i-':: ... w ir.- if )- TiT'- t -- EVENING PUBLIC LEDGERPHILADELPHIA, MONDAY, KAY vis" 1919 ' "ti 14 - 4. l ('". i? IS MAKING MONEY WITH BUTTERFLIESRECIPES FOR LAMB NOVELTIES CYNTHIA QUERIES J fcKj- !?S. WILSON TELLS I TOM TO COOtf L.4itf Fvl v, i'fi Delicious Stuffed Shoulder, a Baked Etnince and. Curry How to Tell the Difference lictwecn j Mutton and Lamb Recipes for Sauces I ?4 si r v i'O i-i" isc flrs. Wilson If you liavo nny cookery prob lems l)i Ins thorn tt Mrs. Wilson. Slio will bo glad to nnswer you tltrotiRli thco colurana. No por-f-rnnl t oplloq, licmovor, enn be Riven. AiU1ie qucRtlona to Mrs. M. A. WIllOM, MVBNINO PUIILIC LKIIOKR, riillatlelpliln. DO YOU WASTE TIME WASHING DISHES? rpHE season for spring lamb is 's from January to July. Just about M'y this time of the season it is in its r, Drimc. The meat is nencaic ami, By MRS. M. A. WILSON (Corvrloftt. 1911. hu -lfr. M. A. Wilson. .411 juymi irTrnrn. Now pat and loll, tyinir securely just suflicicnt flour into the meat to cover. Tlace on a rack in the liakinR pan and put in a hot oven. Just ns or lemonade for a supper of this kind ? I will greatly appreciate any suggestion you may make and thank you in advance for your assistance. Mrs. B. While less nutritious than mutton, is I soon as the meat browns commence rfelirinuci I the basting with one cup of boiling Yearling is a.splcndid choice for .water. Reduce the meat to a mod- ting meat. It is luny as nutritious umv wi-n. Tea fe.-' m'- ..lenu for Supper Cold Cut Ham Potato Salad Coleslaw Stiawheiry Shortcake Thw menu 'can easily be prepared at thi pi ice. w. .:!..... i. -oo fnt nf ti. i , si-. a ii. il, r,,ot , Allow one anil onp-linlt ounces ol the mutton. Fat mutton frequently thirty minutes for heating. o as to -oIi. '""I0'1 hfm Jor ench person 'disagrees with persons of delicate start cooking, and then twenty min-, "e H'""1 of otaln sn,n,, wl digestion and therefore should be utes to the pound, counting gross . Rel ''Vl' "- discarded from the menu, and the! woight. . . Us( p,,lh(T WW cake or sweet yearling should be substitute.. Keep the fact in mind that the l-isciiit tloiiRh for shortcake. Our choice mutton is raised in rolled and filled meat requiies more I hot beverage, either tea or Virginia, Pennsylvania and North time than just the plain shoulder. ' coir '" "PPPr"te "ve Carolina, while that which comes To roast the shoulder unboned SUPI,CI'- .. WitKnnin s of sn em M nllnw itnp-hair hour to start rnnkinir I '" I" !" v,..in.,-.-o ... ,,,..... quality. Canada also sends us some and then fifteen minutes to thv fine meat. pound. I Prime mutton is large and heavy, The leg of lamb may lie boned and ' the fat firm and white and the fleh rolled or rolled and filled, and (hen j A deep red in color and very finely cooked just like the shoulder. j Trained. This meat contains fully ..... I as much nutriment as beef. Soups and broths made from mut ton when the fat is removed are very I )rfc-yl ,, wrfTiaaaaaaaaaaaaaaaaatiMFi iT" " '"- .- j vs . IHHBKo aaHaa!Btt.kMBaHr -Sc HiBF v-S I ' ' ''' tf-" -"-'"1 WLiisJimSSmSS'i'&Sk 'I'licip are u.i.is and n.s (n wash dishes. These pictures represent the two extremes. Bctnetn this method anil lath of nirthml are arious iinioiinls of Inst motion. The article below shows how time Is gained and lost TO WOMAN j? fond ennimh ot dish NO WOM n.liliij ncr il 1 tin ii is nrci'ssnrj. anil yel from j link of plniminc inanj lioniv aie .quail- . .. . .1 1 . .. ,1... .i:hI.... If ..... n......i.A i vou must have at east hi tv cents nor """ "" "" "-"i'i'- " ."" - i wholesome and