Evening Star Newspaper, August 20, 1926, Page 22

FOOD PAGE. e e e e e e e el e e P FOOD AND THRIFT IN THE HOME Tested Laundry Methods How the Many Details of This Branch of House- hold Work May Contribute to Preservation of Wearing Qualities. Fruit stalns can be removed from white material by pouring hot water over and through the stain. Dipping the fruit stains in sweet milk before washing will also remove all traces of stain. Jelly or acid fruit may be removed from white wash goods by washing in water to which sulphur has been added in the pro- portion of one teaspoonful of sul- phur to one pint of water. If the stain is an old one, rub some of the sulphur into the fabrice To remove fruit stains from white Hnen, tie some cream of tartar in the stained parts, and let it boil in goapsuds for o few minutes, then wash and rinse in co'd water, and the stain will disappear. This will remove any except peach stains. For peach stuinx, take equal parts saleratus and lime. Make wood suds of white and wet the powder thoroughly. Allow some of this to remain on the stain for about hours, renewing when dr wash and iron and the dlsappenr To bleach kerch v has beeome laundering, or soak for ahout milk. Wash t soapsuds, then utes and rinse The articles will he new White garments that are vellowed or stained from long use may be whitened by placing a few of lemon with the rind left on boiler with the clothes on w The lemon will whiten the and also remove stains To remove scorch, wet the scorched portion with clear water, then sprinkle with borax. This will remove the scorch and leave no stain and may used on the me remove tar t tirst ind will nent. hand rticle that reless <oiled, sweet warm munded any white din froy being b 24 hours milk out il for o min- the usual way white, as when in in few slices in the 1 day clothes from wash pan of kerosene 1 the usual way quality will be pre ater whiteness if tablecloths are not hung on the clothes line to dry. When the tablecloths arc properly washed, boiled and rinsed, fir: pass them through a zood wringer, then spread a dry cloth, and finally roll “hem up tightly. In two hours they may be ironed if you wish, or they may be left until the next day. Use ~% hot irons on the linen and a oeawgiful sheen will be imparted to it When laundering garments made from voile, India linen, dimity, or or gandy, add borax to the rinse water in the proportion of one tablespoonful to one zallon of water. Squeeze the water and roil the garment in a bath towel and luave for 30 minutes, then iron. The material will then have a beautiful luster and crispness the same= ax when the new Put o Rosey zood sized piece of orris root ver where handkerchiefs are After iron place them he * folds of a sachet filled with powder and they will not lose fragrance very soon Vioiet and together produce a gzenuine violet scent. Another way to add tragrance to clothes is to add a small plece of highly perfumed white toile! soap to starch while boilin a gloss to the ironed clothes and im parts a delightful fragrance that I until the clothes are laundered again will last longer if folded times and then tacked with washin; Most of the from lifting vy with water e will be very veral thicknesses ains will come Run h the hem of your Luundere curtain, and you will have no trot wping th 1 through ’ In keep woolen fabrics soft, you remember four thin First. the articles must he washed d in water of the same tempera- There must be a little soap in ng water. Tk les must not be rubbed or wrung out Use xome borax or ammonia in the water when white woolen articles at a time rinsed. violet the orris little tea chance sase knife thro washing ind dry them as soon as Colored Materials. Equal parts of alum and cream of tartar will remove ink from children’ colored dresses of cotton or wool. Mi well. Moisten with water and spread it on the spots. Repeat until the spots disapprar. Lemon and salt are ex cellent for removinz ink spots from white goods, but will take the color out of colored material You a faded blue voile dress by passing it throush strong bluing water and it will I ood as new You tint unble muslin by passing it through s ted to cover the goods well, then add several table poo for seve minutes, or until it is dark desired. Rinse it well and press while dump. With this you can make good-looking centerpie scarfs and covers and other artic Troning Methods. Before beginning to iron first clean the ir hy rubbing them on pow dered bathbrick