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â€" _ MENU is writtern in reply to the many reâ€" and cooking of fish In spite of the scarcity of canned fish, supplies of fresh or frozen fish are available. fish. Freezing preserves the fresh flavor and enables you to store it in the freezing unit of the electric refrigerator until you wish to cook it. When cooking frozen fish, the best results are obtained if it is allowed to thaw sufficiently to cut into steaks. Allow a few minutes eight minutes extra baking. Before we discuss ways of preâ€" ILIL lean, especially when the diet is low in fat. The common fish conâ€" taining oils are: herring, mackerel, salmon, smelts, mh- mullet perch, pickerel, pike, lake trout and catfish Oil fish are best for baking; dry or lean fish require fat that it is important to know which kinds are fat and which are naturâ€" GORDON‘S GOOD GLASSES 40 Ontario St. 3. KITCHENER Phone 2â€"4237 irst Cburch of Christ, Scientist Corner Water and Francis Streets, Kitchener CHURCH SERVICE AND SUNDAY SCHOOL: 11 A.M. Wednesday Evening Meeting at 8 o‘clock when testimonies of Christian Science healing are given. Public Reading Room in the C‘ln.n:ih’_ogc_-__fnily. 2 to 5.30, except Sundays Phone 2â€"0017 COST NO MORE THAN THOSE TAKEN IN YOUR HOME Planning The Trussler Photo Studio 4â€"0017 . Waterloo Member of The Ontario Society of Photographers STUDIO PHOTOGRAPHS PROPER GLASSES There is no high pressure salesmanship at DON‘T DELAY ANY LONGER . . . . Come in and have your eyes tested toâ€"day. To improve your eyesight will make a difference in even the simple pleasures you have at You ean rely on and Legal Holidays. P All Are Welcome & Joa. Hinschberger, 37 William 8t. W and some moisture to prevent the skin from bursting or sticking. Methods of Cooking Fish Baking Whole Fish: Split the trimmed fish down the backbone so that the fish will lie flat Place in oiled baking pan skin side down. Sprinkle with salt Cover with kle with salt inside and out. Stuff and sew. Place in an ciled pan and bake in an electric oven at 400 degs. 12 mins., then reduce heat and bake 30 to 40 mins. according to the thickness of fish Allow 10 mins. for each pound up to 4 pounds and 5 mins. for each additional pound. is a quick method of cooking fish. Small or medium fish are best for this purposeâ€"large fish should be cut into pieces for serving. Roll in finely of the fish. A 3â€"pound fish uires 15 to 30 mixuandao-pomfishfitoso mins. If the fish becomes too brown before cooking period is up, reduce the heat. Baked Whole Stuffed Fish: Fish to be stuffed should weigh 3 to 5 pounds. Clean, scale and remove the head and tail if desired. Sprinâ€" crumbs. Use enough cooking fat Sautéed or Panâ€"Fried Fish: This tric oven of 425 degrees for 15 Ann Kistner, 78 Allan W |\_ _ MURDER BY STARVATION | _ Reminiscent of the brooding horâ€" ror of an Edgar Allan Poe shocker is the true story of a Viennese soâ€" cialite who methodically beat, torâ€" tured and starved her 14â€"yearâ€"old housemaid. Read "MURDER BY STARVATION®", w Peter Levins, in The Am&r:n.un “)o‘lly wlg‘h % Sunday‘s lasue Detroit Sunday Times. Put honey and egg whites ther in a bowl, nnlr‘bont untfl”a: mixture confes up in peaks. If usâ€" ing granular honey, beat honz until soft and creamy before a ding egg whites. lhls 144 cups _ 2% cups sifted allâ€"purpose flour | 1%4 teaspoons baking soda ‘%4 teaspoon cloves 1% teaspoons cinnamon 2 teaspoons ginger %4 teaspoons salt 1 cup hot water _ Cream fat until fluffy, gradually cream in sugar. Add beaten lelfl and molasses and beat well. and sift dry ingredients, and add alternately with the water, comâ€" bining lightly. Bake in a greased cake tin in a moderately slow oven, 325F, for 50 to 55 minutes. Makes a gingerbread 8 x 8 x 2% inches. Serve warm with Honey Meâ€" _ Vegetables are in ample supply.