are frequently or dered in diets by physicians. Mutton-should be hung for a short period to ripen, but lamb should be used a short time after it is di cased. Mint Sauce Chop three-quarters of a bunch of j mint fine and then place in a small , saucepan, and add 1 Thvcc-tjunrlcr.t cup o' vineiar, j One-quit) lev cup nf irntrr, Four tnblfupoans of suqur. , Cook .slowly for fifteen minutes I person. My dear Mrs. Wilson Your ar ticle ome nights ago on accurate nieasuiemenls interested me very much. After many lepeated at tomps at cake baking I have lie come quite discouiagcd, for they are invariably absolute failuies. After leading your article and .seeing a 'ecipe in your column for chocolate layer cake I tried once mine, being painfully careful that my measurements were correct, n housekeeper "f wasting time ocor tlmt j tnk. the retort is likely to be, "Waste i tune wnvliinK dishes? 1 should sny nut. , for I don't like to wash dishes that I .well. 1 ImMlo throiijjli tliem as fnl as I pnssiliK can, but even then it does seem t" tnko hoiiis." Would it, if she , had nseil her lirnins as well as her hands? , "Woilcliii! I .lice a Whirlwind" I Theie are women who stmt rlennini: la loom ,-is tliniich thej were fining I m Kf The cuts in a side of lamb or mut- and then stiain. Now pick ;he leaves ton usually number six: (1) the from the balance of the bunch of neck; (2) the chuck, which includes mint and chop fine. -Add to the some of the ribs -as far as the sauce and then serve. shoulder blade: (3) .the shoulder; Anv sauce left over will keep if (4) the flank or breast; (o) the poured in a bottle or fruit jar and Jjcious one-egg cake, apparently loin, ana o inu icr. tnen sioieu in a com pince. In some parts of the country the , H()W (( rsp Lef(ovor ,ami, butcher makes a cut, using tne iach. end of the loin and chuck for making the rib or French chops. The term be IIiiiiiirIi within the next ten minutes but the cake, as usual, was rough ll'111 instead, the work hangs on for the and heavy. I creamed the butter, Migai and yolks well, added the stiffly beaten white last and beat the batter several minutes. I didn't di-turb the cake while in the iimmi so as to cause falling. I have known persons who make de- :i.- slj. Cut slices fiom the roast lamb and then line a large platter with crisp , r l.ii Til .!. !.. i . . i , i i ., , leaves oi iviiuce. i uicv tin iiir ntti- chops is intended to designate meat Use the , cut from the rack or loin into chops, preferably one and one-quarter inches thick. Where the meat is cut with nine ribs on the loin the ' shoulder and balance of the chuck is cut'into chops for panning or brais ing. These chops require longer time without any effoit or much beat ing, mid I hhould certainly love to know- the scciet. Any suggestions you aie kind enough to offer as to the cattle of this failure would bo greatly appieciated. K. W. H. Your cake will always be a failure if j ou beat it after the mixing. You say that you creamed the butter, I." 10 mint or currant jelly uneven pieces for curry of lamb or a baked emince of lamb, with green , sugar and eggs; tbeiefoie, you failed peppers and vegetable salad. to follow the lecipc. The recipe , ., r t i ' leads: Bengal Curry of Lamb , I'se the bioken and coarse nieces Tlnrc-quiirtcrs cup sugar, for cooking than those cut from the of moat fr()m the roast lamb. Chop l'""- " '"'" f'Jtl- jy- tv ...... i mlc- aIlu i,ltl, r.n in .....,Mm.,, ...... ci ram unci! ngiu lemon conn ; inis '3C Arenmnaniment.s for Lamb and , . Just sufficient water to barely , usually lequnes