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Fabulous Fabric .

By TRACY ADRIAN

s ' i d ' (1 ti t d t. i ' '-. . P7: liuglxrllslillllg liligfsiiillllzzlln all lonfnletlss sill:-r-litiaslli stfidtly xfprloeni of cooked vegetables Or "mu which 1 per. r'l. s '

,i,, lvjim n.-rtzite-and-cotton hrocadc fllltl features a band:-ii limit 7 .' mwr closing, tiny sleeves, I full skirt lind 1 self belt.

lFrench Cookery Terms that May Be Confusing

(by Consumer Section, Market- ing Service, Canada Department of Agriculture)

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Quite a number of food dishes are described in their native tori- gue so to speak. You know how often you find items pi'inted in French on restaurant and hotel menus, yes, and in cook books too. And by the same token you would find such items as Plum Pudding, Mincemeat, Welsh Rarebit, Por- ridge, Irish Stew and Yorkshire Pudding on French menus and in French cook books. l-lere are a few French expressions which we per- haps come across most frequently and which perhaps may confuse some of us a little.

A la mode: literally translated means "following the fashion" but in cookery this expression applies to two different types of dishes: (1) Boeuf a la mode-means beef braised with vegetables; (2) Dessert, usually pie served with a scoop of ice cream. No one will deny that freshly baked apple pie a la mode is one of our most popular Canad- ian desserts.

Saute: t fry quickly in a small amount of fat such foods as meat. fish. chicken, some vegetables and fruits. Sauteed onions with call or baby beef liver and sauteed apples with sausages are both delicious. Au gratin: means covered with bread crumbs or grated cheese or a mixture of both cheese and crumbs or with a cheese sauce. then brown- ed in the oven or under the broil- er. Macaroni an gratin and pota- toes au gratin are both real cold weather favourites. .

Bot.-uf au jus: roast beef served with the natural gravy from the roast: it is not thickened. What could be better than good quality beef roasted at low temperature and served "au jus".

Puree: a thick smooth mixture

have been put through a sieve. The

.. 2- v t th fabric. - . M (N I:-inrok is : classically simple. youthful style ivhlrh will appeal makings M man-V R bowl 01 lnpmg

,. I. in who iii" good lines and few fancv touches It is made of not 50up-a' Vegetable puma Mid 3 .,, .. . . --

Mcknnc well seasoned thin cream sauce. Bouquet garnl: two nl' tlu".-e sprigs Of parsley. a. small bay leaf and

' Alice Brooks Designs

"w'- a pinch of thyme tied together with string or tied in a cheese cloth bag and cooked with the dish it is to season. Very often added to stews-makes an especially zood seasoning for lamb stew. Lyonnsise potatoes: fried until in browned with chopped onions. Persiilade potatoes: small white potatoes covered with chopped pars- ley or nmslicd potatoes with chop-

JIFFY SET Crochet this adorable set white with gaily colored fioucrs - i your daughter will look as cute as

: s.lic's uarin! Jiffy - in heavy knit- pod parsley added to them. .

ting worsted. Send nowl mssole" onto”, cu . l Pattern 7129: Cap-and-mitten set was 0, Dogma” bmwgfg im '53” ”'9ch"- DLrec”9”5 107 Fondantes potatoes: cooked and 1 sizes 4 to 10 included in pattern, served Wm, 8 mm Cream sauce 1 Send TWENTY-FIVE CENTS in Potatoes like to be served different lcoins for this pattern (stamps cari- ways and the family Will like them

not be accepted) to Alice Brooks tan, designs cfo The Guardian, 60 Front nu"-re no"; butler heated um” St. West, Toronto. Ontario it is well browned and mixed with Please print plainly NAME. AD- Vinegar which has been boiled to DRESS. PA'I'I'ERN NUMBER concentrate it to halt the original Brlmful of thrifty Kilt ideas - amount. Usually served with steam- our Alice Brooks Needlecraft Cata- ed mugs and H511. flog-B2 of the most popular em- Beurre (butter) maitre rl' hotel: lbroidcry. crochet, sewing, coior- 5 mixture of 1,; cup of bu”... we” transfer deslsn-I to send for- Plus creamed to which is added rubie- 4 PVMCTH5 Primed 1" b00k- 5"” spoon or minced parsley and finally 35 99"” for Val" C9935 we” ('3' 1 tablespoon of lemon Juice with 3m'3- b"””- l35m0m- salt and pepper to taste is worked m"-mP'P into this butler. Chili and serve cold with broiled meat.

