Evening Star Newspaper, June 18, 1926, Page 41

. Waluable Hints for the Considerable Time Number of ‘1 LT ing, then measurin, with the weighs 4 our ! pound. A into the v il frequently veigh 514 10 6 our i will require more lquid than the cup that is meas d in the right v Save all *small When dry, put them silt sack or uther s Lay the sack flat on rolling pin over it crushed fine. As move bread is needed, crush it in the sume way This keeps the crumbs from the table floor. and when one needs bread umbs in a hurry, they all veady ©o_use. This is something the chil iren will like: Take scraps of brewd, butter them generously, then cut them in little dice the sume as for crouton: Dust lightly with cinnamon and sugar, hen set in the oven and brown theui a few minutes. . I'ut them in & candy box. You will see that will disappear rapidly and have no wasted bread spread all flour once before measur- fill with 2 spoon into a cup and scrape level K of a knife. A cup in this way ~ will equal . ieces of bread an empty strong suck wle and run until the bread for e both cold fresh sau 1in on brown A little and it When making small baking powder biscuits, the biscuit dough will rise much better and the biscuits themselves will brown more evenly and delicatelv if you place the cut dough in even rows on an inverted biscult pan. The reason for this is that the heat has a chance to reach every part of the dough quickl: Cold cornmeal mush sliced thin, cu with a doughnut cutter, fried crisp and the holes filled with jelly when serving makes a breakfast or lunch- eon dish always relished Fancy Sandwiches. A movelty sandwiches may be made by removing the crust from a whole loaf of bread and g the tread lengthwise in four sections. But- ar the slices and spread them with he following fillings: Put. the loaf to- gether like a layer cake, leaving the bread plain on top. JFor a cream fill- ing use one-half package of cream cheese softened with sweet cream or mayonnaige. Chopped nut meats may be added if liked Red Filling.—+tour silces of minced ‘Pam, two tablespoonfuls of chopped pimento, one tablespoonful of minced celery and one tablespoonful of may onnaise. Yellow Filling.—Two hard-cooked *ggs rubbed through a sieve and sea- soned with one tablespoonful of mayonnaise and salt and pepper. Green Filling.—One-fourth cup. of chopped olives or sweet pickles, three tablespoonfuls of parsley and two ta- blespoonfuls of mayonnaise Successful Cakes. If a cake rises and then falis. tie batter was too thin, or it was shaken before it became set. 1f it is hea with streaks, too much shorteni: was used. If coarse-grained, dry and tasteless. too much baking powder was 1. 1f the upper crust cracks open, her the oven was tou hot or too vuch flour was used. if coarse grained and gritty, either too much sugar was used or else the shortening and sugar were not sufficiently creamed. A waxy crust is the resuit of too much sugar. If the batter runs r the sides of the pan. leaving a very soft, delicate cake, the oven was not hot enough to forny a crust. If parafiin, instead of grease. is used to groase” a cake pan, the cake will not atick Heat the pan and rub the cake ‘@f parafiin over the bottom and sides of the pan. then put e cake bat ter. The paraffin will not hurt the cake and a little of it remaining in the cracks of the pan does no harm, but instead prevents future rusting. If vou do not own a stem cake pan, place a small tumbler in the center of an ordinary pan, open end up. pour batter In the pan and bake as sual. If desired, the tumbler may ha removed, or the cake may be iced, eaving the tumb n tfe center. To use for a centerpiece. put a bou quet of flowers in the tumbler A good cake subsiitute can be made v mixing one-half cup of butter and twothirds cup of sug add the yolks of two e one small can of shredded pinea and one cup of nuts cut fine. A nate the mixture with layers of va nilla wafers, making three lavers. Set away in the refrigerator for several hours to ripen. Serve with whipped eream or good sauce. It you are unfortuna‘e enough to burn your cake, apply butter to the burned part Let stand a utes, then the burned easily removed with a kni Flavoring and I For a lemon flavoring rind from lemons as =00l come from the store, or while they are still f aqual quantity n jars, and flavored essent the lemon rind is read needed for frosting for Aavoring pud RS OF ples heing wasted, s is so often t when only leinon juice a racipe. TIncidentally inixed thick for several weeks if ke and in a cool, dry place To keep icing soft add & pinch of paking soda to the whites of the eggs hefore beating the: 1 beat in the usual way and