fifteen minutes, no Mutton cover. Now add I more. Heating is required. Now Serve with a roat shoulder or leg i One oiiimi, minced fine, do as fecipe tells you; it says, then of lamb- mint sauce, green giape " !" Icpprr, nnncca n; jelly, peas or asparagus and baked Pr '-"wh of ,mrlni. pdtatoes. With mutton or lamb Cook slowly until the meat i, veiy ,.,'., orv-0 on rrane iellv. mint tender. Now thicken the giavy, """ -"" " 0--I-- --- , ...: I I .... ...HI, USlII Clll llLill I II, .11111 .Vcl-MI FlILIl One traipnon nf U'orccxtcrnhirp stttti'C, Four Itihlifpoow! of cntfiip. Two tcntpon! of xnlt. One teaspoon of paprihn. One-half fciisiooii 11 entry jintr-tier. nett two hours h .' Because nil the hunting was iieating mine woik iter.t niiuule. The. sweep ns a whirl wind dues-ami with mm Ii the same Iresiill. j I'or this kind nf a housekeeper salva tion lie in stnihing her methods, nb eiting when- tune mill elTnit has been wasted and then standm-iluing her 1 tasks. j "One nf the ,et wnjs tn nhsene j .tniii-i'lf." -..'its the nlliee of home een- niiiniis (lf the I nited States llepait- , infill of Agi K iiliure. "is to nnike a lime. 's- 'I'nke the task of dishwashing, for iiiNliml and iniitiiui strtily nf the ilifler instnnee. m I111M' done it in man ent dunes nlmiii the hnnse. i ,u, (lifferenl wii.ts mid piobnbl.t have won- est to the housework, help tn make 'I'-ied whirh mellind was really host. ton see mensiiies neeessait for tour '" "ll" '"" " '""' nietinni raen nay, nwii leniiui Mini miihe ton leailj tn as sist an inetlieieut neighbor." STUDY OF'W ASHING DINNER DISHES Number D.iv Method of Minutes Day Monday Stacked in order at right of pan glassware, silver, rliinn. flbts and pans. Washed dishes then wiped them 48 Tursilnj Did not stack dishes. Washed dishes ns they linp- , pened to be piled, then washed pots and pans. Wiped all dishes Jm Wednesdn.t Washed pots and pans while preparing din ner 10 Slaikrd dishes. Washed and wiped dishes alter nately Method Number of Minute let them dry in drainer. Total 85 Friday-jSame as Thursday and noted that the repetition of method saved time 30 Saturday AVashed cooking pans while preparing dinner .. 15 "Washed all table dishes un der faucet without pan. Iet all dry In drainer, ex cept silver and glassware, which were wiped dry.... ".0 Total Thursday Washed pots and pans while preparing din ner Starked, washed and seabled all table dishes, glasswaic nnd silter and Total 35 Sunday (Note More dishes than usual). Washed cook ing pans while preparing dinner 55 Stacked dishes very care fully. AVashed them in or der, drained china until dry, but wiped silver and glassware 3-5 'fetal CO keeping iiri-urnte 011 nt nf the motions neiessarj anil the time taken up. Looking at the nei'nmpnn.t ing sam- ft-?..- HUH IO rillll ItPSI a.V nil, rnnril slums Hint mi 'nilirkrllir. Prl. A time, method nnd motion stmli il:it. Saturday mid Sunilnj the methods minds mm h mole fminidable t hail it sated more time than those of Mon- Please Tell Me What to Do Hy CYNTHIA day. Tuesday and Wednesday. On the ilnjs when time was saved you washed the pots nnd pans while you were pre paring diuner. Yim will also note that tune was haved by stacking the dishes before washing them nnd by drying in a drainer instead of wiping them. Hav ing found these time-saving ways, why not continue to follow them, practicing .tour methods and improving still fur ther by repetition? THIS GIRL MADE A FORTUNE WITH HER BUTTERFLIES Kimena McGlashan Didn't Know a Thing About Them Until She Decided to Make Her Living TJiat Way rnilAT a