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1 _Jg_ANUARY 21,4940

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WHEN LONG LIFE, low cost and high quality count most, round buying is important. And all these vital factors point to the new A1940 Chevrolet as your soundest motor car buy for years of depend- able service! Eye the new ChevroletP-try it on the road-and you'll buy it for outstanding value. It's the only car that brings you the g beauty of “Royal Clipper” Styling, the performance of a Super- Silent Valve-in-Head Engine, the ease of Vacuum Power Gearshift- ‘ing, the comfort of Perfected Knee-ActiomF-at the lowest cost for purc...tse price, gas, oil and upkeep! See it today and convince yourself that when sound buying counts, Chevrolet's tire Choice. do» Special p. u... inﬁdel!-

‘Summersidel. & c0‘ Charlottetown

SALES AND SERVICE DEALERS FOR PRINCE EDWARD ISLAND

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BREAK-UP OF GIANT WORLD'S FAIR. STATUE STARTS

ﬁll" star it bears aloi‘

("W 1’ k .

aThc a,‘ Worlds Fair

l-"Ilzllrtlismemlllfmﬂlll of Ion. The parts will

skyline-dubbed

sovra-r‘ woman

0r -

mimlnx stainless steel-ill ieet from toe to on, tip or m, u. weighing 30 ' ne-domlnant figure of the u “Big J00." but officially, orker: 0ft comes Joe's thousand-pound head as workmen the gigantic statue surrnountlng the soviet be shipped back to lluseib. there to be re- I

J

TASTY TlD-BIT

To iour good-sized raw allow two large lemons. beets are peeled and cut in neat dice. The lemons are sliced finely. These are boiled together till tender. To a pound oi the mixture when cold allow three-quarters oi a pound of sugar and make up by threads. Then add the "fruit" and boil till it sets. A little powdered ginger in the boiling give: a. plquant ﬂavour.

One of Britain's largest heavy bombers is the Vickers "Welling- ton," a goedetic heavy bomber, which carried a full military load 3240 miles non-stop at 180 miles an hour.

Avocado pears belong to the laurel family.

OUR OUR WAY

It'll}; CI-IARLOTTETOVKN WPGIJARDIAN liew Directors for North American Life

l. I. KUMPHBIY

l to decide how the rations

- concerned, however,

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no THANKS, r ma? CARE TO JOIN YOUR COUNTRY CLUB-- I HAVE A GOOD ROOMTO LOAF IN WITH BOOKS. PICTURES AND CLEANLINESS....AF'TER MY ANCESTORS SPENT ‘GEMER' ATIONS GETTING: AWAY FROM Sou/upon mo sQuAsi-i. I HAVE NO YEARNINC: TO GO BACK 1o rr--r non-zuc- "ro KEEP some

W. B. WOODS

J. Humphrey and W. B. Woods, who were elected Directors of

j Queen Takes

By ARTHUR NETTLETON Buckingham Palace is included-in the food rationing scheme, and this l article throws some sldelighis on the way in which the new condl-l ﬁlings will be met in th royal house-

o . ,

There have been conferences in; Buckingham Palace recently-im-j portant conierences—but without the presence oi government offici- als. The matters discussed had no concern with parliament or for- eign policies.

A small but now well-known style of booklet was the chief topic oi conversation. It was the ration book issued a. short time ago to King George.

Like everybody else in Britain. he and all the other members of the Royal family have been supplied with one of these booklets, and strict observance oi the rationing scheme is the order oi the King md Queen.

The recent meeting was convened could best be dealt with. Most directly are Queen ‘lllzabeth, the master oi the house- hold and the royal chef.

Her Majesty regards house- wifery in a practice-l way. Despite her position, she is not content to delegate the palace catering ar- rangements entirely to her staff. She sanctions tne menus for the royal tables each day, and she often suggests alterations or in- structs that a new dLsh be Elven a. trial. The palace kitchens are well-known to her, for she inspects them from time to time.

At the present time. the Queen's assistance in the catering is prov- ing particularly vaiuable. Her knowledge oi these matters is based on personal, practical experience.

