Hold An Afternoon Tea

A very. delightful. and success-|nen cloth and centered with a ful tea was held in the Oddjlarge bowl of carnations and Fellows building. Sydney St. on|snapdragon flanked by Saturday, May 23rd, under the ivory tapers in silver candle- auspices of Alpha Rebekah} sticks.

This “Let's Try It” Is Really Very Helpful

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in arrangements for the Past

; . Grands’ afternoon tea: | right, SEATED (left), Mrs. Ruby Mildred Rodd, Mrs. Pearle Mac-

The Past Noble

Past Noble Grands Club.

The tea table was covered) were Mrs. Ruby Houle €.D.A., ‘with an exquisite hand-drawn li-|a past president of the Maritime

charge} Houle C. D. A.: (right),

tele Dennis Mrs. m Crockett, Mrs.

Grands

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Pouring during the first hour

‘the Maritime Rebekah Assembly; and. during the second hour, Mrs. Jean Crockett, a past pre- sident of the Maritime Rebekah Assembly, and Miss Hilda Har- per, Past Noble Grand.

Those replenishing and serving were all Past Noble Grands. The guests were received by the club president, Mrs, Kathleen Cauty, and ushered into the ban-

per. Missing from picture ig Mrs. Lois Brown, vice-president. Photo by Margaret Mallett.

quet room by Miss Mabel Worth.

The lounge and banquet room were resplendent with baskets of spring flowers. During the after- noon soft piano music was ren- dered by Miss Sondra Suther- land.

The variety table in charge of Mrs. Lulu Nicholson, Mrs. Lor- etta White and Mrs. Josie Ho- watt added much te the success of this occasion. Mrs. Pearl MacKay was convener of the tea.

Every woman “as her own col-

Highest Dietetic Award Won By Young Island Girl

Miss Virginia Matheson of Albion Cross, Prince Edward Is- fand, was the winner at the

'Montreal General Hospital of the “National Award of the Canadian “Dietetic Association. Miss Math- eson a daughter of Mr. and Mrs. Matheson, St. Peter’s, is a grand- daughter of the late Mr. and Mrs. “Benjamin Wood of Alexandra. Her mother, the former Miss An- ita Wood, attended Acadia Lad- ‘des Seminary and the daughter is ‘@ graduate of Acadia University.

The photograph of Miss Math- @son in the Montreal Gazette taken on her graduation day “with the other dietetic internes

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in your family? to dry the inside quickly. Attack the, vacuum to the ma-

Don't throw away rubber rings food jars. Use the rings between chinaware to prevent

portrays Miss Matheson as a most attractive girl.

Dr. Eleanor Percival, formerly Associate Obstetrician and Gyn- aecologist at the Montreal Gen- eral Hospital and Honorary Mem- ber of Staff addressed the as- sembly. Graduation ceremonies for the eleven internes took place in Livingston Hall. Mr. W. W. Ogilvie, President of the Hospi- tal, presented the diplomas to the graduates who came from universities in various parts of Canada, as widely separated as Alberta and Prince Edward Is- land. Five of the graduates were from the Montreal area. Dr. Per-

cival praised the dietetic profes- sion and in the course of her re- marks stated: “In another sense, it is one of the younger profes- sions, for it was not until 1902 that the first course leading to a degree was started. The Cana- dian Dietetic Association was founded in 1935 and today has some 1,200 qualified members. The first mention. of a dietary department at the Montreal General Hospitaal was 1921; since! then 332 graduates have received MGH diplomas.

What greater contribution can be made to society than to help man, through a choice of food, to maintain and improve his health, increase his vitality, and prolong his active years?” asked Dr. Percival.

Modern research has shown that diet is linked to the control of many diseases, pernicious anemia and rickets, as well as to recovery from burns and surgi- cal operations.”

INTERDEPENDENCE

Dr. Percival told graduates) that the whole of our society is| built on interdependence—inter-} dependence among families—! among dietitians and firms and! doctors—among trade and pro- fessions—among towns and cities.

