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"Eat your fis and Marry you yet young". There‘s something ing! Unlike meat. cooked and served th as does every rule, ceptions. The new freerzing, preserve th Methods of Purchasing and Preparing Fish Given Special! Consideration in This Article by Miss Barber. Recipes for Baked Fish and Poached Fish. flavour and the fine texture of freshâ€" ly caught fish so that it may be sent to distant points under refrigeration at a very low temperature, Both fresh and frozen fish, however, should be cooked soon after they reach the kitâ€" chen, and then they must be cooked properly! There is no Oother food which depends more upon this than fish. First of all fish should be cookâ€" ed only a sort time. Overâ€"cooking deâ€" stroys both texture and flavour. This applies to shellifish as well as to larger salt or fresh water fish. Source ef Fish The largest nart of â€"«the fish supply Source of Fisn The largest part of »the fish supply naturally comes from the two oceans and the Gulf of Mexico upon which our coastline borders. The great lakes are the next largest source. These are supplemented by rivers, smaller lakes, and streams whose product are ued locally. Almost every source furnishes many varietie, some of which are famâ€" cus, such as shad and bluefish from the Atlantic, turbot and sand dabs from the Pacific, pompano from the CGulf, white €ish from the Great Lakes, salmon from the Columbia river, trout and hbass from lake or streams. Among these and many others â€" we have our preferences but all are delâ€" icious when fresh and well cooked. To supplement fresh fish we have gried and cured fish which keep in good conâ€" dition indefinitely and which can be purchased everywhere. Canned fish is also used to a great extent for salads sandwich fillings, and many prepared gdishes. Selection and Care of Fish In selecting whole fish whether freshâ€" ly caught or frozen, the same points should be noted. The flesh should be firm to the touch anrd the gills and eves. bright. The odor should not be strong . At the market, the fish is cleaned'andi the scales and fins removed. It may be boned, at least to the extent of having the large backbone removed. Large fush such as haddock and halibut sometimes cut into steaks for broiling or baking. Smaller strips of baoned and skinned fish are known as fillets. The quicâ€"frozen fish fillets which come in panpner cartons are ready for cooking. Be sure, however, that they are frozen solid when you select them and when they arrive from the market. _ They should be used the day they are purâ€" chased and unless cooked at once, should be stored in the refrigerator unâ€" til just before they are to be cooked, during which time they will begin to thaw. All fish should be stored n tightly covered containers in the reâ€" frigerator until time for cooking. Alâ€" low * to % pound of whole fish and % pound of fish fillets per serving Preparation of Fish for Cooking Fish which have been cleaned and sealed at the market should be washed thoroughly, both inside and outside,. Ciots of blood, if present, should be reâ€" moved. The fish should then be wiped with a cloth or paper towel. Fish shot ter as scotr with sprigs or sliced t passed with is baked wi an ovenâ€"pt for both c 2 teaspoolis sAiL. 1 teaspoon paprika cup melted butter or salad oil. Have a fish split and cleaned. Wash thoroughly and wipe with cloth. Place skin side down on a greased ovenâ€"proof platter or shallow baking pan. Mix salt and paprika with melted butter or sralad oil and brush on fish. Bake in hot oven (450 degrees Fahrenheit) 20 to 30 minutes. until fish flakes from the bone when tried with a fork and is weli browned. Garnish with quartered lemon and Parsley. Serve with mashâ€" ed or buttered potatoes and with bakâ€" ed potatoes and with baked tomatoes or buttered spinach or other green vegâ€" etables. â€"Yield: 6 servings. Note: Strips ¢f bacon arranged on top of the fisn may be used instead of melted butter or salad oil. (By EDITH M. BARBER) Service of Fish ld be served on a hot platâ€" i as it is cooked. Garnish of parsley, quarters of lemon omatoes. A sauce is often fish. Sometimes the saucte n fish itself and in this case cof platter should be used mking and serving. Baked Fish fish. 12w mel e the d davehn that old sayâ€" ooner fish is ter it is. But has some °exâ€" ods of quickâ€" licate original is yet fresh while she is 2 taklespoons butter. 