(WNU SERVICE)
” nN
NY)
ri CA
7] wl
YL,
4
L
Nou Misr
TRY STANDING OW
WouLD Have
THOUGHT
ox THIS
__\ If va-iaouy
C. M. Payne
Bell Syndicate ~WNU Bervice
GOING
on
Deter rec]
er EE bn SS Sh
iin iudivivi
By
J. Millar Watt
uns
WNU
HARD-BOILED EGG
2
“Je thinks he’s tough—calls him-
self a hard-boiled egg.”
“And, as you might expect, he's
yellow in the middle.”
How
Such a Shock
As the artistic lady strolled along
the ccuntry lane, she came across
a hefty old man cutting back the
edge.
“Ah!” she sighed. “What a de-
lightful scene-—so quiet and rural.
So far removed from the hectic rush
and bustle of town. May I talk with
you, my good man? I'd love to hear
your rural dialect.”
And the old man beamed at her
as he replied:
“That's O. K. by me, baby!”
where Hi Hopkins has a
prize hen.”
“Yes, they say she's so bright Hi
can’t get the hen house dark enough
for her to sleep at night!”
“I see
Bread 'nd Jam
special treat at any time. But what
mer's s
lades runs low and youngsters clan
or for “bread 'nd jam’ for a mid
afternoon lunch? Make more jams
pply of jellies and marr
at hand right now!
Citrus fruits, dried fruits,
a delicious variety of mid-winter
marmalades. Even the lowly carrot
appears and contributes flavor and
color to an unusual conserve,
don't forget, while the season is at
its height, to make Cranberry Con-
serve, flavorsome and gorgeously
colored and good!
Of cour
buttery ro
to 3
se you
s, and buns with
new supply
You'll find a store
serve
of tested recip
r booklet, *
melt in
len-brown
to serve for Sunday
fast afternoon
A few 1
with dire
and for
ich recipes appear below
for making mid-win-
English Muffins.
(Makes 12 muffins)
1% cup scalded
1 cup water
1 teaspoon salt
1 teaspoon sugar
1 yeast cake dissolved in
1 tablespoon lukewarm water
4 cups general purpose flour
3 tablespoons shortening
Heat milk to lukewarm. Add wa-
ter, salt, sugar, dissolved yeast, and |
2 cups flour. Beat
well. Let rise un-
til doubled in bulk
(about 1 hour.)
Add shortening
(softened) and
milk
remaining flour.
Beat and knead
well Letrise ' |
again until doubled in bulk (about |
50 minutes). Roll about %-inch thick
and cut with a round cutter. Let
rise 1 hour or until very light. Place
muffins on heated griddle, (4 at one
time) and fry for approximately 15
to 20 minutes, turning frequently.
Raisin Buns.
(Makes 4 dozen)
2 cakes compressed yeast
14 cup lukewarm water
1 cup milk
3s cup butter
15 cup sugar
1 teaspoon salt
2 eggs (beaten)
5 cups sifted flour (about)
1 cup seedless raisins
Soften yeast in lukewarm water. |
Cool to lukewarm. Add flour |
to make a thick batter. Add yeast
and eggs. Beat well. Add raisins.
Add enough more flour to make a
soft dough. Turn out on lightly
floured board and knead until sat-
iny. Place in greased bowl, cover
and let rise until double in bulk
(about 2 hours). When light, punch
down and shape into rolls. Let rise
until double in bulk (% to 3% hour).
confectioners’ sugar icing.
Mid-Winter Conserve.
Wash 1 pound of dried apricots
in hot water, Drain and run through
food chopper.
Cover with juice
. of 2 oranges and
{ = 2 lemons. Let
1 stand over night;
¥% oul~p next day add 1
aL cup shredded
canned pineap-
ple. To each cup of fruit add 3
cup sugar. Simmer slowly 1 hour or
until mixture thickens. Stir fre-
quently. Seal in hot jars,
Marmalade Rolls.
When preparing yeast dough for
light rolls, take a portion of the
dough and roll it to %-inch thick-
ness, then spread lightly with melted
butter and orange marmalade. Roll,
and cut in
slices in
Place
a-size muf-
] and bake for
400-degree oven,
half-inch slices.
sed te
15 minutes in
Cranberry Conserve.
1 pound cranberries
old
Ups sugar
12 cup raisins, seedless
1 orange, seeded and put through
food chopper with skin
2 cup broken walnut
Pick
and
meats
cranberries carefully
Place in saucepan and
cook until cranberries start to pop.
