Dec
l
There's
Udly
lieutenant
oi
uie
Canadian
ixavai
iiwj
.
,
Udquarters
nere
!.
9LVUUCU.
t.ttrviewcr
wno
incs
w
Uhinz
about
ner
ais
cad
tnat
the
lleutcn-
Ulv
finding
out
tnc
re
working
Jessie
Torrance
pughtcr
of
Mrs.
E.
F.
.Toronto.
Before
enlist
L
DECEMBER
K.
1014
THE
DAILY
NEWS
PAGE
THREE
6
HAVE
PLANS
Lientfnant
Tells
What
lizalion
un
ie
.
-..
r-
ft
A
r
...
stnff
Writer
who
Let
hutory
and
future
that
u
tne
reason
sne
risht
person
lor
me
Incut
Jessie
lorrancc,
Lf
Kingston
ana
lor
l.arge
of
Wren
demob-
Ud
rehabilitation
.man
to
be
appointed
v'
demobilization
sec
httled
into
her
Job
last
.nice
then
has
visited
.iablishmcnts
In
Can
Newfoundland,
meeting
to
members
of
the
iRova)
Canadian
Naval
ke
war
is
over
tlk?rc
will
hens
to
be
returned
to
I
-
!
1
1
ries,
areams
ana
vivu
Torrance's
job
is
to
girls
advised
of
the
11(1113
aiiu
auimtwtii'D
Lnsed
for
them
by
the
;
the
Canadian
govern
li
to
keep
her
depart
d
about
the
Wrens
p'.ans
k
It
looked
as
if
most
jabilltatlon
officers
who
!
interviewing
the
girls
;iey
would
either
get
hr
become
hairdressers,
Lve
got
them
convinced
Irens
have
other
plans,"
tnnce
said,
L
to
know
all
the
ans
.'t
she
has
talked
to
Wrer.5
her
office
is
dc
Ih
applications
for
in
;i
which
the
is
asked
jke
these
t
service
girls
eligible
grant;;
like
the
men?
Wren
marry
a
service
the
two
of
them
get
'
Can
this
Wren
take
iduatc
course
in'
phll
Ir
that
one
study
to
be
hrbr
operator?
Where
a
good
place
to
start
rrfct
work?
Could
a
for-
insa
her
medical
benc-
veiteby
in
the
year
af-
cisdarge
from
the
ser-
Ifcrt
t
keep
abreast
of
(sand
improvements
in
ment
rehabilitation
Lieut
Torrance
says
P:;r.d
it
far
better
to
tell
I
don't
know,
but
I
i
up
for
you,'
than
to
i..e
hone
for
nost-war
rtich
fail
to
mateiil-
KEEPING
HOUSE
IN
WARTIME
Winter
Means
Nothins
To
Nutritious
Salads;
At
Home
In
Menus
Durinq
AH
Seasons
Salads
know
no
season.
They
are
at
heme
in
menus
the
year
around,
uur
neighbors
to
the
south
frequently
serve
a
salad
of
fruit
or
vegetables
at
the
beginning
of
a
meal
as
an
appetizer
and
this
custom
is
growing
in
popularity
among
Canadians.
Such
a
salad
should
be
small.
simple
and
tasty
but
not
sweet.
A
salad
used
as
a
garnish
with
main
dish
should
be
colorful,1
well
seasoned
and
small
in
size
As
a
main
dish
accompaniment
a
simple
green
salad
or
a
combination
of
raw
vegetables
Is
ideal.
Main
dish
salads
should
con
tain
some
protein
food
such
as
egg,
meat,
cheese,
fish
or
chicken
to
give
the
salad,
body.
Serv
ings
will,
of
course,
be
larger
and
there
shquld
be
generous
serv
ings
of
a
good
dressing.
Most
people
prcfeT
a
cooked
pr
may
onnalse
dressing
with
this
type
of
salad
and
the
lighter
French
dressing
with
salads
served
as
appetizers
or
accompaniments
to
the
main
course.
A
fruit
salad
is
often
the
per
feet
answer
to
the
desert
prob
lem
and
artistic
arrangement
of
such
a
salad
should
make
it
picture
to
look
at
as
well
as
a
treat
to
eat.
