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94 King St. S. 94 King St. South Only guaranteed quality and nationally advertised makes of plated and sterling silver sold. All patterns ot choose from . . Community . . 1847 Rogers Bros. . . 1881 Rogers . . International . . Wallace and Rodena Sterling. THURSDAY "â€" 9 A.M. COMPLETE LINE OF BLUEBIRD DIAMONDS AND WEDDING RINGS All prices. . . . Use our private Diamond Room. Credit if you like. PWA PIMEST S11VEM®1AT¢ AT OUR NEW MORE MODERN LGCAT!ION HIA|RO|LDEEFA September 21, 1951 WATERLOO Fn@u=ELLGRS WATERLOO .â€" 6 Doors North of Former Gracefully styled by appreciation of your valued support. 1881 Rogers craftsmen CUSTOMERsS To GIFT ""BROOKWOOD" OPENING 5 O‘CLOCK A token of our First Beside Klachn‘s Market â€" â€" Dial 5â€"5914 For Your Corvenience OPEN FRIDAY EVENINGS or by appointment National name watches of guaranteed quality. â€" All watches insured. â€" Prices from the lowest to the highest. â€" Bulova . . Elgin . . Mido . . etc. only A & nationally /l ,2>\\ advertised ,{; ‘/"\ @ ’ 3 ~ PP "\A WETON! ‘watches e2a® Nosy L Watches grod [\ wl M y \Q\*\)\X:\\\\ L * *A % fin e \\\Q\\\\\ @10 Jewellery ,*‘ \“\\Q 0.\‘\‘\\3 CCA A }""\‘ t 'W \ 1E Personalize & QT{%“&\\‘\}: < \/;\ | Gifts 22 ; Engraving ® Q‘.:‘ A w done en \\" S the p> W / premises. ol W atches of distinction AY you do is drop in and fill out a FREE Draw slip and deposit in the box in the front of the store. No obligation. 10. 11. FREE DRA W 20 Beautiful Prizes! This is your own very special invitation to come in and look over our lovely new store. We think you will agree thot we con be justifiably proud of it‘ Don‘t feel obligated to buy when you come in â€" you are ALWAYS welcome to browse around, and particularly while we are celebrating our opening with a premises. We carry English bone china cup and saucerâ€" Value $3.75 ‘Dennis"‘ baby locketâ€"Value $3.00 to 20. One jar of silver cream. ‘‘Wm. Rogers Son‘" 3 pc. Child‘s Setâ€" Value .$3.75 ‘‘Everâ€"Mot"‘ chrome egg coziesâ€" Volue $4.95 Value $10.00 L e ‘‘Seth Thomas" alarm clockâ€" Value $9.75 y Ronson lighterâ€"Value $6.50 *‘Sheaffer"‘ Threesome pen setâ€" Value $5.75 ° *‘Marvella" Pearl earring and choker set , Value $25.00 Musical powder boxâ€"Value $11.50 for for service CREDIT TERMS or LA Yâ€"AWAY silver cream and sugar setâ€" THE WATERLOO (Oatarh) CHRONICLE . â€" TEeRms To sUNt YOUL BUDGET of skim milk. The only difference between skim milk and whole milk is that the fat and the fat soluble vitamins have been reâ€" moved from the skim milk. Howâ€" ever, all the needed calcium and protein is still left in the milk so the home economists point out that for the family who is unable to afford all the whole fluid mil that they feel is necessary, skim milk powder may be invaluable to them. It may be reconstituted by adding 4 tablespoons of the powâ€" Milk powder is a product which has recently come onto the conâ€" sumer market in Canada in great quantities. Whole milk powder is of course the powder from whole milk and skim milk rowder that of skim milk. Tm! only difference There are many types«of milk on the Canadian market but perâ€" haps the most commeon is the kind bought daily, the pasteurized or homogenized whole milk. Fluid skim milk is sold in many centres in Canada and of course, is less expensive than whole fluid milk. Evaporated milk, which is frésh milk from which about 60% of the water has been removed, is also sold in great quantities in Canada. Sometimes gaily colored glasses or straws will attract the child who dislikes milk. Milk shakes, eu-nogeor favored milk drinks might the solution to a moâ€" ther‘s problem or it may be that she must incorporate the daily milk quota into cooked foods. School children love scalloped dishes, souffies and cream foods and what better way could there be for them to get their milk? Cream soup is an old standby in any home