i Ra — rym dr (Prepared by the Unusually well Jersey. The modern high for a medium tall woman. It above and also from the window in to make meal very sim the activ by. the that Bureau of Home BE arranged is sink this getting ao ple | kitchen to be and her husband longer fit for service, ities of the homemaker ow the sink from marks made by the gitchen attractive t vork in are appliques resul graph iver i i aken by th TheB ny United nid the cobra home, “We do Of our harm say that sands of “Don’t don’t hiss, his “But terrible been writ he we have an ¥, ene Many storie thout and his nan is the 008e, “He can be and he mong *The ry abou poor ixed u wont only noonse gnnke “But he No, he dizzy. “Then *Oh, oh,” “Yes, he w angrily hi will put his no i. fe . $y will make the nice cob he t ptib enn, conten CHERRY PIE IN WINTER TIME winter The the made In used. gives Cherry ple can be time if canned cherries are burean of economics following suggestions for muking it: Bake an undercrust antil it is deli cately browned. Be careful not to let this crust become too: brown, however or it will be overcooked when the pile is baked. Strain the juice off of the canned cherries. If they are unsweet ened mix the needed quantity of sugar with about one-half tablespoonful cornstarch for each pie, and cook this with the cherry juice until it Is thick ened Add one tablespoonful of but ter and a few of salt, stir in the fruit, and put this filling into the prebaked pie crust. Moisten the rim, lay the top crust in place, and press the edges carefully together so that the juice will not leak out. Prick the top crust to allow the steam to escape Jake the pie for about 20 minutes in a hot oven (4M degrees Fahrenheit), or until! the upper crust is brown, For cherry tarts bake pastry shells on the outside of mufiin pans, and fill with the fruit mixture. Serve at once, or to give an extra touch add a spoon ful of whipped cream or cover with meringue made of a stiflly beaten white of egy, tablespoonful of sugar, a few grains of salt, and a drop or two of vanilla. To brown the meringue, return the tart to a very slow for 15 to 20 minutes, home of graing one oven Engines Have Long Runs Recently the Kansas City Journal published a story saying the Frisco system held a record with its run of 735 miles between Kansas (CIty and Birmingham, Ala, with no change of locomotives, . The Union Pacific has come back ‘with the proclamation that no less than six trains of its system have reg. alar runs of 84 miles, between Salt Lake City and Los Angeles, without changing engines, Now comes the Southern Pacific shrieking to rivals and the world it operates trains hetween El Paso, Tex. as, and Los Angeles, a distance of 816 miles. with the same engines pulling all the way. feniture. ) New init farm 4 NHtates Department of Agr kitchen in Essex county, ing alcove, which is pear enough wed from nde just enough rémi The useful the fea ©» agon wus hacks of two folding stool on which one ean eo woouen ves the The Olid Cobra. sad’ it is nat us then we don’t like people, i idn’t like “The mong is thelr friend, but is our enemy. young cobra, way of a mongouse, snake advice, that 8" (@. 123% Western Newspaper Union.) HOW TO COOK ARTICHOKES Jerusalem artichekes may be hoiled in their skins and peeled afterwards or peeled beforehand. Only a small quantity of water should be used Small tubers will cook in 15 to 20 minutes They may then be served hutter with a few drops onion juice, in cream, In sauce, Or in a savory tomato or they may be scalloped in a sauce with grated and crumbs on top, Pared and sliced Jerusalem artichokes may also be cooked In milk in n double boiler, or they he simmered in meat broth. HOS hw “Sa, of the is sound keep out That with melted of white sauce; white cheese casserole or a may Lm bm be pm pm ASA fe om pe pe bed Stuffing and Baking the Chicken Bp pp pe RANA AR pepo pp Bd A large fowl of too uncertain un age to be safely vaked may be appe- t:zingly prepared in the following way, snye the bureau of home economics: Plump fowl, weigh- ing 4 to § pounds 4 or 5 medium-sized potatoes 1 cup raisins, with. out seeds 8 cupn canned toma - toes ftablenpoons chopped onion 2 tablespoons parsley Flour Butter Salt and pepper Simmer a plump fowl weighing four to six pounds In a small quantity of salted water until tender, Remove It from the broth and set the fowl aside for stuffing. To the chicken broth add three cupfils of canned tomato and two tanblcspoonfuls of finely