i!
yj
J
back
c
Prfhcc
Rupert
Daflp
ileitis
Tuesday,
May
C,
1947
v
,
The
Experts
Say
.
.
.
By
KAY
REX
I
Canadian
rrrm
surf
Writer
RHUBARB
PIE
Picture
a
rhubarb
pie,
warm
from
the
oven,
with
a
frothy
topping
of
whipped
cream
it's
enough
to
'
make
anybody's
mouth
water.
I
pAhd
now
this
luxurious
dessert
'
-
-
.tWI)t...
HAn.l..
..,,...
L-f
a
possibility
on
nearly
evefy
dinner
menu
for
rhubarb
is
in
seasoir,
.and
whipping
cream,
is
on
sale
again.
ouYe
looking
for
a
new
VrfcclDe
whv
not
trv
a
SDiced
rhubarb
pie.
Line
a
deep
pie
dish
with
raw
pastry
and
add
j
the
chopped
rhubarb
which
has
been
mixed
with
one
cup
or
sugai
sugar,
two
dessertspoons
of
flour
j
pru-.'.ffJ
(
egg
I
'j
of
;n
one
of
quick
tapioca),
one
beaten,
and
two
tablespoons
ream..Orate
nutmeg
over
all.
Bake
in
rather
a
quick
oven
at
first,
then
reduce
heat.
Home
economists
have
come
ud
with
an
ideal
method
of
com-
,'JJ
f
j
binlng
rhubarb
and
whipped
RHUBARB
FOOL
Three
cups
cut
rhubarb
(one
-inch
pieces);
one-half
cup
sugar;
one
cup
whipping
cream.
Blanch
rhubarb
In
boilin
"water
for
five
minutes,
drain
and
cook
until
tender
and
sugar.
.Cover
and
let
cool.
Chill
cream.
jwhip
until
stiff
and
fold
In
"
rhubarb
sauce.
Pour
into
serving
4,,(Jish,and
chill.
Serves
six.
'"'
MAY
PARTY
Giving
a
party
'
in
May?
Be
sure
to
remember
''
that
the
pink
carnation
is
-thf
flower
for
May.
A
centre-piece
of
carnations
with
tall,
pink
candles
makes
a
delightful
table
decoration.
And
in
the
food
line
pink
and
yellow
cakes
would
"
carry
out
the
color
scheme.
Seasonable
IdeasiEor
Housekeepers
Spring
Study
In
Greens-Make
Them
Attractive:
It
has
often
h?en
said
that
we
eat
with
our
eyes
Lfore
we
eat
with
our
mouths.
This
is
another
way
of
stressing
the
appearance
of
the
feed
served.
Salads
take
the
lend
as
the
colorful
and
decorative
part
of
the
meal
as
well
as
providing
an
attractive
means
of
serving
es
sential
raw
vegetables.
Th;
combination
of
vegetables
should
be
well
chosen,
attrac
tively
arranged
and
served
with
the
dressing
which
will
best
bring
out
the
flavors
of
the
salad.
The
most
appealing!
salads
are
striking
in
their
simplicity.
The
Ingredients
should
be
somewhat
uniform
in
size
and
large
enough
to
retain
their
identity.
The
base
of
any
salad
Is
formed
by
one
of
the
many
salad
greens
cf
which
lettuje
is
most
com
monly
used.
At
this
particular
season
leaf-
lettuce
and
water
cress
are
family
favorites.
The
lettuce
should
be
cup-like
in
shape
to
hold
the
salad.
When
leaf
lettuse
is
used,
a
leaf
maybe
iplit
halfway
up
the
centre
from
the
stem
and
one
side
lapped
over
the
other
to
form
a
up.
Then
the
salad
mixture
is
placed
on
crossed
ends
to
hold
the
shape.'
The-
salad
should
complement
the
menu.
If
the
sUad
is
to
be
served
with
the
mj.ln
course,
it
should
be
light
rather
than
substantial
and
i-mell
in
size.
When
served
as
the
main
course,
the
salad
should
be
of
the
heavier
tyye
using
meat
or
cheese
as
one
of
the
Ingredients.
