May, 1932

 

l  grea
 pans

without scam
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KUST, TARNISH
, V ‘:AsILv PREVENTED
\'”

__ Here’s the sure, easy way to

V protect metal furniture,
lamps and brassware against
rust and tarnish.

Dampen a soft cloth with
3-in-One Oil; then rub it over

  the metal. Watch how it
7 " — [cleans and brightens!

. _ Three fine oils, blended
fess); kitchen J0 in 3-in-One to make it a

I . h good lubricant, also make it

a ze Z serve this c.\'Lra purpose. Use
e S r 20 t it wherever there is danger
' ’ . of rust or tarnish. All stores-

 S [I'M both handy cans and bottles:

Thrr-c-in-One Oil Co., Windsor

T'S smazingl The q\:‘

Cvillett’s Pure Flu I
ime right off a grens‘. ; ;  
1
Just pour in a solutw -
f 1 fG'll tt‘ L3‘
::;:‘o;’1uk‘m:m; O, ‘, , LEANS . on.s . PROTECTS

stantly the grease nlr
lthout scouring.

Use Gillett’s Pure I71 i
1 your household clc.
sansing toilet howls. .

 

 

 
 
   
    
  
 
    
  
  
 
 
   
 

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aggcd drains. Kill-_. gm

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in-injurious Lo lplunl1l)ln,_ SIPHON
When you or: er. 1‘ 5”’
illetfs Pure Flalcc L)’

REE BOOKLET-' 
ioklet shows you many M"
y by using on. puwcrlul mm‘ ‘
zmnc. Write for frcc coma 
mltcd. Fraser Ave. El. Lilirv
it.

nor dis
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V I IJLE’]“’1l)‘l'fl‘lI'”PUMP co., NIAGARA rAI.I.s. our.
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CANADIAN Hons _]our,NM_

FOR LAGGARD
APPETITES

Continued from page 60

spatula, and we thicken the stock in the
pan with equal quantities of butter or
bacon dripping and flour. blended to-
gether: the sauce must be stirred con-
stantly until it is smoothly thickened.

As for our stufling—it is very flavour.
same. We cut up four or five slic of
Bide bacon with our kitchen scissors,
and fry along with one small onion,
chopped; this mixture we combine with
two cups dry breadcrumbs, seasonings of
5"“? 01' Clflefyfialt, pepper, minced parsley.
and. moisten with one cup meat stock
(which we can always make as needed,
with our meal: extract——or use the other
type of extract made from vegetables
and yeast); any additional flavourings
you particularly like with liver, can be
added—Worcestershire or thick sauce,
a dash of catsup. even a triflc of sage if
you favour it.

ORANGE RELISH FOR MEATS

ERY frequently we find that some
‘ touch of zest in the way of a relish,
Wlll stimulate sppetitw that are a little
unenthusiastic. At this season particu-
larly, I find myself prone to recommend
a good selection of table sauces, a
thought for pickles, oliv, and various
relishes, for this very reason.

Here is a relish that you can make for
serving with mcats—n delicious one with
oranges in a base. It is cooked in the
oven.

Slice two oranges very thin, as you
would for marmalade, using all the skin
and pulp. Cut up four slices of canned
pineapple and mix with the oranges,
adding % cup pineapple juice, 5 table-
spoons sugar, 1 tablespoon lemon juicc,
!j. teaspoon nutmeg, M teaspoon ground
cloves, 1 teaspoon cinnamon. Place thc
mixture in a baking dish of glass or
earthenware, cover, and give it two to
two-and-n~hnll' hours in a very moderate
f1VE‘lI.

JELLIED CHICKEN AND
V E G E T A B L E S

HIS very delicious dish has two real

virtues in Home Bureau cycs—npm-t
from its goodness. One is that we find it
admirable for extending a modest
quantity of cold chicken, making it go
further; the other is that we can make
this quite distinguished dish cnsily and
incxpcnsively, by using the thinly sliced
canned lzrcnsts of chicken which we buy
all ready for use.

To scrve six, soak 1 tablespoon gela-
tine 5 minutes in % cup cold water
or chicken stock, then dissolve in
1% cups chicken stnck or canned clear
chicken soup. Season to taste with salt
or celery salt, peppcror a little paprika—
the seasoning will depend on your stock's
lluvour. Let this mixture cool until it
shows signs of thickening, thcn pour in
thin layer into your mould and sot in it
such things as strips of canned pimentn
or green pepper, sliccd slullcd nlives,
slices of lmrd-cooked egg, or such colour-
ful cooked vcgctahlus as heat, straws of
carrot, cooked pens or asparagus. You
will want 2 cups of the vcgctnhles. Over
this dc-corntively-arrungcd lnyvr, when
it hnsstillencrl, (wo hasten this process in
our electric rcirigcrutor), put a layer of
the chicken slices and more vcgstnhlcs
mixed with the now-thickening jully,
filling the mould. Put in cold place to set
and chill. Unmould on crisp lettuce and
garnish if possible with pcrky sprays of
wnterc-ram. Serve with mayunnnirw or
boiled dressing.

DARK CHOCOLATE CAKE

E MUST have a sweet to finish
our Springtime appetite-tonscrs;
I have chosen a rich dark chocolate Nlka,

 

67

  

 

ENERGY?

Prove the
Elitecl-.iveness oi: This

Delicious Foocl

S your old-time punch and energy gone? One
likely way to recover both is through the regular
use of Post’s Bran Flakes—if the evils of constipa-
tion need to be overcome. Post’s Bran Flakes is :1
bulk food made to prevent constipation caused by
lack of bulk in the diet. Eat it for health and

enjoyment.

Eat Post's Bran Flakes golden, toasted flakes

cvcry day. With milk or you’ll enjoy bran in :1
cream as a cereal. Or most tempting and deli-
cious form. Post's Bran
Flakes is made

in Canada.

with berries or fruits in
season. In
these crisp,

 

POST'S
BRAN FLAKES

Unlnmry mm a] um.n:'[va/ion. unnriuml with lnn lrlllr bulk in llxc
um, Jlwulrl ylclll lu l’u.rl'.r llrun Fluku. 1/ your rnsc a alnuwv-ul.
comull a competent phyxlciun at mm: and /ullnuv I11: udwcr.

B1 32 Li

All /and [tmnlurlr .nIrnIlmI—1'n/nl Ami Appm-:.I