Evening Star Newspaper, September 10, 1926, Page 33

\ How to Store Fruits and Winter’s Use. No form of food preservation is more important than the home storage of vegetables for Winter u Can- ning and drying are important, but these methods should not take the lace of storage. To keep vezetables and fruits in their natural state is the simplest form of preparation for Winter needs. By taking precautions «gainst decay and freezing, an abund- int supply of certain kinds of fresh vegetables and fruits may be kept 't a minimum expenditure of money wnd effort. Vegetables, n There are many vegetables which an be stored to good advantage. In- luded in the list are potatoes, carrots, parsnips, onions, sw 1atoes, celery, sallsfy, cabbage, flower, DBrussels sprouts, squash, turnips, heans and heans. Good results in storage de- pend upon ventliation, regulation of | temperature, sufficient maisture and the quality of vegetables stored. For some vegetables satisfactory storage places are afforded by the pantry shelf or attic. For others the cellar 15 the «Ight place. In a ho nace veget ivantage in the cellar, - small room as far as possible from the heating plant. Two sides of this room should be outside walls. There <hould be at least one outside window or temperature regulation and venti- lation. One easy way of arranging for ventilation is afforded by a stove- pipe inserted through one of the lower small panes of a window to admit cold ur, and the removal of one of the npper panes of glass will allow the ©scaps of warm air. This method will afford constant circulation. An earth floor is desirable for stor- Ing purposes, but this is not always nossible as most city floors of concrete. If your cellar has « concrete floor, the concrete should e covered with 2 or 3 inches of sand, vhich should be sprinkled with water ‘rom time to time. In such i may be stored heets, carrots e It salsify, turnips and 5. Put them in hins or bhoy haskets, slat crates or barrels, It i hest to use movable containers and small ones. Bins should not hold nore than two or three bushels each, 1 the larger bulk would bring danger i heating and consequent decay. There should also be full protection from mice. If storing in a cellar, beets, turnips and carrots may be buried in slightly damp sand to good purpose. Cap- hage may be stored in a cellar in boxes or burrels of earth or or they may be placed in a cool cel on the floor with roots up. If storin, celery, place the plants upright, cov ring the roots with 3 or 4 inches o, <and or light =oil wrth mav b hanked around the stalks, but this ix ot necessary unless the cellar is vithout a he Water the soll oc fona to keep th s o prevent de s stored in ¢ ne di e hes ted G by a cellar fur- stored to good rtition off b E ‘ea; cay lery cellar Toxes, following the rections Onions require cool, They should be cured by posed to the air for a few he shade. The tops should mbved before storing. Keep them in bask trays or other which let cireulate. are not by slightiy el Ing theni the atie cella Squ and roistlre should be stored in a dry pi e enipe will and 60 deg Sq <opt by placing them in a single ) moa dre celiar and covering 1 with rugs or carpets, but must he taiken th the stems not hroken Wl that they do not e mne brui Lefore sto 8. \When cver 3 ound that any of the squast kins show iy sound shouid ary pl & days in Onions itures stor- v than the shes of White Potatoes Potatoes are entitled to special con- stderation for Win 5 they ara classed among the staple vegeta- hles. If you have raised a surplus crop n your own garden save as many as wssible for your Winter's supply. 1f vou have none of raising, it A little Ply without a care Goes swimming through the sun-drenched air. It has 2 tiny song 1t sings And tiny rainbows on its wings. R Can" So crisp and tender that they “crack™ like celery houses have | sand. | receptacles | Vegetables Now for Next| | {1g well to buy them early in the Fall at the time of greatest supply and lowest prices and store them for the Winter, making yourself independent of the market during the time of high- est prices, Potatoes may be stored in a cellar. Before they are stored they should be allowed to dry. Sort them care- fully as to size and soundness. The | smaller potatoes and these which | show signs of threatened decay should | inot be stored, but should be used early. The success of potato storage i depends upon the exclusion of light, proper ventilation, the right amount of molsture, the size of the pile or container and the type of the pota- toes stored. When storing potatoes it should be remembered that the purpose is to protect them from great changes of temperature and from light. Even a small amount of light changes the food value of potatoes. ‘There should be enough molsture