But
no
damp,
tired
looking
sal-
ads,
pleasel
Thorough
drying
and
crisping
of
all
raw
ingredients
and
thorough
draining
of
cooked
ones
take
care
of
this
point.
Dont'
cut
ingredients
In
pieces
so
small
that
they
lose
their
personality
and,
.contrariwise,
don'i
leave
them
in
pieces
so
large
that
they
are
difficult
to
eat.
Raw
vegetables
should
be
cut
smaller
than
cooked
ones
and
may
be
coarsely
grated.
Salad
greens
should
be
torn
or
broken
rather
than
cut.
1hc
celery
you
put
into
a
potato
salad
is
equally
important
for
the
texture
contrast
it
supplies
as
for
its
flavor.
Use
at
least
one
crisp
raw
Ingredient
In
any
combination
of
cooked
foods.
Do
be
subtle
in
your
use
of
I
those
two
invaluable
flavorcrs,
onion
and
garlic.
Onion
juice,
obtained
by
scraping
thexut
sur
face
of
the
onion
with
the
edge.
of
a
knife,
and
mixed
with
the
salad
ingredients
or
the
dressing
spreads
the
flavor
delicately
and
evenly.
Oarlic
needs
to
be
used
with
great
discretion.
A
light
rubbing
of
the
salad
bowl
with
the
cut
surface
or
a
cut
clove
of
garlic
dropped
Into
French
dress-ins
and
later
removed
is
the
right
technique.
When
fish,
meat
or
cooked
vegetables
are
used,
the
whole
salad
is
given
a
lift
if
these
Ingredients
are
marinated
separately
In
a
little
French
dressing
for
an
hour
t
first
class
of
Wrens
in
;or
so
before
being
combined
with
as
private
secretary
to
tnc
otner
ingredients.
a
light
hand
and
should
be
done
by
tossing
with
two
forks,
not
by
stirring
with
a
spoon
which
breaks
up
or
mashes
the
ingredi
ents.
enlson
In
Toronto.
The
mixing
oi
a
saian
cans
ior
Salad
Accompaniments
When
the
salad
is
served
as
a
separate
course
the
proper
accompaniment
adds
to
its
Importance.
Some
good
onc?s
are?
Crisp
crackers
sprinkled
with
grated
cheese
and
paprika
and
placed
under
the
broiler
for
a
moment.
Melba
toast.
Cheese
straws.
Hot
tea
biscuits,
plain
or
cheese
Hot
muffins,
plain,
bacon.
cheese,
tomato,
corn
or
bran.
Colorful
Christmas
Salads
Jellied
Beet
or
Cranberry
salad
with
garnish
of
parsley
or
cress,
Apple
and
Celery
Salad
with
some
of
the
red
skin
left
on
the
apple;
garnish
with
green
pep
per
an
cranberries.
Moulded
caobage
salad
in
green
tinted
jelly.
Pour
a
little
of
the
gelatine
mixture
into
lightly
grease
molds
and
arrange
sliced
cranberries
to
form
a
wreath.
Allow
to
set
before
adding
cabbage
and
the
rest
o.f
the
gelatine
mix
ture.
Add
chill
sauce
to
mayonnaise
or
cooked
dressing
and
use
on
plain
cabbage
or
heart
of
lettuce
salad.
French
Dressing;
and
Variations
Va
cup
vinegar
3A
cup
salad
oil
'z
teaspoon
salt
1
teaspoon
sugar
Dash
of
pepper
Vz
teaspoon
dry
mustard
Place
all
ingredients
in
a
Jar
with
a
tight
fitting
lid.
Shake
until
thick
and
creamy
looking.
Store
in
a
cold
place.
Shake
well
before
each
using.
Variations:
to
Vz
cup
of
dress
ing
add
one
of
the
following,
blending
thoroughly.
Peanut
Butter
Dressing:
3
tablespoons
peanut
butter.
Use
on
cabbage
or
carrot
salad.
Cranberry
Dressing:
3
tablespoons
cranberry
sauce.
Cheese
Dressing:
3
tablepoons
grated
dry
cheese.