woman can make money in I x many an odd way,Is clearly shown by the little California girl who Is sometimes styled the world's greatest butterfly farmer. When this particular girl finished school, the normal school it was, the only thing that lay before her was the position of school tcarher right there near her home. This didn't appeal. While she was wandering out In the dhat way with all work, of course, but Kimena McRlashan, the high school graduate who hnd turned butterfly gjrl, persisted and soon she had caught enough butterflies to call her brood 1111 Initial cnteh and try to sell It. This she had no trouble doing. Private col lectors and museums nnd other organl 7atlons wer quite willing to tnko the lovely specimens she had taken such pains to net and mount. Later on Miss McGlashan took to breeding butterflies. The long and the short of It is her littftfneaa fFres. I,,. lent,a nnil lintmda llnttl fields one summer day not long after Uodny she Is said to bo worth thousands graduation a bevy of lovely beautifully colored butterflies caught her eye. She watched them and watched them. Then suddenly a thought came into her head. She would make a business of catching and selling butterflies. THE rest of the story is highly inter esting. The girl armed herself with the net and the rest 'of the smnll ap paratus necessary for capturing butter flies. Of course it was not easy nt first, for she was out after perfect specimens, as it Is with these the money lies. Any amount of pntience and resolu tion to keep on In spite of nny dis couragement must have gone into the passing of those first few weeks. It is 4 thirteen pieces. Including a good-sized center piece, is neatly scalloped, anil has an artistic design of ejelets nnd solid dots. It is n particularly wcll liked pattern, nnd the price of the set is but 54.05. - Ouess what a trntelettc is? AVell now, let me see if 1 enn describe it for jou. It consists of a snug ease about sir or eight inches long by three to four inches wide. Inside jou will tiinl n little bottle of toilet water1, a tube nf cleansing cream, n tin of talcum powder and some tooth paste. They are of a well-known nnd liked make, and they are just what you need for n week -end trip. I will admit that the rase itself Is what attracted men in the first place. It is a leather-finish affnir, and comes in blnek, gray or bright red, and the cost is hut twenty-five cents, plus two cents war tnx. These eases travel -cttcs are very new. In fact, the shopkeeper was just putting the prices on them ns I was passing. of dollars. TT-TAf 1.-FX 4 Tir...-FT I Oil I V l....l l- 1 imiit,ii .iiriiunoiiitii nuuiui iiuf- " solutely without capital. That Is the wonderful thing about it. Patience nnd ingenuity won success for her. With the first appreciable amounts of money enrned fchc put herself through college and wont into nn exhaustive study of the butterfly until now she is nn au thority on this subject. There is ns particular moral in this little true story except to point out that there are any number of wonderful things women and girls can do to. make money it they only keep their eyes open and look about them. We all can't go butterfly catching for the simple reason hnt there aren't always butterflies around, but just for instnnee Inquire around nnd see all the interesting things city women are doing. i -or currant jelly. - Mutton may be boiled and served with caper or soubis (onion) sauces. currant jelly sauce, boiled or mashed potatoes, peas, string benns. aspara gus, stuffed tomatoes and coleslaw. How to Distinguish Between Lamb and Mutton Look at the first joint above the hoof. In lamb this joint is seriated or tooth-shaped when broken, while in the yearling ami mutton it is the smooth oval ball-and-socket joint. In lamb the bones are pinkish in -.color; in mutton the bones aie Four tablespoons shortening. Now, this shoi telling may be but ter, vegetable cooking oil or well- ' rendered fat or butter substitute. If fat is solid it must be beaten to cream with sugar and cgg: Now .