to keep the pota- toes from wilting, but not enough to cause moisture to gather on the sur- face. If potatoes are stored in a | place where there {s moisture in the | air provision should be made to per- | mit free circulation of air through | | the containers. Barvels, boxes and | | hins may be ventilated by boring holes | n the sides and’ bottoms. Barrels, | boxes and crates should be set on slats { to hoid them off the tloor and aliow | the air to circulate underneath. If the alr of the storage place dry, it should not be allowed to cf culate freely through the containers, as dry air will cause withering of the potatoes. In such storage places the potatoes should be put in containers made air tight by lining bottom and sides with several thicknesses of newspaper and covering the top snugly in the same manner. The temperature of a cellar storage room for potatoes should be carefully con- j trolled to prevent wide fluctuations. A constant temperature around 40| dogrees E. is desirable. It should not be allowed to ko below 32 degrees or above 50 degrees. Potatoes should not be washed hefore storage. If they begin sprouting, all the shoots should be rubbed off. 1o not have one large bin for potatoes, as those in the center will be subjected to too high a tem- perature, which will cause all of them 1o go through a sweating process. Too large a bin makes good ventila- tion impossible. Open bins, not more than a foot dep, arranged as a shelf, are the best for cellar storage, The bins should bhe examined occasionally and any rotting potatoes removed to prevent the epread of infection. Sweet Potatoes. | Whean storing sweet potatoes, the | { important points to be kept in mind | are that the potatoes must be well matured before they are stored. They . must be handled with great care and must be allowed to dry or cure thor- onghly hefore heing stored, and they must be kept at an even tegnperature | after bemg stored. Sweet potatoes be Kkept near a furnace in a r. or near a furnace chimney in| acant upstalrs room, or in the tic. The room-should bo kept fairly warm. After drying, the temperature i should be maintained around 55 de- grees F. Apples. \ pples should be kept in a cool, place and so stored as to be in no danger of absorbing odors from | vegetables stored mnear them. It is ®ood plan to buy a Winter's supply in the Fali when prices are low. The es thus made will be « than if apples are I‘r-:lphv as needed during the Winter, | To store, sort apples carefully, re- moving and using at once all fruit which is bruised or shows signs of decay. The best results are secured by wrapping each apple in half a . sheet of newspaper and storing them in barrels, boxes, crates, or bins. The Wrapping prevents the apples from touching each other and thus prevents the spread of dec: which may start., Ii also protects the apples from odors | if vegetables are stored nearby. Ap- vles absorb odors freely from potatoes, | onions, turnips and other vegetabl | l | |.pi N THE FOOD AND HEALTH 'REED STUART GIBBS. Food Specialist. BY WI Every one knows the old joke about Alstinguishing a mushroom from a toadstool. Wise as it is to approach the matter of selecting and eating mushrooms with discretion, there is perhaps more to be learned in regard te their actual value as a food than most of us real- ize. To begin with, they are compara- tively high in protein or body-build- ing materfal containing, roughly speaking, more than the salt-fish, al- most as much as condensed milk, and other comparisons might be made in proportion. Mushrooms furnish a small quantity of much-needed food lime and considerable phosphorus. Most interesting of all from the die- tetic point of view, they are alkaline, the opposite of acid forming, and are, therefore, useful in planning the dletary of one who must be careful in this regard. Mushrooms are a fungus growth and the part that appears above the ground, the mushroom, as we know it, is the fruit of the plant. The rt that remains under ground is a white or bluish network mass of thin threadlike roots and underground stems. Mushrooms are generally considered as a delicacy that may not be indulged in too frequently. With the increas: ing production of domestic mus rooms, however, us are acquiring a taste for them and using them. They are on the market practically the whole year around. At one time the French had almost a monopoly on the production of mush- rooms. The stone buildings in France are used in the mushroom industry. The stone is cut 25 feet beneath the sur- face, leaving vast cakes. It is in these cakes where the moisture and tem- perature are just right, that mush- rooms are grown. In fact, France had such an abundance that canned mushrooms for shipment came to be an_important industry. Careful experimenting has proved that the distribution of mushrooms, both fresh and canned, can be handled more than satisfactorily in the ed States. The canned do- mestic mushroom has the advantage of belng espec fine in flavor. process is quite different from that of the ¥rench. The mushrooms are ked early in the morning, quickl washed, placed in perforated crates and then in steamed boxes. \After sterilization, during which the juice is carefully preserved, the canning operation is carried on quickly. Canned mushrooms add an especlal- ly deliclous flavor. They are ready for immediate use when open in the can and there is the advantage of procuring mushrooms which had been prepared when perfectly fresh (Copyright. 