JULY 26,1951 N
11-nr. GUARDIAN. cnaahrineroww
'" ”T'T
Salad Week -A; Time. For Delicious Meals
zestrui, healthful, economical time-saving . . . that's it saladi
and this is salad Week in Can- ada. This is the time of year. too, when many of the ingredients of salads can be bought. 03' Picked straight from the garden, fresh. crisp and wholesome. There are a thousand varieties of salads-in- fludlng those made with fruits. vegetables. meat. gelatin. dairy products, iish- in fact. practically every food Canadians eat. A heat- ty meal for a man or a dainty side dish to whet the appetite - thats a salad. And salads are good the whole year round.
People have been eating salad ingredients ior centuries but it has only been in recent years that salads. as such. have been served- ”Roman emperors." history Sills. "dined on dressed lettuce. and cr- dered served on plates of gold. radishes so thin that the gold gleamcd through."
Salads are mentioned by writers in England in the 15th century. In winter salads were to be served warm- apparently just enough to wilt them - while in summer they were to be cooled. By the 17th cen- tury salads were mostly served
.-.4 .. g .,
cold. whether in summer or winter. It was the French and Spanish who introduced salads to America. And. according to statistics. the habit seemed to have caught on more quickly in the United states than it did in Canada. in 195, the latest year for which comparable figures are available, U. 8. con- sumption of fruits and vegetables used in salads was 53.9 pounds per person while in Canada, consump- tion was 115.2 pounds per person. This does not include potatoes.
TYPES OF SALADS
The light dinner salad is served more or less as an appetizer to pre- pare the appetite for the more substantial food which is to fol- low or as an accompaniment to the meat course. it usually con- sists of a combination of greens. crisp vegetables or juicy fruit served with a. tart simple dressing.
The main dish salad is a hearty substantial salad served as the main course at luncheon or sup- per. For this salad. such foods as eggs. cheese, poultry. fish or meat are combined with crisp greens or vegetables.
WHY NOT TRY
Look our
JONNNY'S
-SALADS ARE POPULAR
A Cool. Crisp Salad is ideal for
warm weather meals.
selection over. sure to find il1em' appealing.
And tliby are really satisfying.
COIJKOIIT 8. Prince Street:
THEM TODAY?
You are
MAYFAIR
made of fresh. froaon cpnnod fruit or a combination of all three. If there is any member of the family who is carefully watching calorioa hare is an answer to his or her problem.
The party salad is a light and tempting one. since it is usually onion between meals. it should be rofruhing rather than too satisfy- ing. Prooen or moulded Jelliod ul- ads are excellent for the party.
Till EALAD HEART
Hero are four important points formakingthamainpart of the salad: p
l. Combine or arrange salach just before serving for a fresh. crispy
chill canned fruits and drain them thoroughly before combining for salads.
8. Arrange any salad on a chill- ed plate in an uncluttered mahner, keeping it as simple as possible.
4. Drain vegetables before using.
TOPPINO AND GARNIEIIING
contrast in toxturo. flavor and color is important when choosing salad dressings. toppings and garn- ishings. Commercially prepared mayonnaise. cooked salad dressings and several types of french drou- inga are available. serve the dressing with the salad or pus it separately at the table.
VARIETIE8 OF SALAD!
Here are a few of the many
varieties of salads ' Tuna Cranob Salad
1 tin Canadian tuna (7 or.)
1-4 c. chopped green pepper
1 tablespoon minced onion
1 cup crisp cabbage shredded
2 tablespoon vinegar
2 o. potato chips
To flaked tuna add green pep. per, minced onion, cabbage and mix well. Mix salad dressing and vinegar togethe then iold in. Just before serving add potato chips and 9058 lightly Wkether. serve on crisp greens.
Boot and Celery
1 tsp. sugar
1-: c. French dressing
2 c. diced cooked been
1-2 c. diced celery
1-2 c. diced cucumber (skin on)
2 tbsp. minced pickle
2 tbsp. chopped onion
Mix sugar with French dressing. Combine all ingredients and chill about 1-2 hour. Taste and add salt if desired. serve on greens. garn- ished with cucumber.