on a board or plece of brown paper. When the irons hot rub them again on the bathbrick and then over a piece of soap. Wipe them well on the tug atid ddes as well as on the bottom. Puss: ing a hot iron over soap will prevent tt from sticking to starched articles. Cover the fioninz table or ironing board with a - of felt or an old blanket and t with a clean sheet. See that an iron stand and iron holder are in readiness. Keep a dish of cold water and a piece of old linen on the table with which to remove reases from garments. Do not use irons too hot will scorch linen. Try them old piece of cloth hefore using. too cold. however, they starched articles and leave brown marks heat of an iron may be tested by dipping the finger in water and tonching the iron with it quickly 1f a mark be left on the iron, it is too cool for starched les. Woolens. silks, laces and muslins require rather cool frons. Table lnens irons to > a gloss: They she be ironed on the right side until quite dry. Handker chiefs should be ironed while dump en_both until dry Whe the trimm or on an 1f ppearance. first es, which should be ironed of | It gives | nd | Wash only one or two pieces | fuls of salt and boil the muslin | ble | thick | old | they | will stick to | require hot | & lingerie, begin with | be sufficient to remove every crease. A medium-sized crochet hook kept in a convenlent place can be used to catch an elusive drawstring that has run baok in the casing. Insert the hook in the casing and hook the end of the string, which can then be easily pulled out in place. This is especially useful when ironing under- wear with casings or bands around the top. To remove the odor from garments | that have been cleaned with gasofine, | wet a cloth used in pressing with a | mixture of one part vinegar and two parts water. Other Cleaners. remove acid stains, such as vine- or lemon juice, which will often change the color of colored fabrics, | sponge very lightly with ammonia and using one tablespoonful of in to four tablespoonfuls of chamois leather soft rm soapsuds and rinse it in fresh suds, not in clear water. { Pull it out occasionally while it is | hanging up to dry. A simple and quick way to remove iodine ns from your hands or from | white 1s is to use household am- monia. Souk the stained spots in a {bowl and they will disappear. More time and more ammonia will be needed to remove spots from starched To remove iodine stains from ds without injury to the erial, sponge the stains slution of hyposulphite of soda. which can be bought in small quantities in any drug store. It fs harmless to the hands, and a few crystals are all that are needed. Rinse the spots afterward with cold, clear water, To clean felt slippers, place some common tablg salt on a damp brush and go over the soiled surface. brush- ing vizorously. Then brush the salt off and if trimmed with pompoms, comb them out with a coarse-tooth comb and the slippers will look like new. To clean patent leather shoes. take a cloth that has been dampened with sweet cream, rub the shoes well with it. then rub them well with a soft cloth. They will then look like new. Are you troubled with axle or auto ease on the family clothing? If so, rub lard on the greasy spots and let remain for one Hour hefore washing. The stain will then disappear. | Boil a cupful of rice in two quarts {of water for 30 minutes. Let stand |over night, then strain through | cheesecloth. Soak iron rust spots on | white clothes in this solution, then |vinse in clear water. To keep | wash it in w PILANNING THE irments were | Tn almost every home there is an ic range, or a fireless type elec- cooker, or percolator, waffle fron, ter or other small electrical equip- y Whether the home-maker has all the |small or large equipment she would {like to have, at least she is interested {when she knows of their convenfence. | With this in mind the week’s meals 1re planned to be cooked by electric- |ity. H 1t i pare br such a simple matter to pre- fasts when the toast can be table while the coffee per- olates in an electric percolator. And for those who like waffles, the smoke- less type electric waffle irons on which (the waffles may be made right at { table are still another joy. | it seems almost like magic that {through the automatic oven attach- {ment on electrlc ranges the home- maker may be out for & pleasant ride, | taking cave of the children, or even at- tending a matinee while the oven <naps on and her dinner {s cooked at the