BLA LLL LLL 8S FETT YYYY up with the than molehills measure one's becomes “When one mountains rather against which to self, one's importance amusingly small” With the children the real perty be- gins when the refreshments are served. and as we are all “chil. dren of a larger growth,” we may be excused for liking tasty, nice re- freshments. For a bridge party the decorations may be in the color and design of the four suits of cards. Canned pimientoes may be cut in the form of diamonds or hearts to top an open or double sandwich, spread with cream cheese, For clubs and spades, raisins or prunes or dates may be used. All Trump Sandwiches.—Cut thin slices of bread into oblongs to resem- ble playing cards. Spread lightly with softened butter and then with cream cheese which has been rubbed to a paste with cream. Make the the cards, the red of pimiento and the black of stuffed dates cut into slices. Grand Slam Salad.—Dissolve envelope of gelatin in one cupful of boiling water. Drain a number two can of grapefruit and add it (one cup ful of the juice) to the gelatin with a few drops of coloring and enough after-dinner mints to flavor thé mix- ture delicately, Two dozen will be ample. When the jelly is of the con- sistency of egg white, fold In the grows Spots on ollie rE Consider the Shrinkage When Cooking Roasts a Duduabsalbneaual “rT TITER Y 2 (Prepared by the United States Department of Agriculture. }-—~WNU Service. When a housewife cooks a rib roast of beef or a leg of lamb she must con- sider how much loss there is likely to be from shrinkage. Naturally she wants the meat to “go as far” as pos- sible. Dietitians in schools, hospitals, and other institutions have the same problem on a larger scale; they must be able to estimate both the number of servings and also the nutritive val- ue of each serving. Shrinkage of meat during cooking means a dollars and cents loss to the manager of a res taurant, cafeteria, or hotel dining room, or to a delicatessen cooked meat is sold, 1 fects the appearance, pals nutritive value. In the last four years the bureau of home economics of the United States Pepartment of Agriculture has been accumulating meat-shrinkage connection with the operative study of the factors that in- fluence the palatability of meat. There Teems to be a close relation between shrinkage and oven temperature: that is, when meat Is roasted from start to finish in a very hot oven the shrink- age ls greater than when the meat is first seared at a high temperature and then finished slowly with the temper- ature rapidly reduced. For example, if, after beef ribs have been seared in a hot oven, the temperature Is rapidly reduced so as to finish the cooking where e shrinkage af- tabilitw and data in nation-wide co- By NELLIE MAXWELL grapefruit sections cut into halves with the scissors, one cupful of diced cucumber and pour into small molds, Surround when serving with water cress and serve with sour cream or cream or cream cheese dressing, American Chop Suey.—Brown two sliced onlons In two tablespoonfuls of fat, add one-half pound of fresh pork cut Into strips, one green pepper shredded, one-half cupful of mush. rooms sliced, one cupful of shredded celery. Cook one-fourth of a cupful of rice in three cupfuls of stock with one teaspoonful of salt, adding all the other Ingredients. Serve with but- tered rice crisples, pouring the chop suey over them, Chicken Ham or Croquettes.—Put one small sliced onion and two sprigs of parsley through the food chopper with two and one-half cupfuls of ham or chicken, add one cupful of rolled crackers and mix well, Add a beaten egg, three-fourths of a eupful of milk and two tablespoonfuls of cooking oll. Season to taste with salt and pepper and shape, roll in cracker erumbs, then In egg beaten with one-fourth of a cupful of milk, then in erumbs again and fry In deep fat after chilling well. The fat should be hot enough to brown a cube of bread in 40 seconds, or 385 degrees Fahrenheit, Did you ever use orange juice and some of the rind In a lemon pie? If not try it the very next time you make a lemon ple. (Eh 1931, Western Newspaper Union.) Wise Potato Bugs Potato bugs that spend the winter underground take “anti-freeze” pre- cautions by getting rid of one-third thelr welght in