr Shop (m your next trip downtown. Wv also haw Baby‘s long siceved dresses. WOOL -â€" HOSIERY â€"- Linens 20 Cedar St. N. Mrs. Shephgrd Quality Woolen Goods, Flowers for Every ()(‘CIISi‘Jfl simpler methsd. which demands that the boiled potatoes be cooked in butter ‘yfor a few moments. after which sour ‘cretun is added with salL. pep-per and nutmeg and the mixture rehmwd. Apple Grunt made by crushing raspb gar and pressing the strainer. You will oft: cake served as a basis fc but this is not, part c recipe. Canned peaches to replace the fresh penc are out of season. Another request whi this column is: for a : gant. which is another The new crop c.’ apple: come intc market am ticularly good a: 1th sauce and in pie. sther reader 18 intox'estvd tatoes prepared with sour cream therefore printing a recipe whisk one summer in Austria. Then simpler methsd. which demand ’53 cup sugar lg teaspoon cinnamon ‘52 teaspoon nutmeg 2 tablespoons butter Sift. the first, fOUI’ dry ingredients and rub in. the shortening. Add one-half cup of milk and stir lightly with a knife until a soft dough is formed. Remove to a floured board, scrape together the remaining flour in the bowl and add enough milk to make a soft dough. Ar- range apples with sugar, cinnamon. nutmeg and butter in a baking dish and cover with dough. and bake in a modern oven. 375 degrees Fahrenheit. about thirty minutes or until apples are tender. 2 cups flour 3 tablespcons baking powdm ‘2 teaspoon salt, 2 tablespoons sugar 5 tablespoons shortening V2 cup milk 3 cups sliced apples Potatoes Salzburg 6 medium-sized boiled potatoes, '4; cup soft butter 'I‘immins hes isb n I'FJ CCDIE ough a sponge 1 Melba, original :en used cobbler lit 1 pa 11' 1,111 There has also been a demand for crumb cake. This is usally made with a rich yeast dough which is allowed to rise a, second time in a cake pan. K mixture of butter. flour and sugar is spread over the top before baking. Sometimes a rich muffin mixture treat~ ed in the same way is called by the same name. m a hot oven. 450 degrees Fahrenheit. ten minutes. can" the lest out o! W “ch should broccoli be cooked?“ asks a reader. First of all it is a good idea to soak the heads in salted water after the outer leaves and tougher por- tions of the stalks have been removed. Then tie the stalks in a bunch as you wcuid asparagus. Stand them upright in 531th water an inch or so deep. cover and cook until both stalks and heads are tender. The time for cooking broc- A recipe {or a moist nut and banana bread has also been requested. This bread improves upon keeping and is a good thing to have on hand in the summer time. Crumb Cake 2 cakes compressed yeast 1 cup milk. scalded and cooled to lukewarm ‘2 cup sugar ‘2 teaspoon salt 4 egg yolks 4 sups flour "-.- cup melted shortening Crumble yeast into a bowl, add milk and stir to dissolve the yeast. Add su- gar. salt. beaten egg yolks and flour. Mix and add melted shortening and mix well. Turn out on floured board. knead two or three minutes until the dough is smooth and put into a. bowl. Cover and let rise over. hot, not boiling water until double in bulk. Divide into two portions and pat into greased cake pans. Sprinkle with a mixture made cf rubbing together two tablespoons of butter. two tablespoons flour and one- quarter cup of sugar. Let rise until double in bulk over hot. not boiling. water and then bake in- a moderately hot oven. 375 degrees F.. about thirty minutes. troli varies with the quality of the vege' :abks. Twenty to twenty-five minute- will often be sufficient. Parks "2 cup mud (mean Salt Cut the potatoes in thin slices. Blend he butter with the egg yolks. the timy beaten white; of the eggs. and he sour cream. Season and mm with he potatoes. Place in a greased plate. prinlue with grated cheese and bake 1‘-'_- cups flour 2 teaspoons baking powder 1-; teaSpoon salt ‘2 cup chopped nuts 1%.- cups mashed bananas 2tablespoons water 1 teaspoon vanilla Cream shortening and sugar well. Add egg and bran. Sift flour with baking powder. salt and soda. Mix nuts with flour and add alternately with mashed bananas to which the water has been added. Stir in vanilla. Pour into greas- ed loaf pan. Let stand thirty minutes and bake in a moderate oven. 375 de- grees F.. one hour. Let cool before cut- ting. cLondon Economist.) China is an- awkward dish to swal- low. Like a string of macaroni, she is 100 long to swallow hole. but also too ough to bite off sham. If anyone is lash enough to take one end between his teeth he finds himself forced to go on swallowing till he chokes. «bopyrigm, 1937. by the Bell Syndi- ate. Inc.» cup sugar egg. well beaten cup bran (‘HINA A HARD DISH Banana Bread cream m PORC‘UPINE. ADVANCE..