of EL whi . . +. by Shirley Pinchin, B.H.E. PEAR PERFECTION Pears make wonderful cating fresh and an preserves for winter eating, too Canned peara can be used in so many delicious desserts and, of course, rank high when served just as frult for a simple and nutritious dessert. Here are a few favourite recipes. Try them, you will find that your famly and friends enjoy them, — 1 © delightful In T am sure ed ver’ CANNING PEARS ah 1 Select firm, ripe pears. Nr peal and halve. Take out core) and cut out stem bres an) Dlossom end. The core is casily| removed with a sharp edged/ spoon. Pack pears immediately] 3 quarts chopped pears one jar at a time, or drop into] 2 cups sugar water containing 1 tablespoon rit oka nce walt and 1 tablespoon vinegar to! { fenspoon mustard seca Recn eoon Tale Keep} 1 teaspoon grated lemon rind pears irom turning dark. Rinse 4% teaspoon celery seed Reipeociintobeninct rare! Gc more und Pour boiling medium syTUp/ Combine with remaining over pears. Wipe sealing edge} gredients. Mix thoroushly. Cook and top of jar. Fill to within! siowly until pears are tender, 1 inch of the top of jar. Adjust/apout 25 minutes, stirring fre- Nids according to type Of Jar! quently, ‘Turn into hot, clean used and seal. Process i boll-| jars and seal tightly ing water bath for 25 minutes i tH Aslice of lemon juice at top of | PEAR-PINEAPP1) Be each jar will help to prevent) MARMALADE M @iscoleration and improves flay-| ian oure : Bee Do not boll violently in water| PINCAPPIS Ie eaten mee fies Bath and do not fill jars too spread with a super-deliciou: flavour, 6 or 7 pears 1 orange 1 lemon 2/3 cup crushed 5% cups sugar Peel and core pears. Put| pears, orange and lemon through food chopper, using medium apple and sugar. to boiling, stir- is di until 20, minutes. sterilized jars with layer of | nd top This ix something different that has a delicious flayour and ‘ good conaisten 2 red peppers 1 green pepper 3 large onions well on ns, | est ext the: ‘The combination of poa api 5 minutes proportion together for we sugar and water in of 1 sugar to 2 wate! FREEZING PEARS freeze quite well. Be ure that you use entire con- fainer when thawed because they are inclined to discolour it| 2t left standing. i Pare firm but ripe pears Fe"! ten cook rapidly move cores and quarter. Place| then Cook rapllly in solution using 1 tablespoon )And_ clare | abou malt tod quart water. Drain| Zur into hot, well and pack In carton. Cover| When cool, cow Ties syrup made by bolling. to-/™elted) paraltin gether 1 cup sugar and 1% to 2/‘lan Hds cups water for 5 minutes. Cool syrup before pouring over| af meee fruit. Add % teaspoon ascorb! elyiaD acid powder or 1% tablespoons| raul lemon fulce to each cup syrup| 5, se to prevent discolouration, may be made with % 4 eup corn syrup and 1% to 2 cups water brought tal pineapple Del be non juice core and d Iemon jul Ick, testing, on cold plate, Pour into hot, ized jars and seal. | ainers to within 1% top of containc to allow for expansion freezing and make sure t fruit Is eovered by syrup. and freeze immediately. BAKED PEARS dessert you are hi baked dinner medium p cup honey tablespor rs GINGER PEAR CHIPS These deliclous pear chips| have @ spicy flavour and are| Iemon juice ‘ated lemon rind wonderful on hot biscuits or Rearariace i toast. f $f ole. Top with combined remai Aigo ices yearh ing ingredients, Cover, Bake at % cup lemon slices, thin §—|359 ‘deg, for 1 hour or until)” 2 cups sugar nder, Servo with custard, % pound preserved ginger or candied ginger |maringue or cream. PEAK VILBERT TARTS | Pears on the greenish side in extra-specin| dessert, are best for this preserve. Peel |, 2 : and core, remove stern and blos- |" fom end, Cut pears into thin| 7, °FF oe silcen of phecen the sire of a 25c| 2 tc htyayoons flour piece ics Semon paper-thin) ¥ teaspoon baking powder Aad to ginger.