1926.) Apple Custards. Beat together one-half a cupful of sugar and four large eggs until the sugar is dissolved. Add a pinch of salt, four cupfuls of sweet milk, and and one and one-half cupfuls of un- sweetened apple sauce which has been | strained. Beat together well, pour into custard cups. and bake slowly for half an hour. Chill and serve with a little grated candied ginger sprinkled over the top of each —e Chinese Rice. Wash one cupful of rice clean, add five cupfuls of hot water, one table- spoonful of butter, and one-half a tea- spoonful of salt. Boil in an open re- ceptacle on top of the stove for fifteen minutes without stirring. Put in the oven and bake for 20 minutes. Serve with eream and sugar. Rice cooked in this way will not stick, and the grains will not break. {and should never. be stored unwrap-| ped in the same room with vegetables | of ary kind. In addition to wrapping the indl- i vidual apples, it is desirable to line | the barrel or other container with { half-an-nch thickness of newspapers | Jun the bottom and sides, and then | cover the top with newspapers, and | either nail a cover on or tie the pa- | pers securely with strings. This will | keep odors out. The lining and cov. {ering give full protection and make | it possible to store apples in the! seneral cellar storage room. The cel- lar or other place in which they are ! stored must be cool. A temperature | of 32 degrees Farenheit Is ideal, and the temperature should not he allowed to go above 40 degrees if it can be | Leld this low. | Apples may be stored unwrapped | in barrels, boves, crates, or bins, if proper attention is pald to sorting. ' to providing a cool place for storage, and to oceasional sorting during the Winter, for the removal of possible decayed fruit. If any of the frult| in any container is found to have | | begun’ to decay all the apples in all| the containers should be sorted at| once and the decaying fruft removed. These apples must not be kept in the room with vegetfbles. Silence is sweeter than speech.— ONTHS of delicate han- dling are needed to give that*‘just-right”’crispness in Libby's Pickles. And the start is all-important. Grown from our own pedigreed seed, the young cucumbers are hur- ried into brine the very day of picking. 200 country pickling stations are needed to guard their special, tender crispness. 9 PICKLES PICKLES- CANNED PICKLES—BULK PICKLES “If you live it is a mush-! | room and if you die it is a toadstool.” more and more of | The | EVENING STAR, - WASHINGTON BEST-GRADE BUTTER | ADVANCES FIVE CENTS Drops in Price, However, Noted in | Several Lines at Cen- ter Market. [ Adding to the already firm condi- tion of the market, the price of top- grade creamery butter today was boosted 5 cents at Center Market, bringing the current quotation to 55 and 60 cents for the finest prints, ! with country butter trailing at a lower level. Eggs remain at b5 and 60 cents for the best selected, last week's level. Fasing_conditions on the produce market, however, are drops in price in a number of lines. The supply of fruits, vegetables, fish and meats gen- erally was plentiful and also fine in quality, affording a wide selection. Honeydew melons are at the lowest price of the season, 40 and 50 cents each, whereas at the beginning of the Summer they. were priced at $1 and up. ‘grey are of splendid quality. Watermelons also have come down in_price about a third, large ones now selling. for 50 cents. Peaches are available stil in great quantities and are large and luscious looking, quoted at last week’s price {of 25 cents a basket of 10. They are flne for canning at this season and | many housewlves are taking advan- tage of the opportunity. A new delicacy that has come into the market in the last few days is fresh figs, which sell for 25 cents a quart box., Another feature is seckel pairs, which began to arrive last week from North Carolina. They are offered at 5> cents a pan. Grapes of several varieties are sell- ing for 20 and 25 cents. Plums are 40 cents for a basket of 12 and pears 40 -cents for 10, with alligator pears at_75 