Use
on
vegetable
salad.
Mincemeat
Dressing:
3
tablespoons
mincemeat.
Use
on
lettuce
or
other
greens.
WELSH
RAREBIT
4
cupfuls
cheese
grated
2
tablespoons
butter
Vz
teaspoon
salt
1
cupful
milk.
1
tablespoon
tomato
catchup
Vz
teaspoon
splec
sauce
1
egg
Cook
the
butter
and
cheese
to-
Jinvc
everything
perfect
for
that
Of
rnu
me
yon
wnnl
to
ilinner-of-llie-yenr
on
Cliristinus
Day!
So
ulien
you
gel
ilmvn
Ih
im
iiii-iiinUtig,
plan
to
nerve
"Iloynl
Cily"
T.reen
Tens.
These
miiuII,
tender
peus
are
ho
delieioiiH
in
flavor,
they're
11
prnise-winner
every
lime.
You
eun
hiive
them
irmly
m
ipiieklj,
too,
which
is
nil
to
the
goo!
when
you're
playing
the
iloiihle
role
or
hostess
iiiul
eook.
"Itoynl
Cily"
(Jreeii
Pens
lime
the
same
sun-sveetenel,
garden-fresh
goutiness
of
nil
"Iloynl
City"
Gurnet!
I'mits
nut!
Vegetuhles.
Ask
for
them
nl
your
grocer's.
Payal
City
CA
gether
until
the
cheese
is
melted.
Add
salt,
milk,
tomato
catchup
and
Worcestershire
sauce
and
stir
until
smooth.
Then
add
well
beaten
egg,
cook
for
two
minutes
and
serve
on
toast.
ARE
MARRIED
AT
HAZELTON
HAZELTON.
Dec.
14
A
very
beautiful
wedding
took
place
at
llazelton
when
Mlsa
Lilly
Har
rls,
daughter
of
Robert
Harris
of
Kltwanga,
was
united
In
mar
rlage
to
Robert
Jackson,
son
of
William
Jackson
of
llazelton
The
wedding
took
place
in
St
Peter's
Church
with
Rev.
Canon
Bird
performing
the
ceremony
The
church
was
crowded
with
people
from,
Kltwanga,
Skcena
Crossing,
alen
Vowell,
Klsplox
and
llazelton.
After
the
ceremony
the
wed
ding
procession
was
led
by
the
Skeena
Crossing
and
llazelton
bands
to
the
llazelton
Hall
where
a
wedding
feast
was
held
after
which
dancing
was
indulged
in
until
4
o'clock
in
the
morning.
The
music
was
rendered
by
the
llazelton
Happy
Strollers
Orchestra.
The
young
couple
will
reside
in
llazelton.
Conservation
Hints
-
-
By
MARNIE
EDISON
Take
a
Tuck
in
Housework
Sometimes
this
can
be
done
by
re-arranging
the
kitchen
fur
niture
.
.
.
yes,
just
as
simply
as
that.
In
old
fashioned
kit
chens
there
are
thousands
of
unnecessary
steps
every
day.
To
the
refrigerator,
tramp,
tramp,
tramp
to
the
sink,
across
to
the
stove,
back
to
the
pot
cupboard.
Too
bad
if
this
Is
you!
Try
regrouping
the
work
equipment
compactly
in
one
part
of
the
room.
May
leave
you
enough
snace
at
the
other
end
for
breakfast
nook
too.
In
any
case
it
will
be
an
Improvement
In
the
"kitchen
end.
Shrinkage
Nil
Slip
spring
clothespins
in
the
thumbs
of
the
children's
mitts
when
they
are
wet
.
.
.
good
Up
for
your
own
mitts,
too
After
washing
a
beret
stretch
it
over
a
plate
to
dry
.
.
.
the
right
sized
plate
please.
Magician,
Home
Style
Turn
an
old
foulard
tie
into
bright
buttons
for
a
tired
dress.
1
The
broad
end
of
the
tie,
cut
and
fastened
in
the
pocket
will
look
like
a
matching
hankie.
Very
sharky,
according
to
the
younger
generation.