pou hot sirup er the beaten e e icing will then be soft and creamy and the p: 182t over can be used for a cuke fil To make butter icing. cream aif a cup of butter, add one and one Malf cupfuls o Slowly, two tablespoonfuls two tablespoonfuls of stron; swaet cream and one tabl vanilla without co ome of t wble desserts Willie Willis BY ROBERT QUILLEN cold bread light seusone gides of sl Biscuits with Fry iy up sage paper sage xood goes a tustes grate the 8s they Iy rate, \dd an small fre place closely 1 oil for d of > case 1 for in 1e lemon juice will also keep tightly closed of coffee o ounful « e and palat prepared delicat prop 1 could of Stayed on that new boy's pony, but [ didn’t know about it not ltkin' to have the one ridin’ bshind stick his heels in its sides.” vou | sau- | i one. sified powdered sugar | This recipe may «lso be made | Housewife \Who Spends in Her Kitchen—\ ‘ested Recipes. points ure | custard. and if a few simple fall_short of { observed one need not {perfect vesults. dish in which tae eggs are to be beat- en in cold water, then break the eggs in it without drying the dish. Use one egg, one slightly rounding tabiespoon- ful of sugur, a few grains of salt and one-half pint of sweet milk for each | person to be served. Skimmed milic | will answer the purpose very well, | although cream mukes w vicher cus: | tard, of course. Beat the.eggs until | they’ are dd sugar and | salt and be Then stir in the { milk, being nix it thoro {1y with the other ingredients. I} to taste. Pour into custard cups, set the cups in @ pan of hot water and uke in a moderate oven until the cus tard is set. 1t is done when a knife blade dipped In the cup comes out clean. Just Right Appie Pie.—Put one o of sugar and one-half cup of wate very creamy. tin. areful to p in a pan and let boil for three minutes. | Pour over the apples in a pan, add a top crust and bake. The hot sirup starts the apples cooking and insures | their bein is brown apple ne by the time the crust this method there is no the pie when served enough for one large two eight-inch shallow | deep pie pie plates If vou wish ave & rich brown gloss on your pies. take one well Leaten egg to which has been added a littls sugar and a small quantity of milk. With this brush the pie crust well. Put back in the oven for a few To Make Meat Tender. To make a steak tender, pour over one tablespoonful of vinegar and one tablespoonful of salt, and let stand five minutes. Lay on a floured board and pound the flour well into the steak. Have some grease smoking hot 0 as to fry quickly. Do not turn the steak over until brown. The toughest of meat will be tender and good if treated in this way. If you find that you have added too much salt to cooking meat of any kind, add a small amount of sugar. This will take away the extra salt taste without spolling the flavor of the meat. 1t also works equally well when too much salt has been added to soup. When using either ham or bacon that is too salty, slice it. sprinkle with sugar, lay in & pan, and cover with cold water. Let come to a boil, then remove from the fire, drain and fry. This will make the meat taste fresh and sweet This dressing can be made in less than 10 minutes with no danger what- ever of separating. Proceed as fol- lows: Break two egg volks into a cold, dry bowl, add one-half a teaspoonful each of salt and mustard and three tablespoonfuls of vinegar or vinegar :nd lemon juice. Beat for one minute, then begin to pour salad oil in a stream and beat with a rotary esg beater. It will thicken at once. If the rich red vinegar saved from beet pickles is used when making a salad dressing, the result will be a dressing of a rosy color that will add a different touch to the salad. There will be little or no difference in the taste of the dressing. What Do You Know About It? Daily Science Six. What is a drumlin? . What is a cirque” . What is an esker " What is an_estuary? What is a delta? What is a morain” Answers to these questions in tomorrow's Star. 6 A Geological Hoax. | For a long time after the theory of a continental glacier had first been proposed people laughed at it and tried to prove that the drumlins and eskers and cirques wera due to the work of the sea or of volcanic action. In the end, however, it was found that only a glacier could explain the peculiar formations with which North- ern North America and Northern Lurope are dotted. However the glacial theory can sometimes go too far. In New England geologists spent vears trying to figure out how a very long regular hill could have been formed by a glacier. Finally some- body cut into the hill and found it « mass of cinders. It was nothing