Hot Potato salad
3-4 c. diced salt pork or bacon
1-4 a. chopped onion
4 c. cubed cooked potatoes
l-4 c. vinegar and 1-4 c. water
2 tsp. salt
1-2 tsp. celery salt
Fry pork until nearly crisp, add onions and cook until onions are lightly browned. Lift pork and onions from iatf place in top'dou- bio boiler. Add ' ' - . season. Cook over boiling water. stir oc- casionally with fork. Serve hot.
Cold Potato salad 2 o. diced cooked potatoes 1 o. diced celery 1-4 c. finely chopped onion I-4 c. chopped pickle l-2 c. salad dressing 1 tsp. salt 1-4 '59- Dew!!! 1-! tsp. curry powder Toss lightly together. Chill and allow to stand an hour before serving. Taste. additional seaaonin, if desired. Apple Combinations
l.,tart apples. diced
2 o. flaked salmon
1 o. diced celery
1-: c. grated raw carrot
Salad dressing (about 1-2 cup)
Mix ingredients lightly. Pile in nest: of crisp lettuce. Cold ham.
11:10.-
Hompion and Vicinity
Mrl. Donald Cameron. Hampton, attended the W. 1. Convention in Charlottetown on July lo and ilth.
Mlu Btber Campbell arrived from Windsor. Ont., and is holid- aying with her parents Mr. and Mrs. James V. Campbell.
Miss Marion Mceuan is spend- ing two weeks holidaying in King- ston with Mr. and Mrs. Elmer Walsh.
Miss Doris Myers. one of our succcsful school teachers left for Toronto where she has secured a position.
A motor party consisting of Mr. and Mrs. J. K. Myers, Mr. Norman Myers and Mrs. Howard Myers and daughter. Gloria. were visitors to summerslde.
His many friends will be pleas- ed to learn that Mr. W. A. Mac- Quarrie. Hampton's oldest gentle- man. is convalescing slowly after his recent illness.
Mrs. Selina Gamble and son. Mr. Wm. Gamble and Mr. W. Higgins of lot 10 recently motored to Hampton and crapaud where they visited many friends.
my. and Mrs. L. 5. Woolfrey have as their welcome guest for the past three weeks, Mrs. Wool- frey's mother. Mrs. staples of Gander, Newfoundland.
Mrs. L. S. Woolfrey. who under- went an operation recently in the Halifax Hospital arrived home. All wish for her a speedy return to health.
Miss Charlotte Higgins, R. N., left recently to take up her duties in Grace Maternity Hospital. Hali- fax aiter a. three weeks holiday with her parents, Mr. and Mrs. Thomas Higgins, south Melville.
Mr. and Mrs. Wilfred Ferzuson and Mrs. John MacQuarrie. Hamp- ton attended the semi-annual meeting of the Anglican Church in Milton.
Mrs. Wm. Farrow and Mrs. win- nie Cameron and daughters, Flor- ence and Myrna left on Monday for Halifax where they will spend a week visiting friends.
Mrs. Lloyd, Thompson entertain- ed the ladies of the Hampton W. M. S. and Mrs. Everett Rogerson was hostess to the Hampton Women's Auxiliary.
Mr. and Mrs. Albert Ferguson and daughters Charlotte and Barbara. Schenectedy. N. Y. ar- rived to spend theirsholidays with Albert's mother Mrs. Annie Fergus- on, Hampton.
Mira. Phebe MacKinncn and Mr. and Mrs. A. Nellson of Newark. N. J.. left for their home after spend- my two weeks pleasantly in South
T veal. chicken. lobster or tuna fish may be used in place of salmon. Garden Salad i-2 c. celery tops - chopped 2 c. lettuce -- torn 1-! c. diced celery 1 medium onion diced 1-: c. shredded raw carrot 1-2 a. tomato - chopped 1-: c. grated raw parsnip 1-4 c. grated raw beet 1-2 :2. grated raw tumlp 1-: c. French dressing. lemon juice Prepare vegetables immediately before serving. Add dressing. Toss
mghuy, serve in attractive bowl.
aerful summer fora.
oxport cooks who proper preparation.
moml5or.