command of the hands of a clock which she has set. In_planning_dinners for Sunday, Monday and Tuesday let us assume they are to be cooked in an elec- range which has the large oven and a boiler oven Let us also as- | sume that a triplicate pan, so impor- | tric cookery, is to be used. | unday dinner lamb is roasted in the large oven, the potatoes and g ots surrounding it in the pan. For Monday dinner fish is cooked in a glass casserole or platter. The pota. slipped in around the cas- erole in the open spaces on the rack. {tewed tomatoes, stewed prunes (for | Tuesday breakfast) and rice pudding | (for Tuesday dinner) are cooked at the same time in the triplicate pans in the broiler oven. | | | “Oh, the world's wide and the world is | long, - (Follow the road who may). And here’s a lilt to the wild song | The Romany pipers play.” There's a spark of the gypsy’ dering spirit about all of us. No wonder the Food for Fun Club votel a unanimous ' when Mabel came tripping into the meeting nd suggested gypsy feast in the woods for their next meeting. Being rather up-to-date gypsies, the | girls decided to make it a sunset Supper and to have a balanced meal at that. So this is what they planned: Sundwiches, fruit, tea for fortune tell- ing, cakes. “we'll don’t uncover wan- curiosity if vour basket soon! every one e med over Marion's basket, whicl s snugly covered with a red bandanna handkercheif In all the gypsy colors. On each side of <ket were the most mysteri- s saying: “The gypsy who basket put a fortune in andwich.” “If vou find the rings a great fortune “There's a wedding ring | in here for the first to be wed.” Sure enough, each sandwich was wrapped in oiled paper and had tucked inside a fortune written on a slip of white paper, and I'd like to tell who drew the earrings and wed- | ding ring, but that’s a Foor for Fun | Club secret. Beatrice's basket of big red apples | was just the thing for a gypsy feast. | And Marion thought to bring a {m. rmos container of squaw corn. | | die with packed this e told the girls she Cut < slices of bacon in small | pieces and broil in a pan until erisp. Add two cupfuls of fresh corn cut WHE EVENING MENU FOR A DAY. BREAKFAST Baked Apples Hominy. with Cream Creamed, Chipped Beef Graham Toast Doughnuts. Coffee LUNCHEON Salmon Salad Potato Chips Banana Pudding Sponge Cake. Tea DI R Celery Soup Lamb Chops Mashed Potatoes. Summer Squash * Fruit Salad -ackers. Cheese Coffee BAKED APPLES Pare and core apples, sprin- kle with cinnamon, fill cores with sugar and English walnut meats; serve with cream. BANANA PUDDING Put two cups milk in double boller, dissolve three tablespoon- fuls cornstarch in one-half cup milk and pour into hot milk. Add one-half cup sugar, little salt and lastly beat in well beaten whites three eggs, then mix in three sliced bananas and pour into mold. Serve cold with bolled custard sauce made of yolks of eggs. FRUIT SALAR One-half large grapefruit, one orange shredded and one apple chopped. Mix with fruit dressing, place on lettuce leaves and serve, e Nutrition Nuggets. Meat and potatoes that have heen cooked together should not be kept overnight. A certain bacterial action takes place that frequently causes se- vere cases of diarrhea, especially when the meat and potato combina- tion has not been kept in a thoroughly chilled ice box i As bananas ripen, their starches are partially changed to fruit sugars. That is why a ripe banana is more easily digested and has better flavor. That is why the fruit is at its best when all the green has gone from the tip and the sides begin to show freckles, or small specks of brown. And that is why it is a good idea to buy bananas while firm and ripen them out in the air at home. Parsley makes the Summy .nore attractive. That is wHy it i avod plan to keep a bunch of parsley m a glass of water in the ice box Keeping the stems in water, just like cut flowers, is the newest ‘“best method” of keeping the parsley fresh. Moderation in eating is one of tke secrets of Summer comfort. The di- gestive organs are as sensitive to heat as the individual, and should not be overtaxed. WEEK’S MEALS. With a little planning ahead it is often possible to bake a custard, stew fruit or cook other foods which re- quire slow cooking in the oven with the stored heat, after the meal has been removed. Potatoes, young beets and fresh lima beans for the Tuesday platter are cooked in triplicate pans on one of the top heaters. The platter is arranged with the other