but an old railroad embankment which | had Leen grown over with weeds and trees after its abandonment. Now what do you know about that? Answers to Yesterday's Questlons, I. Uranfum is a rare mineral and chemical eiement found in pitchblende | which has radio-active properties. A halogen is a chemical element that forms a salt when combined with |a metal; the four halogens are chlor- {ine. Flourine, fodine and bromine. Chemical and sublimination is the ny substance from a solid gaseous state without first be- | coming a_ligquid. | balls sublime in this way. 4. A molecule is the smallest paiticle into which a substance may be sepa- ted without destroying its chemical entity. An atom is the smallest pure chemical element: | combine to form the molecules | mixed chemical. 6. Barium is a vellowish-white ver: | soft metal and forms one of the rarer | alkaline earths. particle atoms of a iof ! Clues 1o Character | BY J. 0. ABERNETHY. Health and Beauty. fines ul ite: clearly 'he mos iced and best formed nc | the most delicate smell. est mouth has the bLes and the most nearly Limmbs that are the finest fitted for natural duty have muscular deveiopment. Obedience (o the laws of nacure wi result in the utmost development our constitutions are capable of standing. Health ves symunetry and a mod- erate plumpn 5 to the boudy, graceful outlines, . foft, peachy bioom to the cheeks, rosiness to the lips, bright- ness to the eyes, elasticity to ‘the step and a magnetic charm to the | personality. Strength, continued and regulas, not the spasmodic energy revealed under excitement or by a uervous condition of the system, is an index to heaith. A strong man has a strong will and a | correspondingly strong character. “The see eyes enly 6 Possess The sweet- formed lips t teeth. and bes the best case, either of the whole body or the part that is affected. “Action is life, | inaction is deat an s w happy s in. It nealth were universal it is safe (0 predict that happiness would be universal, 86 in reading character you will find that as a rile a healthy hody means a healthy mind and often a beautiful face and form. man. To begin with. dip the | 2h- | minutes after baking and let brown. | boiling water to which has been added | Camphor and moth- | Inactivity or laziness indicate dis- | My Neighbor Says: When using dried or evapo- rated fruit in baking, a pinch of salt should be added, as this ings back the flavor of the fresh fruit. The same rule gov erns canned fruits, Be sure you wipe stationary tubs dry after using them and always keep the plugs in the holes. Leave the cover off a little while to let them dry and You cannot have musty tubs. If vou leave the plugs out you will get all the bad odors from the pipes und traps. | In hanging a sKirt, také a flat | | piece ot cavdboard or. better still, a ruler, and mark on it the distance the edge of the skirt | | should be from the ground when tinished. Place the skirt on the wearer or “dummy,” move the | | rulertaround the skirt and place ! | pins at intervals where the mark shows the desired length. By this means a level edge will be | | obtained and the skirt should | | hang corvectly all around. When making a nut cake, add | | the whites eggs and nut meats last To keep a brass bed looking like new, polish it with a good Lrass polish and then go over it with brass lacquer, using a | | tine camel's hair brush. Lacquer may be obtained at any hard | t ware store. MOTHER AND THEIR CHILDREN. Wash Mitts for Sonny. My small son does quite a good job of washing his face and hands since I made him mittens from an old bath towel with snap fasteners on the wrists. When he holds his hands in the water with them on and rubs them together, even his finger nails get rea- sonably clean. For digging around the elusive spots in his ears the scheme is quite a success. Your Baby and Mine BY MYRTLE MEYER ELDRED. This department seems to bs de- voted largely to discussions of rickets and cod liver ofl, or 8o it seems to the harassed writer of it, but any mer.