A la. meunlere: to serve "I is meuniere" pour over the dish a few drops of lemon juice. sprinkle gen- .erously with chopped parsley and DOUF Dining hot browned butter over over all. Usually u::d on fish.

Souffle: This name usually sp- plies to it dessert although there are also fish. meat. poultry, cheese and vegetable souffles. The basic foundation of n souffle is u very thick cream sauce (sweetened or unsweetened) in which egg yolks are thoroughly mixed. The light- ness depends on the addition of llbenten egg whites gently folded

- I.h t m kin pie lnlo in.Bo'vI3r's':3 ggkginlbrihk ouovzr it comely chopped pecans or Entllbll Wllnmi

Make It . . . the easiest way ever! Just mix with cold milk! Servo it . . . in just about 5 minutes. Faster than any other

no uuu-sun ” a Wednesday. Dec. 1. 1954

Goo'town Legion Moot

On Monday, Nov. 22, the month- ly meeting of the Ladies Auxiliary of the Canadian Legion was held in the Legion Hall with the Presi- dent, Mrs. Walter Solomon pre- siding. The minutes of the last meeting were read and adopted and the financial report was pre- sented. which showed one hundred and fifty dollars in the Bank.

Bills amounting to six dollars and eighty four cents were pre- sented and ordered paid. It was decided to give a cheque for nine- teen dollars to the Legion to pur- chase coal for the hall. Mrs. H. P. George and Mrs. Adolphus Scully were appointed delegates to the convention to be held in the Leg- ion Home in Charlottetown on Nov. 24th at which convention a Pro- vincial Command of the Ladies Auxiliary will be formed.

Several other member of the local auxiliary will also attend the convention.- Mrs. Mabel Hearn volunteered her services as assist- ant to Mrs. Romie Ceredini with the Girl Guides. It was decided that no meeting would be held in December.

Sick committee, Mrs. Mabel Lav- ers. Lunch Committee for Jan- uary, Mrs. Mabel Hearn, Mrs. H. P. George, Mrs. Lawrence Bat- childer and Mrs. Adolphus Scully.

The auxiliary voted ten dollars towards the Christmas treat at the school. Mrs. F. J. DeLory donated a minute book to the auxiliary. A nominating committee was appoin- ed to bring in a slate of officers for the coming year and the fol- lowing constitute the committee:- Mrs. F. J. DeLory, Mrs. L. S. Bat- childer and Mrs. A. H. Stewart. The question of purchasing music books for the school was set over io the January meeting. It was decided not to tender for the Rink Canteen. There were seventeen members present at the meeting.

Harri-:n RIVER w. 1.

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The annual meeting of the Riv- erview Women's Institute met, at the home of Mrs. Robert Smith, Sr., with fourteen members W05- cnt. The President, Mrs. Lloyd Carew presided and opened the meeting in the usual way. The committee reported the sum of .s23.l8 realized from the party held in the hall. It was decided to hold another party.

Mrs, LePage gave 1 report on the T. B. banquet. A cheque for 5150.00 was received from the rural beautification contest, which is to be used for library purposes. The school committee reported that towels, soap, and a hectograph were needed for the senior room. I Mrs. Stephen Burns, Mrs. Lloyd Carew, and Mrs. Ernest Cousins were appointed to attend a meeting at Brookfield the purpose being to talk ovei' the possibility of buy- ing a projector. Committees are

as follows: Lunch, Mrs. Hedlcy Spence. Mrs. Dan MacLeod and Mrs. Robert Smith Jr.; School,

Mrs. Earl Robertson and Mrs. Les- ter Sherrcnt Sick, Mrs. Rod Ford and Mrs. Reagh Baiznall; Pro- grame, Mrs. J. L. LePage. Roll call to be answered with a Christ- mas Tree decoration to be sent to the Sanatorium, there will also be an exchange of Christmas gifts.

