The Windsor Star from Windsor, Ontario, Canada • 26

-THE WINDSOR DAILY STAR, WINDSOR, ONTARIO, SATURDAY, APRIL 10, 1943 MAGE TEN Birthday Reception at Sanatorium Announced for Next Month Border Chapter Rose Day Is June 5 'Address on Work of R.C.A.F. (W.D.) by Section Officer Marion Belding Also Enjoyed at Meeting; Mrs. H. E. Kerby, of New York, Wins Bag A birthday reception at the Essex County Sanatorium, instead of the usual San Tea, outlawed by rationing, was announced yesterday afternoon, at the regular meeting of Border Chapter, I.O.D.E, the affair to be held in May, and the date being set, tentatively for the 18th.

Miss Margaret Bartlet announced the affair, and also announced Saturday, June 5, as the date of Rose Day, the annual tag day in aid of the San, with the Essex Health Association, the San board, and the Sanatorium Auxiliary in charge. Mrs. W. C. Pepin announced more than 1,800 books now in the San Library, also, and said that a press for books is needed.

Mrs. John F. Smith reported on the entertainment she and Mrs. May Pashley Harris provided for the patients at the San last month, also, at yesterday's meeting, held in Prince Edward Hotel with the regent, Mrs. Gordon D.

Wickett, presiding. Drawing on the beautiful handmade needlepoint bag, the sale of tickets on which, in aid of the chapter's work, netted $200.75, which had been made and donated to the chapter by Mrs. John A. Jackson, who was accorded an enthusiastic vote of thanks for it yesterday, took place, and Mrs. H.

E. Kerby, of New York City, was the winner. The drawing was made by Section Officer Marion Belding, of the R.C. A.F. (W.D.), who was guest speaker, and gave a most interesting address on the work of the women's division of the Air Force.

Mrs. Stuart Howard, war work convener, announced articles completed last month, and Mrs. James Carlisle Pennington interesting review of a book on Russia. It was decided send no delegate to the Provincial I.O.D.E. annual meeting in Hamilton April 20, 21 and 22.

but rather to send the chapter's vote with Mrs. John Gray, Municipal Chapter regent. Members were reminded that fees are now due, and Mrs. Alexander MacLennan, Navy League convener, asked for donations of used clothing for survivors' bundles, to left at the Red Cross, and also for playing cards. The sum of $5 was voted to the Municipal Chapter bursary.

W. D. Squadron Steps Forth Airwoman Tells of Work Before Graduation Parade By AW2 ISABEL ALLAN ROCKCLIFFE, April Row on row, flight on flight, they, stand, buttons gleaming, as No. 7 Manning Depot, Rockcliffe, turns out squadron of airwomen garnered from the East and the West to swell the ranks of the 10,000 before them. In four weeks under the supervision of three officers and five N.C.O.'s they have emerged from a group of separate individuals composed of glamor girls and plain Janes into a group of smart, stream-lined W.D.'s with pride in their uniform and squadron showing in every movement.

As just another AW2 who went through the mill with them I know it wasn't easy, often it was confusing, but the spirit of comradeship that developed each day went a long way, and Hollywood tresses, Lana Turner sweaters those feathered and veiled creations beloved by the feminine heart were thrown overboard with hardly a sigh as each girl received her uniform. Let's take a peek at the preparations that took place behind the scenes during the last week, when our officers put everything they had into making our first public debut success. It was a hectic but remembered week, when we looked at the rookies who had just come in with superior airs, straightened our tie and mentally patted ourselves on the back and wondered if we had ever looked so bewildered as that. BLUE MONDAY Blue Monday in the last week runs true to form until the examination covering the various lectures taken in the previous three weeks are over and sigh of relief goes up from us all. a Then we trot over to drill, where WO1 Wright of Toronto gives us the onceover and points out the flaws in our drill and our drill N.C.O.'s put us through our paces with added vigor and we swing our arms a little higher and "really turn it on," to quote one of our corporals.