- tion of rickets always brings swarms of letters asking what it is, what brings it about and what can be done with it? Rickets is supposedly caused by one or the other of the following faoc- tors: Infection, lacks in the diet and general hyglene, Breast.fed bables are not immune and the prevalence of rickets with such babies usually oc- curs toward the latter part of the first year, one very good reason why nursing mothers are always urged strongly to wean their babies before rickets occur, because of malnutrition due to a failing breast milk. Hottle- fed babies, especially babies fed on proprietary foods, and colored chil- dren show a marked disposition to rickets. Calcfum_and phosphorus, both es- sential to bone productéon, are altered in rickets, 80 that bones fail to ossify and harden properly, and the results are malformations of the bones and in the worse case actual deformity. Children who fail to develop teeth until Jate into the second year of their lite, who cannot walk or sit upright when it is to be expected that they should, are generully found to be suf- fering with rickets. In order to prevent rickeis it has beconie & matter of general voutine among physicians to give small doses of cod liver oil from the child’s early months on. Cod liver ofl is rich in a vitamin often lacking in the diet of children developing rickets. There are ptopably other properties of cod liver ofl responsible for the cure of rickets, but as far as we know now, the cure comes about when the child is put upon & correct diet, is given cod liver oll daily and 13 subjected to the heal. ing influence of the direct rays of the sun. Children who refuse to sit or sup- port themselves sitting, after the sixth month should be suspected of having rickets and should not be urged to sit, or later to stand. ‘Thev should be given cod liver oil &nd be taken out daily in the sunlight, and be nursed or given simple formulas of cow's erence to any other food, until the cure is complete. This does not mean, of course, that they should not have fruit juices, vegetable juices and ce. rezls when the time for them arrives. In fact, babies nursed too long, or given too much milk and not enough of the o necessary solids, may ce- velop rickets because of what their diet lacks. Tt means that simple mix. tures of cow’s milk, water and sugar are to be preferred to any other form of feeding. if the mother cannot nurse | her baby. “he ordinary methods of giving cod oil appear in leaflet 8, of- fered through this department for a stumped and self-addressed envelope. sons in English TY W. L. GORDON. Words often misused: Don’t say “I anticipate going tomorrow” merely to express belief. Say “expect to go.” Often misprenounced: Vaseline. Pro- nounce vas: . the i ag'in “in,” or as in “police,” on first syllable. Often. mi: : Welfare; one 1. Synonyms: Reward, tribute, aid, al- lowance, gifi, grant, bonus, pension, premium, indemnit Word study: “Use word three times and it is vours. Let us in- | crease. our vocabulary by mastering one word veach day. Today’s word: Predominant; superior in power. ‘“His manner was marked by a predomi- nant air of haughtiness.” a Pineapple-Pepper Salad. Stuff a green pepper with well sea- soned cream cheese and chill. | ready to serve. put on each plate a | few crisp leaves of lettuce, lettuce put one teaspoonful of boiled dressing. Lay one slice of canned pineapple on the dressing and a thin slice of the stuffed pepper cut in a ring on the pineapple. Sprinkie a little paprica on the stuffed pepper, milk, boiled water and sugar. in pref- | ‘When | On the | LAMB DROPS 5 CENTS 1FRUITS ARE PLENTIFUL | Chicken Prices Unchanged at Cen- | in Wide Variety. A reduction of 5 cents frow levels which have prévailed for several weeks past in the price of lamb has gone into effect generally at Center Market. The lower guotations follow an earlier cut of b cents in wholesale prices. Other lines offered at the ‘market, however, cling to levels of lust week. Lamb chops now sell at most Center Market wtands for 60 and 65 cents for Dbest grades and legs of lamb are 45 and 50 cents a pound. Lamb shoul- ders are 80 and %5 cents & pound and breast meat 18 20 and cents, Beef prices are steady ut cents for popular cuts of roustx, 40 cents for round steak; 50 cents for soirloin and 60 cents for porterhouse steak. Pork aleo is steady, being -offered at 45 cents for chops and 40 cents for roasts. Chickens Are Unchanged. No change is noted in chickens, which sell for 50 cents for bakers und friors, 45 cents for fowl and 60 cents for broflers. In the fish lines prices are prevalent cents per pound: salmon, eral 0. rock, 30 nd | butterfish halib | sea bass, 25 Best grade of fresh eggs remain at |40 and 45 cents a dozen and best grades of creamery butter are 50 and 55 _cents a pound. Plentiful qauntities of honey are the feature of the market. They | =ell for 25 cents each. Cantaloupes are {20 and 25 cents each. New peaches {are 50 cents for & box of 14 and are attractive. Strawberries now flood the market and sell for 25 cents & quart. Black- berries are 25 cents a quart box and cherries, sweet, are 35 cents a quart and sour cherries are 20 cents. Tomatoes Are Plentiful. | Tomatoes of good guality and plenti- { ful are 25 cents a pound, and pota- | toes, new and old, are three pounds |for ‘25 cents. Eating apples are § | cents aplece and cooking apples sell for three pounds for 2§ cents. A limited quantity of lima beans sells for $1.25 a quart. Peas are 20 cents a pound and string beans are 15 cents. Eggplant, also scarce, is 25 and 35 cents each. Lettuce, extremely large heads, offered at 15 cents each and celery 20 cents a bunch. A coming attraction among the vege- tables is ear corn, now of fine quality and available in good quantities. It sells for 10 cents an ear. Other offerings are_pineapples. cents each; spinach. 