The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Pandas belong to the raccoon family. The word "panda" is said to be & corruption of the native Nepalese name which means "bamboo eater". Coleman OIL HEATER! Come in todoey and let us show you the -‘mflmhyflaâ€"nnm with e n oil space heater. @ #4 pieces Libbey Safedge A MATCHED SETâ€"24 lovely glasses with a new exclusive Western MASKS _ @ _ COSTUMES . TALLIES @® CANDLES @® SERVIETTES TABLE CLOTHS @ PLACE CARD?M. J. C. JAIMET & CO. 42 King St. E. CRVSHIL CLIASSWIRE P \ 32 King St. South, suite 200, second floor, phone 5â€"3280â€" WATERLOO, ONT. 96 King St. S ittern thaot cannot be gu'éh;ud anywhere. A complete matched set 4 sizes of 6 glasses each. FREEâ€"with the purchase of a Waterloo Stove & APPLIANCES | economies you con enjoy EASY TERMS n oil space heater. This Offer for a Limited Time Only KITCHENER The largest industrial fiveâ€"pin bowlin& league in Canada is made up of General Motors employees at Oshawa, Ont. There were 1,172 entries in the J952 tournament Phone 2â€"4409 Color is seen everywhere, in the brilliant autumn leaves daneâ€" ing on the sunclad street, in the hazy skies and on the tables ladâ€" en with vegetables, so brilliant in The cheerful orange of the jolly pumpkin beside the deep greens and yellows of squash and the delicate orange of turnip all look as lovely on the outside as they one thinks of the many types of vegetables, and again, the many ways these autumn vegetables can be prep&red. Parsnips, cabbage, onions, celery â€"the ro!! call seems endless when Cabbafie is a vegetable which is nouris inf and delicious served raw, in cole slaw or as salad wedges, or proper? cooked. Stuffed â€" with â€" brea crumbs, cheese and bacon, then baked, or boiled until just tender and served piping hot with butter, cabbage makes a hit on any chilâ€" ly day. _ _ 202 _ Squash is a seasonal favorite. Try it baked with brown sugar, salt and pepper, or stuffed with creamed meat and baked. Anâ€" other way to prepare squash is to bake or steam it, then serve Pumpkin, first cousin to the squash, is not often thought of as a vegetable, but it can be used in just that way. The home econoâ€" mists of the Consumer Section, Canada Department of Agriculâ€" ture have experimented on pumpâ€" kin dishes, and have found new and tasty ways to prepare it. They tell us that pumpkin is surâ€" prisingly good baked or in a casâ€" serole or‘ pumpkin soup. Of course, it is a superlative dessert in pumpkin pudding and spicy pumpkin pie, and, not only that, it can be used to make jam or marmalade. This is the way to make pumpâ€" kin soup: Peel, cut and cook the pumpkin in enough boiling water to cover. Add finely chopped onions to taste. When the vegeâ€" tables are cooked, put them through a sieve, then add milk or very thin tomato sauce in the proportion of one cup of milk or tomato sauce to one quarter cup of sieved pumpkin. Garnish the MENU PLANNING News Of Interest To Women soup with paprika, chopped leaves, or parsley, and l-'V.