Fruit
and
frozen
salids
make
most
refreshing
desserts.
j
The
tossed
spring
aalad
delights
the
eye
and
tempts
the
appetite
with
Its
combination
of
colors
and
flavors.
,It
may
consist
of
head
or
leaf
lettuce,
water
cress,
rpring
onions,
radishes,
cucumber
and
tender
spinach
leaves
or
even
young
leaves
of
dandelion.
The
home
economists
suggest
the
following
pointers
as
"musts"
for
th
perfect
salad.
All
salad
greens
should
be
fresh,
crtep
and
well
chilled.
Chill
all
ingredients
thoroughly
before
combining
Combine
dressing
and
salad
just
before
serving
Toss
together
lightly
with
two
.forks
never
stir
Spmach
Mould
2
lbs.
spinach
OR
l?i
cups
pureed
spinach
2
tablespoons
gelatine
cup
cold
water
1
cups
boiling
water
1
teaspoon
salt
Y
teaspoon
pepper
3
tablespoons
vinegar
2
teaspoons
grated
onion
1
tablespoon
sugar
i
tearpoon
Worcestershire
sauce
2
liard
cooked
eggs
Wash
spinach
thoroughly
and
cook
until
tender.
Drain
and
put
through
a
pureer
or
sieve.
Soak
gelatine
In
cold
water
for
5
minutes.
Add
boiling
water
and
stir
until
dissolved.
Add
salt,
pepper,
vinegar,
cnlon,
sugar
and
sauce.
Cool
until
partially
set.
In
the
bottom
of
a
large
ring
mould
arrange
the
r
slced
hard-cooked
eggs
ana
cover
with
a
thin
layer
'of
the
partially
set
Jslly.
Chill
until
firm.
Fold
the
pureed
spinach
Into
the
partially
set
Jelly
and
pour
over
the
hard-cooked
eggs.
Chill
until
firm.
Unmould
on
crkp
lettuce
and
garnish
with
sliced
cucumbers,
radish
roses
or
tomato
wedges
and
mayonnaise.
Eljht
servings.
Spring
Medley
Saiail
1
tcmato
sliced
1
cup
cooked
beets
(whole)
1
cup
fresh
ccckpci
or
panned
peas
1
cup
radish
slices
1
cup
whole
sreen
beans
1
head
lettuce
1
bunch
water
cress
French
dressing
Arrange
vegetables
In
Individual
groups,
separated
by
lettuce
leaves.
Fill
centre
with
watercress
and
serve
writh
French
dressing.
Golden
Salad
Bowl
10
radishes
sliced
REPORTS
ON
f
CONVENTION
7
Airs.
,D.
C
Stuart,
recent
of
the
Municipal
Chapter,
Jjnperlal
Order,
Daughters
of
theEmpire,
gave
a
very
inteVesting,report
of
the
provincial
convention
to
the
lnrmfoers
of
.that
Chapter
at
their
regular
monthry
meeting
held
In
the
Civic
Centre
last
nlsht.
Arrangements
Jor
Empire
,Day
observances
Ini
th's
schools,
in
charge
cf
Mrs.
JI.iM.Poote.,
were
reported
to
be
netring
comple
tion.
There
will
i
be
a
program
m
the
Capitol
Theatre
for
the
elementary
school
pup"Ils
In-
the
morning
and
unother
for
the
secondary
pupils
in
the
afternoon.
The
Chapter
will
sponsor
a
tag
day
for
The
Canadian
Institute
For
The
Blind,
probably
next
month.
The
annual
church
parade
for
all
chapters
was
set
for
May
25
when
members
will
attend
services
at
First
BapCst
Church.
HOME
OF
IMMIGRANTS
Approximately
45JDOO.00O
im-
migrants
came
to
i
the
United
States
In
the
100
'
year3
from
1831
to
1931.
DEEP
DOWN'
DENTURES
The"
teeth
of
.the
minnow
are
in
its
throat.
I
;
',2
cup
sliced
green
onions
1
bunch
wiatwwrws
1
cup
chopped,
celery
J
cup
shredded
cabbage
1
cucumber
diced
French
dressing
Combine
Vegetables
and
toss
together
lightly
with
French
dressing.
y
C
SOMETHING
S
I
SSI
C'LL
T?V
MP.