|YOuUr application to the ration At isgeasy to p:ovide ‘p ve‘e{?bfelbnnch in the district. Rations on plate of three or four varieties, but | Medical grounds must be supportâ€" ‘smothering each mound with butâ€"|@d by a signed statement from a ter just can‘t be done these days. |Goctor registered in Canada. This Here‘s what to do: drain off the|Statement must specify the disease liquid from a can of beets, heat to | Which you are suffering from, your boiling and stir in two tablespoons|a8e and weight, the kind and |of flour mixed to a paste with waâ€" amount of food required and the ter, add 2 tbsps. vinegar and 3 length of time this extra ration will |tbsps. brown sugar to make a goug | be necessary. sauce. Canned peas are delicious 128. mljclcl heated to simmering point in their (:anada 8 Progress f’luifie in which a mmnt;gmg.a o F alf teaspoon whole sp s {been steeped. In the water from a Wlth rozen FOOd ‘tin of cut ‘beans we slice two to zâ€"oâ€"â€"=â€" three thin pieces of orange . .. Of| In an address to the members of course, cheese flavors any vegetable‘the Frozen Food Institute at their if it is melted (not cooked) on top recent meéting in New York City, of a precooked casserole . . . And F. J. Perry, Assistant Chief, Fruit concentrated cream soups are about and Vegetable Inspection (Canâ€" the easiest way of enriching any |ning), Dominion Department of |lenten meal. Afiricultl;lre, dealt with Canadian relationship &0 the frozen food inâ€" Dinner Menu gustry. 'l’he;l first attempt made in 4 anada with frozen food products, Rhu?&{"fi:flgw Cup he said, was in 1925, when fruits Browned potatoes for reâ€"manufacturing were frozen, Parsnips Mexicana _ Scalloped corn but it was not until seven years laâ€" Gingerbread with Honey Meringue ter that the first recommended pack was introduced for consumer Ranatad Atnffad Vaal use. _ 2% cups cubed parsnips (2 med.) ‘ 1 teaspoon salt _1 tablespoon fat _ 1 cup diced cel:'lriy % cup tomato juice Cook parsnips covered, for five minutes, in ‘boiling salted water. Drain. Simmer in a covered fryâ€" ing pan with the celery and tomaâ€" toes until tenderâ€"about 25 minâ€" utes, Six servings. Use boned leg or shoulder. Stuff with favorite dressing. Roast, unâ€" covered, in moderate oven, 325â€" 350F, for entire cooking time, alâ€" lowing 35 to 40 minutes per pound. Do no add water to pan. Baste ocâ€" casionally during roasting. Since veal is rather bland and has comfaratively little fat, the meat will be more moist and will Rhubarb Juice or Fruit Cup Roast stuffed veal Browned potatoes Parsnips Mexicana Scalloped corn Gingerbread with Honey Meringue have better flavor if a small| amount of pork fat is spread over the top of the meat before roasting. ! poured ;bx;ei"qmnh" of v’nter conâ€" taining 3 t vinegar, 2 tsps. salt. (Aquanomumnbn'oodmb- stitute for vinegar solution) .Fish is boiled for 5 mins., then simmerâ€" ie nvares The bqurs a lood @ 1C ess. e for making uuceâ€"l-‘axh:ken and season with onion, parsley, mushâ€" room, chopped egg, cheese, tomaâ€" meated fish are cooked tender in a steamer, allowing 10 to 15 mins. per pound. Sauce is the finishing touch for this dish, too. Milk and cheese make a simple casserole the mainstay of any meal. If your oven does not keep a conâ€" stant temperature, make a cream sauce of whole milk in K‘reterence to homogenized; this will prevent a curdled looking scallop. otoiltoeomplfifimthou'- heeolm t oil until hot but not hot, brown fish on one side, turn and brown on the other.