“ 'hiz leaves, or parsley, and serve wi lightly bum bread or cro them away! They are good and good for you. Just scrape and wash them thoroughly, then boil in a small amount of sailted waâ€" ter until tender, and serve with butter. Unheard of to cook celeâ€" ry? Not at all! Tender buttered celery, or the same celery covered with a puhlc-m cheese sauce is delicious. Brai celery is an unusual and delicious vegetable dish. To make it, sauté the celeâ€" ry in butter, then cook in a sauce made of meat stock. C Improved _ storage conditions now make it possible to have celery pnctinllr the year round, and where people used to eat the bleached white celery, now the majority eat the more nutritious, flavorsome, green celerg. Here are some of the ways the home economists suggest that it can be served. Crisp, cool celery hearts or curls on the relish tray or on the salad plate, or celeuficks stuffed with cheese for time or lunch snack. Celery soup, alone or in combination with poâ€" tatoes and onions, has that good oldâ€"fashioned flavor. In casseâ€" roles, around the roasts, in fact, in almost any kind of good eating celery has a wellâ€"deserved place of honor. HYDRO HOMEMAKERS‘ CLUB Hallowe‘en Doughnuts and Hallowe‘en are closely associated as far as we are concerned. A haunting memâ€" ory of making doughnuts at this season reminds us of our first teaching experience when the class pleaded to make doughnuts in the cooking laboratory. Withâ€" out asking permission each group trebled their given recipe in order that a sufficient number was made to take out of the classroom for a Hallowe‘en party. . . Well, that was the first and last time a class detained this teacher after school hours! To deep fat fry food: 1. Choose a deep heavy sauceâ€" pan with straight sides. A wire basket with a handle that fits the kettle is a great convenience, otherwise a slotted spoon and fork will do. 8 s _ 2. About 4 inches of oil or meltâ€" ed fat is advisable providi:x: two or three inches is allow beâ€" tween fat and the top of pan to prevent boilovers. | _ 3. Heat fat slowly. Drop one inch cube of dayâ€"old bread into it. If bread browns in 40 seconds the fat is ready for frying doughâ€" nuts. 4. Fry only one layer of doughnuts at a time, usually 3 in a threeâ€"quart kettle. |______ _ 5. Lower food slowly into the fat, the bubbling will soon subâ€" side. Allow about 3 minutes for doughnuts to brown on one side then turn each and cook on other side for abour 2 munutes. â€" 6. As soon as food is browned remove from fat and drain on abâ€" sorbent paperâ€"paper towel or napkins. e e ce . EC O en oo 8. When frying is completed cool the fat or oil and store in cool place. t Afternoon Tea Doughnuts 1 egg, well beaten 2 tbsps. sugar 4 tsp. salt 3 tbsps. milk _ _ _ _ _ _ 7. Skim off all food scraps to prevent smoke. _ _ 2. 1 tbhsp. melted shortening 1 cup flour 2 tsps. baking powder Add sugar, salt and shqrtening to egg. Mix and sift flour and baking powder and add to first mixture. Force through pastry bag and tube( using small ladyâ€" finger tube) into deep fat and fry. Serve â€" with _ Julienne â€" shaised pieces of cheese. Makes 18 to 20. Raised Doughnuts f 1 cup scalded milk 1 pkg. yeast, dissolvedâ€"in % cup lukewarm water 1 tsp. salt 1 cup butter and lard mixed 1 cup light brown sugar â€" 2 eggs, well beaten _ 14 grated nutmeg _ 2 cups flour Cool milk to lukewarm, add yeast cake in water, salt, and flour enough to make stiff batter. Let rise overnight. Add meited shortening, sugar, eggs, nutmeg, and flour. Let rise again. If too soft to handle, add more flour. Turn on floured board, pat, and roll % inch thick. Cut out with biscuit cutter and work between hands until round. Place on floured board, let rise 1 hour, turn, and let rise again. Fry. 2 egg yolks 4 cup water 14 cup milk 1 thsp. lemon juice 1 tbsp. melted butter 1 cup bread flour 1 tbhsp. sugar %4 tsp. salt 2 egg whites Beat eg¢ golu; stir in water and milk. mat in lemon juice, butter, sifted flour and sugar. Whip e~â€" whites and salt nndu?old into batter. â€" Arle Fritters: Peel and core apples. Cut them crosswise into 4 inch slices They may be soaked for 1 hour in lemon juice. Drain them. Dip in fritter batter. Fry in deep fat at 380 degrees. Drain _ on _ absorbent . paper. Sprinkle with cinnamon and suâ€" gar. Banana Fritters: Peel and cut into halves lengthwise. Dip banaâ€" nas in fritter batter and fry in deep, hot fat. _ Answer: Brown sugar ing is easy and tasty to mnke%fl bine & cug‘ brown sugar, 2 teps. cinnamon, 4 cup flour and % cup Hmrle Fritters: Drain pineâ€" apple slices; dip in batter and fr{ until brown in deep, hot fa Drain on paper napkins. THE QUESTION BOX Miss 8. H. asks: Please describe a m‘rping or icing for gingerâ€" bread? _ â€" â€" Have you ever wondered what TKE WATHEZRLOO (Ouysh) CHRONICLE / Fritter Batter Take A Tip Master Jim Bean, 44 Young St. West, was host at a birthday parâ€" ty given in his honor Monday. He was 9 years old. Six children attended. Highlight of the party occurred when Jim extinguished his nine birthday cake candles with one effort. Mr. Edward Fenner of Mildâ€" may visited relatives in Waterloo this week. Although well past the "50" mark, Mr. Fenner, 72, still keeps active. One of his unique interests is playing a mouthâ€"organ each Sunday for Sunday School members of the local parish Waterloo Fire Chief Albert Paâ€" gel was given leave by Waterloo Council to attend a training course held by the Municipal Fire Chiefs‘ Association. Mr. Pagel is expected to represent the Waterâ€" loo Department at the conference, to be held October 23 and 24. their annual paper drive, Saturâ€" day, October 25. Local residents are asked to lend their wholeâ€" hearted coâ€"operation to make the venture a success. Miss Rita Bedford of New York is spending a few days as guest of Mr. and Mrs. W. H. Bedford, Mary Street. Mrs. Bedford enterâ€" tained Miss Bedford‘s former bridge club in her honor Tuesday night. _ Dr. and Mrs. C. H. Whitteker left Tuesday for their home in Bridgewater, N.S., afl:er s.pt_ar_xdit'x! many mothers are once again faced with the task of packing school lunches. If you are wonâ€" dering what to put in the lunch box, here are a few suggestions. A good lunch for school or work has milk, fruit or vegetaâ€" bles or both, some form of proâ€" tein such as meat, eggs, cheua fish, beans or geanut butter ani ‘bread‘ preferably whole wheat. One simple menu â€" suggestion might be chopped ham sandâ€" 'wiches with raw turnip sticks, baked fruit with chocolate cupâ€" cake for dessert and milk. _ Sandwich fillings based on eggs, ‘cheese, meat, fish or peanut butâ€" ter can be easily varied every day. For example, add grated ’carrot or chopped parsley to eg, or mix cheese with choppg pickle or crisp bacon bits. sSUGGESTIONS FOR THE SCHOOL LUNCH BOX a few weeks as guests of Mr. H. Roos, Albert St. Finger salads of such vegetaâ€"~ bles as raw carrots, tomatoes, letâ€" tuce or cabbage wedges are quickly prepared and e:;{ to inâ€" clude in the lunch. Fr fruits in season are always welcome. Later on, cooked fruit such as baked apples or applesauce can he packed in a glass jar or waxed paper â€" carton. _ Milk puddings soft butter. Work with the hands until crumbly. May add ‘% cup chopped nuts. Sglrend this over gingerbread for the last 10 minâ€" utes of baking. may be carried in the same way _ Mrs. C .M. asks: Do you use fat for deep frying that has become dark? n 10 Answer: No. If fat for deep fryâ€" ing has become dark it may be clarified \ay adding a raw, Eeeled and slice/ routo. Heat the fat slowly until the potato browns, then