vegetables in nests of mashed potatoes and fs browned in the oven by turning on the top unit only. In planning meals to be cooked in an electric range, cook the entire meal in one oven if possible. An aluminum triplicate set with cooker poj which fits on top will be found a great convenience. Broiling is done in the large oven with only the top heat turned on. The top unit in the large oven can also be used for toasting. browning meringues and browning the tops of casseroles. In roasting, no water is necessary unless vegetables are to be cooked in the samp pan with the meat. Then a few tablespoons of water should be added. When you must heat the oven for one dish, plan a baked meal. When vou boil, bofl everything. Wednesday and Saturday dinners are planned to be cooked either In range or in the fireless type electric cooker, with duplicate pan and roaster to fit in the one compartment. A feature of Saturday dinner fis waffle cakes which are made at table in the waffle iron. A regular cake batter is used and the same method followed as in making waffles. Fresh fruit, like berries, and whipped cream are served over the waffle cakes. THE FOOD FOR FUN CLUB. had ed out the ideal of the club very well. Their menu had consisted of three kinds of sandwiches, cream cheese and nut, ham and deviled eggs. They had included a vegetable, fruit and sweets. And, best of all, they had planned their picnic and prepared the lunch themselves. Tomato Relish. Teel and chop ofe peck of fipe tomatoes and drain for three hours Add one quart of good vinegar, two pounds of brown sugar, two ounces of white mustard seed, two teaspoon- fuls of cinnamon, one cupful of chopped celery, six hot peppers and six onions. At last add one level cupful of salt. This is best made late in the Fall. Do not seal. Put in sterilized jars and tie a cloth over. Serve this new . relish that makes the whole meal taste better/ PIN MONEY PICALILLI STAR, WASHINGTON, MELONS AND PEACHES BRING BOTTOM PRICES Other Lines at Center Market Re- main at Levels of Last Few Weeks. Melons and peaches of fine quality and available in abundant quantities, at prices the cheapest they have heen this season, are offered today at Cen- ter Market. While a touch of Fall already is to be found in some lines of produce which are becoming scarcer, peaches are more plentiful than they have been this Summer and retail at 50 cents for a pan of 25, or 25 cents for smaller boxes. Honeydew melon: that early in the season brought §1 or even $1.50 each, now bring 40 to 75 cents and are large and solid. Cantaloupes, some of them of great size, are available in large quantities at prices ranging from 15 to 25 cents for best grades. Pears are for sale at 50 cents for a basket of 10 and plums are 35 cents a pan; Concord grades, 25 cents, and a few boxes of strawberries of none too good quality are 50 cents a quart String beans are scarce but can be had for 15 cents a pound. Oranges also are not plentiful at this time of year. They are quoted at 60 cents a dozen and lemons are 35 cents. Other lines offered at Center Mar- ket remain at levels of the last few weeks, with little change to be noted either in price, quality or quantities avallable. An abundant selection is provided at the market and house- wives can obtain there anything from | s for the table. | bakery articles to flow Commission men say butter and eggs of top grade are scarce while there is an excess of least desirable products. This condition has result ed in a stiffening of the price of ezas, but as yvet no increase has been’ felt in butter quotations. Top grade creamery butter is. bring- ing 50 and 55 cents, with country butter selling at 40 cents. Fresh_eggs of selected brands are 45 and 50 cents a dozen and are not | to be found at lower than 40 cents. Commission men say this is the usual Fall rise and no depression of prices is expected this season. Beef and veal prices remain approx- imately the same as they have been for several weeks. While there seems to be a slight trend toward lower prices in wholesale quotations, it has not yet been reflected in retail prices. Leg of lamb ranges from 40 to 45 cents, which is a reaction to a slight reduction of last week. Cured meat products remain firm. Marine products are plentiful and cling to prices that have been steady most of the Summer. Salmon is 40 cents’a pound and halibut 40. Croak- ers are 15, butterfish 23, cod 25, 25 and mackerel 25. Trout range from 15 to 25 cents a peund. Soft