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38 Ontarie Street South â€"â€" Second Fidor Phone 2â€"0074 Wallpaper & |Paints FEMRENBACH MATTRESS CO. "And while we‘re on the subject of saving 2 s money, dear, let‘s buy the new mattress we need direct from the manutacturer, Fehrenbach Mattress Co." 54 King St. North DOWNING‘$ Flowers | ) cong~Al Next o Copici Treams . ||| PXy Ee "Po k. , «mm Fa| TT M ; 3 n 4 S Full“nd%l”u,wwmwflwu * MATTRESSES * CONTINENTAL * BOX SPRINGS BEDS 49 Ontario St. S. KITCHENER Phone 24237 GORDON‘S GOOD GLASSES Glasses Can Be Flattering You don‘t have to sacritice your beauty because you wear glasses. * in most cases glasses can be flattering. . . . If you aore suffering .headaches from eyeâ€"strain, better get a checkâ€"up right away. Pietures Spring Alled â€" famous for floating comfort! THAT‘S RIGHT! WE SELL DIRECT TO YOU! 26 King St. S., Waterloo FINISHING by F. MOORE, KITCHENER Have your next roll of film finished with the new Deckle Edge! Prompt Service â€" _ Quality Get The New Look! LEARN‘S DRUG STORE $pyST Venetian Blinds WATERLOO We also carry a ce â€" Quality Finishing Popular Sizes TY Dialt 7â€"7138 dients, add rerno(nilg % c'ug milk and mix until smooth. Slowly add j cup water Heat 1% cu&: of milk in a douâ€" ble boiler until a rim of bubbles appear. Combine the dry ingre« Peppetr, rgprilm s 4 1 tsp. sait _ Place all ingredients into & * chilled glass jar. Shake vigorously. Use as is, or vary as desired. Vaâ€" + riation for vegetable salads: Add 2 thsps. capers, and 1 thep. chopped A chives, Boiled Salad Dressing 2 cups milk C 4 cup sugar %4 cup flour 1 tep. mustard tsp. salt 2 egga { % cup vinegar | Shred lettuce by cutting the head in half and shredding it across with a large knife. Prepare other ingredients and combine all together with French dressing, well seasoned. Serve well chilled. 1 head lettuce . 1 cucumber, peeled and diced 2 tomatoes, peeled and diced 2 bunch radishes, sliced 1 bunch green onions, chopped French dressing _ s Combine vegetables and chill in electric refrfl!:raton Drain well and add the French dressing. Toss together using a spoon and a fork and serve at once. Serves 6. 5dn 2i lc ids d hss l Ariishi lc hn firm. Turn out on crisp greens. Serve with additional salad dressâ€" ing. Yield: Six servings. There is a long, leaden interval between the feverish days of spadâ€" ing and planting and the proud day when green onions and radishâ€" es and lettuce can be blended into the first tossed salad of the season. How good the first garden greens taste! We like them with a‘sharp French dressing, perha'rs with a dash of green onion and crumbled old cheese. The best tip we can give you is: toss the greens with tRe dressing just before you serve them. Cottage Cheese, Strawberry Salad _ 2 teaspgons gelatine 2 tablespoons cold water 4 tablespoons salad dressing 2 cups cottage cheese 2 cups hulled strawberries * Soak gelatine in cold water. Dissolve over hot water and add to salad dressini; Mix with cheese. Cut berries in halves and fold in. Pour into a wet mould, chill until _ 1 cup radish slices \ 1 cup whole green beans 1 head lettuce 1 bunch watercress French dressing 220 Arrange vegetables in individual groups, separated by lettuce leaves. ill â€"centre_with watercress and serve with French dressing. Yield: Six servings. _ 1 tomato, sliced OR ‘@ cup drained canned tomatoes # 1 cup cooked beets (whole) 1 cup fresh cooked or canned The mixing of salad calls for a light hand and should be done by tossing with two forks, not by stirâ€" ring with a spoon which breaks up or mashes the ingredients. ) Onion juice, obtained by scrapâ€" ing the cut surface of the onion with the edge of a knife, mixed with the salad ingredients or the dressing spreads the flavor deliâ€" cately and evenly. Garlic needs to be used with great disrection. A light rubbing of the salad bow!l with the cut surface of a clove of garlic or a clove of garlic dropped into French dressing and later reâ€" moved gives sufficient flavour. When meat, cooked vegetables or fish are used, the whole salad is given a lift if these ingredients are marinated separately in a little French dresing for an hour or so before being combined with the other ingredients. _ The home economists of the Conâ€" sumer Section, Dominion Departâ€" ment of Agtriculture, offer food ideas and some recipes for salads. The versatile cook may make alâ€" most endless variations on the salâ€" ad pattern. Summertime demands oooLhc:lr'z foods and the faniem and orc! przvide them just as needed. ettuce, . cress, peprergnu or \spm.eh all make ;S:el ent foundaâ€" tion greens. A salad needs a crisp green mw to bring out the color of the other ingreâ€" Salad Pointers No dam'F, tired looking salads, please! horough drying and crisping of all raw ingredients and thorough draining of cooked ones take care of this point. _ _ Don‘t cut ingredients in pieces so small that they lose their personaâ€" lity and, contrariwise, don‘t leave them in pieces so large that they are difficult to eat. Raw vegetaâ€" bles should be cut smaller than cooked ones or may be coarsely grated. Salad greens should be torn or broken rather than cut. Do be sutle in our use of those two invaluable flavorings, onion and garlic. . ooo 1 tsp. sugar !’;;ger. paprika Fruits and vegetables are equally good in salads and may be used in almost any variation. All types of salad fit into the picture. Some are tossed, some jellied and others are carefully arranged on attractive green backgrounds. Fresh fruits in season may be combined with canned fruits, iiv- ing contrast in texture and color. A few fresh mint leaves give a particularly cooling touch <o fruit dients and make it look like a pretty boluquet. 