chopped mild onion und let this sauce cook down. In the meantime prepare na stuffing for the chicken by cooking and mashing the potatoes and adding to them the ralsing and enough milk to muke the misture lke ordinary mashed potatoes. Staff this white #1111 hot Into the body cavity and neck of the fowl Crowd in all the stuffing possible and do cot mind if it pro. rudes ———————— & Live for something, have a purpose, And that purpose keep in view; Drifting like a helpless vessel, Thou can’st ne'er to life he true Hnlf the wrecks that strew life's ocean, It some guide, Might have now been riding safely; jut they drifted with the tide. - Whitaker. star had been their Everybody likes to make candy once while: let the boys and girls have the kitchen and make: Peanut Brittie.— One and one-half cupfuls of sugar ndded to three fourths of a cupful of corn sirup with two-thirds of a cupful of cold wa- ter. Add one tablespoonful of butter and one-half pound of shelled and skinned peanuts, Add three-fourths teaspoonful of soda and pour oul. into well buttered pan. When cold break up into pleces, Butterscotch Pie.—Take one and one-half cupfuls of brown sugar, one nnd half cupfuls of water and bring to the boiling point. Pour over three tahtespoonfuls each of flour, cornstarch and sugar well mixed, then cook until Add the slightly beaten yolks of two eggs and cook a longer, Remove from the fire, of butter vanillin, and a a baked. shell ringue in a ane thick minute odd ane three tablespoonfuls of 'our into teaspoonful pine h of ver with a snlt, me using the a ploeh of baking powder ur table sugar, Chicken Meringo.—Tuke a spoonfuls of four or revs, BONNER §§ ¢ app —p—ii of ho arietien » extent to wi lextirose ime honeys hite « ely for five minutes, then add four table spoonfuls of flour apd hrown, Add one teaspoonful of salt, one-eighth of a teaspoonful of pepper, one teaspoon. ful of paprika, two cupfuls each of chicken stock and strained canned to- mato. Cook until slightly thickened then pour the chicken in the casserole ; and cook for and one-half houre, When nearly ready to add two tablespoonfuls of chopped olives and one-half cupful of minced mushrouvms, over cover ane serve A nice salad which Is always well Hked and is not hard to prepare is: Asparagus With Chif. fonade Dressing. — Ar. range the asparagus, three or four stalks, In a ring of tomato or green or red pepper and serve with the following: Take and one-half tea spoonfuls of salt, teaspoonful of sugar one-halt teaspoonful of paprika, and one-third cupfuls of salad oil and four tablespoonfuls of lemon juice, Put all the above Ingredients In a glass jar and shake until thoroughly Just before serving add hard cooked egg and two cooked heets chopped, three tablespoonfuls of pars ley one one ane mixed one and two of onlen alro chopped. Raised Corn-Meal pint of hoiling w ful of Muffing.—['our a half cup {wo tables [HOT alter aver a corn meal, add fuls molo mix of shortening, one-half cupful of SO8, One poonful of salt well, Let stand antl iok and add. a yeast cake dissolved In two tablespoonfuls of warm water, beat in about six cupfuls of flour, let rise until light, put into muffin pans, jet rise again and bake In a hot oven twenty minutes. This mixture started at night is ready for breakfast muf- fing. The recipe makes one dozen and a half. tens und ewarm Opens Checks 1 ve Bowels She rows Tones COLDS Four things you must do to end a cold quickly. HILL'S Cas- cara-Bromide-Quinine does all four at one time. Stops a cold in one day. Red box, 30 cents. All driggists, —————— i and roll in two tablespoonfuls of flour and brown In one tablespoonful sweet fat, with one onion chopped, three green peppers and three toma- toes all chopped. Fry for five min- utes, add two quarts of hot water, a tabiespoonful of salt and one fourth teaspoonful of pepper. Simmer an hour, Add one cupful each green peas and corn and one ha ful of rice. Cook until done. When ready to serve and a one-half Hf cup the rice is pour over one beaten egg oll with vinegar Ginger Ale ice. —Mix pints of ginger ale, lemon juice, one-half cupful of orange and one-half cupful of Stir and dissolve the sugar, a freezer and freeze in sherbet little (x 1928 Weslern tenspoonful teaspoonful together one-half cupful of Juice FUgHr, into Serve pour to 1 mush garnished with a candied glasses chopped oinee Linger Newspaper 177 Many Essentials for Good Nutrition Must Be Present. OVorwaoars « tal onida * parenias gu ' Requisite for