Mi'
ft
14
Prince
Rupert
Daflrj
I2cto5
Thursday,
June
26,
1947
The
Experts
Say
-
-
By
KAY
REX
Canadian
Press
Start
Writer
tMUSHROOMS
FOR
LUXURY
BlNNER
For
the
"luxury"
dinner,
mushrooms
aie
as
appropriate
as
gleaming
silver
on
white
linen.
For
years
connoisseurs
have
savoied
the
delicately
distinctive
flavor
of
the
many
types
of
mushrooms,
but
to
the
averagv
person,
just
the
nut-brown
taste
alone
is
enough
to
tickle
the
appetite.
Mushrooms
may
be
cooked
in
a
variety
of
ways
to
serve
as
the
main
course
of
a
meal.
Small
portions,
chopped
are
ideal
as
flavoring
In
creamed
or
e.illop-ed
dishes,
or
graviei.
In
preparation,
home
warn
that
mushrooms
should
not
be
waehed
unle-
very
dirty.
Rather
they
should
be
brushed
gently..
If
washed
they
should
be
-gently
wteed
dry.
Young
fresh
muslfrooms
do
not
require
peeling,
but
when
old
the
skin
should
be
pulled
eff
with
fingers
or
n
knife.
The
older
ones
are
better
if
the
caps
are
removed
and
the
stems
chopped
or
sliced.
A
tprig
cf
parsley
adds
to
the
flavor
of
most
mushrooms,
but
the
reason
of
oldui
days
for
adding
parsley
no
longer
exists
at
one
time
It
was
used
to
detect
the
presence
of
some
wild
tytfe1;
of
poisonous
mushrooms,1
turning
black
If
those
were
present.
'
Mushrooms-Under
-
Glass
long
has
been
the
epicure's
delight
'
but
beyond
the
possibilities
of
the
average
housewife.
However,
,
the
consumer
section
has
come
up
with
this
modified
recipe.
which
is
equally
'good
.and
easy
to
prepare.
Ingredients:
one
pound
mush-
j
rooms,
six
shuts
oreaa,
tnree
tablespoons
bacon-ifat,
one-third
teaspoon
salt,
one
teaspoon
vinegar,
one
tablMpoon
chopped
parsley,
one-quarter
teaspoon
of
paprika,
one
tablespoon
melted
fat,
one-half
cup
cream
or
top
milk.
Remove
stems
from
mushrooms
and
chop
finely.
Peel
caps
If
necessary.
Cut
bread
in
rounds
with
a
Jjlscuit-culter.
Cream
bacon
fat
with
salt,
vinegar,
parsley
and
paprika,
and
spread
on
both
sides
of
Iwad
rounds.
Place
bread
in
a
shallow
glass
baking
dish.
Pile
chopped
mushrooms
with
melted
lat,
and
pour
cream
all
over.
Cover
closely
and
bake
25
minutes
In
a
moderate
oven.
Serves
six.
COSTS
ARE
RI3IKO
Anyone
who
doesn't
think
prices
have
been
rising
these
last
three
years
should
take
a
look
at
the
cost-of-living
study
which
the
re
search
department
of
the
Tor
onto
Welfare
Council
has
brought
up
to
date
from
its
1944
survey
of
the.
Toronto
area.
Con
THIS
AND
THAT
.
Tlw
Gtu(C
Mnh
Ai.m,
Smic.
l
"Jack's
still
the
same
even
without
his
sailor
uniform
On!"
clusions
from
the
study
-indl-cate
tthat
at
May,
-047,
a
minimum
of
$40.11
a
week
was
required
to
cover
the
bare
essentials
for
.health
and
self
-respect
for
a
family
of
five
with
two
adults,
a
boy
aged
six,
a
10-year
old
girl,
and
a
boy
of
12.
Living
expenses
for
the
same
family
in
1944,
were
found
to
be
$35.85
weekly,
and
in
1939
were
$23.35.