water, which otherwise would freeze and burst the body cells, — eae. oe se air titstitti ttt stss * eis srsesssns - - United States Department ure. J WNU Service f Agri WN When you go into a grocery store to buy the family goods, do you read carefully the label the bottles or packages you select? Do you trust to your eyes in estimating the quantity in each container, or do you find out from the label exactly what you are getting for your money? Do you com- pare articles of one brand with those of another, both In quantity and qual- ity? Do you observe whether or not the label declares artificial coloring or flavoring? Labels must tell truthfully what kind of material a package, bottle, or can of food contalns, and what quan- tity. The statement on the label should not be misleading In any way to the consumer. Sometimes, how- ever, It may be truthful and still mis leading. Again, the appearance of the contalner may be misleading, and if the statement om the label is over- locked, the buyer gets poor value. The food and drug administration of the United States Department of Agriculture urges housewife to scrutinize the labels on every kind of feed she buys, as well as on the drugs she needs In her household. In the case of foods, it has been found that most manufacturers and packers have shown a disp the demands for truthful £ on every satisfactory nsition to meet 1abel- ing, but occ there Is som er less value than she thinks she is getting. Take the two bottl Bottles of peculiar si 1 bottoms, metimes sides and than nary these two, less those which are made In an ord age of the meat ith of very slowly, the shri rare is only about Hes 1 the fresh weight ; whereas If ¢ the roast. ing goes on to the end in a hot oven the shrinkage is about one-fourth of the fresh weight Well-done beef shrinks rare beef, things being equal. Well-finished, high-grade beef and lamb roasts more fat and water during cocking than very thin when more than other lose less meat of the same kind and cut, Bottles of Pecullar Shape. shape, like the one that seems at first glance smaller. In this instance, the fancy shaped bottle held only one fluld ounce, and the straight-sided bot. ¢ held two fluld ounces, rom ¢ ’ ’ ¥ u Use a Thermometer to Ctates Department WHNU Bervice, (Prepared by the United of Agric As In cookl use of a thermometer when roasting a fresh ham remove ¢ gu This Is partjculs cuse of pork, be served well-Cone, ing Is necessary, times which, Ness, Thorough cook- because pork some trichina parasite, destroyed, may cause {ll this is killed when heated to 137 degrees Fahren heit, there {8s ample margin of safety when pork Is cooked to the stage, 182 degrees Fahrenheit. The following directions for Ing a fresh ham are given by reau of home economics of the United States Department of Agriculture: Wipe the ham with a damp and leave the rind on. The ham will cook more quickly and shrink when the rind is not removed, Sprin- kie the surface it with salt and pepper and rub with flour. Place the ham, rind side up, on a rack in an open roasting pan, without water. Make a small Incision through the rind with a sharp knife or steel skew er, cut short. gashes around it with scissors, and insert a roast-meat ther- mometer through the opening so that its bulb reaches the center of the fleshiest portion of the ham. Place the pan containing the ham in a hot oven (480 degrees Fahren- heit) and sear for about 20 ming contains the if not Nince organism cook the bu- cloth less of the mes Tr rTaTTTY Bealedundundiddeabodudal “I'm young Edgar Eagle, “to be late at the party, but I'm glad I can stay " He enjoyed the rity given to wr 8 young eagle of two years of age. His mother bad a fine white head and tail, and the young eagle looking forward to the day would be bald—or rather that is what hey eall it bald eagle Is not really bald, and her that word is used it means that the eagle has white feathers on his head. The young eagle would have a white sorry,” said later, immensely —it was being was when he Spr rll Prod Comes as a most welcome fashion for spring, the bolero sult with a frilly Donse, Every woman who Is wise as By CHERIE NICHOLAS ARIES to what's flattering, knows that among costumes youthful there Is none more 50 than the skirt-and-bolero