SALADS ARE SATISFYING
A lioari-y. aulistantlal salad Is won-
Crisp. now gvo stables blended Fy
You are euro of a meal cnloy eating-a moal you will ong ro-
3.Try one Today and Fe satisfied.
MODERN DAFE
in Queen Street
now tlio secrets of
on will
TRY A
We Have many
OaoonStroct
SALADS ARE DIFFERENT
Do you want a deliciously cool meal for a hot summer day or something col- orful for a 'dull winter day?
and would So lioppy to have our many customers ask for iliom.
VlNlTE'S RESTAURANT
SALAD
varieties to offer
BytIIoBusStop
1
ouglily onioy.
they can be
wnursouimuuo I...-......-.
lWhy not try one of our delicious salads? We have the variety to tempt even etho most iodod and tired oppoiifo. ,
THo- cool crispness moiclias the and for summer change and of the some time given you a solid meal a
Try our: today and on How good run RTNDIIVOUS. csauonmwn
THI vluaoa altiouvous. Soilllipon
you 'will thou--g
a
TRYA
Fruit Salad
Lolistor Salad Potato Salad
Ricli in Protein and Energy Content.
Yes. we servo thorn in tho but of summer. the cold of winter-
Combinotion Salad Vogotoblo Salad ' Chicken Salad
Salmon Salads
LASK YOUR FAVORITE SA'LAD AT
' MILTDN'S. DLD -SPAIN I
. RISTAUIANT Kant so-at
SALAD I
Melville. guests of an-. and Mrs. Joseph Dunaford.
Mrs. Warren Inxnan arrived home after spending two weeks pleasantly in Charlottetown. She was accompanied by her daughter- in-law, Mrs. Stirling Inman. who is convalosclng after an operation in the Prince Edward island Hoo- pital, and her grandson. Master Paul Inman.
Mr. and Mrs. iii-ed Lister left for thair home in Cranston, R. 1., at. tor spending a week in Hampton guests of Mr. and Mrs. , Everett Rogerson. They were accompanied by Mr. and Mrs. Clement Anderson who were guests of Mir. and Mrs. Clarke Capwell.
Mr. and Mrs. John Macintosh,
Santa Ana. California have been thewelcome guests of Mr. and Mrs. John MacQuarrie and Mrs,
Helen Mullins for several weeks. Mr. Macintosh, who was born in Victoria is one of our successtur ls- landers abroad. His old friends are giving him and Mira. Macintosh a heafty welcome.
Mr. and Mrs. I". A. Merrill and family. of Coscob. Conn.. arrived in Hampton a short time ago and have opened their home. it is pleasing to learn that the Mei-ill family plan to live here and they are busy enlarging their home, put. ting in electric lights and beautify. ing their residence. g
our school closing took the form of a picnic at the Hampton Beach where a large number of children and parents gathered under the leadership of the teachers, Miss Eleanor Carson and Mr. Heath Delaney. Games and sports also swimming were enjoyed. Ice-cream sandwiches and cake finished up a delightful afternoon.
There was a. large attendance of rate payers at the annual school meeting held in Hampton school. Mr. Geoge Cannon is the efficient secretary and Mr. George Mac- Lean is the new trustee appointed. A vote of thanks was extended to the Hampton W. I. for their help in improving the school, and also to the secretary for his splendid report. Mr. W. A. MacQuarrie was chairman.
The Hampton shorthorn calf Club were entertained on Wed- nesday July ll-th by the Canada Packers. A large number of mem- bers motored to several large farms near Charlottetown where they saw some fine cattle judged. Din- ner was served 'at the Keppoch Beach Hotel. They were also shown through the large Canada Packers Plant in Charlottetown. Thanks are due the organizer. Mir. Deac- on and the Canada Packers who entertained them so well.