and Mrs. Housewife does well to serve it daily. Cusâ€" tards, spanish creams and blanc mange have a wealth of variations afld children usually enjoy them all. every means to dres: children need their « With Laâ€"Zâ€"Boy and Stool. Reg. 194.50 Special â€" â€" 179.50 Eflestrfield Suite Chesterfield Suite White. Reg. 129.50 Special â€" â€" 99.50 2â€"Pc. Mohair. Frieze â€" Blue. Reg. 169.95 Special â€" â€" 149.50 Findlay Space Heater Special â€" â€" 79.50 Coalâ€"Wood Stove Chesterfield Suite Special â€" â€" 29.95 Considering all the wonderful qualities of milk, which is known as Rature‘s most k:fleet food, it is our most valuable food. In fact, Odd Dressers CHESTS â€" BEDS â€" SPRINGS 3â€"Pc. Crushed Mohair juice of life. In these be school days, with fall and v ;m tb(is juice of ! more important than ever home economists of the Cons \w, CM J Agricylture suggest oo e mk’“ is and it is refreshing tor that midâ€"morning . or â€" midâ€"afternoon There is a well known tion which says that bnm be the staff of life but milk is the juice of life. In these bagkâ€"toâ€" school days, with fall and winter Approaching, this juice of life is more important than ever The home economists of the Consumer Section, Canada %nnmenl of Agricylture sfifiges' at the wise homemaker always makes sure mhu children have the milk t. It is a delicious drink with break betweéen classes Walinut â€" Chest, Bed, Vanity and Bench. Special â€" â€" 59.50 4â€"Pc. Vanity and Bench Special â€" â€" 4.95 Spring and new Mattress. Special â€" â€" 19.95 Notural finish. Full length. Special â€" â€" 14.95 Wardrobes TRADEâ€"IN STORE BULLAS ""ONCEâ€"INâ€"Aâ€"LIFETIME" BARGAINS 92 ONTARIO SOUTH at MENU PLANNING Phone 20301 Bedroom Suite Every Daoy at dress i ' Answer: To cook ?{ster plant or [ salsify prepare like parsnilps. Plunge: ‘jnto cold water with a litâ€" | tle lemon juice or vinegar in it to | prevent discoloration. Boil inchâ€" cubed pieces in saited water until tender. Serve with a cream sauce. Answer: Stir the sliced green tomatoes to be saut&d with a few sliced onions in butter or ?acon dripPing. Cook tomatoes slowly until tender then season 2 cups green tomatoes with % teaspoon salt, % teaspoon p?rika and % teaspoon curry powder. Mirs. T. H. asks: Can you cook Mrs. €C. B. asks: How can you prevent a sharp acid flavor in stewed green tomatoes?. _ Mrs. T. K. asks: How do you serve oyster plant? _ _ 8. Our preferred method of cooking squash is in a colander or sieve over boiling water. We sprinkle a teaspoon of salt on preâ€" pared serving size_ pieces. The kettle is covered as tightly as possible. Since squash is surprisâ€" ingly watery, it will mash as soon as skins can be removedâ€"and you can see the skins partly separate from the pulp in about 20 minâ€" utes. Beat in 1 tablespoon top milk and a pinch of pepper, then serveé. 3. To cook winter squash cut inâ€" to serving sizes and free of seeds and fibres. _ * (a) Boil 25 to 30 minutes and ‘ serve buttered. \ Or serape from shell and mash. (b) Bake pieces of squash in preheated electric oven of 350 degrees about 50 minâ€" utes. 4. Seasoning for summer squash may be one 2fthe following: Nutâ€" meg, cayenne pepper, minced onâ€" ion, chill sauce, eheese, bits of cogke‘d bacon and brown sugar. 9. Prepare squash for pie filling the same as pumpkin. _ THE QUESTION BOX 5. Additions for baked squash: Fill hollow portion with cooked sausage patties or seasoned lima beans mived with sour cream and chives. 7. Peeling and seeding summer squash is optional. Some people believe that the seeds strengthen the flavor while cooking, others consider the seeds a nuisance to ;;emove from the pulp when it is ot. 6. To glaze squash: Pare and parboil prieces for 30 mins. Drain. Place in shallow baking pan. Drizzle over pieces a glazing syâ€" rup of ‘ cup white sugar, % cup brown sugar, ‘; cup water and 2 tbsps. butter. Bake in electric over of 350 degrees Sor 30 minâ€" utes, basting frequently with the syrup. _ â€" 2. To open or cut winter squash easily, place the whole vegetable in a preheated electric oven of 400 degrees until heated through. Cool, cut and pare. â€" Take A Tip 1. To cook summer squash: Take off stem end. Remove large seeds and coarse fibres. Leave in halves, slice or dice. (Paring is not _ necessary).