* Fish is cooked when easily pierced with a fork. Fried Fish (deep fat): This meâ€" thod requires a pan oneâ€"third full of oil, therefore only specific inâ€" quiries will be answered. Boiled Fish: Whole fish may be boiled, but it is more satisfactory if cut into servings. Dried or leanâ€" meat fish are best for boiling. Servâ€" ings are put on a pie plate and placed_inauuoepungvawuchh ie aoo prowned parnigs . t C toes and brown There are countless egg dishes: poached, scrambled, :ur%.dbdtrled. cookedâ€"inâ€"shell, stuffed, in gravy, fried in deep batter, soutâ€" fi6s, omelets, fondues, and variaâ€" tions of these. with a small amount of onion and celery rounds out a meatless dinâ€" ner. Our pioneers were grateful for boiled dried vegetables seasoned with a dash of cayenne. to or spices such as capers. 4 cup honey (liquid or granular) 2 egg whites % cup molasses 2% cups sifted pastry flour OR Hot Water Gingerbread 4& cup shortening _ _ _ _(any mildâ€"flavored fat) ‘4 cup sugar Feature cottage cheese as an en: Dried beans and peas are protein Roasted Stuffed Veal Parsnips Mexicana One point, said Mr. Perry, which Canadian bacteriologists emphaâ€" size, and in which the consuming frl:)b“c need to be cautioned, is that zen fruits and vegetables are not sterile. In other words, the freezâ€" ing does not kill bacteria or miâ€" crobes. Once the product has been defrosted, it should be consumed promptly or stored at temperatures not exceeding 40 degrees F. It should not be reâ€"frozen under any circumstances after it has been deâ€" frosted. Properly handled, frozen In establishing grades of quality, the Canadian Government has a very definite control over the maâ€" nufacture and labelling of the proâ€" ducts, thus assuring wholesome food of good quality to mee; every need of the consuming public. _ _ The inspection of the products is thorough and carried out by the Fruit and Vegetable Division, Doâ€" minion Department of Agriculture. Certain inspectors are assigned for canning inspection which includes] canning, freezing, dehydration, and the manufacture of jams, jellies, and pickles. Inspectors are stationâ€" ed in various districts throughout Canada and visit plants two or three times per week during the canning season. In that year, 1932, six thousand pounds of frozen strawberries were packed. In 1945, the pack was 1,â€" 638,700 pounds of fruit and 1,765,â€" 165 pounds of vegetables These figures deal with the products for direct consumer use only. In addiâ€" tion, large quantities of fruits were frozen for jams and other products; and vegetables for soup stock and baby foods were frozen in considerâ€" able volume. Q.â€"I have been living in a house for five years. Recently it was sold to a retired couple and I was given a six months‘ notice to vacate. Is this le%l‘l? A.â€"No. A tenant of housing acâ€" commodation cannot be given a noâ€" tice to vacate for any reason withâ€" out the permission of the Rentals Administration. Q.â€"My two sons recently returnâ€" ed from overseas. When they obâ€" tained their ration books all the pink sugar coupons and many meat and butter coupons were removed Is this the law? A.â€"Yes. Under the regulations of the Ration Administration only the coupons last declared valid beâ€" fore the date of issue of a ration book are detached by ration offiâ€" cials and destroyed. It is for this very reason that returning service men are advised to obtain their raâ€" tion books just as soon as they are discharged. . 00 â€" A.