THE CENTRE REPORTER, CENTRE HALL, PA. OUR COMIC SECTION Events in the Lives of Little Men WHAT IN 1 WORLD HAS || ER Te | Curtains That Will Fit Your Color Schemes By RUTH WYETH SPEARS i THE first curtains of this kind 1 ever saw were made of the | long pieces of good materidd left { at each side of a sheet af the | center part had begun to wear. i These were dipped in dve to make a soft cream color for the founda- | tion part of the curtains. Wide stripes of gingham and narrow { ones of prepared bias trimming | were then stitched place to make stripes. The chart shows in S| WILBUR. JONES | (WNU SERVICE) By J. Millar Watt 3 pmpm—E 0 RAs 4. Ho Ah Syndicate «~WHKU Service I 5 He maRTHS Punt., Darunb NES, ™E EARTH Pulls eENeTRY T+ inG TowARD ITSELF, “Have you ever had a doctor to treat you?” ““Never—always paid for every prescription I ever got.” Zoole—Well, back from visiting the great scientist? How did you find Mr. Einstein? Kulper—Brushed the hair aside and there he was. Wrong Eye Doctor—Your eye looks bad, 1 see signs of liver trouble or ane- mia, and I fear chronic nervous af- Patient—Look at my other eye, Doo. That one is glass. ALL WORK AND NO PLAY 9 “You don’t consider her a good musician? She works very hard.” “ri admit that—all work and no play, Perfection in Pies There's something about a piece of really good pie, with its flaky, | golden-brown crust and a filling simply oozing flavor and goodness, that makes it the crowning glory of and chiffon pie, wit ing, is enough strong-willed calorie-coun his diet! Making ples that achieve perfec- tion isn't as difficult as it sounds. | Standardized equipment (such measuring cups and spoons) oven thermometers and heat control have taken the uncertainty out of | measuring and With al proven recipe, ingredients standard equ acquired tec 3 make good pie and make it ever) time! Pointers on Making Pastry, 1. Unless you are making hot wa- ter pastry, have the eredients for making pie 2. Cut shortening i: the flour, using a pastry blender or fork; or, if you're an experienced cook, and work quickly, blending in the short- ening with fingers is permissible. 3. Add water sparingly, using only enough to hold the ingredients to- | gether, Handle dough as little and as lightly as possible after adding water. 4. Roll out the dough on a lightly | floured board or on a heavy canvas, Cover the rolling pin with a child's white cotton stocking (with the foot cut off) and flouring it lightly simpli- fies handling the dough. i 5. Place the dough loosely in the pan to help prevent shrinking. Grandmother's Sour Cream Pie, 1 cup raisins (coarsely cut) i: cup waler 3% cup sugar 1 cup sour cream 2 eggs (beaten) 1 teaspoon vanilla is teaspoon salt Pastry Combine raisins, water, and sug- ar, and simmer for 5 minutes. Mix the sour cream and the eggs, add the stewed raisins, vanilia and salt. Bake in a double crust at 400 de- grees for the first 10 minutes, re- ducing the temperature to 350 de- grees for 40 minutes longer. Lemon Meringue Pie. 1 cup sugar 14 cup cornstarch 14 teaspoon salt 24 cup cold water 2%; cup boiling water 3 egg yolks 1 tablespoon butter 14 cup lemon juice 1 teaspoon grated lemon rind Combine sugar, cornstarch, and salt. Add ccld water and stir until crust « boiling water and stirring constantly, until mixture is clear and thick. Cook 3 minutes longer, Beat egg yolks and stir cooked mixture into them. ing ingredients, return to flame and cook 1 minute. Pour immediately into baked pie shell. Top with me- vingue. Meringue. 