15 cents a poun or two pounds for cents; . rooms, 60 cents a pound; beets, 15 cents a pound; carrots, 10 cents: oranges, 60 cents a dozen: limes, 30 cents & dozen; grape fruit, 15 cents "' squash, three pounds and cucumbers, three the following Croakers, 15 40: mack 5; trout 35 and 40, and is is Nutrition Nuggets. This {8 the between-season time for fruits, as for any other foods. If pos- sible, hold on to late apples as long as possible. If they cannot be served any other way, have apple sauce un- til this fruit gives way to fresh ber- ries. Apples are one of the best sources of food lime. Th re given for acidosis. They are laxative and also good for intestinal or stomach ca- tarrh. Deep-dish apple pie or “up-side- down’’ apple pie iy an excellent form of pastry for those to whom ple crust is denied. In making this form of pje first prepare some nicely stewed and lightly sweetened apple sauce. The crust is made from very light baking- powder biscuit dough and this may be baked in a biscuit tin. In serving. break {rregular-shaped pleces from the crust and serve to each person. Pour a generous serving of the apple sauce round the blscuits, ‘When the children grow tired of spinach, serve it plain, chopped very fine, adding a carefully made cream sauce. The addition of simply buttes is for the most part one of the best ways in which to serve vegetables, as it provides the necessary growth-pro- moting vitamin and also presents the dish in the most digestible form pos- sible. On the qther hand, served plain are apt to pall and the nourishing cream sauce will often solve the problem | ter Market—Vegetables Offered O ulls | mush- | / WASHINGTUN, U. FOOD PAGH, THE EVENING STAR, *|Don’t Tie Yourself to Apron Strings, Young Man, | arbitrate the difficulties that | | {nished with parsiey O, KFRIDAY, UUNE 18 1926. DorothyDix Urges Young People to Give Up This U nfair Custom The Feoliy of “Keeping Company” Until You're Sure You Want It to Be Perma- nent—Don’t Narrow Yourseli Down to One Beau, Girls, Until He Pops the Question. VE of the thiugs that appears to trouble the youths and maidens of today is the difficulty of establishing just what jurisdiction each has over the other while they wander through the no-maa’s land prior to the time when the voung man pops the question and there is a definite betrothal. e This haleyon perfod fs vulgarly known as “keeping company. Theoretically I should be ideal, a time of the fluttering wings and the golden | glory of awakening love: of vagie anticipation and nebulous dreams. when every day the, potential lovers would discover fresh charms and beauties in each other and everything would be untouched, unmarred, by any odious sense of duty and obligation. For one would think . that love would be free then as it never can be when across its pathwuy swings the noose of the marriage tie, in which one must run one's neck at the end of an engagement. That {8 the theory of “keeping compuny,” hut the practice of it seems to work out very differently, and to be filled with hearfburnings and bitter Jealousies and impotent reproaches There is not & day that I do not get & dozen letters calling upon me 10 have grown out of this situation, where the man and the girl are neither fish nor flesh nor good red herring- where they are neither engaged nor disenguged. nelther bond nor free. A girl will write that she has been “keeping company™ for two or three or four years with & boy and that he has suddenly quit her cold and begun paying ardent attention to some beauteous young creature who works in the same office that he does. Wherefore the girl weeps bitter tears when she finds herself neglected and forsaken. Or & youth. writes that he has been “‘keeping company” with & girl for a vear and a half. but that when he took her to u ball she danced four times with another shetk. Also that he has discovered that she occasionally goes out with some other man. In cohsequence of which he feels himself a much abused individual and berates the girl for being flirty and frivolous Now “keeping company’ is wmerely a sort of sentimental