-Kill What Do You Think? 1 Scores "Adventurer" Hear ('.within -I would like tn appeal Hear ('.within Somehow or other I lo tour re.idi'is fin- n few npininnx lannut lefiain fiom commenting on the 1 inn erning iiiesiniis whiih trouble me unprincipled ( harn, ter who signs him Sieatlt. If n toiing huh intites a self 'Adtentuier." tniing man tn spend the etening with 1. ..., .,... ... ,. ,,, 1,. ;. -..i.-- . table with your best china, nnd straight Iim nt her Inline Minting other fi ii mis ..,... .,t 1.:,. .i,,,,, ,nf, ,i,,,.i ,,i,e,.e,,a "n-v J" st'""l calculating how jou can Adventures With a Purse T.HKI.E is something about nn at--L tractive luncheon set that is nolle irresistible. You immediately begin to' piituie how well it would look on your! For the names of shops where ar ticles mentioned in "Adventures With n Purse" can be purchased, nddress Editor of Woman's Page, Evening PirnLic Leikihr, or phone the Woman's Department, Walnut 3000. S fVs 1 i -"- AVsr w-s. NrYsE'. J-Inii a urn r-" llUIlMfllJ KMSK" Uaby Loves it Crush a "Husk," soak wtth boiling milk a nourishing food for baby whoso digestion won't a-solmilate other foods. The big, rugged, husky babies of Hol land bate eaten It for jear". I'Mnn for crown folks, too. In nlliln nnd ront alcdcentH tlirlte on it. Doctors rec ommend It. Takes the place ot bread In nil Its use. Grocers sell It large package 15c. Mdp only by Holland Rusk Company Holland, Michigan Makers of O-Joy Custard Desserts . i.tii.iuih .liiil fiflni. In. Ii.is ni'i nnlnil liet i. . i. ..i i i i . . ... ... Ilffliril In hltv if Itut fI.a l..n..l.n ...i 7 ..... ,.,,- ,,; ,,,, ,;,,,. ' siinuiii ne nsnnmeii in nuniii and iei , , " -"ran sci tttp o, . uitu una,. mutation a tei.t g I iens.,11 pieteuts ,,,.,,,,,. know tmt ,,,, ,,,, ,,p gurh ,, I Mas shottn today is both especially This means sifting flour into bowl. Inm fnun mining nt the last minute. ahomuiable uir. mid if 1 were 11 man j 1 nttra-tio nnd lensonable, a cdmhina- Kill into measuring cup with table- Lf'i't it up m the tnnng mini lo show j .,liuld nppl.t a 'stionger epithet to him ,io" 'r,,at,Jr to be desired. It is of spoon, rillinir hitrh. then eve w th "' "'" "l!" ' "s !ippi"-iivi , tn.w, tlmt. ' " ; 1.. .. 1 : out with Mow is n girl won? Ity a man being nice to her. indicating that he caies for lift, nnd then linall.t endentnring to 1I..I .. .. 1 !.. ,.f ... .!... ,. ,, ,, ' l.:r .1 .., . 1...I !. .I , lilt ll.lllllll lit llshlllg lier III tn .Flrtrvi.- a uuius-i in s.s,wfsti nvs nn .. rsinit: t nn nut piwiitFj ui iirti;r tnjt n I , , i ..... n t ..1,1 , . . .. .... .1 ,, -,, ,v. ,u i i iiiii. or some sin h imitation.' Or slioillu hot platter. Lift the cuiry into the then add hi ,B(h ; ini((. ,, , ,,,. l(imv center of natter and garnish with ,. , , , , ,. , ...... i 1.1 ti ,,i,E n.. - . FIJI J" f 1 lss.1 Fil st Ii nil a I,,,,' , 11 F 111 II,. lllsiiiiiiiiiiiii-ni.ilii..i'i.i-..