Coal
Hole
There
are
thirty-three
ways
to
save
one
ton
in
five
according
to
our
informants.
We
think
you
should
be
in
on
all
of
them.
Here
arc
three
for
a
start.
1
Don't
let
taps
leak.
Keep
a
supply
of
washers
on
hand
and
replace
when
the
tap
protests
noisily
that
all
Is
not
well
with
its
gizzard.
Remember
that
!
there's
a
difference
between
hot
1
and
cold
type
washers
and
that
you'll
need
to
replace
the
hot
i
water
washers
most
often.
Learn
to
do
it
yourself.
You
won't
always
have
to.
Release
air
from
radiators.
They
need
to
be
burped
like
a
baby
only
not
so
often
.
.
.
Just
about
once
a
week.
Keep
bedroom
doors
closed
at
night.
No
need
of
chilling
all
the
rooms
in
the
house
just
because
you
like
fresh
air.
Darn
It
A
basket
full
of
holes
in
the
heels?
If
the
socks
are
dark
in
color
and
your
temper
and
eye-sight
not
improved
by
try-
!
ing
to
see
wnctner
the
next
(
:
stit
ch
is
over
'or
under
try
using
a
flashlight
as
a
darning
egg.
With
the
switch
on,
of
course,
to
banish1
the
stygian
gloom.
IfJ-Over
Logic
Left-overs
don't
improve
with
age
so
remember
the
refrigrator
check
up
when
you're
planning
the
clay's
menus.
Many
a
cook's
success
has
been
due
to
the
im
aginative
way
the
'something
over'
was
dressed
up
for
the
second
showing.
White
sauce,
eggs,
cheese,
tomatoes
are
each
good
additions
to
the
sleight
of
hand.
You're
on
your
own
from
here
.
.
.
but
don't
forget
herbs,
curry,
and
their
partners
In
the
flavour
business.
Rubber
Soled
Shoes
Today,
Canada
Is
using
re
claimed
and
synthetic
rubber
for
the
soles
on
children's
shoes.
There
will
be
more
of
these
shoes
manufactured
next
year
than
there
were
this
year.
Poultry
Prices
Highest
prices
which
may
be
charged
for
Christmas
fowl
In
any
part
of
Canada
are
as
follows:
turkeys,
46
cents
a
pound;
geese,
3
cents
a
pound;
chickens,
42
cents
a
pound;
ducks,
35
cents
a
pound.
Cranberries
and
Sauce
Cranberry
sauce
for
the
Christmas
dinner
can
be
purchased
at
the
rate
of
12
fluid
ounces
for
one
preserves
coupon.
Raw
cranberries
are
not
rationed,
but
the
housewife
must
use
sugar
in
preparing
them.
Unsweetened
Canned
Fruit
Unsweetened
"pie
filler"
and
"fruit
filler"
as
well
as
other
unsweetened
canned
fruit
in
containers
of
105
ounces
and
larger
are
no
longer
rationed.
A
preserves,
coupon
must
still
be
surrendered
by
the
house
wife
purchasing
these
unsweetened
fruits
in
smaller
con
tainers.
Mrs.
Dixon
Was
Resident,
Here
Sixteen
Years
Funeral
arrangements
for
the
late
Mrs.
Chris
-Dixon,
whose
death
occurred
yesterday
in
the
Prince
Rupert
General
Hospital
after
having
been
in
ill
health
since
September
1
and
in
hospi
tal
since
November
2,
have
been
made
for
tomorrow.
Mrs.
Dixon,
who
came
from
the
East
to
Georgetown
in
1919
and
had
resided
in
Prince
Rupert
since
1928,
is
survived,
besides
her
husband,
by
seven
sons
and
two
daughters
as
well
as
her
mother
who
lives
in
Muskoka,
Ontario.
The
sons
are
John
Dixon
of
Port
Carllng,
Muskoka;
Leon
ard,
Clarence,
Stanley,
-Allen,
Henry
and
Gordon
Dixon,
Prince
Rupert.
The
daughters
are
Mrs.
William
McLean
of
Prince
Rup-
'
ert
and
Mrs.
John
Qlsen
of
Ter
race.
