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8 O°CLOCK COFFEE MILK BREAD ~"~= nu“s ANN PAGEâ€"WIT CLEANSER L PEAS A & P CHOICE UN TOMATOES 10 TOMATO JUICE ** TUNA FISH ***°* DOUCGHNUTS ~~~ ~ 36 King St. South IVORY FLAKES â€" ~37. FLOOR WAX ~« ~49. CLEANSER «_ l1 GLO COAT *s> ~59. SHOE POLISH ««â€" +13 One lot of BABIFS‘ WOOL SWEATERS Reg $2 00 BOYS‘ BLOUSES, 4 to 6 years BABIES‘ LATEX PANTS COTTON SWEATERS, 1 to 4 years : $1 BABJES‘ WOOL SOXx A few TRAINING PANTS and VESTS Friday, April 29, 1949 INFANTS‘ DRESSES, one aond two years sizes Reg. $2.50 FRESH CUT, WHITE, No Grown by the Famous Maple Leaf M For INFANTS CLOTHING A&P Quality Plus Foods EMMA KURKE See EMMA KURKE MUSHROOMS Before the Stork Comes . .. BETTER YISI0N GLAS5sESs 17 King St West YOUNG A & P CHOICE UNGRADED THIS WEEK‘s PrODUCE auy ANN PAGEâ€"WITH PORK Walper House New Brunswick, Canada No White table stock PRICES IN EFFECT uNT Mexican, Firm, liv'-po. No. 1 + 4Qc Tin ANN PAGE, PLAIN Doz WHITE or BROWN & P WHITE MEAT WHITE SAJL WATERLOO 1ONA 4 years * $1.00 and $1.25 25c f Phone 2â€"1971 Block, Kitchener P FANCY _ @ 20â€"0r Custom Ground tb Mushroom Farm 1 16â€"b Peck. Loaf 15â€"02. Ting M for SATURDAY, APRIL ins ims Dial Gâ€"66§3 39¢ 47¢ 11¢ 19¢ 13¢ 21¢ 29¢ 25¢ 43¢ 19¢ $1.00 $1.00 25¢ Customer Relations Dept., But if we are to keen on doing the best job for ovr customers we must stav n toâ€"date on your wishes. T)~ thousands of A&P emplovâ€" ees in Ontario and Ou~>~> hope that you will contin=~ to give us your suggestions and criticisms. Please write: !-oasms * o + _ each lsc _PA_DS To C .Pk:‘.l 14 MAPLE LEAF FABULOUS suDs The thousands of answer« that came in were very b~In ful and have given us a P‘»eâ€" print for our activities 4=r ing the coming vear. W want you all to know tha‘ we appreciate your snpoesâ€" tions and we are strivin~ t~ give vou the things you asked for. SOLEX A few weeks ago we ra~ an ad asking our customâ€"rs to write us their answers tc this question. What can we do to make your A&P store a better place to shop? Customers‘ Corner A&P Food Stores, 135 Laughton Ave Toronto, Ontario. 2. s Eoo on ts an uce served. The home economists of the Consumer Section, Dominion Department of Agriculture, sufâ€" gest that, as asparaus is definitely a luxury vegetable and few garâ€" dens produce enough to give the family a generous amount, it may‘ ‘glten be a good itlea to stretch the iC 2 ol Ausalints i onl intftath i tvlst w h 1 flavor. Here are two good ways. The water from cooked asparaâ€" gus is one exception to the oftâ€" repeated rule "save the vegetable water". It is apt to be acrid in flavor. _ While asaparagus, cooked until tender, seasoned and dressed with a little melted butter, cannot be surpassed there are other deliâ€" cious_‘wg_)‘/ss in which it may be Edn un 1 Oe duish Om Ema t en j Aspara hea Anyone who works with food Tender axfisthend:oxi‘e?ee::i‘l;e"l;::)lf acquires tricksâ€"ofâ€"theâ€"trade whick ken, so the spears should be tied|* the result of a constant effort to in bunches and cooked with the SIDP!ifY cooking and save time. tips up. The tall top of the douâ€" We are on the perpetual lookâ€"out ble boiler makes a good asparagus for new ideas. The other day we cooker. Some homemakers purâ€" watched a demonstration by the chase an enamel coffee pot for OM Economist of a meat packâ€" this purpose exclusively. The wa. D& COmpany and learned many ter is never allowed to cover the! Y8Y> 10 save waste and to preâ€" ‘“p& rather let the lower part of â€"_**C different pieces of meat. the staiks boil in the water, while{ Here are some secrets which the tips steam. Salt, added at the Will ;ppeal to you: beginning of cooking tenders to| 1. To avoid leftâ€"over roast beef, toughen the asapargus so it is betâ€"| aSk the butcher to saw the long ter to add it after the first ten|Tib bone of roast at two inch inâ€" minutes of cooking. tervals Cut off short ribs and| [ Because uparn?us grows so close to the ground it is necessary /to wash it