-i . ., ., one haul-boiled egg, -chopped fine. ' " - ' ' .,. ,,. IIllllp fll,k.. in, ,ev do i" " " '" '1n, "'" Wp'u '"eeip- , ' i ,i , urn i ,,..i.i.i i nil's i..... irf"'aled. and this low specimen nf ninn- IJakt'd Kmince of Lamb in Crcen Three-tptttrt, rt cup i, ater. " J' n ,,' win is it lm("1 "dmitted that he had on three dif- ., . ';i,p,,er" .. , t I'eat to mix; ju.t this much and IhaTgirK anil'liot's' .i, Hnlad, l,,i,ia n.ej ..rnhiuiner'ihl .'oLoTm Mince the leftover portion of toast m R. J , i)oi . OBM llntll . w, rl -,iling m n ,.t intitations, "' ) ' " .bt "" , ''."'f m .sent U u i... -. ..V.I..V ..vt. u ikh v.tii , nun i iiiic. ii mi i minrn 11 tpi v iitornni f oi K ' ' blue-white color. ine pinKisn-coi- " " ' still, lilt caielully on to cake dough ; y. ,,.,., ,,., ignmed them. It makes one feel thor- , ored skin should be removed fiom illmc that may be left over Pace , bow N cu, (,own th h tiu.mns ,. f. , s ,, t '"- I , disgusted m th.nk that there are mUmb and yearling before cooking, in a saucepan and add just suflicient urnln(: oyer the doUBhi then lurn l'Z 2 ".. .o.n.b mi, 1, scoundrels s ,,e at large. K"r? This skin contains the woolly flavor, boiling water to cover. L.001, siowi.v ,)ou) ha. way ,irouml cut aKam I'hiiadelplun. win is u?' He elnims Hint he Is engaged to a TfV x, 1 i..ir J Qh...Wnrr l.mh Unt v' ' then thicken the Uepeat until whites of eggs are thor- A Ml Km-TIMI. sr.l'KI'lt. " l'.ulnr girl I dnnbt very much fci Bone and Stuffed Shoulder of Lamb K,.avy. nw to one cup of the cold ',,, ,.. . r,,n nM v,eat , iift whether she is attaie ,,f his past n- Have the butcher bone the shoul- meat add der of lamb and then wipe with n 0llr ,,, f U,letl rice. damp cloth. Now propaie a niung K as follows. Mince fine sufficient parsley to measuie one-half cup., Place in a bowl and add One green pepper, minced fine, Two onions, minced fine. One cup of fine bread crumbi, Two teaspoons of salt. One teaspoon of pepper one cup ol cttntictl tomtit fx. Three onions, chopped fine, I One tablespoon of salt, . One teiitipooti of paprika. Mix and then fill, into the piopared peppers. Set in a, baking. pan and add one cup of boiling water. Bake in a moderate oven for thirty-live ' minutes. Serve with cheese sauce. ' into pans and bake in moderate oven thirty minutes. Kitty Is Disgusted not think that nn.t girl IVir C.nthiii .lust a wnid lo the , "' ""e iota of self tespeet ttould tol--mnle" trades of tour .oliimu ,'n,p " '".'' "f llik illr for one In- . . , slant, nnd if she is aniiainted with his My dear Mrs. Wilson I just feel you are a dear, good friend of mine. I read religiously your ar ticles and iceipes. I am busy pro viding appetizing and healthful food for the family and you have helped me so much, and now I would like to ask you some ques tions. We like wattles with chicken iff r-y . M ( h "' !' m : W'J 1 ite K-tX'1-. Oni-half Icticpoon of stceet mar-1 Boiled mutton 01 lamb may be used fiicassee. The. waffles cook most temptingly, but when you eat them they seem tough. Is too much flour used? My recipe does not say the amount of flour. My mother used to make waffles that she served as cake for tea. They were sweet, of course, and delicious. I have failed to find such n recipe and thought you might give me one. I am dis appointed that butter laid down caiefully last fall seems strong. joram. in these dishes to leplace the roast Mix and then sprend the filling meat. SMrs. Wilson Answers Questions My dear Mrs. Wilson I expect to have a birthday party. I am sixteen years old and expect to have sixteen couples, so would you please tell me what would be nice for luncheon?' Would you have anv decorations: A Kfc.AUfc.K. like ordinary icing; it is soft, but holds its place. I have tried but failed. I