TN / SAY, POP AN' MOM THE GANG 1S RounD MEETING EVERYBODY TODAY. HERES EARS DUGAN, TUBBY BIGGS, CUDDLES RUFF, PERCY fly h VAN HORN, RED ROSEN, COWBOY NCOLLING, BOO HOC SMITH, AND (iH KERSWAT MUNCHAUSEN DALLAS POST, DALLAS, PA., SATURDAY, JUNE 8, 1929 HEY, PINKY, CAN'T WE ~ STOP IN AND EAT A CHORUS GIRLS CAN EAT AGAIN 9 Producers of musical comedies and the 4 reat couturiers of New York and Paris have united in saouncing that the boyish figure is passé. girls of the Varsity Drag Chorus of joy a wholesome snack after the sho No longer forced to starve themselves to a shadow, th e “Good News”, the famous Broadway production, thoroughly en- Ww is over and before changing into street clothes. Freedom to satisfy their normal craving for sweets and other f i S oods that i i setting up a new standard of “pep” for Broadway to Ne 3a bis foi In tam in ding, Lillian St. Just, Peggy Bolton, Viola Hunter and Betty Tracey. Left to right: Katherine Glad- 77> SANE » = ) L T7777 EPIGRAMS OF EPICURES > HAT Jean Anthelme Brillat- Savarin, famous author of The Physiology of Taste, came by his love for good food honestly is in- dicated by a story. which he tells about one of his aunts who, at the age of ninety-seven, was dying. But as she lay in bed she insisted on eating her regular eight-course din- ner. She had almost finished when, “1 feel that I am going,” said the old lady. “Quick, my dessert!” The Joyous Gourmand In Brillat-Savarin’s day, the word, gourmand, signified one who loved good food. Consequently the author coined such epigrams as: “A true gourmand could not be late to dinner.” And, “No man of under forty can be dignified with the title of gourmand.” Today, a distinction is made be- tween the words, gourmand and gourmet. Gourmand has changed from its old meaning and implies that a man "is a prodigious eater without discrimination. A gourmet is one who eats of only the finest. Or, as Frank Sullivan, puts it, “A gourmet is one who always likes to know just what he is eating. A gourmand is one who will order hash.” A sentence by Oliver Wendell Holmes gives a tinge of suspicion that he was a gourmand, but it seems difficult to believe such a thing of the urbane doctor. Yet there is no denying that he says, “The true essentials of a feast are only fun and feed” And that | Thackery must have been a gour- mand or else have suffered from in- digestion is the conclusion from his remark that New Orleans is the | place where one could eat the most | and suffer the least. In Brillat-Savarin’s day cooking y g was a fine art. The chefs had their names written on the menu cards and great lords and ladies did not | scruple to add their names to any | dish which they originated. The famous Duke de Richelieu; Louis de Bechameil, Marquis de Nointel; are some of the famous names. Marchioness de Pompadour invented the filet de volaille a la Bellevue. A special method of preparing sweet- The | breads is called sweetbreads a Ia ! d’Artois, after the Count d’Artois who afterwards became Charles X | of France. Noble Cooking by Nobility Today, the nobility is interested in other pursuits—often the prosaic one of money-making—but there still are lovers of good eating who make a practice of evolving new recipes and so bringing to mind Brillat-Savarin’s old pronouncement that “The discovery .of a new dish is more beneficial to humanity than the discovery of a new star.” Some of these super-celestial discoveries are given below for your delectation. Swedish Peanut Wafers: Cream one-half cup butter and one-half cup canned peanut butter, add one-half cup sugar and cream again. Add one well-beaten egg and one and | one-third cups sifted flour and a few ! grains of salt. Add one-fourth tea- spoon lemon extract and roll very thin. Cut in small rounds, press a peanut in the center of each and bake in a slow oven, 300 degrees F., for eight to ten minutes. As Good As If French Scandinavian Prune Pudding: Re- move stones from the fruit in a number 3 can of Oregon prunes. Cut pulp in pieces and return to the syrup, add one-third cup sugar, one-fourth teaspoon clove and one- fourth teaspoon cinnamon and simmer five minutes. Mix one-third cup cornstarch with one-half cup orange juice, add to hot mixture and cook in double boiler, stirring constantly until mixture is thick and smooth. Cool slightly, add one- half cup cooked nut meats and fold in two stiffly-beaten egg whites. Pour into wet molds and chill. Serve with whipped cream or custard sauce. Fig Tapioca: Soak one-half cup pearl tapioca over night in cold water. In the morning drain off any water which has not been ab- sorbed. Scald one and one-third cups milk in a double boiler, add the tapioca and cook twenty minutes or until transparent. Add two slightly beaten egg yolks and one-fourth cup brown sugar and cook until thick. Then add figs from an eight-ounce can (or one cup of canned figs) and let cook a few minutes longer. Cool slightly, then fold in two stiffly- beaten egg whites, Serve cold* HIS PARENTS SEEM TO BE ANICE PEOPLE Dinky” and His Gang Are Here to Delight Our Readers and Increase your Happiness By Terry G LET ME - VOI A CFEW ROPE TRICKS FOR THEM, Tf G0 GET A \. HA AND LOAD HIM ON IT, JEFFERSON A} HIGH CHIMNEY AID TO HEATING, CURE FOR POOR DRAFTS If the fire in your heater tends to fall permanently asleep unless you are continually prodding it, or if when you open the heater door to add fuel it puffs a cloud of smoke in your face, don’t be too sure that your heating plant is at fault, warns the Holland Institute of Thermology, of Holland, Michigan. The trouble may be in the chimney. Chimneys are not only smoke and gas-vents, They have another equal- ly important duty, to supply oxygen to the fire. To supply enough oxygen for complete combustion, the chimney Hi B igi Downdraft—Chimney