4 eup chopped celery. cup chopped carrots. cup chopped onion 4â€" peppercorn. .. 2 cloves 1 bay leaf. 2 teaspoons sait. 2 â€"tablespoons vinegar. 2 quarts of water: 2 pound of fish. Melt butter, add vezetables and coOk 1 minute. Add peppercorn, cloves, bay jeaf, salt vinegar, and water, cover, and yring tc boiling point. Boil 15 minutes Wash fish and wipe with cloth. Tie fish in cheesecloth or parchment papâ€" er, place in water, and simmer 20 to 25 minutes, until fish flakes when tried with a fork. Remove from cheesecloth or parchment paper and drain. Serve on hot platter with egg sauce. (Released bv The Inc.) ' Whatever one may think of ‘"Mother Shipton," there is no denying the verâ€" acity of many of her predictions. Whether she was really a witch, with occult powers, or merely a clever guessâ€" er, it must be admitted that her famous paoem, foretelling strange marvels which have since come to pass, puts her in a class by herself. The hcorseless cartiâ€" uge and the resultant accidefAts which would "fAill the world with woe"; the thought that around the mwaorld would fly ‘"in the twinkling of an sye"; the iron that "in the water shall float as easily as a wooden brat"; the men who "under water shall walk, shall ride, shall sleep, shall talk"; the women who "shal get a strange, odd craze to dress like men, and breeches wear, and cut off their beautiful locks of hair‘"; the men who ‘in air shall be seen in white‘ in black, in green‘; these must have seemed most unlikely wonders to Mothâ€" er Shipton‘s contemporaries, however commonplace they are today. Mother Shipton‘s Words Appear Significant Now Especially interesting is the passage which deals with the fate of France: "Gold may be found and shown In a land thrt‘s now unknown. Fire and water shall wonder do And England shall, aamit a Jew. Three times three shall lovely France Be led to dance a bloody dance Refore her people shall be free; Three tyrant rulers she shall see, Three times the people rule alone, Three times the people‘s hope is gone. Three rulers in succession see, FEach springing from a different dynasty And when the last great fight is won, England and France shall be as one." This remarkable woman is supposed to have been born in Shropshire, Engâ€" land, in July, 1488. She was baptized as Ursula Southiel, and married Tony ‘Shipton, a builder. Some accounts sugâ€" gest, less kindly, that she was the child of a certain Agatha Shipton and the devil. ‘The following is from The Cobden Sun, of June 20th:â€" "A quiet but pretty wedding was solemnized Tuesday, June 18th, at St. Andrew‘s Presbyterian Church manse here, at 3 pm., when Laura MacLarâ€" en, Angus, only daughter of Mr. and Mrs. Wm. Angus, of Bromley, this section, became the bride of Mr. Jasâ€" on Cunningham, of South Poreupine, son of Mr. John M. Cunningham of Shawville, Que.. Rev. Geo. Killen offiâ€" cilating. Acting as bridesmaid was Miss Gladys Cunningham, sister of the groom. Mr. Alex Angus, brother of the bride was groomsman. Married at C obden Ont. To Reside at 8. Porcupine "The bride was becomingly gowned in a foorâ€"length dress of white net over taffeta with embroidered jacket and matching veil of elbow length white rayon, embroidered, and wore white slippers. Her arm bouquet was Johanâ€" na Hil} roses and Maiden Hair fern. "The bridesmaid was gowned in pink embroidered net over taffeta and wore a bandeau in her hair. She carried an arm bouuyuet of Ophelia roses. the ceremony the bridal "Following the ceremony the DMQad party motcred to the Copeland Hotel Pembroke, for the wedding dinner. "The groom‘s gift to the bride was A gold engraved locket, to the bridesâ€" maid a compact, and to the greomsâ€" ma a tie and collar set. "In the evening a reception was tendâ€" ered the happy young couple in the memorial Hall, Cobden, by the bride‘s parents, at which about two hundred guests were present. Numerous beauâ€" tiful and useful gifts were received by the bride and groom, and music, dancâ€" ing and buffet lunch were enjoyed by the assemblage. "Outâ€"ofâ€"town guests at the reception were present from South Poreuping, Shawville, Arnipricr, Brockville, Douâ€" glas and Pembroke. "Mr. and Mrs. Cunningham left yesâ€" terday ‘by motor on a bridal trip to Toronto, Niagara Falls and other westâ€" ern Ontario points, the bride travellâ€" ing in a turquoise blue Magic Hour crepe costume, with shell pink trimâ€" mings and white