ii .,

'PI.ge 8

.one has favourite vegetables. but

OMEN

'fiE'GuaniiEi iiFn7i.y, August 9. 195?

p Try Eggplant

Consumer Section Marketing Service With so many good vegetables from which to choose it is too bad to keep serving the same ones over and over again. Of course. every-

you miss out on Very good eating if you never try some of the familiar ones. Eggplant is it good example, its sleek. purplisli-black. rather stately appearance attracts you immediately. but your admira- lion may be followed by bewilder- ment about how to rock it. All too few take the LIN” to find out. and eggplants are often bypassed at the vegetable counter.

The name tells you nothing. for in size. colour. and taste eggplant is quite unlike an egg. History rc- cords one attempt to change the name. That was in the seventeenth century when British traders brought eggplants to London niar- kets from West Africa under the name "Guinea Squash". However, that could not have broil very pop- ular because it i-ontinued to be known as the eggplant.

The eggplant is a native of India and the Indians. Chinese and Arabs grew them centuries ago to use as A basic food in lli':ll' diet. It may well be that the rally egg- plants were smaller and more like eggs. but in any case it. would seem that the name is heie to stay.

Eggpl.-ints. as we in Canada know them. are oval to round lll shape. Ibout the size of n niuskmelon with a purplish to black skin colour. it is interesting to note that they do occur in other countries in many sizes and shapes. some may be rather like an over-sized banana while others are more like a huge tomato. The colour can vary too- some are white and others are green. But certainly you are mak- ing it big mistake not to become acquainted with this "Glamour Girl" of the vegetable patch. for once you do izet to know and like the eggplant you are sure to serve it often.

Cooking The Esslilsnt.

If you have hesitated up to now to cook eggplant then you will be, glad to hear that the home erono-i mists of the Consumer Section.

eggplant. cheese. cheese

For A Change!

Canada Deparunent of Agriculture.

say that it is very easy to do. Be- fore cooking it. of course you hAve to buy it and the home economists

have some very good Advice on this

point. They say to choose an ass- plant that is firm, glossy And free from blemishu.

As for cooking-frying is perhaps the fastest method and the one that is used most often. First peel the eggplant and cut it into half- inch slices. then dip the slices in egg and crumbs and saute them in a small amount of fat until they are tender and golden brown. This takes about 8 minutes. Pi-led eggplant is delicious served with broiled tomato halves. Broiled en- plant is good too, especially if you sprinkle a little grated cheese on it just before it is finished cook- ing. Since eggplant hAs such a dis- tinctive flavour it combines well with other vegetables in A casserole. so, it can be used either As A vegetable at dinner or u I lunch or supper dish.

An idea for A luncheon dish is to cut the eggplant in half length- wise. scoop out part of the centre. cut liito cubes and use as part of the filling. Then fill the eggplant with A tasty stuffing of either creamed meat or vegetables. Bake it in a moderate even of 3b0”F. for 45 minutes or until tender. And here is the home e:onomlst.s's re- cipe for ”QlllCkle" Eggplant Gasse- role.

"QL'ICKlE" EGGPLANT CASSE- ROLE

1 medium eggplant.

3 tablespoons fat.

1 tablespoon finely chopped onion.

1-lo ounce can cream of mush- room soup.

ll cup grated medium Cheddar cheese.

2 tomatoes. sliced.

ls cup buttered crumbs.

Cut eggplant into one-inch slices,

pare and cut into cubes. saute egg-

plant in fat for 5 minutes And place

in a greased casserole. Add onion

to soup. heat and pour over the Bpriiiklo with grated Arrange tomato slices on and top with buttered Bake in A moderate oven. for 45 minutes or until are browned. Makes six

crumbs. 350 ' I”. crumbs servings.

That Body of Yours

By James W. Barton, M. D.

FAT SUPPLEMENTS FOR. THE CIIITICALLY ILL

One of the greatest problems in the management of those who have ievere or prolonged illness is the question of An adequate diet for Lhem. The marked loss of weight and the complications of not enough nourishment in the critically ill and convalescent patient is well known.