want just enough for a two-layer cake. Kindly answer this, as I want to bake a layer cake 1 Now, when opened what can I do for Sunday. Mrs. M. A. C. This filling is specially prepared , W See Violet luncheon, Easter week. by ma(.ninery. it is soft fon,iant crean Try this: My dear Mrs. Wilson Will you 1in.!. tell me how to make mo- lasses 'iumbles. something of the H 2 consistency of the "bolivars" of f. T pur youth? I have tried various recipes, but the result is always hard, and I want soft jumbles tor a. dear old lady. Appreciating any help you may give, I am, E. A. B. Use level measurements. rs fjfi . r "T Place in saucepan ' One and one-half cttpt sitpttr, One-half cup corn sirup (white), One-half cup water, with it to make it mow? palatable? Thanking you in advance for any answer you may make me thiough the column of your paper, I am, your friend, A. W. Try this waffle recipe: ltenllt. ton men or lint-, or what eter ou linppitll tn be. I'te ill-t llbnilt giten Mill UP ns II bopeles. plopnsi linn. I don't think there aie two nf 1 tun nlike This is the tumble : A I girl knntts a Iki.i who tnes tn kiss her eter.t time lie is alone with her She refusis each time. 11 ml s 1 he gives her up ill disgust and goes nn to snine one who can furnish umie amusement for him She knows another lint tthn nits in somevtlint the same tint nnd thi tune she leturns it. Well, that seems tn suit biui nil right fur a while and then he gets up nnd walks off TlK-re ton it ic What ran a girl do? IVrntiallj. I'te Mtnni tiff the whole business, eten if I tin hate tn lnse snme friends fur it. It seems to me that nenilf eter.t bn.t between setenteen and twenty tits in tn ntie nf these two inses. although there me a few exceptions for whit li I am mighty thnnkful. Somehow I can't help thinking tlmt nt heait jou really like the one who "spurns" jnu. as it were, and that .ton 1 really mil do it for the sentimentality leal mil hi o and continues the engage ment, she fcitninl.i must be quite eager for ntij tiling width benrs icsemblancc to a mil 11. M. t jffjUJII igjjjjj Pfitsthefork One cup of molasses, One-half cup brown sugar, V TSStiht. inhlexnnatut xitortenina '.' ns i'-'-n iTl'1."! J ;., One-quarter teaspoon cloves, .'iJ,. One level teaspoon baking soda, 5 ' I, , One-half cup sour milk, f f i Two teaspoons ginger, .JriJ' One level tablespoon cinnamon. LiSLOne, egg, it Six cups silted nour. rvV. .... ft !"'? I Work to smooth dough, place on ', , litf or in cool place to blend over ",kWrjghtf roll out one-half inch thick, &g'"Pf, aDU pnV III iliuuvmn; uittl vcti rt? s ..... Cniiim fl, ilamn ..iFstt, ' yXfOg. from boilinn water for few nutes to sotten. jveep in cioseiy imirttl tin box. fy dear Mrs. Wilson Will you 108. A rteipo jor a wiiius iiiick. u usod m cocpanut .U Bleo HfM'OR One-half teaspoon cream of tartar, fill with milk, pour over the flour and Mix well. Bring to n boil, cook , Rd until it forms a very soft ball when One-half teaspoon salt, dropped in cold water. Remove from ', One teaspoon baking powder, fire and pour in thin stream upon ne teaspoon shortening, stiffly beaten whites of egg. Care in 1 One teaspoon sugar. cooking sirup to proper temperature j Beat with egg beater hard for five will insure success if you use a candy , m,nutes, then bake in usual man- thermometer lor testing sirup. Look ner. Level measurements assure f it 111 1 t wrlit ' If I flln fiml I Sift flour, then fill cup with spoon, ,illk' . nlll f,. Knndiiess sk'e. find' something better to do, or ou won't 1 have any left for the "nnl.t" girl when hhe comes