(WNU SERVICE) Ls \ (Sragre= ) ag — ~ J 4 “Lr - C. M. Payne Bell Syndicate ~WNU Service, WHERE DID YOU FIRST MEET YOUR WIEE ? a) Pd I DIDNT MEET HER =- By J. Millar Watt Hell Syndicate «WN Service — SHE OVERTOOK ve ! FRENCH LEAVE a Mistress (to prospective cook) Have you ever taken French cook- ing? Cook-—No'm--never taken any- thing but French leave. The Answer Boogy—1 know how to solve the unemployment problem. Woogy-—~Many great men have tried and failed. How would you do it? Boogy-If we could place all the men on one continent and all the women on another continent, every- body would be busy in no time, Woogy—And what would every- body be so busy doing? Boogy -—- Why boat-building, course, of Wrench—What happened to Mr Ax? handle again! # For a Special Treat Serve Hot Breads Was there ever a family didn’t adore hot breads? hat melt in your mouth, muffins that are feather-light and crusty and that of bacon licious—all treats for a hungry with the tant: | to make it eve | these are special | family. Serve hot muffins o | at the next ct laky biscuits upper or the fall dinner Ure disappear like on a warm day. It's easy to achieve ess with hot breads if you'll f« just a few basic rules. A tested recipe, good ingredients, accurate measurements, d dling, and proper for baking are the factors of suc- cess, If you've had difficulty with quick breads that are coarse textured and full of the long holes called ‘‘tun- | nels’ in all probability you've been | over-conscientious in mixing. Unle | otherwise specified, mix lightly and | only enough to blend the ingredients, ! When you're making baking pow- der biscuits, remember that a little kneading goes a long way toward making biscuits flaky and light. nple recipe for baking pow- der biscuit is the starting point for a variety of tempting breads. Make 3 by rolling out biscuit inch thickness, brushing yutter, and spreading r with grated cheese, dev- illed ham, or thick jam. Roll up the dough as for jelly-roll, cut in slices, and bake in a hot oven (425 degrees). Quick Butterscotch Rolls made in the same fashion. Ginger Cheese Muffins, 2 cups cake flour 2 teaspoons baking powder 14 teaspoon soda 4% teaspoon ginger 15 teaspoon salt 3 cup cheese (grated) 1 egg (beaten) % cup milk 12 cup molasses 4 cup butter (melted) Mix and sift all dry ingredients. Add grated cheese. Blend egg, milk, molasses, and melted butter. Pour this mixture slowly into the dry in- gredients and mix lightly. Fill well greased muffin tins approximately % full and bake in a hot oven (425 de- grees) for 12 to 15 minutes, | Old-fashioned Nut and Raisin Bread. 2 tablespo#ns butter 2 tablespoons granulated sugar 2 cups bread flour 2 teaspoons baking powder 1% teaspoon salt 7% cup milk 14 cup seedless raisins 4 cup nutmeats (broken) Cream butter and add sugar. Mix and sift all dry ingredients and add alternately with the milk. Mix lightly and fold in the raisins and nuts. Place bat- {ter in a well | greased loaf pan, | let stand 20 min- | utes, and then bake in a moderate oven (350 degrees) for approximate- ly one hour. Quick German Coffee Cake. (Makes 1 coffee cake) 14 cup shortening 14 cup sugar 2 eggs (well beaten) ' 1% cups and 1 tablespoon flour 14 teaspoon salt 2 teaspoons baking powder 1% cup milk 1% cup brown sugar 1% cup nut meats (chopped) 1 teaspoon cinnamon 1 tablespoon butter Cream shortening; add sugar slowly while beating constantly. Add eggs and blend. Mix and sift to- gether 1% cups flour, salt and bak- ing powder and add alternately with Fan an the We 1 1ilk. Mix lightly with a fork. Place half of dough in well-greased layer cake pan. Mix together brown sug- remaining 1 ta- blespoon flour, cinnamon and butter, Sprinkle 2; of this mixture over “Top with remaining dough; sprinkle with remaining brown sug- ar mixture. Bake in moderately hot oven degrees) for approxi- mately Serve while warm. Refrigerator Parkerhouse Rolls. (Makes 3 dozen Parkerhouse rolls) 2 cups boiling