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4 o THE OLD HEN GETS IN A STEW Chicken has become a frequent economical meal or for "company" dinners. Chicken has few eanh when it comes to delicious flavor and appetite appeal. The time of year is almost at hand when the old birds will be culled from the chicken ~flocks. These birds may be used in several ways. They may be steamed, _ _ Planning DOWNING‘S Flowers Nex:‘:::pls:(;lw'l::ntn 1_-&'-“'_'_‘ LIGHT. INEXPENBIVE GUARANTEED. Investigate Write or callâ€" s Smith Manufacturing Company C .'@1’0‘ ' ;;:). Diamond Merchauts §)~ * wil i 8 KING ST. E. â€" KITCHENER n?i a "__ Carl A. Kudoba, 38 Cedsr St. W. ©00 SPPPTTTTTPPAPEP PPAAA APSPAPAPAP ePAE SPAPATAAPAPAEPPAPAEAPPPEPSPAEPPEPY‘ | 5CC MENU 54 King North RUPTURED? HANDâ€"PAINTED PICTUBRES BEAUPRE WALLPAPER AND PAINT Of indisputed beauty, with modern, richâ€"looking frames Of the finest bevelled plate glass. . . with the simple, These have to be seen to be appreciated. British Columbia Scenes These older birds are as slow cooking using moist heat soften and make tender the tough Memm% in this manner will lose some their juice and favor, but this is regained when the broth is served as gravy with the meat. wdmauumnuwu tly saited water. It should be simmered, covered, until the meat is tender. It should never boil. The pieces should be turned occasionâ€" ally to ensure even cooking throughout. A tablespoon of vineâ€" gar added to the water helps to make the meat more tender. It is sometimes necessary to replenish the water during the cooking peâ€" riod. A young fowl will require from 2â€"3 hours to cook tender. Fricasseeing is another method of cooking fowl. The bird may be cut into serving pieces, rolled in flour and browned on all sides in hot fat. Then simmered in a small quantity of water or tomato juice: If stewed fowl is to be served cold, it should be allowed to cool for an hour or more in the brothâ€" the meat will be more moist. Three to four cups of cooked meat will be obtained from a fourâ€"five pound chicken. There are many ways in which the meat from stewed or steamed chicken may be used in appetizing combinations. The home econoâ€" . PICTURES Fowl is usually cut into serving MIRRORS WATERLOO fowl will require of A new shipment just received. % teaspoon pepper . ° 4 cup fat émwm. cup chopped parsiey or celery o:‘y * sour cream Rubmmwnhwudrdl in mixture of flour, salt and pepper. Melt fat and brown chicken on all sides in hot fat. Place browned chicken in large casserole, add onions, celery leaves and cover with sour cream. Cogk covered in a moâ€" derately slow oven 325F, until tenâ€" der 2%â€"3 hours. Six servings: 2 tablespoons cold water 3 egg yolks 1% cups chicken broth t teaspoon salt teaspoon pepper 2 cups cooked chicken, chopped %4 cup chopped sweet pickles 4 cup heavy cream, whipped Soak gelatine in cold water for 5 minutes. Beat egg yolks and add chicken broth. Cook in top of douâ€" ble boiler until mixture coats spoon. Add salt, pepper and soaked gelatine. Stir until dissolved. Cool mixture until partially set. Add chopped chicken, pickles and fold in the whipped cream. Pour into a greased mould and chill until firm. Unmould on bed of lettuce and garâ€" nish with sliced tomatoes, sliced hard cooked egg, watercress and r.dishes. Serve with mayonnaise. Six to eight servings. When is a spot not a spot? Anâ€" swer: when it has been removed by someone who knows how. Even spilled milk, cocoa and ink can be taken out of white or fastâ€"dye faâ€" brics if you use the following remeâ€" dies at onceâ€"with a little persisâ€" tence and caution. Milk, grease and oil stains should be sponged with benzine or carâ€" Ink spots should be first blotted with blotting paper and then soaked with clear warm water or sour milk, but in turn must be sponged out with carbon tetrachloâ€" A chocolate stain should be scraped off with a dull knife; then pat with borax which has been moistened with water. Let dry, then wash in clear water. Chewing gum is sometimes diffiâ€" cult. Try to rub into ball with a piece of ice, next, remove stickiâ€" ness with carbon tetrachloride. Whether to soak soiled clothes or to set the machine immediately in motion is a moot question. Anâ€" swer: If you do not use a water |sottener. you should soak white faâ€" brics. What about using homemade soap for the new fabrics? Well, this is usually a very strong soap (often, not aged)â€"and since there are a number of tested laundry cleansing agents, it is wise to use these in the washing machine. How long should the washing \machine operate. We recommend 5 to 8 mins. for lightly soiled things, 10 to 12 mins. for dirty clothes, then a change of water if necessary. There has been some controversy over this point, but it was agreed that a short wash period and two or three warm rinses produced betâ€" ter results. _ 0_ _ C 24c afh 2s i1 41b. chicken, cut into serving 1 teaspoon salt Should clothes be whipped or shaken when wet as they are hung on the line. To shake or pull gently after the garments are pinned will save much ironing work. You know too, tat if clothes can ‘be taken from the line and folded as they are placed in the basket the ironing will be much easier. _ 1% tablespoons granulated gela The family must eat on washday and we suggest dishes that can be cooked at a "low" temperature and served without much trimming. We â€" 75¢ and up Phone 7â€"7138 Time: 3 hours social so pve oh. Sooae t ts "Tokes shie J place trivet in well, add 1 cup we~ .