The election of officers was as

into the mixture.

Boucheeli Tiny patty ahtlll OF cream puffs filled with ii mixture of meat or fish. Make delectable appetizers.

Petits fours: very small pieces of cake cut in fancy shapes and cov- ered with R. fondant icing often coi- oured and decorated. Dainty little cakes to serve on special occasions such as wedding receptions and trousseau teas.

Chiffon: refers to very light pies or cakes, made light by the addi- tion of egg white folded into the batter. Cakes and pies of this type are very popular today.

light 'n fluffy

pudding, regular or instant! Tush if . . . that delicate. light 'n iiudy texture! That full, rich-flavored goodness!

Add lett-O instant to your supply of other Jcil-O Puddings

D New, Busy Day Dessert...

Ladies Auxiliary Of

Harkness. of sUfTifTltl'SlflP.

Mr. and Mrs. Lester (lhappeil are seen with their attendants fol- lowing their wedding in the Presbyterian Church at Summerside. The, bride was the former lieien llarkiiess. daughter of Iilr. and Mrs. John

The groom is the son of Mr. and Mrs. Reuben Chappell, of Granville. From left to right in photo above are Messrs. Ernest Moore and Sterling (Thappeli, ushers; Mr. Harkness, groomsman: Mr. and Mrs. Lester (Ihappeli. the groom and bride; Miss Joyce Adams, maid of Ada Murray, bridesniaids.- (Photo by Edwin llcckbert Studio)

Wed at Presbyterian Church

Douglas

honor; Misses Blanche Day and

HOME NURSING -COURSE COMPLETED

On September 7, n Home Nurs. lng Class was organized at Augus- lll-19 Cove by Mrs. Wendell Wonci with Mrs. Wendell li'IaeFudycn, R.

., as Nurse instructor. Meetings were held each Tuesday evening for twelve weeks. ()n Tuesday, No- vember 23, the course was com- pleted and the final meeting was held at the Health Centre in Cia-

Public Health Nurse. as lecturer.

Miss McGaughy also made the presentations of certificates in the following members who success- fully completed the course: Mrs. Edward MacP'adycn, Mrs. Donald MacDonald, Mrs. L0l'n(' can-um. crs, Mrs. Fred Leard, Mrs. Myrtle Peters, Mrs. Vernie Webster, Mrs. Eldon Dawson, Mrs. Kenneth Daw- son, Mrs. Harry Dawson, Miss Shirley Dawson. At the Close of the meeting a delicious lunch was served by Miss MsGaughy. assist- ed by several of the ladies.

nr'sE-FEfnliFa”.c6iiixE; sheep-farming is the chief in

the south Atlantic ocean. .Mmmm.mL...L.

follows: President, Mrs. Stephen Burns; vice-president. Mrs. Allan Smith: Sec'y-Treasurer. Mrs. J. L. LCP.-igc: Directors. Mrs. Clar- once MacGuigan. Mrs. Lloyd Carew, and Mrs. C. B. Matheson. Auditors, Mrs. Frank Bagnall and llrs. Rcagh Bagnall; Social Sec'y, Mrs. Hedley Spence; Prcss Secre- tory and Organist, Mrs. J. Cousins. Mrs. Reagh Bagnall in- vited the members to her home for the December meeting. The meeting closed with the Queen. Lunch was served by the hostess and committee in charge.

paud uiih Miss Jean NlCGLlIlgh)',l

dustry of the Falkland islands in'

(Continued from page 8)

Don't Answer

probably the wrong answer. Listen carefully to your child and give him tliuiicliifui replies. He'll respect you for it, and when he respects you, he'll obey you.

There's a health hazard involved, too. in over-using the word "No." Constant refusal of the childfs re- quests, especially if you shout your answers, as mziny parents do, may seriously upset his sensitive nervous system. This could make him her- vous, irritable and sleepless, and eventuriliy might cause him to lose his appetite. Then you're going to have an ill child.