"During the last war. when I was in my ‘teens!’ she told a close friend not long ago. “I had the task of catering for more than 200 wounded Tommles billeted at my parents‘ home, Glamis Castle. So I think I can cfaim to have had some useful experience in making the most. of wartime food allow- ancesl"

The royal chef (Monsieur Henri Roussin) is a. man of wide eit- perience, too. The post he holds is one of the most secure in the royal household. There has been only one

beets other chief chef in Buckingham The lpalace during the last 20 years. i

The main kitchens presided over by Monsieur Roussin are two in number though the palace docs contain several smafer ones. 'l'hc chief one are both spacious and are equipped with the latest labor- saving devices, and have both gas oven and electric ovens. It is here in an atmosphere of high effici- ency. that the wartime rations of the Royal family are now cooked

or Putting On u Ration g System

H. North American Life Assurance Company at the Annual Meeting 0n January i5. Mr. Humphrey is Vice-President and General Manager 0i’ the Eastern Lines, Canadian Pacific Railway. Mr. Woods is Vlﬂf-Pfesldeni». Goiggnlackay Cililipﬂlly _I_..ir_nited, Toronto.

i

Charge Palace

continual comings. and goings. Though time-tables and sched-

ules arc almost fetish in the pai- _

‘ nee in normal times, nowadays even

‘ the King and Queen are often un-

able to sit down to their meals at

,a predtermineti time. Arranging tlic menus is therefore very diffi- cult.

Added to these problems is the f ct that the kitchen staff, in com- mon with other sections of the household is now depleted by the absence of some workers on na- tional service.

Matters have bean facilitated by an idea introduced by Her Majesty shortly after she became queen. Uo to that time, manv of the palace workers received meals as part of their wages. The Queen stopped the system, but gave an equivalent in- crease in salaries, and allowed the staff to buy their meals in the pal- ace canteen.

Though she had no thought of wartime conditions when she in- augurated that change. it is prov- ing very helpful just now. It means that the staff can obtain their meals, if they wish to dine in. under the food rationing regulations which now have to be observed in oidinary restaurants. General rat- ioning in the royal home has thus been somewhat simplified.

“We must eliminate waste. too," Her Majesty said. More cold dishes have therefore appeared on the menu recently. The Queen's idea has not been simply ho avoid wast- age of food, by using up the "left- overs," hut also to economize in fuel. She has further pointed out the advantages of cold dishes when (as at present) meal times are very irregular.

She and the King are conserving further food by deleting one course from each meal. Though there L: no real scarcity of food on the royal tables. economy is iraing ef- fected bv the absence of all uunsc- | essary or purely decorative zllslics.| In sanctioning the menus, Queen Elizabeth also sees that thcv utll-l lze ingredients which are readily obtainable: she tries to avoid those dishes w hich would tend to in- crease the shortage of any particu- lar rommnditv.

Attendance to food economy is no nxere motto in the Queen's house- hold. It is a rule that is bung out into practice. As befits thc first home in the land. Buckingham palace is setting a standard for the home of everyone in Britain.

Talking of borax, do you know. hOW many uses it can be put to? Here are a few far your hints book. If you put your salads in cold Walk!‘ to which you have added a pinch of borax, they Will remain Crisp Overnight. A pinch of bornx

and prepared for the table.

In its catering arrangements, in- deed, Buckingham palace is in many ways like a modern hotel. The likeness is particulary strik- ing Just now. for both the Duch- ess of Gloucester and the Duchess of Kent (sisters-in-law oi the Klnrz and Queen have made it their London hotel, at the Queen's invi-

added to the water you wash your’ glass and silver in will take awav marks and make them shlua. A pinch added to the water you boil your green vegetables in keeps them a lovely bright grccn. And two teaspzonfws boiled in a kettle of hot water for a quarter of an hour will losen any fur so that

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into it.

For Quality and Balance

539R

IS-eauty

l you ad l to milk

your family gets more than just a “flavoured milk drink” IT isn't only ﬂavour you add to

You are adding valuable elements-s blended in scientiﬁc pro

in a Flavoured Milk Drink

d

ready! Hot Ovaltine

In Blueouts

Proves Tough Problem

For Paris

Ladies

PARIS.— Most unflattering to all; complexions are the wartime blue lights of Paris. Now that cabzirels and music hails are reopening, the, smart set has doubled its eilcrts to 1 look beautiful even in the blue light menace.