shell crabs range f®m $1.50 to $2.50, according to size, and live lob- sters from Boston are for sale at 75 cents. Large frogs are 50 cents Spring chickens are offered at 50 cents a pound and stewing fowls bring 40 cents. Other offerings are ‘Watermelons, 75 cents each; potatoes, six pounds for 25 sweet potatoes, three pounds cents; sweet corn, 50 cents a blackberries, 20 cents a quart; lima beans, 60 cents a quart; peas, 20 cent a pound;_celery, 20 cents a bunch; lettuce, 15 cents a head; caulifiower, just _coming into the market, from D. C, FOOD AND HEALTH FRED STUART GIBBS. Food Specialist. BY. W Grandma isn’t as young as she used to be. Of course, she wears up-to- the-minute clothes and looks smart in them. No lace fichu and old- joned rocking-chair for grandm: plays a good game of bridge and likes a good time and you'd never guess that she is past 60. But, grandma has a secret. wouldn't dare eat all the thin; used to eat and she is very cautio about eating too heartily. Perhaps that is why she has kept so young. It is true that as people grow older their food requirements are le: both so far as nitrogenous foods (meats, etc.) are concerned and the total num ber of calories, or emergy require- ments. And simple food: ‘e much better than tdb rich eating. According to some authorities, many of the chronic diseases seen in a vanced years are due to errors in diet. Such a diet as the following is rec- ommended: Animal Foods. Tender chicken, game, meat occa- sionally (unless forbidden), white- meated fish, broiled bacon and lightl. cooked eggs. Hearty soups, such as chicken broth with rice, fish puree, and beef tea. Milk in all forms if it agrees with the persons. Vegetable Foods. ‘Well-cooked vegetables. Vegetable purees of all kinds. Soft, raw vege- tables in salads (if the teeth are good enough to chew them). Desserts. Stewed or baked fruits, fruit jellies, pulp of ripe fruit, rice pudding, tapi oca pudding, boiled baked custard. Fats. Butter, cream and oil. Sugar. A reduction of sugar is recom- mended. Lactose is better than cane sugar for sweetening. Cereals. Cooked cercals with milk or cream. Ready o serve cercals that are casy to chew. As the years advance the teeth are apt to be less efficlent and for that reason the preparation of foods is im- portant. Food should be prepared without too much of the roughage. Meats should be cooked until tender. Vegetables should be well done and tender. archy foods should be cooked enough to thoroughly break down the starch grains. These precautions must necessarily be very general, as there are so many things to take into consideration, such cal condition and age of per- s does this take into con- sideration diet in disease. “The safest plan alv is for people who are mo longer young to Visit a physician for examination. So many ills could he avoided by a little pr paredness for the journey through a happy, useful “old age. (Copsright that has wilted can he crisped by separating the leaves and putting it in a pan of cold water, to which a small amount of vinegar has been added. When crisp, shake out and keep the refrigerator until feady to use, Lettuce in 35 to 50 cents a pound, onlons, Span- ish, 10 cents each or three for 25 cents; spinach, 20 cents a pound. Summer squash, both yellow and white varieties, sells for 5 cents a pound and Is available in large quan- tities. Cooking apples are three pounds for 25 cents. Tomatoes have dropped from their high levels of early season to 10 cents a pound or three pounds for 25 cents. v FRIDAY, AUGUST 20, 1926, FOOD PAGE. PALE HANDS BY HAZFL DEYO BATCHELOR. Leila Marsh, who has always been accustomed to idleness, is left with- out money. Because she is inezperi- enced, she is forced to take a position as lady’s maid with a very beautiful and rich woman. Mona Kingsley. In the family are Richard, Mona’s hus- band, and Barry. the son. Barry per- secutes Leila with his attentions and | Mona amuses herself by humiliating the girl. Richard, who has learned long ago that Mona does not love him, begins by pitying Leila, and then dis- covers that he cares for her. Barry finally comes to the conclusion that he must have Leila and makes up his mind to marry her. To his amaze- ment, she rcfuses his scornfully, and later Mona discharges her. During all this time Mona has been flirting with a young bachelor, Ronald Cam- eron, who is infatuated with her. She has been leading him on because of her avidness for admiration, but at a Long Island house