| using pulp and sind pears with sugar und Let wand overnight. mixture until thick as desired.) Beal in tat, merilized Jars. FICKLED FEARS You will find that pears make | pleklen, ns well ue spoon salt 2 large ripe pen % cup chopped filberts 1 teaspoon vanilla Boat ony and #uK \Sight, ix flour, b snd galt, Stir ralxture, Pee) pe Jnrge dice. Combine together with vanilla berts, Bake jn buttered |aquare pan at 360 dogreen for minutes, Serve warm or chilled with erearn, whipped eroam or fee cream, Servon 6, until very és into eg ind cut into with batt and file B-inch % cups myer 1 cup water 2 cups vinegar 1 plece ginger root 1. stick cinnamon | 1 teaspoon whole allspice | 1 teaspoon whole cloves Use only firm, slightly under- | AVPLY, PUVYING pears, Pare and leave small| ‘This melt-in-the-mouth apple fruit. whole. Halve or quarter|pudding dossert in quick to ronke and very “ood to eat. % cup shortening cup granulated sugar 1 egg, beaten % teaspoon vanilla 1 cup sifted all-purpose flour % teaspoon baking soda % teaspoon walt % teaspoon cinnamon % teaspoon nutmeg 1% cups chopped apple 1. tablespoon ream Cream shortening untit fufty. Gradually add sugar, Work to- gether until well blended. Add ‘and vanilla, Bf to= r,, soda, salt and heat, Suir b This in a lovely quick salad pany fares 1 package lemon or lime jelly 44 cup lemon juleo or vinegar Dissolve jelly water, Add lemon juice or vine- gar. celery, slightly thickened mixturo which have been rinsed in cold water, Chill until firm. Unmold ‘Angiahmu, Norke whose hor brown contented pair of cyes Gwhich looks and is tled like an ‘The daughters, Pem, aged 16, and Nima of 14, ‘aro girls whose dignified man- ner and aplomb are romarkable| for thelr age and way ‘of Ite. ‘They are being educated in the Nopalose Girls’ Behool at Dar= Jecllng and oan read and write Bengal, Hind! and English: ‘holr visit to Delhi has beon the flest out of thelr dintrict. Mrs. Tensing’s great wish, she sald, was to settle down in a comfortable home with ‘Tenaing| climbing no morg. One success so great, she says, Is enough and now he must tale no more risks, but, she alghed, ax long fan there are peaks to be ellmb= ed, he will hear thelr call and go with his kit. the low and butter. SALAD ain Jv LLL ARIE ich is Rood enough for com= powiler % cups hot water cups diced apples cup shredded carrot cup chopped. celery oup chopped walnuts cup finely shredded cab- age powder in hot Nature Helps About 90 per cent of the forest-type land on Vancouver: Island is re-seeding itself sath factorily. In many areas, foresta| * of up to 60 years of nge are proof that natural regeneration will take place rogardless of how tho forests are logged. This with | re-growth is frequently, on land which was logged before the turn of the century, many years before the forest industry thought in terms of seed trees and patch logging. Chill until slightly thicken- while preparing fruits and tables. Add apples, carrots, walnuts and cabbage, to Mix molds I Wl individual salad greens. Garnish am cheese balls. Serves 6. A HERO'S WIFE (Mrs, Tensing Norkey) wife of Hensing , conqueror of the Ever= is a pleasant buxom woman years sit lightly on well-knitted frame. A broad, niling face and a calm, and an remely modest manner even se days when the attention the world is focussed om the sing family. irs. Tensing native costume ikingly beautiful Long Live the Hawk Wildlife officials report that) ery time a farmer shoots a hawk or an owl he is reducing his personal income. The reas oning ts simple. The natural food of hawks and owls is mice —mice prey on trees—the far- mera trees in many cases. Kill off hawks and owls and the mico thrive and the trees suffer. It is the relationship of pre= dator to prey. Wildlife experts also y that the belief that hawks prey on fowl Is a myth which has no basis in fact ex- copt for cases so rare that they should be discounted. dresses in with a pangdin ron, except that is ve It is mbol of may- and only married women it in Nepal.) char it very oasy for all to, a Kk to her and the girls when Lree Planting Evorest party came visiting A good planter, working in tht. favourable country, ean plant Norkeys Both had a in ii nd have married from 750 to 1,000 trees a day. dest This will cover # little over one Planting costs are high, in ases up to very haye seenacr worked onmany 20, innin PRE-SCHOOL DAYS 1 =a 3 chool here in, Thelr Alr/' returned to the each week day morning on the CBC's ‘Frans- sted. As in other nd Ruth Johnson happy that programme, eptember fayourit pre ators quite Eyen the do Dorothy Bee a ey U SAV et 70 ESvAnus SEEK YOUR LOCAL REPRESENTATIVE Br. Office, Zeller Bldg., JAMES G, WILKIE-REBIDENT REPRESENTATIVE. 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