)
11
irF
DID
VOU
I
ITlTI
I
WRONG
WITH
MV
LU
V
HQQNADV
.jjUJj
111
BUZZ
FOR
)
fff
W
t
I
,
HIT
(gl
'
I
wiliat
a
iiAnnim
r-
)
I
"aa
I
I
,
'
II
,
.
,
,
.r-
-
x
I
S
X
r
.
i
1
1VC,
rWVl
VI
TCW
CnilPfC
I
'PUDDING
powder
cookies
Ingredients:
Three-quarters
of
a
cup
of
shortening;
one
cup
oatmeal;
one
cup
flour;
one
egg;
one
package
butterscotch
pudding
powder;
IV2
teaspoon
sugar,
onetmarter
teaspoons
baking
seda
one
teaspoon
baking
pow-j$r;
'
one-half
teaspoon
salt.
Mix
In
balls
and
press
with
fork
Bake,
in
a
moderate
oven.
Either
chocolate,
butterscotch.
or
vanilla
pudding
powder
may
be
used.
-
BOUILLON
Every
woman
has
at
least
one
recipe
about
which
her
friends
say
"It's
the
best
I
ever
taste'd'
Here
Is
a
recipe
for
u
"knfttoalafiiit
vminmnm
.
T
.
Tfcar3
rrs(I
A
V
,.i
'
f
t
Thjt
n
dy
,
.
,
l.ll
yur
M.lh.r
j
"J,
VjW
much
yu
cor
land
a
COUTTI
V
"
Crd
that
lay
utt
what
you
want
a
lay
tha
way
you
want
la
lay
It.
'That
ward
COUTTS
an
tht
bock
of
yaur
card
tails
bar
yau
carad
anaugh
la
lana
tha
vary
bait.
Our
l.l.ctlon
al
Mothar'i
Day
Cards
It
'
('amplata
chaatt
yaurt
loan.
McRAE
BROS.
Limited
COTTAGE
CHEESE
.New
Creamed
Fresh
Madd
VALENTIN
DAIRY
Your
Dally
ALL-WEATHER
SERVICE
NEW
ROYAL
hotel
A
Home
Away
From
Home
Rates
75c
up
60
Rooms,
Hot
and
Cold
water
PRINCE
RUPERT,
&C.
Phone
281
P.O.
Box
19S
Plan
Brief
History
Of
British
Air
War
LONDON.
(Rcutors)
A
pre
llmlnary
history
of
Britain's
war
In
the
air
pending
publication
of
a
complete
official
history
which
may
not
come
for
several
years
will
be
written
by
Denis
Richards
and
Hilary
St.
George
Saunders,
the
air
ministry
an
nounced.
Saurxiers
has
wrilten
many
of
the
official
"be?t
filers"
of
th?
war,
inilullng
"uatlle
of
uri-
tain,"
'Bomber
Command,"
'Combined
Operations"
and
"Coastal
.Command."
He
Is
the
House
of
Commons
librarian.
Richard
a
member
of
the
ministry's
historical
branch,
has
been
in
charge
of
a
staJf
engaged
on
preliminary
narratives
cf
the
war's
iair
history.
bouillon
which
will
tickle
the
fancy
of
the,
gourmets
in
your
family.
Ingredients:
2'2
pounds
of
chopped
beef;
3"2
quarts
water;
one
onion;
one
carrot;
one
sprig
parsley;
two
stalks
celery;
one
half
bay
leaf;
two
cloves;
dx
papper-corns;
one
teaspoon
salt.
Put
beef
in
saucepan
with
water
and
let
stand
two
hours.
Place
on
fire
and
simmer
but
do
not
boil
for
three
hours.
Skin
well.
Chop
the
onion,
car
rot,
parsley,
celery
and
add
to
the
simmering
stock,
with
the
bay
leaf,
pepper,
cloves
and
salt.
Strain
into
bowl
and
let
stind
overnight.
Skin
off
fat
to
r
.
1
1
Vi
'.
I
I
ITT
I
I
MV
BUZZER
J(
I
"TOLD.