- TIMMTNS, ONTARIO From all sides we hear that the blonde is the darling of‘fashion once more. But brunettes will not be out- done . . . not‘ if we know our women and the competitive urge for gentle- men's preferences. It is true that. golden glints warm the heart. as much as the sun itself. But the brunette in her deep; dark way. can be just as dazzling. '~.. Compete by Contest Let the very contrast be your weapon of competition. Keep your hair as sleek and dark and highly polished as possible. This means plenty of brushing for dark hair. even more than light. needs Sheen f01 beauty. Brushing cleanses files can), stimulates the circulation polish every hair. To be of maximlum value b1 ushing must be done properly. and with a clean, clean brush. This also means proper shampooing to remove every bit of surface dust. grime. dirt for a coating of dust makes dark hair look drab and grayish, de- tracting from brunette beauty. By the same token dandruff destroys dark-haired loveliness. Brushing and shampooing will help and a special tonic, .oil treatments or pomade usually puts an end to an ordinary case of dandruff. The brunette does not have to worry about oil treatments darken- ing the colour of the hair. as is the case with her fair-hairedwousin, nor about certain hair tOnics or sulphur oint- ments or tar shampoos. It's darkness and sheen that characterize the beau- ty of the brunette. Rinses For the finishing touch there are DOLORES DEL RIO’S“ lovely hair is aways gleaming from brisk brush- ing and a light spraying with liquid brilliantino. FAMOUS BEAU Q3131" $EAUT1FUL Brunettes: Will You Be Outdone 1’ 3y ELSIE PIERCE rinses for the brunette. just as there are rinses for the blonde. For the latin brunette with black hair there’s a blue- ing rinse to make the hair almost jet black. or blue blackâ€"dazzling indeed. For the dark brown head with reddish lights there‘s the camomile rinse to emphasize the ‘titian tones in a dark sea. There are' any number of ready- prepared vegetable rinses, harmless ones too, that add gloss and sheen and are by no means of a dye nature'. be- cause they come off in the next sham- poo. «Copyright, 1937. by The cate. Inc.) On Saturday night; and Sunday. the first. deep snow of the season fell. so that, it is fitting to quote at this time the poem “First. Snow“ by Edmund Blunden. By the red chimney-pots the pidgeons _ cower. With heads tucked in. to find what warmth they may; Swift the white mot-es are come in a glistening shower. And the blue brightness that unsealed the day Is lost in wreathing grey. If You Like Books 3 (By A. 11.) PER Bell Syndi- Green Ea at its best Half hoping. and half dam bird: came And whistle on the mlon where still Pale apples swing. 11k? ma old Rome The gardeners huxfg t.) Dillering bill: Are whitened « well kncw What fate has bid: farms Guns speak like 1113 crow. ch silenz. co Th Now Not. a bird pipes; nor co< tune. W’ho underneath the passes With all his hens. The drones the noon In the brawn gaping g amasses. The thin wind shake rest Among his own. where he so long had willed. There he shall lie. time's winter in his breast. There the harsh tongue of malice shall be stilled. There ioll‘s reward fulfilled. And If only through the snow and stomped mould he Might hear the bells or horses' brasses ring. ‘ ' The lads.- at football still. the children‘s glee At slide; the rocks. the baaing lambs in spring, Even his enemies sing! 'ro-d Taking Time For a Thorough Physical Examination A boxer and his manager consulted a physician as the boxer maintained that he felt tired all. the time and the manager stated that the boxer was “too lazy to train.