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Polyandry is the form of marriâ€"; Copernicus age in which a woman has morelnomer, was a than one husband. was Konernic NEW BRUNSWICK, WHITE TABLE STOCK, No. ! POTATOES ~ mPEs California BANANAS $ APPLES | ":wiz, APPLES | ‘""%.S CELERY STALKS GREEN BEANS ‘~ CARROTS h sPINACH * MINCEMEAT â€" â€" ««~235¢ NUGGET POLISE â€"« »13; PURITY FLOYR CLARK‘S OLD LONDON TOWN ALL PURPOSE A&P CGHOICE PITTED RED CHERRIES 26 King St. East All Our DRESSES Greatly Reduced We have always been proud of our Ann Page bakery products. They are produced in our own modern, hygienic bakâ€" eries, you know, to our own specifications and are sold only in A&P stores. Do you like their flavor and appearance? Are they always bakery fresh, as they should be? Are there other products you think we should add to the line? If you ever get an Ann Page product that is not the finest quality and the best value on the market, please let us know about it. Please write: ONLY 9 SHORTIE COATS Biack, navy, California tan, blue Customers " # Corner % Customer Relations Dept. Friday, October 21, 1949 green, beige â€" to choose from to 59. Fitted and loose Zipâ€"in Foll and Winter COATS 39. "Bergstein‘s to 49.50. _ ONE PRICE In finest Eng lish and Can All Fall and Spring COATS ../4&,9 FSraits â€"Er Il/e?claé/w BERGSTEIN‘S Priced from A&P Food Stqres, 135 Laughton Avenue, Toronto. Ontario FUR COATS WHILE THEY LAST! 26 King St. Eost â€" Kitchener See Only 2 Brown Muskrat Back > 2599 and Compare â€" Quality â€" Style â€" Price Look at them â€" No obligation to buy. Regular prices forgotten! No. 1, Large Yellow Cooking California Red Table, No. 1 Opposite Metropolitan Store Native grown Spys lbs. Domestic grade 3 23‘ 8 , € Hent for Eati 6â€"Qt n.wDo!:::hc"(‘}rn:: ame Bask 33‘ P 1 Tend $ ALKS | C:is?Uss‘s ; 25 15¢ Native grown 49. ys Pascal Tender T Large Size, No. 1 Imported New Crop, Round Stringless, No. 1 Native grown 3 Bulk, washed Golden Ripe, No. 1 10 to lu Ibs. 25¢ was Kopernigk Untrimmed and Fur Trimmed Wine, green, black, navy, grey, checks, beige, copper Allâ€"Weather COATS 4 Other Fall and Winter COATS 29."" GREEN GIANT LIBBY‘S$ TENDER KING A&P CHOICE TOMATOES 2 CORN NNSLCTS 2 PEAS 249" micus, the famous astroâ€" was a Pole. His real name 5â€"1b bag 15 oz nd lb ls¢ 3 "** 17¢ 2 "** 196 3 Ibs lg¢ 2 (bs 23¢ 75â€"Ib. Bag 22â€" «~ 19c 15" 18 lb 69. 34c Kitchener 1.69 18¢ FANCY qQUAKER MILK BREAD FRUIT CAKE ; 1.39 BALMOLIVE BEACHES > SCUPS fATS c â€" #%0 286 TOILET SOAP CARK‘S TOM. or VEG A&P CHOICE 4&P BOKAR COFFEE FOR OVERSEAS MAILING Rev. H. G. Cleghorn dedicated the hall, then Mayor Skelly and Mrs. Reist officially untied the gold and blue cords which held fast the door. Just then, Mrs. Conâ€" ant, our Provincial Commissioner, slipped to the microphone and anâ€" nounced that Mrs. Reist had been awarded the Certificate of Merit "for excellent service to the Girl | Guide movement". Mrs.. Reist was so overcome that she could say (mtle more than "Thank You". | About 100 Guiders and Comâ€" missioners from all over Ontario were in attendance. Even our |Chief, Lady Badenâ€"Powell sent an air mail letter of congratulations. |A red letter day in Guiding for | our Division. 24â€"0z loat 12c Many of our Gu advanced and takin badges. These may by anyone who has Have you ever wondered if you could do some small job for Guidâ€" ing without ‘becoming a leader? Here is a way some of you could help. â€" e Of great interest to us all were two Estonian Guides, who attendâ€" ed in their native Guide uniform. These girls now live in Kitchener and we have asked them to join Guiding here. Capt. Mrs. W. Holm was master of ceremonies and introduced reâ€" presentatives of Guiding and Government Mr. K. K. Homuth, M.P., for South Waterloo, summed up in a few words what we all felt. He said, "we talk of the wealth of our forests, the riches of our mines and lakes; but the real wealth of Canada is her Youth. Guiding makes good citizens, who through their initiative and imaâ€" gination assure the future of our Country." SLICED WHITE Mrs.