He'll Stop Asking

KEEPNTRIM

Queen Elizabeth The Queen Mother Captured The Press

By Ids Jean Kain

Her Majesty, Queen Elizabeth the Queen Mother is all that a royal queen should be - and very friend- ly too. At a press reception given ,in her honor, after official greet- -ings were over, her majesty ming- led with the 700 guests of the fourth estate. As she circulated ,around the room, the conversations itook on the flavor of old home iweek, with various members telling the Queen Mother in which part of the British Isles their grand- lparents were born. She chattid 'with each one in an i.nteres.ed neighborly way, and the press fell 'quite in love with England's Queen Mother.

In greeting her majesty, one has a choice of curtsying or shaking hands. In England one curtsies, but in our country, Americans general- ly shake hands. I might add that while her majesty seemed just a bit startled at my hearty mid-Wesl- erii hand clasp, with a warm smile she remarked that everyone was ”very friendly.”

The Queen Mother, a whiff under 5'2", is pleasingly plump and bon- me pretty. She has regal posture and stately poise - and with it Ill the gentle common touch.

The Queen Mother's visit brnuzht to mind the visit in 1952 of her (laughter who was then Princess Elizabeth, with her husband, the Duke of Edinburgh. The lovely young Princess surprised Americans with her new sleudcr figure. She had won her bet with the Duke that she could lose '28 pounds in three months. The Princess had slimmed down from 145 to a slender 117 pounds for 5'8”.

Her magic slimming formula. in case you're interested, u as a polite but. firm "No thank you. I'm d.eL- ing.” Repeatedly she refused starchy

Besides, if you keep saying "No" to almost everything, the young- ster will stop asking your permis- sion and do what he wants. And even if he does ask, he'll probably do what he thinks best anyway.

Of course. being too lcnieiii can be just as bad as being too strict. If your child gets his own way too often, chances are he'll wind up with a bad temper. and you don't want a spoiled child.

If you weigh each request on its,'

merits. you'll hit a happy medium. QUESTION AND ANSWER

Mrs. A. C.: How may books be disinfected after having been hand- led by H. person with a contagious disease?

Answer: very little attention is paid to books as a possible spread of disease. Usually, it is best to air out for at least 12 hours every- thing in a room in which there has been a ease of contagious disease. All' articles should be exposed to the sunlight as much as possible.

However, if the infection is due to smallpox, the books and other articles should be destroyed.

foods, candy, cookies and rich des- serts. she even cutout the marmar bath II is fashionably streamlined lode she doted on, as well as the Prince Philip's p"ide in his beauti sugar from her tea. There had been ful queen is all the incentive need considerable speculation in Eng- ed.

land as to whether the princess There is no doubt about it. lvh would keep her slender Iiizllre. Dcs- iwn roia! Elizabeilis hrive capturor ipilr the never ending ballqllelsr the heaiis of Americans. We hop: dinners. W35 and E?ll'd9l'l l7?1l”ll95- that one day soon, fun-loving Prin- todav Her Majesty Queen Ellza- cess Margaret will pay us a visit. , .

Queen Elizabeth ll Spoonl

Beautiful silvrrplaled teaspoon. Handle embossed with head of Queen Elizabeth ll as gs premium in- side each giant package of NEW ELLE Super Sud!-

Ask your grocer for it -or mail 25c and any Super Suds box to . along Will! )our name and ad ress and our. rocer's name. lo: Super cudi. E0. Box l0lO, Aurora, Ontano;

Windw puma l lichly mbemd hood

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SHIRRIFPS raun- puonmo ruins the PERFECT

QUICK SAUCE- CROWN BRAND CORN SYRUP!

It's a delight from the very first bite. You'll agree when you taste your hrst fragrant steaming spoonful of spioey rich fruit-crammed Shirriliis Fruit Pudding all glazed and glistening with delicious Crown Brand Com Syrup-the ideal instant sauce. You'll say they were made for each other.. And so easily made, too! Just heat a Shirriif”s Fruit Pudding according to directions and spoon it out onto in. . dividual serving plates. Then top with glistening golden rich, energy. packed Crown Brand Corn Syrup'. So easy-so unbelievably good! Here's an "instant" pudding that will be an "instant." success at your house."

Try it soon!

STo whrm syrup, fl desired. just not do In hot water for a few moments.

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