Success siiance is not only 1) { uecots SCARF, if not a scarf, then a fanciful shawl, or a triangle or kerchief square, thus does the mode call for something to throw about mi- lady's fair shoulders. Seeing that sleeveless gowns are decreed for the warmer months to come, the impor tance of shawl and searf Is all the more stressed. In the fashioning of these voguish sleeveless frocks dependence is placed upon floating panels, cape attachments, Jdraped scarves, also clinging shawls to “con cenl yet reveal” the contodar of on sleeved arms, The unus al Is Interpreted through the scarf which Is Incorporated as: a. part of the dress, rather than serv. ing ns an accessory, That Is, It Is actually attached at the neckline, with either or both sides brought to the fromt, on some one or another nriful manner. Dresses of shioer ma teria especially Saunt scarf attach Henis, New, very new, are kerchief square By JULIA BOTTOMLEY or triangle treatments as developed In the styling of many of the two plece spoi's frocks which are fore spoken for spring, The bordered silk triangles nre stitched right Into the blouse with the ends brought op to one shoulder where they are tied In a cnreless knot. Latest among evening scarfs and shawls for Immediate wear are those of transparent velvet. The hand painted ones are especially lovely There is no reason why the woman gifted with artistic instinct and nln ble fingers should not wl or scarf. Take half elrcle or an length Stamp a pattern on this, sketch free-hand, Be sure to stiff bristol brush to ac the painting, which is really worked into the nap of the velvet an til it leaves it smoothly tinted Hand. tied fringe an elaborate finish, The gorgeous scarf in the picture is of sheer velvet, the bordered embroidered make her own evening sha either of if not a square, a velvet, nhle to use 8 very complish adds ends being har dsomely multi-colors, Exotic will, shawls, or still continue in vor for evening wear Spanish ital ith The one in pure-white with sil contributing molded -to-the-l cloth as yon picture is In ineial richnient, toque is stitchery The of silver lo ite 22%. Western Newspaper Us USE MEAT THERMOMETER WHEN ROASTING BEEF If the homemaker would use a meat theromometer when roasting beef she would get the same results each time she cooks, according to the bureau of home economics, United States De. partment of Agriculture. The ther mometer is pinced In the center of the thickest part of the roast, and when It records certain temperatures, the meat has cooked to the stage of rare, mediom, or well done. When the family preference Is for rave roast beef, the meat should be taken out of the oven when the thermometer reads hetween 130 and 150 degrees Fahrenheit. A medium roast Is conked to between 150 and 170 degrees Fahrenhelt, and the meat is well done at about 180 degrees Fahrenheit, The element of guesswork Is thus removed when a thermometer Is used. Meat thermometers. are made hy several manufacturers. They are not expensive. Specialists In meat cookery In the burean of home eco nomics have found that hy thelr use in the Inhoratory they cun conk hun drede of ropets and slways inve the results comparable. They recommend therefore, that homemnkers who wish to cook hy exact methods should use the meat thermometer, NO MORE GAS SOURNESS, HEARTBURN, SICK HEADACHE, DIZZI- NESS, NAUSEA or DISTRESS AFTER EATING or DRINKING FOR INDIGESTION e5¢ AND 75¢ PACKAG ES EVERYWHERE PISO S- br 2 Quick Relisf! A pleasant, effective eyrup—35¢ end 60c¢ sizes. And ex- ternally, use P1SO’'S Throat and Olsest Salve, 35¢. BoIiLsS There's quick, positiv relief in CARBOIL GENEROUS 50¢ BOX bt An Druggjsts — Money back Guacantee The Shirk Why do sp many, many babies of to- day escape all the little fretful spelis and infantile gilments thst used to worry mothers through the day, and keep them up haif the night? If you don't know the answer, yod haven't discovered pure, harmless Cas toria. It is sweet to the taste, and And its gentle influence seems felt all through the tiny system. Not even a distaste. ful dose of castor oil Goes s0 much good. Fletcher's Castoria is purely vege table, s0 you may give it freely, at or constipation; or diarrhea. Or those many times when you just don't know what is the mat- For real sickness, call the doe The doctor often tells you to do just and always says Fletcher's, Just ss free from dangerous Besides, worth its weight In gold! Children Cr:
Significant historical Pennsylvania newspapers