â€"Rankine Nesbitt took the salute for the march past, then the Guides, preceded by the Preston Scout band, marched to their new quarters for inspection. CUSTOM _ GROUND ANN PAGE FAMOUS lb 59: CHANGE To ANN TAGe 28â€"02 tins 14â€"02 tins 15â€"0z tin Guides are quite taking proficiency Ring &« 20â€"or Tin Pkg Reg. Cake ims not be had an 33¢ 16 29¢ 21¢ 15¢ be tested anything 9¢ SIRL GUIDE CORNER By MRS. L. M. SELLERY Waterico District Girl Guide NEW YORK TORONTO BUFFALO CHICAGO Thirtyâ€"two Guides registered on Monday night for the first choir practice. Miss Thomson was deâ€" lighted. First United Church have kindly put a room at our dispoâ€" sal for each Monday night from 7 to 8 o‘clock. Note to Mothers: Your daughâ€" ters will be dismissed at 8 o‘clock sharp. The average age of wp-rankmfi Hollywood male movie stars is 4 years; then women average 32 They say. _ THIS ARTICLE REMOvED If you think they have produced palatable, wellâ€"cooked meals, and cleaned up satisfactorily, will you %l::se sign their badge slips? t is all. If you want to help in this way, would you call Mrs. % E. Bricker, our Badge Secretary at 4â€"4810? A Guide is loyal. out in travel convenience. Plan your next trip by bus. You‘ll enjoy it. You‘ll find It really handy to travel by bus â€"right from downtown in your town to downâ€" town in any town along the route. For business or pleasure the Main Street landing is tops ROUND TRIP (Subject to Change) T ‘. r';,rf.r s#A 5 1iA j ‘g‘% J| â€" 1 a)} fls } " j 3*{ :r ] m‘[mw $19.15 2.90 6.45 17.75 throufb a ricer and sprinkle with cheese. 3. Rub peeled potatoes with a clove of garlic before placing them around roast of meat. 4. Leftâ€"over potatoes diced and tessed into cream sauce or conâ€" centrated cream _ celery â€" soup makes & good supper dish Sprinkle with parsley. 5. Split big baked potatoes and 1. A boiled Ebhto is a humble thing. It colorâ€"a dash of paprika or a sprinkle of chopped parsley can pep up plain fare. _ 2. Squeeze boiled _ potatoes To this mixture add 2 tableâ€" spoons salt, 3 cups vinegar, and 3 cups suiar. Tie 4 tablespoons ground allspice in piece of cheeseâ€" cloth and put the gag in the ketâ€" tle. Bring to boil and simmer slowly one hour. Stir !roquentxi Remove spice bag. Taste. A more salt, if desired. Pour into sterile jars. Pepper Relish Peel 27 pickling onions and put through food chopper. Hand chop 5 seeded green peppers and 6 seeded red peppers, the sweet kind, not the hot varicty. Add 1% cups sugar, 1 tablespoon salt, 1 pint vinegar, 1 tablespoon celery seed and 2 tablespoons allspice. Bring to a boil and simmer 30 minutes, stirring frequently. Pack hot in sterile jars. Apple Chutney Put 12 tart a{.)ples (peeled and cored), 12 peeled tomatocs, 12 small pickling onions, 3 large red _ sweet _ peppers, seeded, through the fod cggpppg'. 8 _ If your gepper and tomato plants were hardy enough to surâ€" vive the hot sgill in May, they will probably maturing now faster than Kou can use them. Pepper Relish and Apple Chutâ€" ney may be your answer to this problem. There:are many pickâ€" ling recipes of which include pepâ€" pers and tomatoes but we believe these two will make history in your kitchen. The relish recipe makes 3 pints and the chutney, 6 pints, so use half of ech of the ingredients in the second recipe if you wish. s Fried Caulifiower 1 medium head caulifiower, broken in flowerets 2 egg yolks is cup milk ?& cup flour 4 4 teaspoon salt Cook caulifiower in boiling, salted water until just tender, about 15 minutes. Drain well. Beat egg yolks unfll light, add milk, then stir ig flour and salt. Beat batter until smooth. Dip each floweret in the ‘batter then drop into hot fat, 390F., and h';\: until brown. Serve plain or wit a sauce. Yield: six servings. 