Too Low must be both big enough sion and tall enough. Even in a one-story home, the flue should not be less than 26 feet high, measured from the level of the heat- ing plant grate to the top of the chim- ney. Thirty feet is a safer minimum. The chimney of a two-story house should be at least 35 feet high. A flue should extend at least six feet above a flat roof and two feet above the ridge of a hipped or gable roof. : If these rules are not observed, ac- sording to the Holland Institnte of Thermology, @Gosvndraft wi eceur. Downdraft smothers the fire. It cre ates a back-pressure in the firebox in dimen- which causes clouds of smoke and gas to blow into the basement when the firing door is opened. It may even So a chimney low is a “defect” in the system cause an explosion. that is too heating which not even the B= I L Chimney With Good Draft. most modern vapor-aire, warm air cir culating plant can overcome. Poor draft can be tested accurately with scientific instruments. Any re liable heating company should be able and willing to do this. If you know none that will give you this service write the Holland Institute of Therm ology, which will give you names ot | concerns in your city that will render | this scientific testing service without ‘charge. Clean Furnace Saves Coal According to the Hclland Institute of Thermology of Holland, Mich., ap eighth of an inch of soot in the fire- ways and pipes of a heating plant de creases its efficiency 28 per cent, and a quarter-inch reduces efficiency 48 per cent. These facts are known as a result of tests conducted by the U. S. bureau of standards, and show why thorough cleaning of the heating sys: tem by the suction cleaner method re- sults in an appreciable saving in the fuel-bill each winter. Good Lomber Needed for a Good Building If lumber is worked on the “job” it takes additional time for the carpen- ters and additional money from the builder. The best workmen cannot build a good-looking home with a poor- ly manufactured product. For that reason it is only good busi- ness when building a home to rely upon some known lumber that is man- ufactured by a reliable firm. And the best security is in a trade-marked brand of lumber, for here the manu- facturer must depend upon his lum- ber to make his easily distinguishable product acceptable to the building world. There are many frame homes stand- ing today that were built when the United States was confined to the east coast. This, coupled with the fact that lumber now is prepared much more scientifically and more carefully than when those houses were built, indicates the homes built soundly to- day will last as long as those of the past. . ilkison MAIN STREET—LUZERNE MONDAY and TUESDAY-The Godless Girl. WEDNESDAY and THURSDAY- .. Red Skin-Richard Dix. 3 FRIDAY -Freedom of the Press- Louis Stone. rs, oni SATURDAY Clearing the Trail- Hoot Gibson. oR MA I S T E nN MAIN STREET—LUZERNE os Bush in 0dd Place T Many Miracles . _ Tourists who visit Yosemite talk | The world is so full of miracles and much of the wild currant bush that | all life is so essentially mysterious has made itself a strange home in a | that we should be slow to assert that crotch high up the trunk of an old wild creatures have no consciousness sequoia tree. The bush finds a place | of God:—The American Magazine. So grow 2% m maint ON faat fenm ihe | ground where this monster thrusts | Bragging out one of its gnarled limps. Through | “When you stahts braggin’” sald the centuries litter has lodged there Uncle Eben, “you ain’t liable to git until enough of it has accumulated | much further dan to excite a littie to support plant life. Into this some | curiosity concernin’ what you's talkin’ bird dropped a wild currant seed. 'bout.” Safety, silence and simplicity are features of the new Ford six-brake system ONE of the first things you will notice when you drive the new Ford is the quick, effective, silent action of its six-brake system. This system gives you the highest degree of safety and reliability because the four- wheel service brakes and the separate emergency or park- ing brakes are all of the mechanical, internal ex- panding type, with braking surfaces fully enclosed for protection against mud, water, sand, etc. The many advantages of this type of braking system have long been recognized. They are brought to you in the new Ford through a series of mechanical im- provements embodying much that is new in design and manufacture. A particu- larly unique feature is the simple way by which a spe- cial drum has been con- structed to permit the use of two sets of internal brakes on the rear wheels. A further improvement in braking performance is effected by the self-center- ing feature of the four- wheel brakes — an exclusive Ford de- velopment. Through this construction, the entire surface of the shoe is brought in steady, uniform contact with the drum the instant you press your foot on the brake pedal. This prevents screeching and howling and makes the Ford brakes unusually silent in operation. Another feature of the Ford brakes is the ease of adjustment. The four-wheel brakes are adjusted by turning a screw conveniently located on the outside of each brake plate. This screw is so notched that all four brakes ean be set alike simply by listening to the “clicks.” The emergency or park- ing brakes on the new Ford require little attention. How- ever, should they need ad- justment at any fime, con- sult your Ford dealer for prompt, courteous, and ece- nomical service. He works under close factory super vision and he has been spe- cially trained and equipped 10 help you get the greatest possible use from your car over the longest period of time at a mini- mum of trouble and expense, Forp MOTOR COMPANY 3 . A
Significant historical Pennsylvania newspapers