THE CENTRE
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(Copyright, W. N, U)
CHANCE, ’
RQ, COLONEL.
By
J. Millar Watt
Im vari 7 |
OVER To YAMTIROSEY
+House.
J Migr Ger
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KID MI éHT
GRAD IT
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© Bell Syndicate —~WNU Service,
“Would you call your husband a
brave man?”
“Yes, I think I would. He gets
up every morning and closes the
windows.”
Dad—Why are you and your little
sister always quarreling?
Daughter—1 don’t know; unless
she takes after mother and I take
after you.
Not Se Good
Elsie—Jim is a tremendously con
vincing talker, don’t you think so?
Tessie—I did until I heard him
try to talk back to a traffic cop
last night,
WHAT LOT?
“Do you think you will ever be
contented with your lot?”
“My lot of what?”
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C. Houston Goudiss Recommends Generous Use of
Eggs; Shows How This Protective Food
Helps to Balance the Diet
By C. HOUSTON GOUDISS
NY experienced homemaker knows the many cookery
/ uses of eggs. Indeed, she is likely to feel that she could
not keep house without this indispensable ingredient, which
a French chef once described as ‘‘the cement that holds the
castles of cookery together.” It is true that we should have
to do without some of our most delectable dishes if eggs
not available to use as thickening, leavening, coating, binder,
clarifier, stabilizer or garnish. 4
ut even more significant than
their contribution to good
cooking are their splendid nu- | of the growing
tritional values. Four Important Vitamins
8s owl re of vi i
A Notable Protective Food ds ur imgwiedge Bi Vilamins
Eggs rank next to milk in that
mineral—and vitamin-
rich foods that we |
call ‘“‘protective.” vitamins
They contain sub-| sre an
stances that are| min A. which
very efficient for|.nd helps build
growth and devel-| o.c0
opment. And in the | {,.j
opinion of nutri-|
tionists, they are
more nearly inter- |,
changeable with | 4
milk than any oth-
er food.
Eggs are ong
» added to the
Wie re
eggs occurs in a form that is par-
Lic
body.
wider place in the diet, for they
A, B, D and G.
important source of v
! prom
resists
etite-pr
the firs
milk
makers
families
should provide an
every in :
This
duced,
weekly.
toward spri
plentiful, and |
it is usually
family
thi
s splendi
home- |
well-bal ]
well ¢ ritality at a
ith anc
ida :
Ra
w Eggs vs. Cooked
Eggs are one of the foods
requirement an b “| digest most satisfact
3h Sadia seal
if necess:
dividual
amwviauai.
to 08 per cent of thei
ted “are
diges and
reover, the the
ked egg, when well
completely di-
5 soft-cooked
bone and blood
A Fine Body Builder
c ain proteir
(saFeTY TALKS )
Going to Do?
whe er S re
DEPENDS
makes
* 48 a main d
week
intere: he chan
eins of the 1
‘
trike a pedestrian
an 3
egg are quite di ¢
pre Egg white .
pure protein and water, while
protein of the yolk
of a different assortn
acids, or ston
The yolk also contains fat
in a finely emulsified form, that
like milk fat, it is comparatively
easy to digest. And it is the yolk | CASES. Cn lisions y
is highly prized for two motor vahi
rails anda viia-
¢ ’ . | per cent of
other types of
ing sms
However
:
couisions
roe rtieg
pert:
building
sS0 y
a car
cent
the colli 5 between
nd a pedestrian in 39 per
eiween
en withheld and
the grated yolk given.
Rich in Iron and Phosphorus
Eggs are notable as a source of
fron and phosphorus. Iron is
necessary for the formation of the
hemoglobin or red pigment of the
blood, and the iron in eggs is
valuable for this purpose. Phos-
phorus is the mineral that pairs |
with calcium in building teeth and
bones. It also plays an important |
part in regulating the neutrality |
of the blood. The phosphorus in |
bets
| motor vehicle
bulk of non-f
cent or 725,000 cases i
between a motor vehicle
and a pedestrian produce the next
lisions
cases—29 per
cases.
In 1937
15,400 pedestrians and
deaths occurred as the result
collisions between two
motor vehicles.
Yun
( 0 2
cent or
oe
traffic
10.300
of
or more
with lifted waistline and circular
skirt extremely becoming, and so
smart for afternoon parties. It
fits beautifully, thanks to gathers
| on the shoulders and above the
| waistline, and to the smooth,
slim hipline. Choose faille, flat
crepe, chiffon or georgette for this
lovely design.
The Patterns.
No. 1684 is designed for sizes
12, 14, 16, 18 and 20. Size 14 re-
quires 4% yards of 39 inch ma-
terial. 17% yards of braid.
No. 1679 is designed for sizes
36, 38, 40, 42, 44, 46, 48, 50 and 52.
Size 38 requires 5 yards of 39 inch
material. 13s yards of edging.
Spring Pattern Book.
Send 15 cents for the Barbara
Bell Spring Pattern Book, which
is now ready. Make yourself at-
tractive, practical and becoming
clothes, selecting designs from the
Barbara Bell well-planned, easy-
to-make patterns.
Send your order to The Sewing
Circle Pattern Dept, 247 W,.
Forty-third street, New York,
N. Y. Price of patterns, 15 cents
(in coins) each.
@ Bell Syndicate. —~WNU Service,
Oldest to Greatest
So greatly did the German Em-
peror, Frederick the Great ad-
mire George Washington that he
sent him his portrait with the in-
scription, “From the oldest gen-
eral in Europe to the greatest
general on earth.”
0. 1684.—~The belted dress with
flaring skirt and braid trims
has shirred shoulders and a gath-
ered bodice to give pretty fuliness
over the bust. Braid is used to
accent the gay, youthful lines of
this dress, which will be charm-
ing in thin wool, flat crepe or
print.
Bodice Gathers.
No. 1679.-If you take a large
size, you will find the dress
|
This shows
old-fashioned
were more
than cooked
when slightly cooked.
the fallacy of the
idea that raw eggs
desirable for invalids
eggs.
Brown Eggs vs. White
Some people have an idea that
the color of the shell has a bear-
ing upon the nutritive value of an
egg. In certain parts of the coun-
try, homemakers will pay a pre-
mium for eggs with white shells,
In other sections, brown eggs are
in greater demand, and therefore
sell at a higher price. There is
no justification for attaching any
importance to the color of the
shell.
Avoid "Same Old Thing"
ry homemakers tell
member of their
like It is
ple have an al-
they cannot
ving some ab-
ut more often,
to
ave been
7, day in
no excuse
CEs.
gy 10 eggs, that is,
eat them without ha
due
s0 versatile
»d in dozens
and in
some
ip’ may be the
ethod of preparing
t get Into a menu
: ing them
lunch or
them soft. Cook
‘ransform them into
les. Scramble
ssed up with
n, frizzied dried
are serv
ages
Eggs for Lenten Meal
a main d fc Lenten
d-cooked eggs may be
d served
oked vegetables
Use them
juettes and loaf
for deep-
aish ior a
alone, or
Hearty
sandwiches
hard-cooked
oked vege-
t fouv
+ 100
an ideal dess
n, and help to balance the diet
Custard pies, fruit
nd cakes o delight
hat bring to the diet
» values of eggs.
- 1938-53
er
are als
on Goudiss
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