option that a man and woman have on each other. and they can foreclose or let lapse as they like. 1t commits & man to nothing. It binds a girl to nothing, and the most elementary sense of justice should shuw both parties that they have no cause for complaint, no matter what tbe other one does ¢ You can't break a bargain untll vou have made one. You can't lose a thing you have never had. You can't impose the ethics of a betrothal or of | matrimony upon those who are, in effect, mere acquaintances. You can't regulate the conduct of a man or woman unless you give that individual & legal right to do so The world's greatest extibition of nerve is given by the man who arrogates to himself the privilege of dictating to a girl what other men she shall associate with when he hasn't even asked her to be his wife, and may possibly never ask he: i It takes monumental self-concelt and selfishness to make a man willing to monopolize & girl and keep all other men away from her on the off chance that he may pop the question to her if he doesn’t happen to run across some | other girl that he likes better. And it is the world’s crowning illustration of folly for a girl ever to be a party to such an unequal bargain, & bargain in whiclh she inevitably gets the hot end, for she takes the greater risk. She has no right to feel ill.u when the man who has been “keeping company” with her rides away He has never proposed marriage to her. mentfoned love. He has never assumed any. even the slightest hold on his coat tails, and if men away and kill all h but herself. He may never even have obligation to her. She hasn't she has let him drive all other er chances of matrimony, she has no one to blame From a practical standpoint it is impossible to imagine why girls stand .for the *keeping compan: ustom for & minute. They have everything to lose by it and nothing to gain " A voung woman who pernits a man to camp on her parlor chairs, who | is always seen out with him in public, and who thus advertises that she! belongs to him lutelv in his power. If he doesn't choose to| take her to plac at home. It he doesn't come to see her, she | sits up solitary, alone. And if he finally decides that he doesn’t want to | marry her, she is left lamenting. All of her youth and good looks may have| | been wasted in years of waitjng on a man whose years of attention were without intention. It is a good thing for men and women (o see and know many women and men before they pick out their life mates. This is impossible in the monopolistic condition imposed by the “'keeping company’’ custom, which limits & man to | Boing to see one girl, and a girl recelving the attentions of only one man So my earnest advice to all young men and women who are “keeping company’ is to break up this silly practice. Don't tie yourself, young sir, to a girl's apron string until you have made up your mind whether you want to be fastened there for life or not, and don't feel that hecause you condescend to take her out to a movie and date hér up now and then that you have the right to manage her. The privilege of bossing a woman goes widh paying her bills. Planning the Week’s Food. The Yarmouth bloaters are very ap. petizing for breakfast. Care should be taken to select good fat ones. Slit the bloaters down the back without separating and broil for about five minutes over a clear fire. Serve gar and slices of The bananas are sliced and ranged in an sttractive glass pudding dish in alternate lavers with the sliced lady fingers. The milk and water are then combined with sugar, salt and diluted cornstarch. This last mixture is cooked until slightly thickened and poured over the bananas, where it is allowed to stand until cold. The top is then covered with whipped cream or the beatan egg white. The whole ie decorated with the remaining lady fingers, which have been split. Dif ferent fruits may be used in this par ticular form of dessert, which is not only appetizing but economicel. lemon. Devonshire cream is another Eng lish dish and one that should hav more attention from American house wives. The little extra care that is ¥ to properly prepare it is more than worth while. This simple English cream has a distinction all its own and is a rival of even much more | with th | aess followed such indulgene elaborate desserts, Trifle in diferent forms is still an other contribution from our English cousins. To make banana trifle us one-half dozen lady fingers, a cup of whipped cream. or the beaten white of an egg, two bananas, one-eighth of greens | a_teaspoon of salt and one teaspoon of sugar, one heaping teaspoon of cornstarch, one-half cup of water and onehalf cup of