very thoroughly to ‘make sure there are no particles of sand under the scales. It is usually necessary to remove the scales as particles of grit cling beâ€" neath them. Tender asparagus should not need to be scraped. | dU:o not need to i â€" The stem should be cut or broâ€" ken off, a little at a time until the juify section is reached. Uf the thick green kind which shades to purple and white at the stem end, :::E the geen portion is edible. The edible portion of both is about 4 or 5 inches from the tip. When the lower stalks are pithy, mh hollo’v)vl pl:ec:s. the asparagus probably n cut so long that'the‘guices have dried | up. Bud ends that have opened slightly are an indications of overâ€"maturity. Wilted spears are easily detected. Asparagus that is not fresh will be stringy and flaâ€" vorless when cooked. | _ Practically all of the green thin variety is edible, when in season. Of the thick green kind which Tender green shoots coming through the brown earth in many g:tdens across the Dominion are ing closely watched and countâ€" ed until there are enough to use. If one is fortunate enough to have an asparagus bed there is no question of freshness or tenderâ€" ness but if it must be purchased on the market there are several points to consider. J ASPARAGUS Planning MENU eÂ¥ <2 / 2 sAE T â€"UOUIOLCILEL Box Pkg. Pkg Pkg. a 37° 19¢ 23¢ Very Easy Terms Arranged 5. Broiling with the door partl{ open is the best way to coo steak. To prevent the meat juices from drying on the bottom of the pan when a small quantity is CUTS From $144.50 to $179.50 We ailso handle The GILSON Refrigerators 4. Experts QEQQCEE:gam and steaks in preference to frying ulzlfiss you have a good heavy skillet. Antiseptic OINTMENT .3. Buy a shank half of ham for economy. Stand it on cut surface and split it lengthwise, allowing the knife to follow the bone closeâ€" ly. The thick, boneless "cushion" is exc'ei‘l;engéor s}icin; and brais~ ing. e boneâ€"in piece simmered and used in m‘ sandwiches, casseroles and souns __ 2. The roasts of beef (sirloin, rib, rump) should be cooked in & moderate oven of 350 degrees alâ€" lowing 35 minutes per pound. No searing, no water, no cover are necessary. Sprinkle with salt when partially cooked. GILSON Deluxe Washers __1. To avoid leftâ€"over roast beef, ask the butcher to saw the long rib bone of roast at two inch inâ€" tervals Cut off short ribs, and freeze and use later for braised pot roast. BURNS & BRUISES jdium stalks) 2 cups cheese sauce 3 hardâ€"cooked eggs 1 tablespoon grated cheese Cook asparaus. Pour part of the cheese sauce into an oval or obâ€" \long casserole. Cover with a layâ€" |er of asparagus and top with reâ€" maining sauce. Slice hardâ€"cooked }efgs and place down the centre ‘of the casserole. Arrange remainâ€" ing &s‘garagus on either side of the eggs. Sprinkle with grated chease. Cook in a moderately hot oven,. 375F., until thoroughly heated through 25 to 30 minutes if ingreâ€" ‘,giients are cold. Yield: six serv-] ROYAL maxes every TYPE OF vacuum CLEANIERâ€"YOU CAN HAVE YOUR CHOICE }ODF‘, for 25 minutes. Unmould. ill centre of ring with cheese sauce or pour it over the top of the square muffin. Yield: six serâ€" vings. a greased ring mould or a square cafil: pan. Pour batter over the amparaus and bake in a hot oven, dients. %FE}.TIT&&’..'TY:;I; as possible during mixing. = range asparagus in the bottom of _ 2 cups cooked asparagus, cut in lâ€"inch pieces Mix al‘;: sift flout:r, salt and b.':i ing powder together. Add cheese. Beat egg. add muf‘ and DR. CHASE‘S§ . nt for over 50 tUISES Tt o Tw omy size, 6 times as much, $2.23 Asparagus and Egg Scallop 1 ib. asparagus (about 25 meâ€" 1 cup milk 2 uglelpoqnlut. melted 44 teaspoon salt 3 te ns ing powder 3 reaspoons baking po BRIDGEPORT 2 cups sifted pastry flour R lr cups sifted allâ€"p We now have . MINAKER Healing, soothing and antiseptic, Dr. Chase‘s .anunenl bn'x{?'