Monday night we sat around on our neighbors' beds in sport clothes or bright housecoats polishing buttons furiously for the great day and wondering if we would be posted on Thursday night or transferred to the IF YOUR CHILD IS THIN and NERVOUS' Try New, Improved Ovaltine Children who are thin, nervous and under par, science has discovered, are often found to be eating foods which do give them enough of the essential food elements everyone needs for health. As a "protecting" food New, Improved Ovaltine adds to child's meals the essential food elements most likely to be deficient in his diet. Three servings of New, Improved Ovaltine furnish a child with a significant portion of his daily and requirement of Vitamins Br, and the minerals Calcium, Phosphorus and Iron--also quick quality food proteins -energy all elements for "building sturdy bodies. So if your child is thin, nervous, under par, or eats poorly, not start regularly? Get a tin at drug or food store. giving him New, Improved Ovaltine MAIL FOR FREE SAMPLE Wander Limited, Dept.

29 Peterborough, Ont. Please send me a sample of New, pamphlet Improved on its values. (One sample offer Ovaltine and informative nutritional person). NEW, IMPROVED OVALTINE 73 Child Care Is Patriotic Women Without Tots Should Work in War Plants By GARRY C. MYERS, PH.D.

STRONG, healthy, idle women who have no children, or whose children are practically grown, could do a very patriotic service now by seeking employment in one of the defence industries. In doing would cause mothers of babies And young children, or even children of school age, to feel less keenly the need of working away from home. The childless woman today who should feel most strongly her duty to her country 1 is to work in a war industry, will often be among DR. G. C.

MYERS those who have never felt an economic need to work. Not needing the money they earn, these women might turn it over to agencies, to those who are helping to protect the children of working mothers. Another patriotic service open to thousands of idle women is caring for children of mothers who are helping turn out airplanes, ships and bombs, going to the homes of these mothers to stay with their chiidren serving in centres to which children come for care while their work. While those women who have reared children of their own might, as a rule, prove most competent in such capacities, single women and childless wives, even those past middle age. could no doubt acquire competence.

NEW COURSE NEEDED There ought to be courses in night schools and local colleges for training in this service. Why, moreover, should not the Cross add another course to its group of popular "defence courses" for training women in the care of other people's children in these children's homes or in public centres? It has seemed to me that family relationships and child guidance have not had sufficient emphasis in all the wartime courses for women. In the meanwhile, those women who would like to care for children of working mothers might gain considerable preparation through selective reading. I have prepared a selected list of books on understanding and levels. may be had by guiding children, at the various age writing me in care of this paper, enclosing a self-addressed envelope with a three-cent stamp on it.

Most or all of these books may be borrowed from practically any good public library. DOUBLY USEFUL Of course, the mother of a growing child is usually best fitted to care for another child of the same age, especially if this other child comes to her home while its mother is working. Many strong, healthy, successful mothers who don't work away from home could, by rebudgeting their time and effort, do a very patriotic service of this sort now. Perhaps the biggest field for them is to have children of school age come to their homes before and after school. addition to the satisfaction from the good they would do the working mother and her child comes also an advantage to their own children, especially in the case of an only child, from having another child for companionship.

Poisson Auxiliary To Meet Tuesday The Ladies' Auxiliary to Colonel Paul Poisson Branch No. 261, Canadian Legion, will meet 8 o'clock Tuesday evening, when subjects of interest and importance to all members will be discussed. All members are therefore urged to attend. Fighting Family CAPE TOWN, April are six fighting Malans in the fighting services of the King and Empire. Mrs.

Evelyn Malan is the latest recruit. She joined the South African W.A.A.F. As an ACW2. Her eldest of five, sons serving is Group Capt. A.