The Women's institute District Convention for this section was held in Victoria. Hall in the after- noon and evening. Thre was a re- cord attendance at both meetings and the special speakers Miss H. "fll?'ld and Mrs. Malcolm Misc- Leod were very much enjoyed. Thanks are due the Desable W. 1. who were hostesses at this conven- tion and the Victoria W. i. for their assistance, Mrs. George Duns.
rv-csided at both meetings and Mrs. Donald Cameron was secret- ary.
sincere sympathy is extended to the large family of the late Mrs. Charles Dunsford. who yasscd away in South Melville on June 25th. Mrs. Dunsford. the former Phebe MacDonald of Crapaud was the last of a large family and was much beloved and will be sadly missed by her family and mmug, The funeral was conducted by Rev. S. J. Armstrong assisted by L. s. WOOUHY. The pallbearers were
SALAD . AN APPETIZING DISH
The Canadian Horticultural Council would like Cona-
dions to become more Salad conscious. they are promoting "Sqlod Week" July 27th to August 4I'lt.y
In on agricultural Province sucli as ours there should be little need to stress the role salads have in a boil- onccd dial.
.333 .1: :;::'-4' rv .
Iii-s-rutficleni Transportation
MONTREAL. July 24 -(CP) - Neither the railroads nor Great Lakes ships: - the tr-analerr" - are providing auificient. transport-
Messrs. Jon. and Harry Dunsiord. Prank MacDonald, John Dixon, Emmett Gorman, Wilmot MacDon- ald. The remains were laid to rest
in Crapaud Cemetery.
W race ELEVEN
ation for shipments at Canada's wheat into Montreal. on authorit- ative spokesman said today.
Eleven ocean vessels were min in the port. still awaiting grain for overseas.
The grain source said the situ- ation applios both to the ship-rail roun from the hold of the lakes and to the all-water route.
' LUTDN. Bedtotdahire, England -(CP)-Three stone age skeletons. identified by archoologists as dat-
ing back to 2000 3.0.. were un- earthed by schoolboy: hen.
DNESTERNII
Cleans Perfectly
REMOVE 63:1) STAINS
BALLPOINTPENINK 0n8aloAt
ATKlN80N'S or NDLMAII'8
Every housewife leaves our market smiling. She knows that she's bought nourishing foods at low- est possible prices!
sWIFI"S Silver Leaf
2 lbs.
PURE LARD. Lb.- . . .
Local 23: HEAD LETTUCE. 2 For 29: 4-5c NEW seats. 2 bunches 2:.-. 2 c
Exeter
CORNED BEEF.
Moi-vcn's Apple Blossom A Tasty Marshmallow Biscuit
Per lb. 39c
12 oz. tin 47c
New Local CABBAGE, largo Firm R
New Local
SHREDDED WHEAT.
-2 pkgs. 3Ic
Fresh Raspberries. etc.
CHESTERNU
Bad Stains.
ICING SUGAR. 1 lb. pkg.
h
them more.
P. E. ii. DEPARTMENT OF AGRICULTURE C. co - Minister.
lnsertedin the interest of "Salad Week"
Cleans Auto or Home Upholstery. Removes Ball Pen Ink and other
Pkg.
Zpkgs. 316
Silfelzmy
Breakfast BACON. sliced.
35:
Shoulder . ROAST BEEF. lb.
DESSERT FEARS. 20 oz. tin 2 fins . . . . . . . . . . 559: PEANUT BUTTER. 16 oz. ior . . 45: MIRACLE WHIP. 8 oz. Ior. 29:
Zj
HOME
We produce more. I and probably better. the Ingred- ients used in these healthful. satisfying and economical dishes. We should seek to popularize them - - - and serve
g.-3-was-.5.
-EEV , . ,,
NEW PEAS. lb. NEW STRING BEANS. lb.. . . . ..
ipe TOMATOES. Zlbs.
POTATOES. 4 lbs. 29: ALSO: Cukes, Canteloup, Radish, New Carrots.
Cheaper Than Meat-Grade ”A" TURKEYS. lb. 69:
Try our Tasty Cooked Meats - Delicious with Salads. We carry a. full variety to choose from.
nun-: rooos
Towards this end
W l In
t.-E???
29: 23c 45:
head
lb. 65:
74c
.OF
111 - 115 oaan-on arancr
M