â€" strain _ the fat â€" through cheesecloth. It may be necessary to do this twice. Mrs. L. D. asks: Why do French Fried potatoes turn a greyish coâ€" M "i" ‘enoacanries .livfiyll'-‘h cost. Simple, little evening bags to conceal your powder puff and valuables in cubes for French I‘r{in. should be blanched by pour n"h'bollln{ water throu!h them. n pa the potatoes dry with a clean towâ€" el before adding to hot fat. Fat should be 3905 degrees on deep fat thermometer or a one inch cube of dayâ€"old bread should brown in material to match your dress. Gloves too can be made and trimmed adding the final touch to your attire. lor? Waterloo Boy Scouts will hold Now that school days are here, Needleeraflt News be shiffed, beaded or decorated with sequins and fashioned from the & by ?.-)I?oioy BY THE CHRONICLES "ROVING REPORTER® * SOCIAL & PERSONAL NOTES \ Potatoes that are cut WHATS NEW Velvet Fringed Stole in Waterloo The theme of the profium was Christian Stewardship and Thanksgiving. Mrs. Gordon Weir Mr. and Mrs. Gordon Finnegan of Stratford visited at the home of George Squire on Sunday. _ Mrs. wul‘p Richardson hostess to the" Boyd W.M.S Efie_fl;â€";ndfitfi? meeting with eleâ€" ven in attendance. ung a solo. Final plans were made for the Thankoffering meetâ€" ing. Clothing will be sent to Korea if _ worthwhile donations | are made. . The‘ meeting closed with a hymn and Lord‘s Prayer after which the hostess served refreshâ€" ments. Mrs. Aaron Bender spent a week with her daghter, Mrs. Aden Snyder, Mr. Snyder and family of Bridgeport. _ _ _ _ Mr. and Mrs. Erhardt Wicker and family of Kingsdale spent Sunday at the home of John Laâ€" Young‘s . .. the home of «yf%~, NAPP x( S3 #P"+*Z INESS UIZ «c “1\ P ) ;/ /»‘/ Why toke the chance of buying an ;r‘ 2 f when you can be sure that a Hap ( y is the finest you can I \b,,*, â€" Youna‘s diamond buyers e» WMsrâ€"as! * _ Am / .\ 2l BW\ ‘ Cya" f i M s, ,v 7 N DIAMOND MERCHANTS * . Jewellers for Over 50 Yeers EIGHT KING ST. EAST 10% Down 40 Weeks to Pay for 3,2@»7/ Striking Beauty . .. ~ Remarkable Quality, «P Superior Values, combined in Precious HAPPINESS DIAMONDS Betty Betz, aroused by criticism of teenâ€"agers‘ behavior, challenâ€" ges American youth to mend its young people, points the way to moral sanity. Read, "Your Morals Are . SBeries starts in this ‘s (Oct. 26) issue of du‘-t Gravure Ameriâ€" can Weekly, exclusively with The Detroit Sunday Times. râ€"~EXPERT EYE CARE BETTER YVISION GLASSES 17 King St. West _ Waiper Hotel Block Dial 2â€"1971 Have your winter casual clothes cleaned and made ready for cold weather by Jessop and Whaley KITCHENER â€" ~0 0 > > WATERLOO â€" 00 > 0 â€" 0 â€" LOOK SHARP ! FEEL SHARP ! * STATION WAGON CoaATS * BOMBER JACKETS * STORM COATS * HUNTING COATS * SPORTS JACKETS is the finest you can buy. Young‘s diamond buyers explore the diamond market from all over the world â€"â€" select only the most perfect settings designed, exclusively for Young‘s . . . . Regardless of the price you pay â€" you can depend on it . . . HAPPINESS Diamond creations give you more quality . . . More value and more beauty . . . All look better, wear longer, and are a great deal HAPPINESS ) ~ DIAMONDS Serving the Kitchenerâ€"W aterloo public for the past 11 years YÂ¥ OUNG‘S $50â€"% to $1500.90 Pay only 10% DOWN . . . warmer when cleaned by C. R. MIMMO See them at Young‘s tomorrow AND â€" â€" 41 Ontario St. N. = + â€" 28 Bridgeport Rd. Get Lovely Curves Priced from Frideay, Ortober 24, 1962 p an inferior diamond Happiness Diamond KITCHENER Balance Weekly