SNAKES
IN
ABUNDANCE
'
leaves
no
excuse
fur
monotony
There
are
136
kinds
of
snakes
In
the
dally
fare
However
the
In
North
America.
I
foods
of
no
season
are
more
wel
MARJORIE
.EBY
IS
SHOWER
HOSTESS
JNarcaret
Johnson
.Honoree
At
Affair
Monday
Nifiht
With
rooms
decorated
in
mauve
and
yellow,
the
home
of
Miss
Marjorie
Eby,
435
Fourth
Avenue
East,
was
the
scene
Monday
evening
of
a
delightful
kitchen
shower
In
honor
of
Miss
Margaret
Johnson
whose
marriage
to
James
Burns,
formerly
of
Prince
Rupert
and
nowof
Lloyd-minster,
will
take
place
this
evening.
Many
attractive
and
useful
alfts
for
kitchen
use
were
.presented
In
a
basket
which
was
trimmed
with
mauve
and
yellow.
'
Court
whist
was
played
and
re
freshments
were
served.
i
The
guests
Included
the
Misses
;jean
and
Dorothy
Smith,
Ro
berta
Laird,
Joy
Foster,
Peggy
Clee.
Pat.
Smith
(Vancouver),
Marjorie
Eby,
Margaret
Johnson,
Mrs.
Robert
Eby,
Mrs.
Martin
Kriksen,
Mrs.
Ray
McLean,
Mrs.
comed
than
those
of
spring
and
early
summer.
Wln.f
foods
are
eaten
with
more
relLsh
than
the
first
rhubarb
or
maple
syrup;
the
first
lot
of
asparagus
0
the
first
strawberry
shortcsjksT
None
we
would
say
unlpss
it
be
young
LOVE
TO
VORK
WiTW
r
m
i
i
:
r
iNUNbeNsc-
J
s
rur.
,
v.
I
11
I
y
;
I
f
.
I
C
ALEXANDER--YOU'RE)
AW,
I
I
,
sT
j-T
-
BK3
ENOUGH
TO
W
GEE,,
)
N
J
ou
I
.
frAfi-i
KNOW
BETTER
THAN)
V
POP
V
ffntoZ'
'
7
UV)
T-
BLUE
RIBBON
Kay
Mayo,
Mrs.
Chappell,
Mr
S.
Johiison,
Mrs.
Burns
Lloyd
minster),
and
Mrs.
L.
C.
Eby.
RE-ELECTED
PttfiSIDENT
OTTAWA-COl.
W
W.
(Cap)
Murray
has
been
re-elected
president
of
the
Ottawa
Recreational
Advisory
Council.
Seasonable
Ideas
for
Housekeepers
DELICATE
SUMMER
T
ID-BIT
YOUNG
SPRING
CHICKENS
Young-
Spring
Chickens
Each
season
of
th?
year
brlngs
Its
own
particular
flood,
which
gives
new
est
to
meals
and
spring
chickens.
These
broilers
and
fryers,
as
they
are
sojnetlmej;
called,
are
generally
cooked
by
one
of
two
methods
.
.
.
either
broiling
or
frying.
The
method
used
will
depend
on
the
amount
of
fat
available.
TO
BROIL
CHICKEN
For
broiling
select
a
young
chicken
weighing
not
over2'2lbK
Paitlcular
attention
should
be
paid
to
the
plumpness
of
the
breast
when
selertmx
the
bi
d
The-
smaller-sizd
broHer.s
ute
often
split
down
tre
ba::k
and
fllorr?
the
fcreart
niiite
to
to
m
two
halves.
For
broiling,
wipe
the
bird
as
dry
as
possible,
coat
w.'.
melted
fat,
sprinkle
wM,h
aK
and
pepper
If
desired,
dust
11-rht
ly
with
flour.