G. (Sailor) Malan, D.F.C., who has destroyed 35 enemy planes. Weds April 17 Fresh From the Kitchen Mary By Moore Meat Ration Means More Varied Diet Beans and Peas Are High in Protein Content 'THE CHARWOMAN said to the Colonel's Lady, "Personally, Mum, I think me and Tim and the kids is better off than you'n the Colonel with this here meat rationin'. We get 10 pounds a week. You'll only get four." The Colonel's Lady repeated this bona fide remark to me and laughed at herself- -for with the char's family of five she could still have her week-end "joint of weighing approximately five pounds which would see her Sunday and another day too.

thrously But the Colonel's Lady has either to make out with a three-pound roast for Sunday, having it cold or left-over later; one pound fresh meat such as chops, steak, hamburger during the week. After that, chicken, fish, liver, cheese and eggs are the choices. As I listened to the various reactions to the meat rationing announcement I gathered: it was going to mean a more varied diet generally--and, as a consequence, more interesting meals. information department Ottawa is doing a noble keeping us informed of new developments with food. Most housewives are conscious the protein content of peas and beans.

Next time you serve them, take particular note of how satisfying they are. Next Wednesday for dinner you are planning to serve some such dish as Lima Beans With Weiners These amounts will serve six. Soak 1 lb. washed limas overnight in plenty of water to cover. Cover them.

Two hours before you need and boil covered until -about them add enough in water to cover 1 hour, with do teaspons, salt. There should be about water on them--add 1 pint tomatoes canned or tomato juice, a little pepper, and pour into large casserole or baking dish and cover top with 1 lb. wieners-if they are split and flattened out they look like more and some of their flavor seeps through into the the beans. Cover and bake at 350 deg. Fahr.

for 1 hour. A little tomato catsup added to the tomato juice or tomatoes is liked by many. Hot catsup may be passed at table. If a generous shredded cabbage salad is served with this, together they make a delicious and healthful main course- economical and practical for every budget. Ham Rolls, Rice This requires two slices cooked ham for every two people to serve.

RICE STUFFING: tablespoons chopped onion, 1 tablespoon fat, cup cooked rice. 1 teaspoon salt, 2 cups boiling water or soup stock, teaspoon poultry seasoning or sage, cup finely chopped parsley. Cook the onion in the fat until tender, then add rice and salt and stir until rice is a golden tint, then add boiling water or soup stock and seasonings, cover and steam over very low heat for 20 minutes until rice is tender. Add parsley just before stuffing it into ham. Place 1 heaping tablespoon of the rice mix on each slice of ham and roll up and fasten with toothpick.

Place ham rolls side by side in greased casserole. Pour 1 cup white sauce containing to 1 cup drained canned peas. Melt 2 tablespoons fat or butter, add 2 tablespoons flour, stir, add 11 cup milk, stir until stir. add 1 cup milk, stir until thick. The addition of a' little pimiento or green pepper to this sauce is nice.

Crumbs could be sprinkled over top. Bake at 350 deg. Fahr. for about 20 to 25 minutes Final technical training squadron until our courses started. Others were down at the drill hall piling up points for the squadron to help retain cup won with the help of points "left us by our the predecessors and gladdening the heart of our squadron commander, Section Officer J.

B. Atkinson, of Woodstock, who is sports officer for the station. Tuesday had its high and low points, with T.A.B.T. shots for tetanus and typhoid, which we all dreaded a little, but which weren't as bad as expected, and then the squadron party, with pop and ice cream and general hilarity. Marguerite Lablonde, of Prince Albert, Saskatchewan, who entered the R.

C. A. F. as an entertainer, was accompanied by Helen Gordon, of Vancouver, a former newspaper photographer, and the five N.C.O.'s, Sergeant C. Paine of Regina, and Corporal A.

M. Cory of Toronto, Corporal M. E. Benjamin of Nova Scotia, Corporal A. D.

Robinson of Toronto (but who wears S. proudly on her shoulder), and Corporal E. Spillsbury of Scarborough, Ontario, downed their hair and taught us some of their old squadron songs. The war emergency training girls from Saskatoon and Toronto, commonly known as "wetpys," were in fine fettle and led the cheering. Come Thursday morning and the barracks hummed with activity, kits had been inspected the previous week by Section Officer M.