type with ww, Br lrdirlrdp oy which Is worn a “fussy,” frilly, ut feminine blouse, With this charming fashion fore most on the style program, there is every prospect that its vogue will be widespread during the coming months You can see for yourself, from this picture how attractive the threesome of a pleated skirt, a bolero and a friv- olous-looking little blouse can be, os pecially when the latter is elaborated with myriads of tiny lace edgings sewed row-and-row, as it is In this instance It is really a matter of cholce as to whether the skirt and the wee Jacket be made of flat crepe or a sheer wool en weave for Dame Fashion says ei- ther. Then there Is the question of color. With black taken as a matter of course the next move is navy, for the consensus of opinion is that it is go Ing to be a season of “blues.” Others there are who declare that brown for this spring Is “it.” Later on In the season these youth- ful bolero suits on the order of the model illustrated will appear in the most delectable pastel tones, their pistachio greens, pale grays, blues and pinks being so alluring we will be fall ing In love all over again with this fetching mode. Such a blouse season as this prom. ses to be. We have not witnessed the like for years, It simply had to be, this vogue for the blouse, what with short-jacket suits being the rage. The story of the blouse and its endless program as outlined for spring and summer, is a volume in itself. Touch. ing merely on the highspots which re late to the new blouse types, the first thought which comes to mind 8 the popularity of plaids, stripes and prints for Its making, Then, too, there Is every reason to believe that the dainty, frilly, lingerie blouse will return. The fact of the Es terly v By MARY GRAHAM BONNER tail and ne mo: 3 three years of age But now young Edg birthday eagle “What a fine white you have.” said the to Edg ar Eagle. “Yes” sald young Edgar Eagle. “I am three years oid. But we must be friends, and we will be friends.” “Good,” sald the eagle. He was very proud to Save a friend a whole year older than himself “Do you know,” sald young Edgar Eagie, “that we are very much hon ored? “Lots, the party was over ar Eagle was talking to the head and tail two-yearold eagle Young and lots, and lots of people, who call themselves ‘Americans’ have taken our family for their embiem.” “What's an emblem?" asked the two-year-old eagle. “It means,” sald young Edgar Eagle, “that they wish to be like us. “They want to be free and brave and independent, And it's very fine “We Are Very Much Honored.” to have lots and lots of people say they want to copy you, isn't it?” “Yes,” said the two-year-old eagle, He was very much impressed and was feeling very solemn through young Edgar Eagle's talk “So I'm going to teach you how to make your wings very, very strong go you'll be free and independent and #0 no one can be finer than you. “Then, when it's your third birthday and your bald head Is covered with white feathers-then, ah, then, you'll be glad and proud that you are an eagle, lace blouse is already assured. Which in itself deserves a whole chapter written as to the kinds of lace, not forgetting the versatile styling, which runs the gamut from beruffled types like the one plctured to the over. blouse with the cowl neck or perhaps a surplice front fastening. Lots of glittering glass buttons on the lace blouse, too, and then again the lace is apt to be strictly tailored. Gl 10IL Western NMewapspur Union) the very Then reduce rapidly to oven temperature moderate heat (300 degrees) and this tem the roast nu therm degrees to 325 conting Hers ture peratur 4 degrees, ies per probably be required when temperatt used. Do these oy res not add are 3 Fo fie the roasting. ‘hen the done remove f(t from the oven the rind. To break through It on the then turn the han : piece, W carefully the rind easily fleshy side at remove 1 over and ith a cloves fat surface hot ugar over the srately nheit) to bro Serve hot or cold, oven wn over the top. Savory Brown Gravy. from the abl esp OK ngs rema! Remove excess fat drippings. Mix two ts flour with the the pan, add one and uls of cold water and pan drippings ad more water, . Cook one-half dris LH ning In pe raley or celery onful of chopped on Sul