~ Boil halves squash 40 to 60 minutes of boi diced pieces about 15 minutes. Or bake summer squash at 350 for about 40 minutes. color. F‘ll't place among soups belongs ’ Someollhesummersqwh.are/ to the rouy red tomato kind. easily named because of their It‘s the soup that "most folks like shapeâ€"The Yellow" Crookneck,| best." The Button and Vegetable Marâ€"| _ Select tomato soup as the main row. Others that are more diffiâ€"| Meal feature and all kinds of menu cult to label are ones like Zucchiâ€"| Combinstions suggest themselves. ni and Cymlings. If you do not Fur fastsrce, take tomato soup know them, take a trip to a marâ€"| With sandwiches â€"most any sandâ€" ket where gardeners can tell you| Wih is a good "soupmate." Or in about these interesting species | WoGuce a fresh new note at each ter kinds (Acorn and Hubbard) "f stronger both in flavor and color. _ We should be able to add an “s"toni\;;abmremmdus'dme many varieties of n uash. Howâ€" ever, it is not too t to teli the difference in the eating of summer fluuh and the winter squash. e early varieties are so delicate in flavor while the laâ€" Milk may be used in aimost any way because it has the happy faâ€" c‘!!y of being able to combine with aimest any food. The old wives‘ lale thai milk is harmful when eaten with cherries, and so on, is not reliable and today we know that there is no foundation to these tales. Now with the chilâ€" dren on the way back to school, be sure that they get milk every day in some way. _ _ _ 0_ water, for ex::aph 14 cup of skim milk power and 4 cup of water sweetened with a little nqg:r and Ravored with vani}‘s can used as a topping fur pics, puddimgs or der to 1 of water it be aled wih y uradieny ns recipe. Skim milk powder may oo whipped with squo! parly of 43 KING $T. N. GRAND OPENING STATIONERY & SUPPLIES e P M SCHENDEL WATCH THE CHRONICLE Next Week for our There has been an interesting mixture of coat lines in the autumn and winter: collections shown by the important Society of London Fasgion Designers. The bulky swaggerâ€"type coat is less important than it was last year, the straight coat has returned, and there is a great feeling for fitting redingnote styles. Some of the last mentioned were shown for formal afternoon and evening ’wear and Were emphasized by their brilliant linings. An effecâ€" tive entrance for the mannequin is to walk demurely into a salon in a black velvet coat with a very full skirt, and then suddenly throw one side open to reveal a scarlet lining so vivid that it makes the spectators almost blink. A good many of the short full coats worn over suits are also lined in this way, and since there are signs that the straight and narrow silhouette may be giving way to the full skirt and tight fitting jacket by the middle of summer, 1952, it will be interestâ€" ing to see how women feel about these very full skirted jackets this autumn. Jurnu; ”ma:uch ‘, soup on a different garnish or tidbit. Combinâ€" ations â€"â€"tomato with another soup | â€"mre Zood for a change also. Jtuummmrto vre soup are lmwmu\uum" | me mings. Another favorite with soup | is a rich peanut butter sandwich with a crisp topper like cole slaw | or shredded carrots. { TOMATO SOUP COMBINAâ€" g:oulflmmm‘m | different" to serve as a special treat for supper now and then. Just blend together one can of the tomato with one can of anâ€" other soup; then add liquid as directed. Bure winners among comâ€" binations are tomato with any of Note: Thank you Mrs. M. for reminding us that carrots are good peeled and grated. Then carâ€" rots may be cooked in a little boilâ€" ing water in 12 minutes. tops of field turnips as cooked greens? Answer: It may be a little late in the season now unless {you pick the small tender leaves from the centre. Cook as you do cabbage and serve with browned buttered crumbs. Mrs. H. M. asks: Can you sugâ€" gest a stuffing for green peppers that can be tossed together in a hurry? 