VOL)
V.OOttt
WANT
?fMr'
-11?'
I
'
8U7ZED
AGAIN.
?StJr5yw
MDlJi-"NOW.I'M;7RINIG.
rr(NWE'RE
GOING
TO
I'LL
GO
On
AHEAD
)
I
i
PUMSTEAD
BUMSTEAD
tffTOTCT
COMPLETE
tWtOVf
.
f
V
TAKE
HIM
HOME")
.
TAND
WARN
Hr3
VMIFE,
TALWAVS
BUMSTEArV
i??'
GROCERIES
S
i
HE'S
RAVING
S
Crffi
V.
SO'
IT
WON'T
BE"
J
-(-Wr
2
CONScR"CT,ON
mis
f
r
(WTSSf
B
Wd
-
D,5WCATE88EN
lP
;Jfj
rl
I
.
Meat
Pies
and
Salads
Daily
oJimik
..
fJ
I
7JMWW
S
rn
RUPERT
!
rU
lMg
'
JWjry
butchers
O
,qL
-6i
,
WT-r
&TAXjf)
Phone
21
Third
Ave.
West
I'
-
Ag
C
THANKS
FOR
CARRYING
)
I
I
(
IT
WAS
JUST
A,
W
UHM
'
M''mnl
It
AiN
r&?
7
ME
HOMBOVS.-IM
(
CASE
OF
NERVES
VSL
-
I
I
a:'Ai,w
IViv
'
'"
'-)
II
"X7C
amAm
'Sa.i..Cii
MIA
I
'M
"mim
Vllr-
LT-.
EvERveowr)
MS
mws3?
otai
ymz
m
wrtkMm
j
:
I
p
h
OF
A
PORTRAIT
POPULAR,N.LMv
MOTHER
BARNES
is
her
son-in-law',
fiVorIte
...
i...nu
you,
mere
was
a
time
Mother,
visits
sent
him
scurrying
for
com.
T.
that
was
before
her
doctor
tolj
her
that
the
caff
in
tea
and
coffee
was
making
her
irritahle-anJ
suggested
Postum
instead.
Mother
loves
Postum.
It's
so
full-flavored
and
heartening-not
like
tea,
not
like
coffee,
just
down,
.right
delicious
in
its
own
right.
'And
Pmtuni
contains
no
caffvin-no
other
drug
that
mkh,
affect
heart
or
nerves
or
digestion.
Postum
is
made
instantly,
right
in
the
cup,
just
by
.adduig
hot
milk
or
boiling
water.
Costs
leu
than
a
cent
a
serving.
Try
Postum
today'
A
Frecfwrf
f
Gnrot
FooUf
MORE
AND
MORE
New
Dresses
Beauties,
too
...
JERSEYS
PRINTS
by
the
score
tr
i
j
at
i
m
iUUHU
HI
1
ll'tlM'
UlC
iUU.M
IMMCIllUli;
USE
OUR
CONVENIENT
BUDGET
1'
NO
INTEREST
NO
CARRYING
CHARGES
a
w
ir
n
ii
ii
m
mi
mm
ut
mm
kjL.
v
mt
mi
u
.
niiiii
t
.
ii
r
bin
i
We
Serve
You
Nothing
'
But
the
Best
.
.
SPECIAL
RED
HKANI)
KEEP
CHOICEST
VEPETAHI.ES
AND
I
KUITS
rtMIDA
H
1.1
II
I
lCJI
II
Weekly
and
Monlhl:
for
your
convenlem
.
NEWLY
Translrnt
Kooi
CAFE
In
Connectn
LICENSED
PR!
(Renovated)
rllONE
11
General
Contractor
We
do
basements,
reshingling,
buM
.
1
II
irnnr
klffllCn.
HIlieWUIKB,
IlMIIUUcr
"
Demolish
or
move
buildings.
111
SATISFACTION
OUABANT
CALL
BLUE
610
and
we
will
give
an
estimate.
prince
Kt
nn
nv.u
iFor
That
Party
.
.
.
PARAMOUNT
CAFE
A
n-.A
VJ.Afil
R
Ca
a.ivv
CHOW
Mf!
7:00
am.
to
11:00
pn.