- quick relief A safe home treatâ€" -la lbmlbdunumunat Place i 1e e mt Etm V trim off extra fat; place meat in heated broiler which has been rubbed over with fat, broil under preâ€"heated broiling element of is LC Sm onE e CE ECE milk. Mix well and pack in mufâ€" fin tins and bake in slow electric oven of 350 degrees for about 1 © NV Diatannn ids in uts L120 ’tomato catsup, seasonings, and minced onion which has been browned in a little fat. Beat ege and add to first mixture with 1 onion ’ Select lean veal, remove skin, and chop fine along with salt Pork.‘ Add crumbs, lemon juice, & 1 on t Oe Mn Noh N9 TCls GP 350 degrees 1% to 2 hours. Unâ€" cover the last half hour of cookâ€" ing. Serve withrbrown gravy. _Wipe-me;'t_'_;'{t;:_ E'a-t;x; cloth and 2 lbs. veal _ Salt ;Vo g:g m}i.lk tbsp. chopped cress 4 cup dry bread crumbs %4 lb. fat salt pork tÂ¥ 1 thap. lemon juice 2 thsps. tomato catsup method applies to loaves, not meat with sauce. Chill the meat before you slice it to cut attractive salt pork and .*ce skewers at 1% inch interv Slice roll beâ€" tween skewers Cook filets like Swiss Steak and serve with tomaâ€" to.’lu‘r:e. 1 open canned meat, cut out both ends of can below the rim. Push contents out whole by pressâ€" nork lengthwise down the middle [ a C Een sooampenprmmanppnnnn in tin t 6. To CKCR. Next week‘s possible winning $31.00 Veal Loaf STORAGE ! This Week‘s Quix Winner Waterloo wWwHO WINS $5.00 PETER FORTE 94 King St. South STORAGE ! y, 4.30, win Martin and Mr. and Mrs. N.) Weaver. During the evening Mr. Bergey showed moving pictures on his trip to Florida last winter, Refreshments were served by the hostess. a Mr. and Mrs. David Bergey en~} tertained about 35 friends from. New Hamburg, Kitchener, Gait, Ayr and this district at their home last Thursday night in hoâ€"| nor of their house guests from Pgnn;s'ylvanja, Mr. and Mrs. Edâ€"‘ The Blenheim Mennonite Young People‘s Society met at the church on Sunday night with Hugh Hallman as the leader. Miss Marie Hallman was chorister and Waiter Shantz led in the opening. prayer. Rev. Leslie Witmer of Baâ€" den delivered the message of the evening on the subject, "Christ Our Advocate". The closing prayâ€" er was offered by Gilbert Bergey. The young ladies of the Mission ‘Circle of the Benton St. Baptist Church in Kitchener will present an Easter pageant entitled "Easter in Other Lands", at the local Baptist Church on ’l'hursday! night. Rev. P. G. Lehman of Kitchenâ€" er, District Superintendent, occuâ€" pied the pulpit of the Bethel Unitâ€" ed Missionary Church on Sunday night. Special music was renderâ€" ed by an accordion trio composed of Miss Reta Coleman, Miss Iona Showell and O. T. Coleman. Linda Marie Boshart, infant daughter of Mr. and Mrs. Kenâ€" neth Boshart was baptized at the Sunday morning service in St. James Lutheran Church with the pastor, Rev. H. H. Schmieder offiâ€" ciating. The sponsors were Miss Iona Brenneman of Baden and Ross Rickert. The choir sang durâ€" ing the service. STORAGE! dients in the mixing bowl. Beat all together briskly with a Dover beater. Cool before serving as it will thicken more. vine and oil in mixing bowl, but 3:‘.‘;: stir. Make a paste of the cornstarch and % cup milk and stir in remaining milk. Cook the starch mixture over low heat until thick, then add to the ingreâ€" 11 %& cup malt vinegar 2/3 cup mineral oi) 3 theps. cornstarch 1 cup milk Place egg â€" sugar New Mayonnaise 1 css 2 theps. su 1% tsps. uflr 2 tsps. dry mustard The Quesstion Box n Mrs. R. S. asks for mayonnaise cipe using mineral oil 13 DUKE EAST Twin City Laundry for lâ€"inchâ€"thick, wellâ€" , sugar . Beason when part ;"?" 10 minutes on Open Till 5 P.M. Cleaners and Dyers 26 King St. East P toulh tadary uts v se w 4 & tuller, wooe rended o ol oitals . irotlad sevurete a tricd subscription to This Intermesesof c-o,'....,.,.“" io «n ce anp oys se se as es oas 22 222 1 Wintebmntnitnanten.arie}" You will find yourscli ons ot the bost informed porsones In """'""‘""". you seed The Christion Scionce Meniter mamiarly. 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