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

Dry cleaning is quick and effective these ‘days. â€" The modern cleaning agent perâ€" cholorethylene, ~or ."Perluxe", make possible oneâ€"day service because it is nonâ€"inflammable Cleanliness is the best inâ€" svrance against moths. Have you noticed that moth larvae always seem to attack first on a spot where there‘s a good stain? All clothing to be stored should be washed or dryâ€"cleanâ€" ed. Warm weather has promptâ€" ed a rush for summer wardâ€" robes. We tend to move winâ€" ter castâ€"offs to the: back of the closet and forget about them,. But there is no tastier hotâ€"weather dish for a moth than carelessly stored woolâ€" lens! . > i% CLEANING . BEFORE STORING BEST INSURANCE AGAINST MOTHS Graceful tulips contribute motous splashes of colour to many spring gardens, In step with the season, we have a recipe today for Orange Tuna Tulips â€" the perkiest little flowers ever to grace a lunchâ€" eon table. Although fancy looking, these gay . orangeâ€" flecked tulips areceasy to make. They consist simply of canâ€" ned â€" tuna in @a flavourful, orange cream sauce served in toast cups. The home econoâ€" mists who supplied the recipe supgest that this dish be made PAGE STX LIPHARDT HARDWARE Of Interest To Women COUPON TODAY ITS TUNA TULIP TIME WATERLOO WE SALUTE YOU ON YOUR 1008 ANNIVERSARY MAIL NATIONAL SEWER PIPE LIMITED, â€"â€"â€"â€" Please sond me a free copy of PE Pipe and Fittings bookict. Sales Office: 100 Queen Street, $wansea, Toronto 3, Ont a ces es se e es n0 088 08 a 6 a a 6 s we s e e a 6 00 be b e a 8 e 8 n e n n 60 0 6 8 n n e h n 0 e 0 6 0 p oi# 6 6 8 evesese se se cne c en se 0 00 h a n e e ba n e e 60 00 08 68 6 «en e e ae e e e n e e e e h e e 0 e e e e e e ue n e 64 e 6 0 0 8 6 68 A NAME INâ€"HARDWARE SINCE 1875 } Trind . i 1 tablespoon oramge juice 6> slices fresh, white bread lSoftened butter Some dry cleaners are helpâ€" ing with the storage problem by returning cleaned clothes in polythene bags. By sealing the bottom of the bag with a mediumâ€"hot iron, you have an éxcellent protection against dust and moths. And in the fall, when winter clothes are returned to active service, they can easily be identified through the transparent plastic covering. and can be used on a cleaner‘s premises, I also means odorâ€" less cleaning since little of the solvent remains in the garâ€" ments. And quite apart from the moth menace, cleaning acâ€" tbually prolongs the life of garâ€" ments, by removing dust and dirt particles which rub beâ€" tween fibres and weaken them. with the . economical, flaked pack of canned tuna and acâ€" ec;mpcnied with a green tossed salad or crisp relishes such as carrot . or celery sticks and radish roses. 2 , tablespoons, butter 2 tablespoons flour 239 1 cup milk j 1 (7 oz.) can flaked tuna 1 tablespoon grated orange ORANGE TUNA. TULIPS THE WATERLOO (Ontarioy CHRONICLE Wipe the chicken inside and out with a damp cloth. Rub inâ€" side with salt. Prepare stuffing by combining al ingredients. medium) § Giblets, ground or finely chopâ€" ped 1 cup soft stale bread crumbs (8 alices) 4 teaspoon poultry seasoning 1 20â€"o0unce can baked beans. 1 chicken (8 to 3% pounds) Stuffing: 3 tablespoons butter Brown meat well on all sides in â€" heavy roasting pan. Sprinkle with salt tnd pepper. Add garlic, onion and hot waâ€" ter. Cover and cook slowly on top of stove until. tender, about 2 hours. Pour off excess fat, Add beans and bake, unâ€" covered, in moderately slow oven (325 F.) until beans are thoroughly heated, about 30 minutes. 8 to 10 servings. % cup chopped onion (1 medium) %Â¥ cup hot water 2 20â€"ounce cans baked beans 3 to 4 pound pork roast (loin or shoulder) Salt and pepper For something new and difâ€" ferent on your dinner menu, why not‘try one of these bean and meat combinations soon? All‘ of the recipes call for canned beans &nd all have only recently been tested and tasteâ€" approved in Canada‘s Kitchen. To make toast cups, trim the crusts from fresh bread, and butter on one side. Place the slices of bread, buttered sides down, on wax paper and butâ€" ter the other sides. Carefully press the centrés of the slices into medium â€" sized muffin cups: The corners of the bread should form triangles which peek above the muffin tin. Toast in a moderately slow oven at 325 F. for 20â€"30 minâ€" utes or until the tulipâ€"shaped, bread cases are crisp and deâ€" licately browned. Melt butter and add flour, stirring . until well biended. Add milk and cook stirring constantly . un til thickened. When sauce has thickened, stir in the flaked tuna, grated orange rind and orange juice. Heat gently several minutes longer. Spoon into 6 crisp, golden â€" brown toast cups. Sprinkle a few . gratings of orange rind in the centre of each "tulip" for decoration. Serve hot. FIND NEW TASTE ENJOYMENT IN CANNED BEANS COOKED WITH MEAT ROAST CHICKEN WITH _BEAN STUFFING BRAISED PORK AND BAKED BEANS (1 Stuffing: j . 1 20â€"ounce can baked beans Stuff bird, close opening and truss. Brush with melted butâ€" ter, Place in moderately hot oven (375 F.) and roast until tender and browned, ahout 2 hours. 6 servings. To prepare gravy, add about % cup water to the drippings in pan and let boil gently § minutes. ‘Thicken if desired." 3 pounds side or back spareâ€" ribs: (2 pieces) SPARERIBS. WITH BAKED / BEAN STUFFING Sblirch Ltbel + One of a series of Canadian Indian Legends LEGEND OF THE CHIPMUNK Chipmunk used to delight in ' teasing Grizzly Bear, calling him names and taunting him, until one da); Grizzly Bear got angry and chased him. Before Chipmunk could escape, Grizzl); Bear scratched his back. That is why the ehipmunk has stripes on his back toâ€"day. 8 RE W ERY Li M TE D Thompson River Legend CARLING‘S 1 cup soft stale bread ecrumbs ; (8 slices) a»*% ecup chopped â€" omion ( _ medium) Wipe meat with damp cloth. Prepare stuffing by combining all ingredients. Place one piece of spareribs on rack in roastâ€" ing pan. Spread with stuffing. Cover . with second . piece. Skewer or tie ~ribs together, Bake in moderate oven. (3850 F.) until well browned, about 2 ‘hours Turn after one hour so that both sides will be equally crisp. 4 to 6 servings. 1 finely chog Pinch of sage LIMITED chopped garlic clove NMâ€"25â€"97 31 i1 11