party he tells her that she must make up her mind to run away with him or else he will never see her again. Among the guests is a young girl, Fritzic Lang. who when she discovers Ronny's in-| fatuation for Mona shows her scorn openly. - This bothers Ronny more | tRan it should, and on the last dav. just as he and Mona are about to elope, he realizes that he is making a mistake. On the way to the city| Mona becomes angry because of his silence. She grasps his arm and the car overturns. Mona is killed. In the meantime Leila has taken a position as assistant to the head of an employ- ment agency. CHAPTER XLVIL The Heart of a Woman. Leila found her work at the agency engrossingly interesting. and not only that, but each day she became fonder of Mary Brandt. Mary was so wise: her understanding was so apparentiy limitless. Then, too, she believed so entirely in the work she was doing “Finding positions for people is the most gratifying thing in the world,” she said to Leila one day. “I believe in work and workers, and I think you do. too. Your experfence with the Kingsley family shows what too much money can do to people. Would You like fo go back to a life of complete idlen 1 Leila shook her head and her gray | eyes looked off into space. For a long moment Mary studied the girl. Since she had come to know her better she had a feeling that the girl was not quite happy. There was something wistful about her at times, some qual- ity not easy to understand. The truth of the matter was that any mention of the Kingsleys sent a wave of emotion over Lefla. The name Kingsley meant just ome thing 1o her—not B: y, with his unwhole some persecution of her; not Mona, | frivolous, beautiful and a trifle cruel: but Richard, whom inadvertently and quite involuntarily she had come to love. How mistaken her first impression of him had been! She had thought of him as a jeering cynic. In tpe begin- ning she had even pitied Mona be cause Richard seemed so unneces- v harsh with her. But when she had come to know him she had learned to pity him for a tragic, lonely figure; a man who meant nothing to his wife | ave for the money he could give her. | She never remembered that day in the library without feeling the hot color rush up into her cheeks—the | girlish impulsiveness of her words | chen in her scorn she had refused is strong. I don’t think anything else would matter, but 1 would have to re- spect him.” And then the amazing suddenness of his reply. “Do_vou_respect ‘me. Leila?” He Three Wrappings guard their crispness © Inmerbag Q) Cardboard carton @ Wax-paper sl They’re Double-Crisp and Double-Good Ask for Post Toasties, the Double- Thick corn flakes in the famous red and yellow package Keep the red and yellow Post Toasties pack- age on your pantry shelf crisp, Doublc-g'h ick corn flakes more often. Serve them at breakfast with fresh fruits and berries. Let the children enjoy between meals. Eat them as a midnight lunch. Post Toasties are Double-Crisp and Double- Good because they're Double-Thick. They have that delicious, natural corn flavor. Their ovenfreshness is protected by threcwrappings. Make the Milk or Cream Test for crispness and flavor. Know the luxury of corn flakes that stay crisp in milk or crcam. and enjoy these them Products Seal. How to make the test: golden, crisp flakes into a bowl. Now add milk of cream and test these Double-Thick corn flakes critically for crisp- ness and favor. With the first spoonful you'll experience 2 new cereal delight. You'll love that natural corn flavor. And you'll note how even the last few flakes at the bottom of the bowl still hold their delicious crispness. Note: Be sure you ges the genwine Post Toasties in the red and yillow, wax-wrapped package. Ask for thems by name and looR for the Poss Health v v ’ had spoken her name softly, ingly, and then—and then. lifted her hand to his lips. Her he: leaped at the memory of that moment She did not want to remember it, she | had no right to love Richard Kings ley, and yet she did love him and he loved her—she was certain of it. She remembered the expression his face had worn, half passionate, half ten der. It was an expression no woman could fail to read and understand- a moment between them as intimate as a caress. During the day she managed 1o keep the thought of him suppressed but at night, when she returned to the little apartment she had taken, the memory of him would crowd into her thoughts. Once there, it was difficult to keep from day-dreaming about him The joy of being able to love him! In her imagination she pictured what it would be like. She would care so deeply that his face would never again wear its customary scowl nor his handsome mouth its perpetual sneer. At this point in her thoughts Leila would find her heart beating madly and then she would flail herself scorn fully. Mona Kingsl husband! could she sink her pride to the extent | of loving a man who belonged to an- | other woman? And yet. did he be-| long to Mona it she cared nothing fu.»