00 Answer: Blend together canned corned beef and condensed tomato soup to make a stulfinfi for parâ€" boiled sweet peppers. Bake 15 to 20 minutes. VIVID LININGS i of soup‘ "shoot the works." Make your own or take advantage of all the "crunchables" at the grocery store. A sprinkle of popcorn, crisp little corn chips, a crisp or a puffled FOR GARNISHES and snackâ€"bits ~* Tomato Is Tops In Soup WATERLOO FOR DARK COATS Now and then we figure any high degree of international coâ€" operation is improbable in a world where most people won‘t keep to the right on a crowded sidewalk. CANADIAN ARCHITECT ATTENDS DESIGN CONFERENCE Mr. G. Inglesmith of the School of Architecture, University of Toâ€" ronto, will attend an international gafhering of industrialists, meetâ€" ing in London, England, Septemâ€" ber 19â€"20 to discuss the topic "Deâ€" sign policy in industry as a reâ€" sponsibility of high level manageâ€" ment." In the course of his work Mr. Tiessen has occasion to visit beeâ€" keepers all over the Province and he estimaets the Ontario crop this year as slightly above average in quantity. Quality of this year‘s honey, however, is excellent. So far as the Canadian honey crop is concerned, he understands that production in Western Canada is down somewhat from last year with the result that production from the Dominion will be slightâ€" ly lower than last year. However, he hastens to add that the good crop of high quality honey in Onâ€" tario this year should assure Onâ€" tario consumers of their supplies. ONTARIO _ HONEY QUALITY EXCELLENT Consumers of honey in Ontario will be able to satisfy their reâ€" guirements with excellent quality ntario honey this year, according to Herman Tiessen, supervising inspector of honey grading for the Ontario Department of Agriculâ€" ture. He states that the best indiâ€" cation of the high quality of the 1951 honey crop in Ontario is to be found in the fact that Ontario producers took all the first prizes in the honey exhibits at the Canâ€" adian National Exhibition. This was the best showing that Ontario producers have ever made at either the Canadian National Exâ€" hibition or the Royal Winter Fair. ends from a plece of ham are wonâ€" derful to add to prepared spaghotY. Brown the ham and a little chopped onion in hot shortening in a skillet. Open a can or two of spaghetti (the kind in tomato sauce with cheese}) and put it in the skillet Stir all together and heat well Folks go for that "HAMâ€"ETT!®": The ilast odds â€"â€"â€"â€"â€"SQUP SCOOP§â€"â€"â€"â€"â€" TWOâ€"INâ€"ONE SANDWICH: Giorify a hamburger or hot dog by topping It with a spoonful or two of pork and beans before you close the bun. A little mustard and lettuce, if you like, makes this a meal in a lic salt into 1 tablespoon softened butter or margarine. CHEESE: Mix %% teaspoon grated parmesan cheese into 1 tablespoon softened butter or margarine. BEED: Mix %% teaspoon poppy seed or % teaspoon caraway seed into 1 tablespoon softened butter. HERB: Bilend % teaspoon thyme into 1 tablespoon softened butter. Croutons and toast sticks also~ have many possibilitics. These tidâ€" bits are magical mouthfuls that you can make so easily from dry bread. Just mix a Asvorful ingredient like garlic salt into butter or marge rine; spread mixture on both sides of dry bread. Cut into strips or diceâ€"size squares; then toast bread in a moderate oven about 15 minâ€" utes. Here are some super spreads for croutons and toast strips. OAIIIL!CI Blend_ 4 teaspoon garâ€" PHONE 2â€"3340