To avoid locking like a haggard ghost once ycifrc lll the street is the most tiiiilcult problem. Lead- ‘ lug cosmeticzans have introduced l new vivid shades oi powder, rouge. , lipstick and nail polish. The reds! are so intense that they'd stop a‘ bull dead in its tracks. In the day- _ light the new war paint makes you look like a wild Indian, but in the blueout you look animated} and gay.

“Sucre brule," or burnt sugar, isl the very latest shade of powder, which harmonizes beautliully with browns and dull blues.

Marks without mascara and tears is another problem Willie Parl- sians have not yet needed their gas masks, the danger is ever present. Actually the French wo- men are advtsed to abandon mas- cara for the duration of the war_

"The heat ln=ldr the gas masks," one air raid warden explained," will cause the mascara to run, leading to the smarting oi the eyes and consequently tears. This in turn produces an urgent desire to re- move the mask, with dangerous results if the gas is present."

Along with gas masks, women in Paris 110w have to carry so many extra things that special bags were

tatlon. The needs of the moment have created an atmosphere of

IS ‘runs? ENOUGH ONIONS i‘

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it combs knocked out.

By J. R. Williams

TH’ DOOR. W's PLENTY.’

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dikwittiams llllhlﬂ . .

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EGAOjTHE 00e- I NEEDS EXERCIQE-

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TAWNG: MYSELF so asteuruzsstv LATELV WQITING A PLAY rum-

r i-iAvg NEGLECTED SCRAMWOLD QHAMEFuLLV/w WOULD ‘IOU ENJOY TAKING: HIM FOR A DAILY argon. o; coca muss MORNING AND EVENING ?-»~

sen/e section, which takes up half the space icr the masks. In the other half are individual oom- partmeuts, each fastened with a separate mc-unt. In these go aiec- tric torch. comb, powder case and lipstick together with passport or identity card.

Designers let their imaginations run riot when they created hats to wear in the biueout. Now that afternoon frocks are taking the place oi formal evening clothes, small elaborate hats are in great demand.

Luminous paint may be seen in many models. One house is showing a. ruby-red vcivet beret trinuned with swccpuig white plumes, ivhieh have bren lavishly tipped with luminous paint.

esidcs glittering ribbons for trimming hats there are glass flowers oi all kinds with electric bulbs in their centres. A tiny elec- tric battery is concealed in the crowns of these models.

Still another blueout ciefeater is the tricky and tropical flower trimmed flashlight tucked into the breast pockets oi dznner suits. Yet another is the luminous arrow WOm against the leg and kept in position by sheer silk hose.

Even Jewelry has been affected by the war and the blurout. Glim- meriug brooches and clips are fash- ioned with the following slcgan: “Jusqu 'au bout" ("to the finzsli") and “on ne passe pas" (“they than not pas-s").

With

BEEN

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i is good ior: Sleeplessness Tired Nerve: Convalescence

Growing Children

FOLKS w MAH Fawn; NEVAI-i was. MUCH ACROBATIC ON THEY FEETG, MiSTAH MAJOR!» NONE os us

Man. MAN, OR OTHAH REQUESTRiAM

cuoae-s/ Wi-WWT s/ou ORGANIZE TH‘ BOY scours FO‘ Ti-l‘

5

LAQT NllGHT AND IWOKE

pure, rich milk when you stir Ovaltinc

pedal barley malt and fresh eggs l portions. Ovaltine makes milk more readily digestible, restores energy, relieves strain on overtaxed nerves, and provides a delicious beverage, for mealtimes or in-between.

You KNOW what you are adding when you make your own food beverage with pure milk and Ovaltine. A few stirs, and it's

at bedtime promotes

sound sleep and is the ﬁnest of "night caps". For your children

it is invaluable as an energyfood. KNOW what you are getting.

L. W. Drockington, K. C., iorm~ er chairman oi the Board oi (lov- ernors of the Canadian Broadcast» ling Corporation, who has been ap- ipoinied as official recorder oi Cilll- fadals part in the war and adviser to the War Committee of llic Cah- flnet on matters pertaining to the ldissemination oi information.

One automobile mziiiulzictiiror ll ‘furnishing as standard equipinen" a supercharger that develops addi- tionai power lu its motor on a me mixture too lean i0 keep an ordin- ary engine running.

Minards kills pain. m- .._.. tent-Ir;

Nlrzjor Hoopla

F0‘ m‘ Posmom o9

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