Carson of Ottawa, and Section Officer S. Simard of Quebec, and civilian clothes had been shipped home at the Air Force's expense. The graduation parade was rehearsed in the huge drill hall which is used for this occasion in winter, and in the mess hall, at noon, the airwomen are allowed to sing their squadron songs as they line up for dinner, and dinner in the Air Force, like the rest of the meals, is tops, with the three courses and tea, coffee or milk, and second helpings to boot. Most of us left that night to take our courses in Toronto, Montreal and various other training centres or, in the case of the general duties, were posted directly to stations all across Canada. The airwomen are sent if possible where they request, or, if this cannot be arranged, with a special friend.

Marlborough To Meet Monday The Marlborough Home and School Association will meet at 8 o'clock Monday evening in the school, for an interesting evening of business and entertainment. The school's public speaking team, Betty Ianson and Barbara Kellick, will give its speeches, and Roxy Gail Healy will entertain with piano solos. New residents of the district are cordially invited to attend and become acquainted with their school. a possible menu we'll list: FOR Orange Juice Bacon and Eggs Toast--Marmalade The Bride Learns to Cook That First Breakfast Coffee During these apprenticeship days you'd be wise to stick to the simpler things. Much of your success in this first venture will depend on your organization.

As soon as you get in the kitchen, start your coffee. If you use the percolator method, this will give you a generous fifteen minutes in which to get the table set and other things well started. Remember to place your oranges in I the refrigerator the night before and the juice will arrive on the table in the morning nicely chilled. Cook the bacon slowly (2 to 3. slices per person), then place on a sheet of brown paper or paper toweling.

The paper serves to drain the bacon by absorbing the extra grease. Use your bacon pan and grease for frying your eggs. You may want to pour off some grease, use a small tin for this purpose. Make your toast at the table if possible. It will save you many steps.

And don't forget to have butter, salt, cream, sugar and marmalade on the table. Arrange the utensils used at breakfast with an eye to your greatest convenience. You'll want to grab your orange juicer and coffee pot at the same time. Keep the creamer, sugar and marmalade pots on a little tray in their own special place. Your toaster should take up its position close by.

This Week's Best Wartime Recipe (Contributed by Our Readers) DEAR MARY MOORE: You may cup sugar, but I am sending uses up last year's jam or jelly, calls now--and better than all of these family remembers for weeks. Not throw this out because it contains it in because it contains no butter, for eggs which are plentiful right is one of those desserts that the frosting needed. JELLY ROLL (Contributed by Mrs. McKenzie-Pell) Two-thirds cups sifted cake flour, 1 teaspoon baking powder, teaspoonful salt, 3 eggs, yolks and whites separated, cup sugar, 1 tablespoon cold water, 1 teaspoon grated lemon rind 1 to tablespoons lemon juice, 1 cup tart jelly or jam. Mix and a sift flour, baking powder and salt.

Beat egg yolks until thick and lemon-colored then gradually beat in sugar, then water and lemon juice and rind. Fold in half of the whites which are beaten stiff but not dry. Sift about 3 tablespoons at a time of the flour mixture over the Tor mixture and fold in until all is mixed, then fold in remaining half egg whites. Pour into sheet pan inches well buttered, then lined with waxen paper which is buttered. first.

at 350 deg. Fahr for about 20 to 25 minutes. When done quickly turn from pan on to paper sprinkled with icing sugar, cut off crisp edges working quickly, and spread cake with beaten jam or jellyimmediately roll up and wrap in paper on which it was turned out to cool. This amount will serve 6. This reminded me to make jelly roll again- and was just right for us--we haven't used up all our red currant jelly.

Thanks. until heated through and golden on top. Turkish Pilau Three cups cooked rice. 1 cup tomatoes, onion chopped, cups soup stock or water, 2 cups chopped cooked mutton or lamb, 3 tablespoons buttered or oiled crumbs. Combine rice, tomatoes, onions and stock; arrange in alternate layers with meat in buttered casserolesprinkle crumbs over top.