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt 2 cups hot milk | Wash caulifiowef stalks and |leaves. Chop coarsely or put }through the food chopper using coarse blade. Measure. Cook, [covered, in 1% cups boiling, saltâ€" |ed water until tender, about 20 minutes. Make a sauce by melting butter, blending in flour and salt )and then slowly adding hot milk, stirring until well blended. Cook over boiling water until sauce is |smooth and thickened, stirn'.ng | constantly, about 15 minutes . Add ‘cooked caulifflower stalks and leaves and cooking water to sauce, blending well. Serve piping hot, sprinkled with a little paprika. Yield: four servings. Kerâ€"2 Ihe home economists of the Consumer Section, Dominion Deâ€" g:tmgm of Agriculture, have n busy testing recipes using both the heads and stalks of cauliâ€" flower and are passing along sevâ€" eral su.gxestmns which you are sure to find useful. Caulifiower Soup â€" 4 cup chopped cauliflower stalks and leaves 1% cups boiling water 2 teaspoon salt 1X serv';zgs. Sugges Sauces i . 1% cups medium seasoned with % meg . 1% cups medium To make sure the caulifiower is of high %uamy, see that the head or "curd" is snow white, since a yellowish color m.}mm exposure to the sun and treduentlg a stmz:g favor. The head should be smoo THE TWO PURPOSE f VEGETABLE Don‘t throw awa{ those outside stalks and leaves of the caulifiowâ€" er. They are delicious as a vegeâ€" 1 can condensed mushroom, celery or onion soup, with or without !4 cup grated cheese added. Cheese may be chedâ€" dar or process (plain or pimienâ€" to). with out part of the centre and i medium head caulifiower (3 Pi/aâ€" n:»v compact, nof rough surfaced oose and the ‘outer leaves ld be green and freshâ€"lookâ€" Scalloped Cauliflower Take a Tip _medium c cup grated CHRONICLE or Var.ation cream sauce teaspoon nutâ€" Peanuts Remove leaves from caulifiowâ€" e:xiicml off stalk. Wash cauliflopm al eaves Wy. cauliflower (head ugo and leaves in large amount of boiling water. \Boil, uncovered, 20â€"25 minutes or until caulifiower is tender; reâ€" move. Cook leaves 10 minutes |longer. Mash garlic; brown in butter, stirring nlowiy. Remove h. Renore qs â€" Anoge salt. ve garlic. e cauliflower in serving dish; stud | with nut meats. 5our butter ‘sauce over cauliflower. Garnish ‘wligt}}; cauliflower leaves. Serves eight. A CIRCUS OF FUN EVERY WEEK! _Boys, girls, and adults, too, 4 cup sliced apples % cup French dressing 2 cups shredded green cabbage ’ 4 cup of diced celery . Dr:g sliced banana and apples immediately into the French dressing ~ to avoid discoloration. Combine with remaining ingreâ€" dieut;:l;, toss withulork until thoâ€" ro mixed. serve cream mayonnaise m until wilted, and garnish with sliced, hardâ€"cooked eggs, Serves amu sefved with a litile sour cream seasoned with grated horseâ€" ’“"""‘:{"W 1. A couple of peaches sliced among slivered carrots and cooked in a covered casserole with very little saited water makes a tasty ‘Lti'rhlnyv-m';‘m beans in the pressure cooker will renounce any bland, mealy favor. Td uh be to your liking _ "-A_-,.IOJM-M huan.dm.:‘i&v lml.ldh‘l&mlnh-a& !MMMMM Smal gitcup'butter juice easpoon iemon ju 1 teaspoo® salt 4 slices bacon, diced _ 3 chopped raw spinach l:&oouhur 1% cups hot water ftahl-poomvgw & teampoon saltâ€"llach of popper gm-cm e head caulifiower LADY LYDIA â€"a glorious solitaire diamond in an exâ€" quisitely crafted Happiness mounting of 14â€"18 kt. gold. EARLY BIRDS ARE SHOPPING NOW FOR CHRISTMAS . OPEN AN ACCOUNT U Mix in 60 seconds HAPPINESS OIAMOND 8 King St. East LPondon . . . London LEait . . . Sarnin From $50.00 to $1000.00 Flawless Quality Extrao Brilliance From LADY LOIS â€" two sparkâ€" ling diamonds enhance the brilliance of the centre Happiness diamond. 14â€"18 kt. gold mounting. ALWAYS IN STOCK Young‘s I Kitchener