wat 15 cup and 1 teaspoon 1 tablespoon salt ns butter s lard pressed yeast swarm water cups flour Mix together boiling ‘water, % cup sugar, Cool slightly. Dissolve yeast and 1 tea- spoon sugar in the lukewarm water and add. Add eggs and one-half of } } beat thoroughly. Then 1g flour. Mix well. Place When ready to use 3%-inch thick and Then cut each cir- wo. Turn circle of hat cut side is on the ipread inside with melted and fold. Let rise until dou- bulk. Then bake in a hot (400 degrees) imately ers 1 Fier rsd 1s 3 sail, bulle ng larg. a beyiet LOUL apprc yt Hnules., Skillet Corn Bread. {Makes one 98-inch bread) 1% cups general purpose flour 1% 1 teaspoc 1% tables 1% { 3 eggs (beaten) 1% cups milk Bacon Sift together the flour, sugar, salt and baking powder. Stir in the corn meal. Combine the eggs and milk, and blend with the dry in- gredients. Pour into a greased, 9- inch skillet. Ar- range bacon slices, lattice fashion, over the top. Bake in a moderately hot oven (375 degrees) for 50 to 60 minutes. If necessary, tablespoon: LE powder broiler for a few minutes to brown the bacon. Molasses All-Bran Muffins, (Makes 1 dozen muffins) 2 cups bran 12 cup molasses 1% cups milk 1 egg (beaten) 1 cup flour 1% teaspoon salt 1 teaspoon soda Add bran to molasses and milk and allow to soak for 15 minutes. Beat egg and add to first mixture. Sift flour, salt and soda together and combine with bran mixture. Fill greased muffin pane two-thirds full and bake in moderately hot oven (400 degrees) about 20 minutes. "» Is it hard to get children (and grown folk, too) out of bed in time to breakfast with the rest of the family? Eleanor Howe will give you, in this column next week, suggestions for unusual breakfast dishes which will help you overcome that problem. This Practical Book. In her new cook book, ‘“‘Better Baking,” Eleanor Howe gives you her secrets for making delicious hot breads, cakes, cookies and- pies. You'll find here over 125 recipe sug- gestions, too--recipes for “Funny Cake,” “Jelly Tuck-A-Ways,"” "“Lems on Sunny Silver Pie,” and countless others just as interesting and un- usual. Send 10 cents in coin to “Better Baking,” care of Eleanor Howe, 919 North Michigan Avenue, Chicago, Illinois, and get your copy of this grand book now, (Released by Western Newspaper Union.) w Gay Aprons From Unbleached Muslin By RUTH WYETH SPEARS Every one who has ever lived in the country knows the ‘g»ssi- bilities of unbleached muslin. The source of supply there is flour and food sacks but even purchased by the yard it is an inexpensive, sturdy material for aprons and many other things. If you have friends your enthusiasm for aprons, plan and cut who share interesting them in a dl a FOLD APRON MATERIAL AND SHAPE THE ‘BLUE BANDS WITH mm pmsl ORANGE BIAS TAPE | group: then trimmings may be exchanged and will produce something nin EB. ™ fie 0 - oy yu” ihe ai I gives the ron skirt 1 g i ehows } ang shows your muslin tions Own. If you thik ofl laxutives act alike, just try this all vegetsbie lazstive, o invigorating. De. pendatie relief from sick headaches, bilious spelia, tired feeding when ssesocisted with constipstion. Without gt 2 25¢ box of NE from your druggist. Make the test then §f mot delighted, return the box to us. We will refund the purchase price. That's fair. Get NR Taldets today Sure Prescription To face « ly and eager rainart heerfully » 3 ly ¥ and © DASH IN FEATHERS .. : OR SPREAD ON ROOSTS Wisdom and Fear There is a courageous wisdom; there is also a false reptile pru- dence, the result, not of caution but of fear.—Burke. A wonderful aid for boils where a drawing sgesd fa indicated. Soothing and comforting Fine for children snd grownaupa. Practical Economical GRAYS OINTMENT 25° Use of Things Even the best things ill used be- and, contrarily, the used well prov To pity distress is but human; to relieve it is Godlike.—Horace Mann. Watch Your Kidneys /
Significant historical Pennsylvania newspapers