In many types of diseases the rate of metabolism (building up and tearing down process of the body) is increased. For example, a. rise in temperature of one degree may in- crease metabolism by 13 per cent. In agitated patients it may be in- creased as much as 30 per cent. Thus we have an increased need of calories at this time. on the other hand. we are faced with the fact thst the critically ill patient with no appetite cannot-eat an adequate amount. Even when the patient makes a great effort to be co-oper- ative and eat as much as he can. it is usually impossible for him to eat the required number of col- ories in the form of natural foods.

of course, what happens is that, if the body is not getting enough calories for its needs. it calls on the fat deposits of the body and the protein from the muscle. thus causing extreme loss of weight and muscle wasting. various methods such as cggnogs. enriched milk and

ice-cream drinks, interval And nllhl feedings have been tried. usus.lly without success. I

Now. it has been found that crit- ically ill patients can absorb high caloric diets if some method can be devised to make it any for them. And it also has been found that a diet high in proteins and calories is helped greatLv by the use of A high fat content.

Accordingly dietary supplements consisting mainly of fat emulsions given by mouth or stomach tube via; tried in nine cases of critically ill patients who showed striking weight loss and wasting. The com.- position of the emulsion include edible oils such As peanut. coconut or salad oil. sucrose, flavoring. pro- tein in the form of powdered skim milk and water. The fat supplement was given usually half an hour after meals.

What were the results? In All nine cases there was improvqnent in both nutrition And gsmnl some of well-being, lncraau in general strength. wounds hesled more rap- idly. temperatures previously ele- vated returned to normal. stubborn bed sores decreased in side or dis- appeared. .

Moreover. fat supplements can be prepared easily and economically in any hospital and may even be pur- chased commercially for patients not in hospital. They are helpful in any chronic disease ststo where there is loss of or failure to nip weight.

Anne Adams Patterns

LUCKY sssur-ssznlts ii

Pu-kdnla W. I. take over the Corner this week. with six care- fully selected recipes. The nrst one has the delightful name of "Bubble And squeak," and like some of their other recipes. is pleuAntly econ- omical. -

BUBBLE AND SQUIAK

(An economical meat dish that will serve six nicely.)

Fry 2 pork chops or rolled shoul- der slices until nicely browned. Re- move from pan and cut into small pieces. Fry A large onion in fat re- maining in pan. Slice 4 cups rAw potatoes. more if desired, into pan. Add meat cubes. Season with salt and pepper and add boiling water to barely cover.

Cover pan and cook 20 minutes.

-Mrs. H. W. Clay, Pnrkdsle W. I.

DOROTHY DIX

Her Interfering Ma - In - Law -

DEAR MISS DIX: I married Ed five yeArs ago, and our troubles began three years later. His mother moved to the country then, and she has expected him to visit her every week end. leaving me at home. While he's Away, I go out with 1 girl friend. He tells his mother what I'm doing. then, she writes me saying I should stay home and not go trzilpsing about.

My husband is a heavy drinker and though I've asked his mother to talk to him about this weakness. her reply is that he's B man and should be able to do what he likes. All I seem to be getting out of my marriage now is the pleasure of working all week to pay the bills, then spending the week-ends alone. I'm 83 and have no children. I'm so tired of this sort of life that I think I'd be better off Alone.

Lila O.

TURN HIM OVER. TO HIS

MOTHER

ANSWER: since mother thinks her son is such a paragon of per- fection. it would be a good idea to turn him over to her for A while. Let. her contend with his moods. his drinking. his irresponsibility so far As money is concerned. It

Good appearance will so s long VI! in helping your child not Along well with his siuioolmatss. He should know how to wash his face And hands. comb his hair. carry and use I. handk " or tissue. not only for blowing his nose but to cover A cough or choose. His clothing should be simple And prsctlcal And At the suns time Attractive. ,

when A child has learned to do things for himself he ulna poise and respect. He will be better Able to look After his outer guments by himself At school if his clothes Are roomy And all fsstenlngs Are simple. g

0 0 0

If he is used to sharing duties at home he'll have confidence in doing things At school. He should be Able to keep his own toys and belongings in order And help with simple household tasks.

Your child's ability to talk so that he can be understood is obvi- ously s. basic necessity. It's most unfair to him to send him along to school hAndicApped in this way. He leunsspesch habits in his home so let him hear good English: en- courage him to say whAt he means in sentences, not merely in single words or phrases which are under- stood in the family. It is well to set an example of soft, pleasant voices. avoiding harsh loud tones. Teach him correct terms and names of things. He should be Able to say clearly his whole name. address and telehone number. Baby talk sounds cute at home. perhaps. but he'll be embarrassed. maybe laughed at, if he carries this habit to school with him.