‘!‘..E w.] (2) Veal Stew with Noodles 4 Celery and Onlons Fireside Service. Time: 2% hours ston Presbyterian urch had a Directions: Cut lmmm'fi:fl“md‘“wm"" or neck of veal into individual ser. |vice of the New Hamburg commuâ€" vingom Flour and brown them |nity Fireside Group. in in a waterless cooker or Iatence Diamond Mkfldewerdfl'?hm:mdnmuc&emn 'H.r‘g: and cover with water. Cover, |ci} Roberts, ionna’l.y&n’&ew Hamâ€" turn heat to Low and simmer f0r burg but late of Kitchener was 1% hours. Add 6 whole mediumâ€"|song leader with Miss Erica Maâ€" 19 20 4 0 ts acudt UP Ah c1 t hattoihcs se in iiinn again. Mix molasses and milk, add to dry uged ients. Add shortening. Fold in dates. Pour into a greased mold and steam for 2 hours. Serve with cream. 2 cups flour, % tsp. soda, 1 tsp. ground clflves, 1 t‘:p cilm:amkon. 4 tsp. allspice, % . y o cup milk, % cups m%fnm +4 Wb. dates, stoned and cut. Melt shortening. Sift flour, meaâ€" sure, add dry ingredients and sift 1 cup toasted bread crumbs, 1 cup brown sugar, 1 tsp. soda, 4 tsp. ground cloves, % tsp. nutmeg, 1 tsp. cinnamon, 1 cup sour milk, 1 cup raisins. Combine bread crumbs with the brown sugar, soda and spices. Ada the milk and raisins. Pour into greased pudding mold and cover. Four new irons have striking. features: (1) One has a wide sole plate curved for either forward or backward ironing, side rests to avoid lifting and a slanted handle to grasp easily. (fi)s To reduce fatiâ€" gue caused by constant lifting, anâ€" other iron has been designed with restâ€"stand incorporated into soleâ€" plate. The button on the handle both releases and holds restâ€"stand in place. (3)A third iron has the cutstanding feature of a stand with the heating element incorporated in itâ€"heat is transferred to the iron whenever it is in position with the current onâ€"no more wrangles with the cord. (4) Thermostat control on the steam irons means that they can be used for pressing or ordinâ€" ary household use. How to use the modern Irons and Ironers. _ Methods used with electric ironâ€" er: With the exception of woolens, iron fabrics until they are dry. Take time to arrange garment careâ€" ifully on board to avoid unnecesâ€" sary wrinkles. Parts of garment to iton first: extra inside pieces such as inset pockets, shoulder pads and facings, and parts of garment which are attached such as trimâ€" mings and ruffies. Iron bodice of garment, then skirt, Finish with ,collar, cuffs and front. Wide artiâ€" cles such as tablecloths, sheets, bedspreads should be folded lengthâ€" wise and ironed on one side; then folded double and the top surface ironed; and so on until article is \completely dry. [ 2. Iron with weave of fabric, not «on the bias. 1. Try to improve ironing skill; use long sweeping rhythmic, graceâ€" ful strokes. 3. Iron all articles which require same temperature before starting on next group. 4. Arrange work area efficiently. 5. Dress neatly, attractively and comfortably for the job. Coupons now valid are sugar $26 to $50 and Y1 to Y5 and butter B35 to B52. Each sugar coupon is good for one pound and each butter couâ€" pon good for oneâ€"half pound. Rev. E. M. Gishler introduced the new pastor, Rev. £. B. Heckenâ€" dorn at the morning service in the Evangelical Church Sunday. _ RATION COUPON DUE DATES _ Mrs. Emanuel Bauman ?m few days with Mr. and Mrs. H. Br backer, Pilkington. __ _ _ __ _ Mrs. Turley of Gait 3}:\1 the weekâ€"end with Mr. and ‘Mrs. Gorâ€" don Matthies. _ _ Mr. and Mrs. Melvin Martin Douglas and Richard visited Sunâ€" day with Mr. and Mrs. Oscar Marâ€" tin, Waterloo, _ __ _ â€" _ Harry Spies, Elmira, spent the weekâ€"end with his grandmother, Mrs. Lavina Spies. _ Mr. and Mrs. Owen Bowman and meat. FLORADALE By Mrs. Gertrude Bowman (Chronicle Correspondent) Take a Tip W cial committee, served a delicious Mr. Cidrence Diamond was the ehainmalotthemnw.Ce- cil Roberts, formerly. of Hamâ€" burg but late of Kitchener was song leader with Miss Erica Maâ€" i e Walper House Block These Sun Glasses being made of optical glass, can be made to your present eyeâ€"glass prescriptions. Better Viston Glasses YOUNG*°S cere appreciation to the guest minâ€" a success. A!htthc!ldlukym Rev. E. Tauylor pronounced the beâ€" Bible Society Service. in bovee i ringine s g‘&-mu. ‘alter Mcâ€" Cleary, B.A., was the guest speaker in the interests of the British and Foreign Bible Society. The speaâ€" ker called his message a timely one from a timeless book, the Bible. He said that the United Nations never will be a success unless the World tf God is their guide and at the back of it Continuing he said: ‘"The world is afraid three quarters of the people toâ€"day have fear in their hearts and next to fear is hunger in the world." "In Africa", Look for the Special Advertisement Norm. Ratz Groceteria THE STORE THAT SOLVES YOUR PARKING PROBLEM Next Week from h rnciadins Te metker Totd how "thc word is used two hunâ€" dred and % times in the Biâ€" ‘ only find it in the . are :o"hugy_" y for the Word of God, that there is a terrific black market in Bibles A substantial offering for the fur~ thezance of the work of the British and Foreign Bible Society was reâ€" ceived from the local congregation. The Bible Society‘s supreme conâ€" every man in his own tongue. They have now translated it into 764 languages and dialects and the anâ€" pual cireulation is about ten milâ€" challenge of one thousand tongues into which no portion of the Scripâ€" tures has as yet been translated. KITCHENER for