Sodededed: Food ogoelmfondon adunfmfonfe fru Th v rRTTTTT™™S he two-year have an extra yday cake first, off on our 1I't we so very strong™ away and eat it as we go,” said BE Eagle So off went young the year-old eagle, many flying adventures Edgar taught him about ying and It certainly for ™ pesior eagle teacher. Just think, he was being so friendly be was 8 whole year older and was really a full-grown eagle. two and they had the young ‘and wise find (® 1931, Western Newspaper Union ) Oe jr ard Beets Tasty, 3 Colorful, Attractive : FEIIEPIP PIV POL P0000 “Sweet-sour” beets, they are some. times called. Harvard beets are not only tasty but colorful and attractive to look at, and because of the vine. gar used In the sauce, they take the place of a relish. The bureau of home economics tells how to make them. §medium-ai beets i cup mm 1 tsp oO ged 1 tsp salt is cup vinegar IEATr 2 ths. butter or rnstarch other fat Wash the beets, cook them in boll. ing water until tender, remove the sking, and cut the beets into thin slices or cubes. Mix the sugar and the cornstarch and salt. Add the vine gar and let the sauce boil for five minutes, stirring constantly. Add the fat. Pour the sauce over the beets Let them stand for a few minutes to absorb the sweet-sour flavor of the sauce, For variety two tablespoonfuls freshly grated horseradish may be added Just before serving. Snake Species The copperhead and the highland, moccasin are the same species of snake, The water moccasin is a dif. ferent species. These snakes are fre- quently called cottonmouth snakes from their habit of opening their mouths wide in a threatening manner and exposing the whitish inner parts. First Name for Matches Matches were formerly called con. greves In Sweden, France and Ger many beenuse the progenitor of the modern match, a friction light devised in 1827 by John Walker, was named by him after Sir Willlam Congreve, an English artillery officer, who had invented the life-saving rocket Cores Bunions, Calluses and all Foot $1.50 per pair Your shos dealer has them, — Ask for them, illustrated pamphlet “THEA & E SPECIALTY CO, 918 Prospect St., Trenton, N. J. CHERRY-GLYCERINE COMPOUND COUGHS. COLDS wd SF Threat or Promise? Dick—1 won't les or a mi ute after we're Doris let SORE THROAT get the best of you... IVE minutes after you rub on Musterole your throat should begin to feel less sore! Continue the treatment once every hour for five hours and you'll be astonished at the relief, This famous blend of oil of mustard, camphor, esthol and other ingredi- ents brings relief narurall y., Musterole t8 action because it is a “counter- itant” —not just a salve—it pene erates and stimulates blood circulation and hel; 8 to draw out infectic and pain. Used by millions for 20 yea Recom- mended by doctors and nurses. Keep Musterole handy — jars and tubes. To "Mothers—Musterole is also made in milder form for babies and small children. Ask for Chil- dren’s Musterole. and Just as Good “Does your wife know rules? “Xo, the traffic but then, she's good looking.” Our whole life should speak forth our thankfulness.—R. Libbes, OLDER PEOPLE Must watch bowels Constantly! As we grow older the bowels be. come more sluggish, They don't get rid of all the waste. days they do not move at all. So older people need to watch their bowels constantly. Only by doling this ean they hope to avold the many forma of sickness caused by constipation, When your bowels need help re member a doctor should know what is best for them, and get a bottle of Dr. Caldwell's Syrup Pepsin from your drugstore. Syrup Pepsin i2 a doctor's prescription for lag. ging bowels, good for all ages, No restriction of habits or diet is necessary while taking Syrup Pepsin, Made from fresh, laxative herbs, pure pepsin and other valu. able Ingredients, it is absolutely safe. It will not gripe, sicken or weaken you, Take a spoonful next time your tongue i8 coated, or you have a bad taste in your mouth, It clears up a bilious, headachy, dull, weak, gassy condition every time. When you see how good It tastes and how Some Caldwell's Syrup Pepsin is the world's most popular laxative for every member of the family, Da. W. B. Carowew's SYRUP PEPSIN A Doctors Family Laxative
Significant historical Pennsylvania newspapers