3 egg whites 6 tablespoons sugar 15 teaspoon salt Beat egg whites partially; then add sugar slowly, beating until mix. ture is stiff. Bake in slow oven (300 degrees) for 18 minutes, Flaky Pie Crust. (Makes 2 pie shells) Add ice water gradually, mixing only until the dough can be gath- ered up into a ball. Chill at least % hour. Roll out on a piece of canvas cloth which has been stretched taut board. Slip child's {without foot) canvas and r¢ and roll out dough to %-ir : Fit low- er crust in pie tin. If baking a one- crust pie, prick w and bake hot oven (450 degrees) 12 to 15 white stocking ng pin, flour nutes Pumpkin Chiffon Pie. {Makes on pie) 2*tablespx is cup cold water og eggs 1 cup sugar i: cups . Le teaspoon ginge teaspoon cinnamon i NOE N 44 teaspoon clove Soak gelatin in cold minutes, Separate yolks and whites of eggs. Beat yolks until light, and combine with half of the sugar, the strained pumpkin, milk, and es, Cook over hot water until mixture thickens, stirring con- ly. Remove from fire, add gel- atin, and stir until di ved. Cool. When the mixture thickens, beat the egg whites until stiff but not dry, and gradually beat in the remain ing sugar. Fold into the pumpkin. Pour into baked pie shell and chill thoroughly before serving. May be water for § ees sait, ously sprinkled with crumbs, Magic Mocha Nut Tarts. 2 squares unsweetened chocolate can) sweetened con- ginger-snap densed milk 2 cup strong coffee Baked tart shells Melt chocolate in top of double milk, and stir ” over boiling wa- BE . or until mixture gd Sy thickens. . a 3 thoroughly blend- \ oT ed. Add chopped shells. Garnish with chopped nuts, {Makes 1 pie) 2 cups milk (scalded) 5 tablespoons sugar is teaspoon salt Dash nutmeg 1 pastry shell (baked) Add sweetened condensed ter for § minutes ) Add 2 4 coffee, stir until I walnut meats. Pour into baked tart Custard Pie. 3 eggs 1 teaspoon vanilla extract Scald milk. gives the width the stripes. Of course, you will ideas of your own about stripes and colors Perha yy the color sche: room or the ws n a picture m for colors HOUSEHOLD QUESTIONS | Creaming Butter and Sugar.— and sugar will cream more When Egg Is Cracked.—Before boiling a cracked eg men is quick] acid. » * - Drying Woolens.—To hildren’s woolen pe . aricie i near them. he garments frequently. ® ® ® Never Scrape Graniteware.—To clean graniteware which has been scorched, add one-half cup strong washing solution and two cups of water to the pan. Cover and heat slowly and cook for 30 . " * When Salt Hardens in Shakers. —Remove tops, turn upside down, fill with hot paraff and place upside down on a smooth surface. Before paraffin becomes too hard | open holes in shaker tops with a | toothpick. Salt will keep quite dry in shaker when covers are | treated in this manner. i 4% All Nerves? H town, Md Ma anche Stime, erson St. says : “For a weakened condition and upset merves I rec. Dr. Pierees milk, and vanilla extract. into a well oiled pie plate. tard is set—about 40 minutes. In a second pie plate, exactly the same size as that used for the custard pie, bake a one-crust pastry shell. Cool. Then when the custard is thoroughly cooled and just . before serving, gently slip the custard right into the pastry shell. Serve at once. If there's any one thing in the world that people like in the way of good things tq eat, it's nothing more or less than hot breads. Hot breads get a man's vole every time! Ginger Cheese Muffins, Hot Butterscotch Rolls, Old-Fash- joned Nut and Raisin Bread you'll find recipes for these and other delicious breads in Eleanor Howe's column next week. « Send for Copy of This Cook Book, Entertaining is lots of fun if you start with what Eleanor Howe calls ‘arm chair preparation.” In her un- usual and useful cook book, “Easy Entertaining,” she tells you how to give successful parties—from pic- nics to formal receptions, To get your copy of this clever book now, send 10 cents in coin to “Easy Entertaining,” care of Eleanor Howe, 919 North Michi- gan Avenue, Chicago, Illinois. (Released by Western Newspaper U Misnamed Fate We make our fortunes, and we call them fate. — Beaconsfield.
Significant historical Pennsylvania newspapers