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
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