“ "I had him over to see Dr. Blank whom he knows, and he just suggested that I give him a dose of salts and let him stop training for a week. I did this and he was a little more willing to work but he‘s getting lazy again." The physician began to examine the boxer and found his blood was thin and his blood pressure low. An ex- amination oi‘ the throat revealed a pair of tonsils «and the lining of the throat around them) very much inflamed. “There's your trouble; your box-3r has a chronic tonsilitis which is poison- ing his blood unaking him lazy», and also draining the blood of iron. No wonder his blood pressure is now low and that he feels tired all the time." The boxer was referred to a throat specialist and after a few weeks of treatment he was not only willing but anxious to train. trouble ment. If you take up the time of five ordin- ary office visits for the one examina- tion, naturally you should expect to pay for lt, but you can see that it would not. only be more satisfactory for you and the physician. but would really sav'e you time and money. Seven Health Booklets Are you susceptible to colds? Do you worry about your heart? Are you overweight or underwelght? Does To Mu ay what shall w grape that the green sap ding rose lavender‘s 1a wings. fle (by James W. Barton. MD.) wer c the tr «by light or x-rays). tonsils. urine. blood pressure, eyes, sto- and intestine. and so common ons are often missed. For in- this 'Joxing manager stated ;here were at least a dozen us waiting at 2.30 pm. in Dr. 5 office and his hours were from pm. point then is that if you can it you should make a special .tment with your physician when they bear the priest at he cloaked villag ned GREEN TEA W 01‘ hidden. Faint from lonely COHIPS valves and dr ;’ arms 1111 that in the winnnw 0V6 clings '1E‘SS vin- arm 111-9 frost-burn hoes of the The chur blessom. g6 the snow ill small bird grave ckex‘cl calls the flours ivied palm \V' in Poox' bud- 1m I'OW the snow unto his grasses U 'UZ M clc oak nal YOU H your food ugret with you? Do you have. to mate?) your calories. fats. starches. etc? Do you believe. you have an ailment that medical tests do not reveal? The following booklets by Dr. Barton will b( helpful to many reader: and cant be secured by send- ing Ten Cents for each one desired. to cover handling and service. "to the Bell Library. 2447 West 43rd Street. New York City. The Common Cold; Why Worry About Your Heart?; Overweight and Underweight; Food Allergy; Eat- im_r Your Way to Health; Neurosis; ing Your Way to Health; Neizu‘osm; Scourge (0011011110911-SyphilisD. tRegistez's‘d in accordance with the Copyright Act). Pleasant Sucial at Ladies’ Auxiliary "A pleasant evening was had by all" i the usual conclusion to accounts of some events but in the case of the social evening held by the Ladies’ Aux- ilian of the Canadian Legion in the Legion hall 011 Monday night. it is only fitting to begin the account in this way. for the evening was "pleasant" from beginning to end. The master of ceremonies for the evening was G. Nip- pers. who filled the position in his usual able and merry manner.‘ For the danc- ing, the music was supplied by W. A. Devine at the piano. A Paul Jones and several other special numbers contrib- uted to the evening‘s entertainment. A delicious lunch. of coffee. sandwiches and cakes. was served by the ladies during the latter part of the evening. before which a pleasing programme Was presented. The first number on the programine was a vocal selection “Them" by Mr. George Bergin. and in response to the loud applause he gave. a. suitable encore. Miss Elsie Yates then stepped into the hearts of her audience. beautifme performing the “Sword Dance". She was accompanied by Hugh O‘Neill, play- ing the bagpipes. At the conclusion of her number the gathering went “wild" in its eagerness to applaud the young dancer. and she graciously gave her version of “Shean Trews", another Scottish dance. “Mountains of Morn" was the Dancing, I’1og1amme and Lunch I 1110\911 by Happy (71011111. son again the comica “Mountains of Mom” was the song sung by Wilson Thompson. and “Trail of 23". 120111 being much enjoyed. After some dancing. Wilson Thomp- THURSDAY. OCTOBER 28TH Mrs. W. A. Davina. who is social csnvenor of the Auxiliary. arranged the programme. and law in the evening another successful event, by the another succes: Ladies‘ Auxiliar Legion came to Reduced From Now 'l‘ill Xmas American Beauty Shop Mrs. S. .I. Maiuville '34 “11.803; A\'l£.â€"l"ll()NlC 863 and protection for your Floors! FW‘ in c beauty ghted the audience. with IPCLiOh “Paddy McGinty’s 'n d- ' of close .\ll Work (hm runteed All IN rmanents .l ltc-nda nve 110 Canadian in um 1937