â€"Apply to your Local Ration Board where you will obtain full information and who will relay your application to the ration branch in the district. Rations on medical grounds must be supportâ€" ed by a signed statement from a doctor registered in Canada. This statement must specify the disease which you are suffering from, your age and weight, the kind and amount of food required and the length of time this extra ration will be necessary. Coupons now valid are meat 29 to 32, butter R1 to R5, preservesâ€" -umsnou first five of the ten coupons which will be good for the purâ€" chase of sugar for canning this year will be valid May 2. Questions and Answers Q.â€"We intend to rent our sumâ€" mer cottage this year. Do we have to have the rent fixed by the Warâ€" time Prices and Trade goud A.â€"Yes. Apply to the nearest office of the Rentals Administraâ€" tion of the Board and you will be given complete information on the procedure to have rents fixed. Q.â€"I have been buying my butâ€" ter at the market. It is dairy butâ€" ter and last week I had to pay four cents a pound more. Is there a leâ€" gal increase in butter prices? A.â€"An increase of four .cents a pound was authorized for creamâ€" ery butter but no for dairy or whey butter. Q.â€"My doctor told me recently that I should have more meat than is now available in my ration alâ€" lowanee.~How can I obtain the exâ€" tra allowance required? USE CHRONICLE WANT ADS pM3)Xhis § Say *C% are safe and nutritious % ? GYRETTE OPPORTUNITY SALE in the Arcade, 125 King St. West, Kitchener, on April 25, 26, 27. Good used clothing and household artiâ€" cles. Proceeds for fund in aid of the blind. service was held at the CM.C. with Bishop Benjamin Shantz of Pres ton in charge. The Young People were in charge o!tgomd. icentfinl.‘%.c.m‘ on Sunday evenh!. the evening was hrbthn_‘fic- ience and personal testimonies weredli_:en by Mrs. Wendell Clemâ€" Saier Sevain apenis conge meve er. vei $ songs were sung by Mr. Snyder, Miss Elaine and Elmer Reist. On Wednesday evening John Coffman spoke at the C. M. Church, on European relief Mr. Coffman spent five years in Engâ€" land where he was in charge of the M.C.C. Clothing Depot at London in the years that depot was in opâ€" eration. Miss Arlene Sittler, formerly of this village, who is secreuu%to the M.C.C. director for Northâ€"Western A reception was held on Saturâ€" day evening for Mr. and Mrs. Clarâ€" ence Eby at the home of Mr. and Mrs. Abram Bauman. The marriâ€" age was performed March 23rd at Stirling Ave. Mennonite Church by pastor, Rev. Andrew Shelley. The bride is Doris, the elder daughâ€" ter of Mr. and Mrs. H. Bauman and the groom is the son of Mr. and Mrs. Edwin Eby, RR. 3, Kitchenâ€" Mr. and Mrs. Horst sold their home in the village and have moved to a farm near Newberry. Mr. and Mrs. Edward Schaefer purchased the Horst home and moved their household effects in cn Saturday. The Senior group of women of the Cressman Mennonite Church met in the basement of the church al period, Elvina Cressman read the lesson from Luke 10:38â€"42 Prayers were offered by Mrs. Burkâ€" holder, Mrs. Shantz and E. Cressâ€" man. There were 10 women presâ€" enlg fThe work was for European reliel. Europe, has her office in London. Work under this unit of the M.C.C. is being carried on in different secâ€" tions of France, Belgium and Holâ€" land. er. The bride was dressed in her wedding dress, a Chinese red dressâ€" maker suit and wore a corsage of roses. There were 87 guests presâ€" ent at the reception. Miss Helen Cressman spent Sunâ€" day at her home near Bloomingâ€" dale.. Mr. and Mrs. Cecil Mader and Mr. and Mrs. Brent were enterâ€" tained at the home of Miss Winniâ€" fred Ariss, Kitchener, on Thursday evening. Mr. and Mrs. Urias Martin were Sunday guests at the home of Mr. and Mrs. Irvin Gimbel. Sunday visitors at the home of Mr. and Mrs. Cecil Mader were Mr. and Mrs. Ivan