. . .

Learning to give and take, to get along with others, is necessary for your child's happiness at school-in fact, throughout his en- tire life. Encourage his friendli- ness toward other people. Give him the place and the opportunity to play with other children.

How's Ills Mental Outlook

Your child should be well equip- ped with sound mental and emo- tional health. He'll have this in good measure if he has felt secure in your affection, learned to take his place in the family group. shared in small responsibilities. learned to do some things on his own, and has had a chance for play with playmates his own age.

If he has A healthy attitude to- wards authority he'll fit more eas- ily into the school life with its many regulations. If he hasn't as yet learned obedience and the necessity to cooperate in routine. you'll not be helping him by being overly protective and "taking his side" Against the school. If you

CHILD TRAINING

tltlssrisloissnoikuinsssrlosonelslldhnllllc signed to offer guidance to parents. All publlutlou An po- pued by' the Department of National !lsAlfh And WAIIAM).

' 1 Preparing Your Child For School

do-r

sinoerely think that than is some- thing wrong with the school rules. then talk them over And openly with the proper school Authorities. .

when your child stsrts school. he hesitates, mturslly. About luv- ing the familiulty of homo. Yet. at the same time. he wuste to push aside bsbyish habits of bung dependent on you. He wants to be on his own, like his fellow pupils. The exciting time he has in feel- ing self-important and independ- ent may. for A time, make him gusrd his new expsrisnou as quite secret; something very priv- Ate and precious to him. He may resent your questioning And curi- osity And try to keep his new life apart from you. no is A phase that soon passes in A happy blond- ing of school And home influences.

Before long. if not named” tely, your child 'will want to share with you his school experiences And achievements. He proudly brings his "work" home. tells you about his songs And games. Most his pride with yours-pi-Also his efforts with the same enthusiasm he shows for them and go sissy on criticisms. He'll movs farther And faster with praise thus with criti- cism.

Be A Partner In His Schooling

Your child is I very special per- son whom you've watched And tried to understand And help from his earliest infancy. For this reas- on you have valuable suggestions that you can share with his teAch- er. If you work closely together ll'B.i.her than Apart. or even against!) then the home and the school can assure your child the attention And consideration he needs. with more.oppos-tunlties to meet new experiences and to ac- ccpt . ponslbility, he'll have a better chance of becoming ii hap- py, useful grownup.

Even though the school will now occupy the greater part of his day. you still have the leading role to play in helping to develop your child's character. His future will depend, more than anything else on your maintaining that warm loving relationship which began in his babyhood and which should continue trroughout the growing years. Supporting and encouraging him in all his outside activities will provide him with that feeling of security so essential to his suc- cess in school. -

(The next article will discuss "Lying and stealing")

Monnim Foorwun Modern footwear had its begin-

ning in the Middle Aged.

Also would give you A vacation from his tantmms. No marriage is 'ul where

the "give" is all on one side. and the "take" on the other. Meekncss is A good trait, in its place, but it should never become a synonym for "dooi-mat". To Your husband. you Are a source of meals and laundry during the week and poc- ket money when his salary is spent. The future promises nothing better, unless you get out for a while and let him try to get all this service from Mamma. A new job and is new environment would do wonders for you. and will quite likely bring 1 dumb husband to his senses.

DEAR MISS DIX: Ever since we were muried, three years ago, my husband has promised to have my name put on the deed to our house. but he has never done it. Now, he admits he made the promise only to Avoid a quarrel. He won't even make a will leaving me the house. The reason I'm so concerned About this is that my mother worked hard for 30 years, then my father died leaving most of his money to children from a former marriage.

Mrs. J.

ANSWER: Your husband cer- tainly should see a lawyer And make A -will; anyone with oven A small piece of property or few be. longings should take this legal pre- caution. At the same time. his law- yer could discuss with you both the matter of Joint ownership.

DEAR M155 DIX5 I Am 16 and HIVG I boll friend the same age. Because we are of different reli- Klons. our Parents object to the friendship. Are they right?

Joan W.