0_ 4 cup vm?u %4 cup salad oil 1 cup shredded raw carrot 2 cups shredded raw spinach 1 cup shredded raw beets 1 cup grated onion _ %& cup shredded radishes Meup well seasoned French SALAD DAYS ARE HERE all ingredients in lass jar. Shake vigor s, or vary as desired or vegetable salads: / pers, and 1 thep. ch« Garden Salad Chef‘s Salad 5. Vary the shapes of vegetables or fruits for salad. Slice the raâ€" dishes, cube cucumbers, tear the lettuce or spinach, shred raw beets, Tess ooo en n etia e se Meanwhile pick over the nasturâ€" tium seeds and‘gut in small sterile bottles, fill with vinegar solution and screw on the caps, 2. Beat salad dressing with a doâ€" ver beater to prevent curdling. 3. Salad geem should be m and clean. Select the small leaves, small dandelion leaves or 'b‘getkgx"eer_u to prevent bitter taste. ters, lihinfi them out of the water to leave the soil at the bottom of th: dish. y lplse! . s DrÂ¥ greens by placing in a towel. Fold and shake two or three u.mes. Chill in the electric refrigerâ€" 1. To preserve nasturtium seeds as homemade capers: Heat 1/3 cup Wash leafy 's‘neu' gens in several: waâ€" ters, lifting them out of the water vinegar, 1 tsp. sugar and 1 bay leaf to botling point then partiaily cool. Meanwhile pu:l& over the nasturâ€" 31 King St. North â€" ®@Slack Suits & Beach Wear - SLACKS & Jeans THIS WEEK We‘re Featuring . . . WALRAYS ... * SWIM SUITS Sizes 12 to 18 and 1 bay leaf to 18 â€" â€" â€" ~ â€" 5.95 to 15.95 ROSE MARIE, REID and CATALINA Sizes 12 to 20 â€" â€" =â€" 2.98 to 6.95 Off the shoulder â€" fine for summer â€" dressy blouses in fine crepes and cottons. © BLOUSES Sizes 12 to 20 â€" â€" â€" _ 3.98 to 9.95 ACPINES, WOOLS and COTTONS _ A.â€"If the milk began to boil inâ€" advertently while you were preâ€" paring junket, cool it stirring freâ€" mtly until lukewarm. Test by a op of it on your wrist; if it feels warm pour over the rennet and do not chill to set. Store any leftâ€" over dishes of junket in the refriâ€" gerator. Aâ€"The additional eggs in the recipe act as a leavening agent too. Q.â€"What makes shortening turn grey? I keep it in the refrigerator. A.â€"Shrotening m:g lose its coâ€" lor in the centre of eq;;undi(it or if kept too cold., Unless the .Eulphere is very warm it can be stored on the shelf with other le supplies. . Q.â€"Can you use boiled milk for ) ts et? Should you chill junket to se ther. (For fruit salads a pattern is attractive). * PÂ¥ Q.â€"Why does our favorite layer cake recipe call for % tp‘.bakyutg powder with 2 cups flour. _ _ Sizes 12 to 20 â€" â€" 3.98 to 8.95 Complete assortment of Aipines, wools and wool checks. © SKIRTS The Question Box . . . Until you‘ve tucked some of these goodâ€"looking comfort and casual clothes in your bag. They‘ll help you get into that proper vacation mood, and you‘ll be surprised how economically you can outfit yourself at Walrays. Mr. and Mrs. David Beggs left on Wednesday night on a _ three months‘ trip to Western Canada. They will spend some time with their daughter, Mrs. Elton Lilly‘ at Calgary. They will also visit their granddaughter et New Westminâ€" ster, B.C., where they hope to have the opportunity of seeing the damâ€" age done by the floods. _ _ BY Miso Jeiret Manser * (Chronisle Correspondent) ‘Visitors with Mr.‘and Mrs. Wilâ€" liam Carnochan were Mr. and Mrs. George Walker, Mr. Floyd ‘Walker George Walker, Mr. Floyd Walker and friend of i‘etmc. Campâ€" bell, Mr. and ‘Mrs. 8. Campâ€" bell and sons Raiph and Bobbie of Rothsay, Mr. and Mrs. Hugh Wadâ€" dell and twins, June and Jean of Newton, Mrs. Motr&n Welsch and Wayne and (Mrs. Allan McLaughlin and Donald of Tralee. â€" Mr. and Mrs. John Heinbuch acâ€" OF W ATER LOO LINWOOD INYTO THE SWIM THIS SUMMER! Mr. LeRoy Kratz of Kitchener, who has taught his first term at the Public School, here, is to be honored in having two entrance pupils recommended on their year‘s work, Shirley Hahn ahd Neil Fosâ€" The man who does not look up will look down, and the spirit which does not dare to soar is deâ€" stined to grovel.â€"Lord Beaconsâ€" field. companied by Murray and John Jr., spent {he wee{-end with friends in Niagara Falls, N.Y. ter. These pupils did exceptionally well during the whole year. There are also two more entrance pupils, Ronald Wilker and Walton Hahn, who tried examinations at the end of this month. Mr. Kratz is reâ€"enâ€" gaged for the coming term. Phone 2â€"