accessories. On their return they will reside at South Porâ€" cupine." (From The Sudbury Star) Poached Fish (Boiled Pish Bell â€"Syndicate \Death at Eganville of \ _ Alexander Douglas Tait "Mr. Tait had many intimate, perâ€" sonal friends in this community and their sorreow at his possing from ssenes ‘of earth was deep and heartfelt. With those who had close association with him and enjoyed his presence on many ‘occasions in social meetings, his memâ€" |Cry will be held dear. He had opinâ€" ‘ions and views on many subjects reâ€" vealed an intelligence and a logic above the averags. His fellowâ€"citizens acâ€" |corded him that respect and esteem | which is the due the man of character integrity, The following account (in part) of the death of Mr. Alexander Douglas Tait at Eganville on Saturday, June 15th, is from The Eganville Leader cf June 21st:â€" "After an illness from an internal malady which had reached an acute stage some thrée weeks before, the death occurred at is home here at midâ€" night on Saturday, June 15th, of M Alexander Douglas Tait. "The deceased was born at Perth, Lanark County, on May 17th, 1869, and was a son of the late Mr. and Mrs. Jhn Tait,. As a young man he came into this country and was employed as a carpanter. In 1894 he went to Whitâ€" ney and entered the service of the St. Anthony Lumber Company, which at the time was one of the largest lumberâ€" ing concerns on the continent.. Comâ€" pany officials soon discovered in Mr. Tait a man of more than ordinary competency and were under all cirâ€" sumstances eager to retain him on their works. With several other associates, Mr. Tait became a lumber operator and carried on until 19830 when he reâ€" tired. "In 1894 Mr. Tait married Mary Jane Mâ€"Ciuire, of Eganville, who survives, with a family of three sons and Oone daughter: Jchn A. Tait of Ferndale, Mich.: Douglas Tait, of the Post Office Department, Ottawa; of the The funeral took place on Tuesday morning, June l8th, to St. James‘ church and cemetery at Eganville. All classes and creeds were represented in the lone cortege. Requiem high mass was said by Rev,. Fr. May. Rev. Pr. iynn delivered an impressive discourse. There were many from cutside points at the funeral., T. N. O. Railway, North Bay, and Miss Kathleen Tait, RN., of Eganville. A son, Pte. William Tait, was killed in action in France in the Pirst Great War. There are two sisters surviving, Mrs. J. S. MacDonald and Miss Isabella Tait, of Torento, and a grandchild, little Barbara Tait of Ottawa." Mothers and daughters, and sons bearing a threeâ€"cent stamp. tco, wish I could give them a masgic New Acne Diet cure for a blemished skin. It seems| Feeling that instruction for the care that young things are leaving childhood ‘ of the skin was not alone sufficient, I and growing into adults, things begin called upon a prominent nutritionist to to happen in their systems which create prepare a 30 day acne diet which would acne. Just at the age when a boy or help to clear blemished skin. girl wishes to look attractive he or shei This diet is in a small booklet which might have to suffer through a year or you may Ccarry with you daily, and it several years with an annoying skin tells you which foods to eat and which condition. | to avoid. Those of you who have tried Doctors cannot agree on what causes acne, but many of them agree that special external skin care should ie scheduled, and menus should be watched. Tackle in Time Preventicn is always better than tryâ€" ing to cure, so young boys and girls of fourteen of fifteen should begin to eaut sensibly and to take meticulous care of the skin and scalp. Once a skin bilemish appears and becomes fesâ€" tered, its infection is quite likely to travel from pore to pore, and before you know it there is an unsightly crop which is difficult to banish. Free of charge is a leaflet with deâ€" tailed suggestions for the external treatment and correction of blemished skin. In this leafliet boys and girls alike are instructed how to prevent skin inâ€" fection by simple care at home. It has helped many. You may have it by wx'iiing me in care of this paper and enclosing selfâ€"addressed â€" envelope A clear healthy skin is the greatest DURBIN‘S â€" sparkling personality is complexjon Adolescent Acne Frequently Caused by Faulty Menus and Skin Care Beauty and You by PATRICIA LINDSAY THE PORCUPINE ADVANCE, TTMMINS, ONTARIO Rands of navy and a red, white and ‘jlue