:
Mrs.
Dixon
was
born
in
Toronto
in
1889
and
was
55
years
of
age.
GLYMPTON.
Eng.,
CU
Nearly
all
of
this
little
Oxfordshire
village,
including
Glympton
Park,
an
estate
of
1,021
acres,
has
been
sold
by
auction.
Food
For
Christmas
FLOKIDA
TANGERINES
8-lb.
mesh
bags
1
.05
3
lbs.
40c
FANCY
WRAPPED
MAC
RED
APPLES
40-lb.
box
RED
EMPEROR
GRAPES
27c
49c
Per
lb.
21te
CANNED
PEAS
AYLMKIt
SIEVE
5
Choice
Quality,
per
20-oz.
tin
VAN
CAiMP
Home-Style,
16-oz.
pkt.
14c
ROYAL
CITY
SIEVE
Fancy
Quality,
,
per
20-oz.
tin
E
4
4
16c
DEANS
CANNED
CORN
ROYAL
CITY
CREAM
Fancy
Quality,
per
20-oz.
tin
AM
15c
ROYAL
CITY
KERNEL
Fancy
Quality,
per
20-oz.
tin
SEL
15c
TOMATO
SOUP
Campbell's,
1
QC
2
tins
JLVX'
Nabob
Pudding
Powders
Chocolate
and
Butterscotch,
fl
Cp
2pkts
JL9
(Contains
sugar)
per
sack
XMAS
CANDIES
ON
DISPLAY
XMAS
WEEK
I
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table
highlight
of
any
festive
occasion
is
doubly
important
at
Xmas.
Overwaitea
invites
you
to
place
your
order
for
food
requirements
early,
and
remember
.
.
.
your
budget
benefits
when
you
shop
in
Rupert's
lowest
priced
groceteria.
FKE3H-FLUFFY
MARSHMALLOWS
l-lb.
pkt.
While
they
last
ROBINSON'S
ASSORTED
CAKE
FRUIT
l-lb.
tub,
While
they
last
33c
39c
RICH
MOIST
MINCEMEAT
45c
2-lb.
carton
..
(This
Item
available
from
Monday,
Dec.
18)
VITAMINIZED
APPLE
JUICE
20-oz
48-oz.
XMAS
STOCKINGS
35c
&
65'
LIBKY'S
TOMATO
JUICE
$2.75
25c
(1
coupon
per
tin)
A
I
llrr
Stuffed,
9-oz.
..
-i(F
uLIVLJ
Plain,
9-oz
0
BIG
BOY
GINGER
ALE,
0T.
30c
CHEESE
'tr"w
85c
CRANBERRIES,
PER
LB.
;
59c
IMPORTED
ANCHOVIES
"un0",co"
39c
SHELLED
ALMONDS,
xh
LB.
59c
ALMONDS
FILBERTS
WALNUTS
PECANS
f
Uii
CRACKERS
35c
45c
55c
W
80!
"Chock
Full"
20-oz
12
48-oz
27
FRESH-LAID
EGGS
S
r
43c
(No
delivery
on
eggs
please)
Aylmer
Prune
Plums
20-oz.,
2
tins
Glenn
Valley
Peaches
20-oz.,
Q7P
2
tins
O
I
V
(1
coupon
per
tin)
JIAZELTON'S
FINEST
POTATOES
NEW
CROP
NAVEL
ORANGES
in
all
sizes
from
Size
344
at
IMf
doz.
to
Size
80
at
IOC1
each
GRAPEFRUIT
Size
80,
pink,
2
for
2
It
pize
80,
seedless,
2
for
11)
Celery,
Lettuce.
Urusscl
Sprouts,
Cauliflower,
Endives,
Artichokes,
Tomatoes,
Sweet
Potatoes,
Spin
ach,
Parsley,
etc.,
at
LOWEST
MARKET
PRICES.
FREE
DELIVERY
ON
ORDERS
OVER
3
DOLLARS
SPECIAL
PRICES
GOOD
FROM
NOW
UNTIL
XMAS
ED
FOODS
PHONE
843
OVERWAITEA
LTD.
PHONE
813
31
i