Hallman and daughâ€" ters Janetta, Audrey and Marlyn and Mr. and Mrs. Melvin Schweiâ€" tzer and son Stanley all of Kitchâ€" cner. Miss Ella Cressman, St. Jacobs, spent the weekâ€"end with her broâ€" ther, Mr. Cecil and Mrs. Cressman. Mr. and Mrs. Leonard Horst and family were the guests of honor at a party at the home of Mr. and Mrs. Jacob Cressman on Tue‘dg cvening. They were presented wi two chenille bedroom mats. Durâ€" ing the evening a Bible quiz was put to the party and a singâ€"song was conducted by Gordon Eby. Mr. Oscar Burkholder made the preâ€" sentation address, following which a lunch was served. on Monday for their April meetâ€" ing. One quilt was quilted and one comfonerinoned. In the devotionâ€" 10 & King St. East 8 ALE Ag y Om fi* *# U*#"~>f B 1A TD ”si;l”’a ) ~<P* DIAMOND 14 MRRCH A NTa y _ Mr. and Mrs. Harvey Richl of Sebringville and Mr. and Mrs. H. Harifeld Ross and Allen of Stratâ€" ford spent Sunday with Mr. and Mrs. Allen Otto. } Miss Ruby Bender of Kitchener spent the weekâ€"end with her parâ€" ents, Mr. and Mrs. Ezra Bender. Ronald of Oetzel‘s and Mr. and Mrs. Geunerhlko!m called on Mr. and Mrs. Allen Otto on Sunday. Mr. and Mrs Jacob Christner of New Hamburg spent the weekâ€" end under the parental roof. i!oanme an:l Carol of fionlixthtar' o nt Tuesday last w , mfieu?: Aaron Helmuth. Mr. and Mrs. Charles Kuntze of New Hamburg and Mrs. Henry Weil called on Mr. and Mrs. Allen Otto on Saturday. Miss Magdalena Helmuth called the past week with relatives and friends in this district Mr. and Mrs. Mervin Kropf and son Harold of Wellesley and Mr. Helmuth. Misses Helen and Edna Bender rived at New Hamburg on Sunda afternoon, after a five and a half cn her aunt, Mrs. Jonas Yantzi, at New Hamburg on Saturday. day trip on the llle de France, which docked at Halifax harbor LAC. Kenneth Linglebach arâ€" furnished with attractive silk shades. They are very much appreciated as wedding or anniversary giftsâ€" 56 Josoph St. KITCHENEER Phone 7â€"7365 OUR LOCATION SAVES YOU MONEY In an endless variety of deâ€" signs. These lamps are in glass or pottery and are gracious bride with adoring eyes seeking yours with a promise of happy tomorrows. .. . The Heppiness Diamond rings you have chosen â€" incomparable in their beauty. . . . ‘These are your dreamms turned into reality. . . . Select her betrothal rings from the magnificent collection of dainty Happiness diamond creations at Young‘s. $100.00 to $790.00 EAST ZORRA swelling from the organ. . . . Tt subtle perfume of Orange Biossoms. Beautiful Table Lamps Aacon Helmeth (m Cerrespendent + BULLAS Furniture Store When It‘s Springtime . . See Young‘s For Happiness Diamonds The vibrant tones of the wedding march SAVE secure from theft or othe of loss, and will be as your disposal when and as you wish. The assess of a strong bank are behind every dollar you deposit. WATERLOO BRANCH E. . SIPPEL. Manager and Mre. Bruno 104 Prederick 8t . . . The sweet late last week. He is now stay at the home of his brother, Mr. Linglebach and Mrs. Lingleb& Quilting bees and cleaning house are the order of the day amongst the housewives in the vicinity while the men in the district have seeding in full swing. MINIMUM SPECIAL FARE â€" 25¢ Between all points in Canada and to all United States border points. FARE AND ONEâ€"QUARTER For fares and information ask your Railway Ticket Agent. This long weekâ€"end offers an opportunity for a visit home or away with friends savings in an SPECIAL LOW{[JFARES Tickets good going any time Thursday, April 18, until 2.00 p.m. Monday, April 22. Return Limit to leave destinaâ€" tion not later than midnight, Tuesday, April 23, 1946. EASTE R W bte Your for the round trip