Add raisins and orange, and simmer
slowly for five minutes. Add sugar
and cook to jelly stage. Rer eo
from fire, i ken nut meats,
and pack ir diately in hot steri-
lized jelly gl:
Petticoat Tails.
Cream 1 cup add 3% cup
sugar slowly and Sift to-
3% cups
al purpose
and 1 tea-
salt and
butter
5
ture. When
over
wash.
Friend
butter,
—
th RA ham xX
oh we p
oe
et
well
er
ANNO
a round
layer cake pan
Flute edges with dull
i prick top of dough
Jake in moderate oven
degrees) about 25 minutes.
in pieces to serve,
Scotch Marmalade.
8 cups carrots (sliced)
3 lemons
2 oranges
6 cups sugar
Put carrots,
whole oranges
whole lemons, and
through the food
Add sugar and cook slowly
for about 1 hour. Stir frequently.
The mixture should be thick and
clear.
ers and seal. To vary the flavor,
add a little cinnamon, cloves or gin-
Frozen foods are new and are
available in wide variety at any
season of the year. Next week
Eleanor Howe will tell you some-
thing about this newest contribu-
tion to “Good Eating'’—quick-fro-
zen foods. She'll give you di-
rections for using these quick-
frozen fruits and vegetables, fish
and poultry, with some of her
own favorite recipes as well.
Have You Sent for Your Copy ef
‘Better Baking’?
Biscuits and buns that literally
melt in your mouth, cookies and
cakes that are unusual and good,
and pies and puddings to tempt even
the fussiest eater! You'll find reci-
pes for all these in Eleanor Howe's
practical booklet, “Better Baking."
Send 10 cents in coin to “Better
Baking,” care of Eleanor Howe, 010
North Michigan Avenue, Chicago,
Illinois, and get your copy now!
HOUSEHOLD HINTS
Meringue is improved by a dash
of salt and a little grated lemon peel.
Use an electric beater instead of
a spoon when beating fudge. It
makes it creamier,
Put the fork into the fat of steak
when turning it. If put into meat
the juices will escape.
Sprinkle grated cheese over the
top of scalloped tomatoes. It adds
flavor and food value.
Creamed soup should not be
served at a meal when creamed
vegetables or fish are served.
A clove of garlic rubbed around
the salad bowl will season the sal-
ad, but will not give it too strong a
flavor.
To determina when a custard is
done put a silver knife into the cen-
ter. If knife comes out clean cus-
tard is baked.
A space should be left between
walls of a mechanical refrigerator
and dishes containing foods to al-
low free circulation of air. This pre-
serves the food,
CLASSIFIED
DEPARTMENT
BABY CHICKS
ORDER YOUR CHICKS FEARLY for
January and February delivery and we
will Include 10 or more extra chicks per
100, Write at once for detalled informa
tion, MILFORD HATCHERY, Rockdale,
Md., Pikesville ¥. O. ~
DIESEL SCHOOLS
Complete Diese] lostruetion. Investi-
Este opporionity for trained wen in
his field. Write now for free mformation
MARYLAND DIESEL ASSN, 505-7 W, North Awe. Baltimore, Bd,
wv
Ask Me Another
@® A General Quiz
The Questions
. Was ‘President Garfield :
1. Thougl
dained to the
preached in t
2. Hav:
2 A»
3. Are
4. An
are paid
than men.
men
cent less
. n
Relief At Last
For Your Coug
Creomulsion relieves promptly be-
cause it goes right to the seat of the
trouble to loosen germ laden phlegm,
increase secretion and aid nature to
soothe and heal raw, tender, inflam
ed bronchial mucous membranes.
No matter how many medicines you
have tried, tell your druggist to sell
you a bottle of mulsion with the
understanding that are to like
the way it quickly allays the cough
er you are to have your money back.
CREOMULSIO
for Coughs, Chest Colds, Bronchitis
To Please
Do as you would be done by is
the surest method that I know of
OLD FOLKS
Conditions Due to Sluggish Bowels
If yom think all laxatives
ct alike, just try shies
ail vegetable laxative,
mild, thorough, refreshing, invigorating, Dee
pendable relief from sick headaches, bilious spells,
tired feeling when associated with constipation.
Without Risk grt a 25¢ box of NR from your
druggist. Make the test then
¥ sot delighted, return the box to us. We will
refund the purchase
price. That's fair,
Get NR Tatdets today
Liars Cannot Succeed
No man has a good enough
memory to be a successful liar.—
WHEN YOU WANT
THAT NEXT JOB OF
PRINTING
Let Us Show You
What We Can Do
*
If you prefer, send the
order by mail or bring
it to the office in person.