Bake in moderate oven for 25 to 30 minutes. Mrs. Watson's Fish Pie (Typically Scottish) One lb. filleted fish--haddock or Windsor Girls Complete Training 0 THREE Windsor airwomen discuss letters right are AW Margaret Fox, AW Florence from home during a leisure period in their Gardner and AW Gora Dotter, who just com- basic training at Rockcliffe. From left to pleted their training there.

Less Sugar In. Canning This Year Housewife Embarassed to Ask for 125 Pounds She'd Need cod are ideal. Divide the fish into portions for serving and dip in a mixture of cup flour, cup oatmeal. 1 teaspoon salt and teaspoon pepper. Place on buttered pyrex pie dish-in 1 layer if you can (but if you have a large family and have to increase this recipe to double, two layers are quite all right), dot with lumps of butterwhen unrationed you would use 2 tablespoons; pour over top white sauce made without butter--about 72 pint into which you have beaten 1 egg.

This should cover the fish. After this is half-cooked in oven of 350 deg. cover with inch layer of soft mashed potatoesabout 2 cups--sprinkle top with grated lemon rind and bake for about 20 minutes more--requires about hour in all. Corn Omelette Six. eggs, 1 teaspoon salt, 1 cup canned corn, cup milk or top milk.

Beat egg whites until stiff but not dry. Beat egg yolks until thick, add sait and pepper. Add corn and milk to yolks, then fold the yolk mixture into the whites. Fold to mix but not too well. Pour into hot frying pan containing 2 tablespoons melted butter or bacon fat and cook for 1 minute, then reduce heat for 2 minutes.

Remove to oven of 300 deg. Fahr. to bake through for about 20 minutes. Fold over to serve on hot platter garnished with parsley. Kol Dolmer One lb.

ground beef, pound ground pork, 1 cup raw rice, 1 teaspoon sugar, 1 chopped onion, 1 teaspoon salt, teaspoon pepper, 1 small cabbage, 1 tablespoon butter, 1 cup milk or rich milk. Mix thoroughly the beef, pork, onion, salt, sugar and pepper. Boil rice and add to mixture. Wilt the cabbage leaves by scalding them with boiling water. Put some of the meat and rice mixture in wilted cabbage leaf and roll into balls or rolls.

Repeat until all materials are used up. Put rolls in greased baking dish. Dot cabbage with butter. Add 1 cup hot water and bake in moderate oven of 350 deg. Fahr.

for 40 minutes, then turn rolls over and bake another 20 minutes, with 1 cup hot milk or top milk poured over. These recipes only begin to scratch the surface of ideas for stretching meat--your meat-stretching recipes should be on this page. Send them in this week and include your name and watch for them. MARY MOORE 3 3 QUESTION: We are a family of adults and 3 children in their early 'teens (who. incidentally, eat as much and usually more than the I am wondering just how far we can go in asking for sugar for canning.

When I counted my jars suggested by WPTB I found canned 250 quarts in summer and fall. That means I do last, the same this year I will need 125 lbs. sugar. I haven't the nerve to ask for this much. And yet if I observe the spirit of the Canning Guide I am entitled to do it.

I do very little jam or jelly. Would you mind expressing your opinion on this subject? Worried Canner. ANSWER: There are several angles of approach to this poser. The simplest one is to can as much fruit as needed but use less sugar in the syrup (which method all the fruit canning factories have had to adopt); or make your servings less generous; serve more raw fruit. In roughly estimating your requirements based on four 5-member families I know I fugure one pint (that is half of one of the quarts you open) of fruit should divide into 5 portions.

If you use your fruit at the rate of 5 pints (or quarts) per week- -which gives you preserved fruit one meal five days in the week for the eight months when fresh raw Canadian fruits are not in season--you will need 90 quarts. To can this you are allowed 45 lbs. sugar. As for jam and jelly these are usually put up in 8-oz. jars.