Arrange
the
pre
r
ired
chkrken,
ski.i
side
down
on
the
irack
of
the
broiler
or
In
a
shallaw
jian
jinti
place
under
the
prtheated
brolllni'.
unit
so
that
the
top
of
the
chicken
comes
about
4-f!
inches
beiow
the
heat.
Keep
the
heatmoderate
and
leave
the
dor
slightly
ajar.
Turn
the
chicken
several
tim5
lor
t-ven
brownlrw
and
baste
frequently
with
the
pan
dripping.
or
melted
fat.
A
2
-lb.
broiler
will
require
from
30-45
minute
to
br
thoroughly
cooked
to
the
bone.
Serve
broiled
chicken
at
one
with
pan
clippings
poured
over
It,
garnished
with
toast
jiolnt?
und
a
sprit-
of
parsley
or
cres.
TO
FRY
CHICKEN--
Heavier
broilers,
ranglmi
from
2Vi-3V4e
lbs.
In
weight
are
usually
fried.
For
frying,
cnt
up
chicken
according
to
size
Into
halves
or
quarters.
Cook
the
piece
either
coated
or
uncocted.
If
the
chicken
h
uncoated,
dry
it
thoroughly
before
frying
to
avoid
ipatterlng.
Heat
enough
fat
In
a
heavy
frying
pan
to
give
a
depth
"f
Va-3i
Inch.
Any
good
cooking
fat
1
may
be
used
lor
this
purpose.
Avoid
pricking
the
chicken
pieces
by
handling
with
torrgr
or
Uwo
spoons.
Put
the
meaty
pieces
on
to
cook
first
In
the
hot
fa'
on
tlie'hottcst
p-trt
of
the
pan
i
If
mere
than
one
chicken
Isso
jk-ed
use
two
frying
pans.
Put
the
j
meaty
pieces
in
one'
pan
and
i
the
less
meaty
portions
in
the
cither.
Brown
chicken
slightly
j
about
10
minutes,
then
reduce
heat,
cover
and
eook
slowly
un
til
tender
about
35-40
minutes
according
to
size.
Turn
to
brown
evenly.
TO
TEST
FJOR
DONENEiSS-
To
make
sure
that
broiled
or
fried
chicken
Is
thoroughly
cooked,
cut
through
the
thickest
part
of
the
I
bird,
right
to
the
bone.
Th
meat
should
ut
eMlly,
with
no
trace
of
pink
through
it.
I
COATINGS
TOR
FRIED
OI
I
ICKEN
.Th
e
following
coat-lne3
may
be
used:
farina,
silted
dry
bread
crumbs
flour.
or
a
mixture
of
these
In
the
proportion
cf
'i
cup
farina,
cup
dry
bread
crumbs
or
flour.
Combine
seasonings
with
coating
mixture.
To
-.retain
an
unbroken
crust
ul-
lowlhetoated
chicken
to
dry
on
a
rack
about
VzA
hour
before
frying-
To
aid
in
uniform
brown
ing
lJi
teaspoons
paprika
for
each
chicken
may
be
added
to
the
coating
mixture.
If
a
batter
ccatlng
is
desired
use
1
cmp
sifted
Hour,
1
teaspoon
salt,
Ve
teaspoon
pepper,
1
cup
milk
or
1
beaten
egg
diluted
with
1
tablespoon
milk
and
blend
well.
Dip
ehicken
In
batter
and
then
in
dvy
bread
or
cracker
crumbs
One-half
the
above
quantity
will
give
sufficient
batter
to
coat
a
22lb
.chicken.
Quafifu
fTTTTTTVTTVTVTTTTTTVTTTVI
Timely
Recipe
f
TYTYYYYTT
WYTYYfYTVYTVY'
Frosted
Prime
Shade
1
eupEwreUMid
t.rune
pulp
3
cups
chilled
milk
Vanilla
ke
cream
,
Beat
milk
Into
prune
pulp
with
rotary
egg
beater
or
shake
In
shaker.