pocket insignia are the uniformâ€" fresh trims. The linen belt is reinforâ€" ced at the centre front with dleather, meaning it won‘t crumble at your waist to spoil otherwise wellâ€"groomed look. QOf Nonâ€"crushable Linen By VERA WINSTON Take linon on your Daminion Day wesekâ€"end. This frock is made of a sertain brand which has proved its ronâ€"erushable and equal. to â€" many srdsing. A note from Ottawa says: A curious; illustration of life within Nazi Gerâ€" many at the present moment is proâ€" vided by conditions existing in the conâ€" fectionery trads in Germany. Since last Christmas, no chocolate lhas been available in Germany.. Cocoa is sold only to the Army and to children. Cons»quently, the demand for other sweets has increased tremendously and confectioners and pastrycooks are unâ€" able to satisfy it. In many instances they are asking their customers to brinz with them a part of their sugar rations in part exchange for the pasâ€" triss and cakes which they wish to purchase. This diet is in a small booklet which you may carry with you daily, and it tells you which foods to eat and which to avoid. Those of you who have tried in vain to clear up your skin might find the answer to your problem in this diet. Thirty days give your body time to throw off poisoning wastes and to put skin nourishment into your blood stream. This time of year is especially good to follow this scientifically planned acne diet, for you are instructed to get as much sunshine as possiule while you are trying to make your skin loveâ€" ly. Sun helps greatly in clearing up external infection and it also gives you valuable Vitamin D. Any boy or girl or adult can follow this diet. There is sufficient food to give you all the strength you needâ€" they are not slimming menus. If a tendency toward an acne skin conditâ€" ion runs in your family, and if you are still an adolescent you might adopt this diet for a couple of months to prevent the appearance of any skin pimpling. Don‘t wait until the skin becomes coarâ€" sened and blemished. ierman Confectionery Business Has Worries of beauty assets. DEANNA enhanced by herâ€" flawless Says Government Should do Something About Mosquitoes It isn‘t the war and it isn‘t the taxes that have stospped prospecting; I tell you it is the mosquitoes. said he. The ikirds are gotting bigger and fiercer |every year and the government does lncihlng whatever about it. They offer ‘no hunting licenses for mosquitoes. If \ the government were to pay a bounty ‘of, say, a cent per proboscis the prosâ€" !pectors would clean up the bush in a couple of seasons. (But no, our legislaâ€" tors sit in comfort on the high bank of i‘ the Ottawa River in a fine breezo and gakble away about wars and taxes and tyeu newspapermen join in the arguâ€" ment and forget all about the risk the yrospector is taking in going into the bush with the mosquitoes, he comâ€" plained. My partner and I, said he, were sit= ting in our tent on our first trip out ;this spring. We had a smudge fire in 'front of our tent and we had a netting | over the cpen door of it. We heard a loud droning sound which we thought 'was the Transâ€"Canada plane and when 'we looked out it was just two mosâ€" | quitées which had been flying around \ the ‘camp. They were sitting an a box, jooking us over. One said to the other: |"T‘ll take the guy with the red whisâ€" kers. They‘re always the sweetest." The other said: "T‘ll take the one with the red nose. I bet I‘ll gei a kick out ‘of him." We ducked back into the ‘tent and gct our rifles and when we ‘got back they had left, but not before throwing a pail of water on the fire. The mosquitoes, said the prospéector, ‘are getting so big and powerful that the Indians are taming them and usâ€" ing them fcr outboard motors. They ! fasten them to the ends of their canoes, ‘nose down in the water and tickle to make them buzz. When the Indians want to land they just tip them lout of the river and the canoe drifts [in. Seme newspapers, said the prospector, are raisirg a fuss about mining taxes Others are busy cussing the governâ€" ment for not getting into the war with soth feet. There are all kinds of exâ€" auses offered on RPay Street as to why the market is no good. But with all this uproar about one thing and anâ€" other nclbody is doing anything about the mesquitoes. Oldâ€"Timer Tells Just What the Mosquitoes are Doing These Davwvs. (Bv W. J. Gorman in "Grab Samples") An Indian told