Let us suppose you make eight 8-oz jars each of strawberry jam, raspberry jam, cherry jam, peach jam, red currant jelly, black currant jelly. These amounts will make 512 oz. fruit or 12 imperial quarts for which you would be allowed over 19 lbs. sugar. Now add your 45 lbs.

sugar for ca canning a fruit to your 19 lbs. for jam and you have 64 lbs. I think the amount of jam or jelly is too high considering WPTB asks us to can most of our fruits to make the sugar go further, but many people argue jam and jelly help eke out their butter ration. I hope these few figures help show you how you can ration your fruit to your family and make it go further. If you do decide to use a lighter syrup than lb.

sugar-to-a-quartof-fruit will give, you can stertch Write me for proportions for light syrup for the different fruits if you are interested. QUESTION: We are setting out on a bicycle trip over the last weekend in May and our packs have to be light-we are going to cook our meals camp-fire style- but will put up at tourist homes if we can locate them -since we are to be away for only 3 days, since this is a practice run for what we plan to do in July, it will not be too serious if we make mistakes but I would like to how to make bannock--my husband and son are both good at making and keeping a fire goingbut I am elected to do the actual food planning. So a good bannock recipe please. Tentative Camper. ANSWER: You have made my attack of spring fever much worse.

Bannock Have a good fire going before you mix the dough. Two cups flour (cake flour is best, but on a trip all purpose flour is most practical because it may be used for all flour purposes), 4 tea-. spoons baking powder, teaspoon salt, 2 or 3 tablespoons shortening, cup milk or water (approximately). Mix the flour, baking powder and salt in a paper bag and shake it well, (this has to do because you can't carry a sifter in your hip pocket!) If instead of liquid milk you use powdered milk mix it with the dry ingredients. The shortening is added next.

Chop it up with a knife into fine pieces, then finish by rubbing between finger and thumb until no lumps remain. With a spoon stir in the water or milk, a little at a time -add just enough to make the dough all stick together. Flour your frying pan, and spread the dough on it. Hold the pan above the flames for 2 minutes to brown the bottom of the bannock. Then prop the pan at a 45-degree angle (the bannock not fall out) where it will receive reflected heat.

A few glowing coals may be raked out and placed under the pan. Every few minutes give the loaf a quarter turn to assure even baking. It requires about 15 minutes bake through. Some campers cover their bannock pan. I know lots of camping lores -8000.

Central W. M.S. To Meet Tuesday The Women's Missionary Society of Central United Church will hold its regular meeting Tuesday afternoon, at 2:30 o'clock, in the Sunday school room, a special Easter program having been prepared for the day by Mrs. L. P.

Bauslaugh. Mrs. Ivie Smith will be the vocal soloist. A large attendance is urgently requested. URSULINE ORCHESTRA CONCERT ARTHUR MAEBE Conductor Thursday, April 15th, 8 p.m.

St. Alphonsus Hall Admission 25c MISS ANTOINETTE BECIGNEUL Daughter of Mr. and Mrs. Louis Becigneul, of Brock street, will be married to Mr. Orville Ashley, son of Mrs.

George Emslie, of Central avenue, at First Lutheran Church on Saturday evening, April 17, at 7 o'clock, her engagement being announced today by her parents. Joins WRENS ELIZABETH MacKENZIE Of Water street, Chatham, left this week for Galt, to enter training with the WRENS. She goes as a secretary. Hearty Bean Soup For Midday Meal 1 cup dried beans Cold water onion, sliced 1 stalk celery, diced teaspoon salt 2 tablespoons butter or margarine teaspoon celery salt 1 scant tablespoon flour Grated cheese Paprika Soak beans overnight in cold water to cover. Drain.

Add 5 cups cold water, bring boiling point, cover, simmer 3 hours, until tender. Add more water if needed. Cook onions and celery to in one-half of the butter or margarine, stir in flour and seasoup. Cook minutes. Add cheese soning and well.

Stir in strained blend, and paprika and serve hot. Theatres Flourish MOSCOW, April 10. The Soviet composer, Boris Asafyev, who recently arrived in Moscow from Leningrad, reported that the cultural life of the war-scarred city on the Neva is flourishing, with 10 dramatic theatres functioning. TO MEET MONDAY The Women's Auxiliary to the R. C.

N. V. R. will meet Monday evening, at 8 o'clock. at the Prince Edward Hotel.

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