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Newspaper
Hamiota Echo
Location
Hamiota, Manitoba, Canada
Date
Jul 18, 1951
Page
2
The passage notes western Canada's growing mineral wealth in Alberta including oil and gas by products for sulphur. It highlights Alberta as a key supplier to Canadian and foreign markets, addressing a looming sulphur shortage as Texas wells deplete. New discoveries may diversify supply and support industry.
Alberta moves to extract sulphur once unused, with two companies announcing plans and others studying northern regions near Edmonton. Prospects include tar sands on the Athabasca river, signaling a potential major supply for pulp and paper and other key industries amid a looming global shortage.
Hon A J Hooke Alberta minister of economic affairs tells Alberta not to overcharge visitors. Tourists seek recreation health fishing and hunting not money. Honest friendly service turns visitors into roaming promoters for Alberta's attractions. Overpricing would hurt tourism and future gains. Kilam News reports.
Hollywood reports Busby Berkeley, veteran director of musical numbers, insists beauty and intelligence go together. He says a girl cannot be beautiful and dumb, as brains are vital to screen appeal and performances.
Patterns offer crochet lampshades for odd sizes using straw yarn. Directions explain fitting over paper shades or wire frames. Send 25 cents to obtain pattern 7215 with name address and pattern number. 1951 Alice Brooks Needlework catalog advertises crochet knitting embroidery and more with a free pattern.
Simple first aid rules of the road lessen injuries in auto crashes. Dr J D Willems of the Lumbers Mutual Casualty Co. offers eight steps from calm assessment to bleeding control and splinting. The guidance stresses that these measures are stopgaps until a doctor arrives and can reduce injury.
The article urges higher daily protein intake for men and especially 16 year old boys and girls during growth. It suggests extra servings of fish eggs or poultry plus protein in beverages and breads and lists practical ideas like nuts in bread cheese in dishes peanut butter milk and combining beans and lentils with sauces.
A historical note states the continent of Antarctica covers roughly six million square miles. This figure reflects early geographic estimates of the southern landmass.
A reader provides two beverage ideas: a lemon honey tea water style with lemon juice and diluted honey, and a fruit punch blending orange juice lemon juice cherry juice ginger ale honey and vanilla ice cream. Serve chilled with orange slices.
Instructions describe making a punch with lemon slices and orange blossom tea flavor. It notes the amount fills an ordinary punch bowl and provides guidance to mix sugar tea and fruit juices to refill as needed for larger servings. Serves 16.
Mix juice components including orange lemon grapefruit and peppermint for a chilled citrus punch. Combine tea double strength with chopped ice add sugar to taste top with ginger ale mint sprigs and orange slices for serving.
Multiple drink recipes describe fruit punch, tea based mixtures, and ginger ale additions. Steps include crushing berries, straining juice, combining lemon, orange, grape and apple juices with tea and sugar, chilling, and serving over ice in a punch bowl with optional garnishes.
Cheeses provide protein calcium and minerals for children. Prepare cheese spreads on crackers and serve with milk. Include cream cheese raisin bread bites and toasted cheese sandwiches. A cottage cheese mix with vegetables pairs with crackers and cocoa. The mountain goat is sure footed over ice and rocks due to sharp hoof rings.
Savory hot soups with user chosen seasonings offer a comforting meal starter or between meals. The article lists oxtail soup, tomato milk soup, split pea ham soup, lima bean beef soup, and a cheese topped beef stock with macaroni, detailing ingredients and step by step cooking times.
A hearty chowder begins with bacon fried until golden, then simmered with water carrots celery onions and potatoes. Clams and clam juice join the mix, finished with butter bouillon salt pepper thyme and a splash of Worcestershire sauce. Serve in bowls with sautéed French bread and Parmesan topping.
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