‘ him? Certaiply it wasn't fair that he should. But the whole thing was so | impossible, an that it was ut terly absurd for her to allow herself | to think about him. She ought to be | ashamed, and she was. But it was a kind of delicious shamé. She won- dered if he ever thought about her intimately, as she did. It zave her some comfort to hope tifgt he did (Continued in Saturd: 5 How Clues to Character _BY 3. 0. ABEF. Absence of Veneration. There is no more useful trait in the mind when rightly ba han veneration, for it is the basis of zood government, la politenesy and deference se in authority 1 for the opinions of those who arg xperienced. Veneration combined aculties creates a respect for histc ntiquit der regard for the persons, places and tled to respect An absen one impudent, ful and defiant law and ecustom gard of cred meed with it ane and fo pr < . all at of veneration mikeg irreverent, disresy creates contempt fo® and leads to disres subjects. Tt gives slight power for self-control and inae bility control others Adults who possess a oped” o Pug nose, or even a vary short nose, are unconscionsly rude and make ime pudent remarks often whhout intends ing to hurt the feelings of others, Owners of this type of nose are \ne able to control themselves and to hee have with strict propriety A short, round, muscular pressed at the center and pugged, with 1 projecting ing. convex eyes, shows absence veneration (Covyrizht de tly stare ot nose 4026 During the Summer the energ quirements of the hody are les is due to the h temperature the tendeney to take exer For that reason avoid the h ducing foods —fats, rich sauges rich sweet desserts, fried foods, he Increase the quantitic nd vegetables ve. I'his ind nd ot Discover Why "SALADA" "TEA Is So Supremely Popular For Yetthe family musthavebalatwdb rations. Serve Heinz Cooked Spaghetti often. Easy to prepare. Just heat and enjoy. Simply deli- cious. Rich with a special cheese and tomato sauce—all expertly blended and cooked to perfec- tion by Heinz chefs. Cut down-on-potatocostand add to mealtime enjoyment by serving this appetizing, nourish- ing food. Ask Your Grocer for New Prices Sp " with cheese HEINZ COOKED ashetti to sauce Company, Inc., Battle Creek, Mich., Dept. TN-49, Makers of Post Health Prod- ucts: Grape-Nuts, Post Toasties (Double-Thick Corn Flakes), Postum Cereal, Post’s Bran Choc- olate, Post's Bran Flakes, Instant Postum. wrong "hen iron bands sa the wrong Then iron band Toutumi, Ceveal from the cob and one green pepper sleeves. The body part should be = '© | chopped fine. Cover and cook 20 min- Aroned last on the right side, as it | yies, stirring occasionally to prevent will not then become creased. Run | gicKing. Serve on crackers or pleces the point of the iron into all pleats |of toast. and gathers. Iron around pear! but-| Squaw corn is a favorite @ish to ton: press the iron over linen [cook over the campfire, too. buttons. Do not move the iron un | No one can tell fortunes quite as and downa over them. All tapes should | well as Dorothy, and though paper be iron Iron sleeves and neck | cups and iced tea from a thermos bot- bands dresses and blouses first, | tle are just a little forelgn to gypsy en the body part of a dress and the | customs, she was at her best. Every skirt last. To press a delicate blouss, | one wonders if what she told Mabel is sprinkle e soning sheet and pin it | s§ —that some day she will be a great tightly oves the ironing Luard, then |djetitian. l _ :~w~s) he blonse rn the dampened nfi\fler thelr meal, when the girls sheet he tteam which arises will counted their calories, they found they Order some Post Toasties at the grocer's or send for a free test package. Open the red and yellow carton and shower some of the Post Toasties Double-Thick Corn Flakes stay crisp in milk Q or cream Other varicties are: HEINZ TOMATO KETCHUP ‘- HEINZ OVEN-BAKED BEANS HEINZ CREAM OF TOMATO SOUP - HEINZ PURE VINEGARS The taste is the test