ANWVEF-I The Droblems invol- ved whsn young people of different

It's slimming. it's young. it's CUT TO FIT the short. fuller fig- ure! No waist seams. no Altentlon worries -- even the busiest. home- maker can whip this up in record time. Choose I cool cotton print, sew this now-and ssval

Psttsm 4683: Half Bidet lllln. 15”). lB'6. MV2. 2255, 2411;. Size .l0'4 dress, Uni yards 35-inoh fab- ric; bolero. Ht yudsn

This pattern easy to use. simple . to sew. is tested for fit. Has com- piste lilustrsted inst. '

religions dste is thoroughly discus- sed in A booklet you may obtain for 25 cents. It's called "If I Marry Outside My Religion." by Algernon D. Black. published by Pubiic Af- fAirs Pamphlets. Inc., of 22 East 36th at, New York; N. Y. Write them for A copy, and don't forget the 25 cents.

FREEZING POINT

The freeslng point of sea water becomes lower as the salt content becomes higher.

Send Thirty-Fivs Cents use) in 1 coins (stamps oshnot be nccepud) for this pattern. Print plainly like, Name. sddru. Style Number.

Send order to ANN! ADAMS csre The Guardian, so none same", West. Toronto.

Household Scrapbook l I: loburla Ins

WAI Pint stains

Always says I few pieces or "ii pAm' when plptililxlf than is A. stain thAt. cannot be . as with customary methods take I. nmnsnt of the paper. tee: off a. mu in In irregular shape. paste it on to match the dllln Add Dbl patch will be difficult to meet.

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hot water botus placed at the the Win! rltlvd (ltd bends in the IIIIICI: of and

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3".” rsrsbottaflsvurflfsdllls

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All xl -lVL).'('-

"What do you bake these days, Ellen?" another farmwife We visited recently questioned. wondering, we suspected. if her culinery undertak- ings were in line with those prac- ticed by other cooks in rural places about.

"Oh this and that." we chuckled. "and for the most part. breads!"

White bread we mixed in a first cooking rite of this morning so that we should have plenty on hand in the event that one of these times. Jeanie gives over the hay- ing-crew, children and nil, to our care . . . . At Alderlea. the present scene of it. the haying has come now to far fields, A sign to us that our csrefree days of late as re- gards the preparation of noontlde

and Afternoon meals are now. if fair weather continues. nearing a close.

.80 white bread we made. And then catering to A taste of Jamie's. we Also mixed s. raisin-walnut loaf. as simple to make as that of the old-time "cawn-bread", we now so seldom make or see . . . We snipped with a. pair of scissors. the cup of raisins required for our recipe. poured over them in a siaable bowl. the cup of boiling water and were a little nlggardly with the teaspoon of soda added. in case its presence after baking should claim too notic- sble s. priority among the ensemble there . . . O O I

Wondering if the little iiwallows on the "lead-in" wire high in the yard. beyond the pantry-window were being told these days by their parents anything of that for land of sunshine to which they should before long commenc to fly; there where for the like of them. as in summer dAys here. there are to be found delicious tidbits of satin; Al- wsys on the wing.

Did that mother sdviiis them in est well. to grow strong wings And bodies to prepare themselves for the trials of that long passage? Were the two telling them any of the hands of the trip. the dang- ers of the world At large. "dividing unto them" the secrets of their own leaning ---yin; to teach them well. giving dignity to every subject chosen?

New Into the cooled but not cold mixture. we stirred I. third of A

cup of shortening! two beaten ans,

ton I-icimuc succrss

A PICK

ELLENiS DIARY

by an Island Farmer's Wife

to give good substance to grow- ing lads and oldsters. The sugar then-with the natural sweet of the fruit, in half cup is (for out taste) more than ampls. The salt next, remembe ing of it, the fine things that "are written." Crushed walnuts-about A half cup for added meat; and to bind all together, two cups or maybe a bit more of sifud flour to make a. fairly stiff batter. We poured this to I paper-lined and greased loaf-pan and baked it in A moderate oven for almost An hour. Sliced and buttered it was tasteful. The proof? this . . . the evening noontime . . . so little re-

msinsl U 0 0

By now. it comes to mind. Fair Week is here. leaping busy farm folks to "find a wly or make it" to be in Attendance there.