along. Sincerely, KITTY. , piling high, then level with knife (do not pack or shake), place in bowl. Now break one egg in cup, to 230 degrees, My dear Mrs. Wilson Next week I have to serve a 0 o'clock supper to about forty at the price of about forty cents per person. Can you help me out, as I do not know how to order for so many? First, what would you suggest as a good menu, which must be more or less filling? I have thought of chicken salad with bread-and-but- icr sanuwicnes tor tne main success. I am afriad that little can be done to save the butter and lard. The extremely warm winter has been n contributing cause. Try clarifying both the butter and lard. Place but ter in saucepan, cover with cold water, add one level teaspoon baking soda to each five pounds butter, heat slowly to boiling point, strain through cheesecloth, set on ice to harden, remove the butter. Then course. If I should decide to have work over, adding one ounce salt to this, how many pounds of chicken each two pounds, one quart butter- will I need? How much celery etc.? Will vou kindlv nublish n recipe for chicken calad and for the salad, dressing, nnd tell me ih it I J most afejacctjve way toscrye ASK FOR and GET Horlick's The-Origlnal Malted Milk For Infants and Invalids OTHERS era IMITATIONS milk to each five pounds; let stand for one-half day, Wash out butter milk, using clear, cool water and working well. This butter must be you remember P0MPE1AN OLIVE OIL "always fresh' A Supply of the New Nineteen-Nineteen Pressing is Now Available Mm I urGentlemen'-w AWordWithYou About Shaving I HEN you buy a balety Ra zor, buyacakc . of Cuticura Soap and shave the Cu- ticura way, the healthy up-to-date way. No mug, no slimy soap, no germs, no free alkali, no waste, no irritation even when shaved twice daily. One soap for all uses shav ing, bathing, shampooing. Abso lutely nothing like it.not to speak of its value in promotfng skin purity, skin comfort and skin health. Larg est selling skin soap in the world. 3W Cnticnra Toilet Trio -WB Consisting of Soap, Ointment and Talcum are Indispensable adjuncts of the daily toi let In maintaining skin purity and akin ' health. Bringing these, delicately medi cated emollients in frequent contact with your akin as in use for all toilet purposes, tends to keep the akm, scalp and hair clear, sweet and healthy. 25c. each everywhere. THE furs that are remodeled here will give the satisfaction that correct and becom ing attire always gives its wearer. Work done at a third below regular winter prices during the dull season in our workrooms. "Pay the cost in the Fall." Matfson & DeMair? 2 15 Chestnut Street kuuu s, WATER C HEATERS gsfe-"w v' S ..m' y"- y C-. ,V ' V " 1 . Getting Into Hot Water It's easy It you liao a Ituud. .lust aa easy anil lots more fun than fretting Into cold water. It'a economical, too, for with a Ituud there's no fuel wasted nor holler to keep hot. Just turn the faucet. BARTLETTfiCO. 1938MARKETST. '1 WOMEN WANTED TO LEARN WELL-PAYING -TRADE WE work 44 hours per week in well-ventilated, sani tary arid hygienic workshops. EXPERIENCED workers earn $15.00 to $30.00 per week. THE average woman can learn and become experienced inside of one month. WE WILL PAY YOU WHILE LEARNING WATCH WANT 'AD COLUMNS OF MORNING AND EVENING LEDGER FOR OPERATORS AND LEARNERS OF WAISTS, DRESSES AND w CHILDREN'S DRESS MANUFACTURERS ' t. ' t if.'j ".'' isW-Bi.. : . 1 i i W J fT 'W wt y rfrttn(f jhmmJi YHtqa at once Zr At . ' T S f "if' r.& '51. ft.--, Si.' KTv t t mmmimSfmmmmmm
Significant historical Pennsylvania newspapers