me that the fall beâ€" fore he had shct a moose that had a saddle on it; the mosquitoes had been hitchâ€"hiking through the bush all sumâ€" mer. An old settler who has a farm in the bush related to my partner that the mosquitoes regularly milked his cows and that they were even selling sutter at Elk Lake. They fly off with his hens and seven tried to snatch a pig. There was a time, said the prospecâ€" tor, when mosquitoes could ibe driven off with â€"smoke or Flit but now they wear gas masks. One night several of them ovened the docr of a cabin we were in and we turned the Flit gun on them but they paid no attention. So Little Lessons in Home Economy! When you‘re "fed to the teeth" with \ eyes, and the heat â€"/@? upsets you, and the waste of wood T and the smoke of sulky fires gets in your r*?/}// overdone roasts §# gets you down ... Turn over a new leaf ... COOK WITH ELECTRICITY. Then just snap the switch *‘@1\ and begin A beautiful new Electric Range like this Gâ€"E model can be installed in your kitchen for a small down payment, Balance on easy terms. | Frederick C. McCracken, president | of the famous catering Arm of Crawâ€" iley and MceCracken, was taken ill last | week while motoring from Bosten to | Montreal. He died in hospital at Keen, | New Hampshire on Friday. In 1918 the firm _Cracken was for Cracken as viceâ€"p \er. In 1919 the ! Hotel® Company °C \ was organized anc ‘ed president of M Death in New Hampshire of Head of Catering Firm The late Mr. MoCracken was widely known and esteemed in the North, aspeâ€" cially along the T. N. O., where the railway, the roads department, and various industries used the services of his firm on occasion. The late Mr. McCracken was presiâ€" dent of the big restaurant chain, Murâ€" ray‘s Limited, and he also had other »usiness interests, being the active head of a number of manufacturing firms and hotels stretching across Canada and south inteo the United States. His business associations in Canada ex, tended over a period of almost 30 years. Only 53 years of age, Mr. McCrackâ€" en was born in Paoli, Indiana, attendâ€" ed school there and later was graâ€" duated frem Purdue University with a degree in electrical engineering. He started as a clerk with a Chioago conâ€" tracting firm in 1907, later became ah inspector for the same company, and in 1013 came to this country as Canaâ€" dian manager for the Consolidated Boarding and Supply Company, with headquarters in Montreal. Company was formed, with Cracken as president. In 1912 Mr. McCracken Florence Vasey, of NVictoria my partner tried the old trick of tossâ€" inz a handful of flour in the air and exploding it with a lighted match. The resulting con‘sussion was so strong that it blew out the windows and knocked down the stove but the mosquitoes went ahead cpening cans of tomatoes while one remarked: "I guess it‘s going to rain. I heéear thunder." d as a clerk with a Chioago conâ€" ing firm in 1907, later became an ctor for the same company, and 13 came to this country as Canaâ€" manager for the Consolidated ding and Supply Company, with quarters in Montreal. 1918 the firm of Crawley and Mcâ€" ken was formed, with Mr. Mcâ€" en as viceâ€"president and treasurâ€" In 1919 the Crawleyâ€"McCracken : Company of Galesburg, TIllinois, rganized and in 1922 he was electâ€" resident of Murray‘s Lunch Limitâ€" In 1930 the Murrayâ€"~â€"McCracken cal engineering with a Chicag 1907, later beca Canada Northern Power Corporation Limited NORTHERN ONTARIO POWER COMPANY LLIMITED NORTHERN QUEBEC POWER COMPANY LILMITED ‘ayâ€"~McCi with M to really enjoy cooking. married Harkpr, Controlling and Operating JrAaAcken Illinois, s electâ€" Limitâ€" [r. Mcâ€" Oontario, and leaves his widow,. one son and three daughters. MHis home has been in Montreal and he was an ardent folicwer of golf, curling and motoring, hokding memberships in the Mariborâ€" ough Golf and Country Club, the Mon« treal West Bowling ana Curling Club, the Engineers Club and Kiwanis. Of Protestant faith, he attended the Unit«â€" ed Church of Canada. Toronto Telegram : potatoe has been pro laur«iry can only t less shirt. 52 tested recipes for meats, hot brea etc. by Mrs. H. M. Aitken, famo expert. Write enclosing a label from Starch product to the Canada Starch vice, Dept. DT., 49 Wellington St. J Make sure of your co 52 Baking Secrets‘‘ SEND NOW FOR THIS CREAT RECIPE BOOK wÂ¥ starchle ir copy cooking Canada me Serâ€" ‘oronto. tA the