milk. Still another English dish is curry. | While our English friends are apt 1o | combine curry with meat, we suggest a simpler dish. such as ecurry with rice. Most packages of curry give di rections for making curry sauce. It is, therefore. suggested that each housewtfe follow her own inclination in this matter. She may, if she wishes to make the dish a littie more | FOOD PRGE, EAT AND B E HEALTHY Dinah Day's Daily Talks on Diet The Right Food Is Rhubarb Leaves. With all kinds of fresh vegetables now fllling the markets it is easier for | the housewife to supply her family se essential foods. Even the tops of many can be commandeered. | Celery leaves can be minced and used raw in salad dressing. They can be used in soup and for other seasoning. | Young beet tops can be cooked and | chopped very fine with butter, pepper and salt, like spinach. Peas can be cooked in the pod thus getting all the substance of both p nd pods, and | the water in which they were cooked | used for a puree by mashing the pods | through @ strainer. | Most_everything but the leaves of rhubarb may be utilized in some way. Rhubarb leaves are taboo. They must not be used because they contain ox- slic acld in large percentage. Oxalle acld is good to clean straw hats with and 18 also good to take ink stains out of wooden floors, but it is not a good f00d ingredient During the war when everybody was trying to save foud in every possible way, some people tried eating the large leaves the rhubarb plant, cooking them ke spinach, but sick- ."In some atal, as the cases the results were experimenters died. Thought it is true that some other vegetables contain slight traces of ox- alic acld it is present in such small smounts that it is not a menace. The leaves of rhubarb are the offenders and all authorities are agreed that they should not be eaten. lodine s a polson, but the very minute quan- the Best Medi tities which nature has stored fn food is essential to the heaith of the hu man body. So it is with oxalic acid The infinitesiral in vege tables other th leaves wil only have a effect. bur the large do dish o leaves will prove serfons Though th tain oxalic tities, the contain this acld, or i such a minute quantity that it acts as a stimulant and not at all as a or poison sy Rhubarb Shortcake Beat the yolks of three eggs they are Ilight Add three spoontuls of lemon juice .and ually beat in one cup of sugar. the whites of the eggs until are dry, add them to the m and beat well Sift together cup of flou one teaspoonful baking powder d one-fourth spoonful of salt. Fold the gredients lightly into the ture. Bake the cake in in a moderate oven f minutes. The filling: Soak two t fuls of gelatin in one-fourth cup of cold water, Cook one pint of red rhubarb cut in small pieces, one cup of sugar and the juice and grated rind of one-half 1 orange 1 wsoft, then add to the dissolved gel tin. n rhubarb bart rhubarb 1 considerable plant de present stalks of i table grad Bea they two The Favorite Always "SALADA" TEA America’s Favorite Packet Tea uie It is their tender crispness which has made them famous 'HEY are grown from our own pedigreed seed —these tender, firm cucum s bers. Toguardtheirnatural, fresh crispness, they are hurried into brine on the very day of picking. That i s why Libby maintains many country pickling stations near the fields. The spe cial crispness of Libby's Pickles will delight you '] BOTTLED PICKLES—CANNE! — Three Wrappings guard their crispness @ Inmer bag @ Cardboard corton @ Vax-paper mal D PICKLES—BULK PICKLES 7 We flaked Post Toasties Double-Thick and made corn flakes Double-Crisp and Double-Good! ; The Doubie-Thick flaking process for Post Toastics scta ncw standard for corn flakes. Thousande of ncw users were won by the wonderful flavor and crispoess that resubted. Try Post Toasties and know their Double-Goodness, their Double-Crispness. They come to your table, oven fresh from the great toasting rooms at Battle Creck with three wrap- pings to guard their crispness and their natural corn flavor. How to make the test: To make the Milk or Cream Test, get some Post Toastics 2t your grocer's. Shower some acam. You will marvel 2t the wonderful flavor. You will find that cven the last fow flakes at the bottom of the bowl are still deliciously crisp. Be swre yom get genwsne Post Toasties, Dosble-Thick cors Look for the red and yeb- ¢ that low, wax-wrapped wears the Post sodl. A free st package =il ghadly be sent an requess. ”06 ch Posram Cereat Compsoy. Jnc. Depa T {9 Bastle Creok, Michigan. of Post Health Prodoces Posts Bras Chocoie, e e oo P Govg Mo sad Post's Bran Flakes. Post Toasties Double-Thick Corn Flakq.