Ptace
a
targe
spoonful
of
ice
cream
in
acu
glass,
add
prune
mixture
and
lop
with
ice
cream.
Qarnlsli
as
desired.
Serves
4.
NO
UljDDiyfi
I'.IXI.S
LONDON,
Maria
Lafosse,
32-year-old
Belgian,
flew
to
Canada
to
find
a
Canadian
captain
she
met
during
the
war.
On
Iter
return
here
jshe
said
she
had
learned
he
was
man
led
with
i
three
children
Pin
";i
fled
ftavrrM:
Ing
Pays!
HPS
V'ith
your
lioue
aoi
our
j..iint,
wc'e
really
got
toiiictliing.
Prutrct
jour
Lome
with
ilurnUc.rolour.
hitlnfi
Iov-iiieM...j,rcify
U-ll
MEnCli.Ii"
I'niut.
"j
McUridc
Street
rhree
Sailings
Per
Week
for
VANCOUVER
VICTORIA
SEATTLE
(ALL
TI1H.S
SHOWN
DAYLIGHT
SAVING)
Tuesdays,
1:30
p.m.
Coqultlam.
Fridays,
5
p.m.
Catala.
Saturdays,
10:15
pm.
Camosun.
KETCHIKAN
Fridays,
12:00
Midnight.
STKWAKT
and
ALICE
ARM
Sundays,
8
p.m.
QIIMIN
CIIAULOTTHS
I'OR
MASSirTT
AND
POUT
CLEMENTS
Jurte
27
July
Jlr25
,
I
Oil
SOUTH
ISLANDS
June
29
July
13-27
Midnight.
FRANK
J.
SKINNER
Prince
Rupert
Agent
Third
Ave.
phone
fifl8
ENTERTAINED
WITH
BRIDGE
Bridge
as
the
p:
mclpaj
divl
slon
of
the
evenlti..
W)len
Mr
-
"arain
cnu-r-auiedl
nuniDer
or
iriends
m
their
All
I
Street
home.
There
were
u.j
tumia
uuu
tut-
pme
wiiit.l
were
Mrs.
J.
W
Mcorchoua
A.
Ostashower
Ma
Cool,
Smart
and
"Tubbable"
You'll
love
it-youl
live
in
it,
this
won-
tier-fur
striped
cotton
classic.
USE
OUR
CONVENIENT
BUDGET
PLAN
NO
INTEREST
NO
CARRYINO
CHARGES
I
teJ
uN"
haniu:
nvi:
i""
..
.
Kir.u'
'r'
z,
the
port.1
r-n,,ir..n
rvimunr'
ha'
Voncouvfr,
B.C.
manufacture
tends
to
uppiy
ur
"
"rPibcd
,.nw
nroducts.
HtunW.
v...w.w
r
.
i
-nfl
Lot
.607,
Wtou
asm""
Range
S,
mut
OUU
wVl
Commencing
t
Pf
High
AWnter.WMk
on
ldM
end
erf
WaUou
Island
wnere
Water
Marx-
inwiw."
--
,w
boundary
of
the
Cnnad
an
Railway
Rlght-of-Wny
t&9
rly
-along
Pth
tW
said
Jtleht-ot-Way
HSO
jw
d
less
to
the
Hlh
Water
v-
MO
on
ine.inaininnu.
(M
and
-Northdrty
'o
low
water
Mark
of
L.
tlstt
or
iess
Xo
a
point
whew
sar.e
enters
wainwngi"
-
w
m
West
1200
feet
more
or
e
,
Water
Mark
of
Watson
Is'";lni
Southerly
and
Westerly
J"1
High
Water
Mark
of
Wa1"
to
point
of
oommencem'i"
talnlnr
120
acres
mor'J;
DATFD
June
lth-
'JJL
ol0
PORT
EDWARD
COMPANY
LUir.ED-