“Science,” she said, “has tend- ed to make this interdependence more ee by shortening distance ween peoples and countries. But unless science and service can work hand in hand, the very agencies which have brought us closer together may prove to be our undoing.”

Miss Virginia Matheson has been appointed to the staff of the Montreal General Hospital as teacher of dietetics, her duties te commence on September ist.

TODAY’S TREAT

WESTERN SCRAMBLE

12 slices side bacon

1 medium sized onion (chop- ped) ;

2 cups canned corn

8 eggs 23 cup milk

Salt and pepper

Method:— Cut up bacon and place in cold frying pan with onion. Cook until bacon is lightly erisped and onion is tender. Dain off most fat. Turn in corn. Beat eggs slightly, add milk and stir into bacon mixture. Season and cook over low heat until set on sides and bottom. Draw set por- tion carefully from pan, allow- ing liquid to run under, continue until all is lightly set. Serve at once on hot buttered toast, or.. put slices of buttered toast to- gether with this filling between. for a hot savory sandwich.

ROLLS

2 cups milk

2 this. shortening

2 this. white sugar

1 tbls. salt

2 eggs

1 yeast cake or 1 pkg. dried yeast

2 cups warm water

Mothod:— Heat milk, add to it the sugar, shortening, salt and eggs. Dissolve veast cake in the warm water with 1 tsp. sugar and let stand for 10 minutes. Combine to warm liquids and flour to thick en. Let rise to double in bulk, shape in rolls and rise again. Bake in hot oven 15 to 20 minutes.

B.C. ISLAND Graham Island in the Queen Charlotte group of the British Co- lumbia coast has an area of 2,- 485 square miles.

| perature,” the Chef observed.

Lena Caroline McLure, Women's Editor, Puone $508

| The Guardian, Charlottetown, Fri, May 29, 1959.7 IDA BAILEY ALLEN

“No matter how perfectly food is prepared, the flavor is affected if it is served at the wrong tem-

“Last night I attended a ban- quet. The soup was served luke-

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to the service of piping- food for buffet affairs, the new platters keep food warm for hours, without cooking them fur- ther or drying them out. These trays and platters. are not ex- a and should last a life-

TOMORROW’S DINNER

Pea Soup Canadian Deviled Oyster with Rice Tomato Salad Orientals

Tea Biscuits

Rhubard - Rasin Criss - Cross Pie! Coffe Tea Milk Measurements are level; recipes for six. Daviled Oysters with Rice:

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Dinner Can Be Spoiled By Lukewarm Service

of stalk (or use pickled Japanese scallions), % ¢. not-sweet French dressing and 1 tsp. soy sauce. Let stand 20 min.

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Burke Electri

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Cook 1'2 ¢. rice according to pkg. | directions. Butter a 3-pt. low baking dish that can go-to-table.

Spread in 1'’ layer of cooked rice. Cover with layer of %-pt. | drained, shucked oysters; dust) with layer of ec. grated sharp) Cheddar cheese, ‘2 tsp. salt, 1) tsp. paprika and 2 thsp. minced green pepper; dot with 1 tbsp. butter cut in bits.

Cover with another 1" layer! rice, layer of ‘2-pt. shucked oysters, dusting of % c. grated sharp Cheddar cheese. Season, as above.

Moisten with any remaining oyster liquid. Top with % ¢. sea-| soned bread crumbs mixed with 1 tbsp. melted butter. i

Bake 30 min. in“ mod. oven, 375 degrees F. j

Deviled Oyster in Stuffed Vege-| tables: Bake deviled oyster mix-| ture (given in recipe above) in) scalded, seeded, cord, green Peppers. Be sure to pour "| boiling water into baking pan. |

Bake 20-25 min. at 350 degrees- 375 degrees F. |

Eviled oysters are delicious. served atop broiled thin slices of; Canadian bacon.

Tomate Salad Orientals: To! make dressing, combine % e. thin-sliced crisp celery, 3 thin- sliced water chestnuts, 4 shred-

drained, |;

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SUPERB SHAPING OF EMPIRE LINE

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