cents each. Blackberries of good quality are coming from Florida and sell for 20 cents a quart. Raspberries, looking very fresh ahd sweet, are 50 cents a quart, 10 cents cheaper than last week. | | EAT AND BE HEALTHY Dinah Day's Daily Talks on Diet The Right Food Is Breakfast. ' “Did you have breakfast?" | “I just take coffee and toast in the | morning—never have any appetite for breakfast “Well, do you feel all in about 11 o'clock, or do you get headachy or light headed?” If you do, in all prob- ability you are trying to run on will- power and not on bodily nourishment. There is no-doubt that modern morning appetites are small. And a big breakfast would not be relished by most of us. The solution is to be sure that a small breakfast provides enough energy to work on till lunch. When Sally Brown takes toast and coffee for breakfast she has fooled herself into believing she has had enough to eat. The only nourishment | a cup of coffee provides is the cream and sugar put in it. The energy sup- plied by a plece of toasted white bread and even a dab of butter is quickly used up. Coffee is really a stimulant. It contains caffein—a drug. When the system gets used to the morning coffee- it must be so doped every day or a headache will follow. Children should never under any circumstances be given coffee. It would also be well if grown-ups never formed the habit. In mid- morning when the small amount of nourishment provided by the toast and butter has been used up and the stimulation from the coffee has worn oft, Sally Brown's energy begins to peter out.” She has to keep selling ribbons with her reserve force. Gradually she becomes a nervous and maybe a querulous Sally Brown. Because she does not use common sense about her breakfast its ten to one she does not use common sense about her lunch and her dinner. One rather plump lady told me with self-virtuous feeling that she eats nothing but toasted white bread, mar- PLANNING A WEEK’S FOOD. As the oyster seasons opens, these bivalves are used in the form of pat- ties so as to extend their flavor. In preparing oyster pattle or ple suffi- clent creamed oysters are reserved to serve on toast for the children and any invalid member of the family who | Cantaloupes bring 15 and 20 cents each; oranges, 60 cents a dozen {lemons, 75 cents, and grapefruit, mor pléntiful than recently, are 20 cen ch. v Tomatoes remain at last week level of 20 cents a pound and pota- | toes, white, also are steady at 6 pounds for 25 cents, with sweets «quotgd at 3 pounds for 25 cents, Caulifiower, which came into the market_only receqtly, today brought 35 to 50 cents a head. Cabbage is 5 cents a pound. 2 Cooking apples are 3 pounds for 25 cents. Sweet corn sells for 50 cents a dozen, the same a8 last week; egs- to 25 cents each and remains at 6 cents .5 beans are 25 cents peas, 25 cents, and lima beans, 50 cents a quart. Celery 1s 20 a bunch and lettuce, 15a | 25 a head. Beets bring 10 a pound and | carrots, 8 a pound. Meat prices remain steady with the | exception of pork chops, which have | | gone up generally 5 a pound, now sell- | ! ing for’ 45a50. Other quotations are lanh chops, 60; veal chops, 50: round steak, 40a45; porterhouse, 50a60; sir-| |loin_ steak, 46a50; beef roast, 25a0; | rump roast, 30a35; calf liver, 70; beef | liver, 20; leg_of lamb, 40ad5; lamb | shoulder, 30a35; pork roast, 40a4s, and val roast, 26a35 a pound. Fish remains plentiful at steady prices. The German commission hou practice of buying toys in other countries, stamping them “Made in should not indulge in pastry i The ever-popular green corn is used in a number of ways, and it is sug gested that even greater variet be achieved with this delleac housewlfe will use her own ingenul She may care to can some for use du ing the coming Winter, but this pro- cedure is of doubtful wisdom. In these days of scientifically prepared canned goods it is only the housewife who luxuriates in spacious quarters who will care to do home canning. Canned corn on the cob is valuable chiefly from an esthetic point of view. Without doubt, the appearance of this dish on the Winter table will add interest and attractiveness, but, | Make FOOD PAGE. EVERYDAY the Best Medicine | coffee for breakfast. | by Rev rkos, Cadmen. b takes all fattening foods. The coffes | inaniries ‘that’ appear to be representative ftaeif has no food valiie, but she oL the srnfe of (sonsht in the imanylet “season’s” it with two spoons of | sugar and an ounce of cream. If she would take an egg, a slice of whole wheat toast with little butter or a bran muffin and coffee with not more than one teaspoon of sugar, USINg | ne mailed flst into Puropean affairs TiC instend ofirich cream, sits would | (16 malled Mot Ao ey was striv provide nourishment but not fat for |jn. 15 use the gloved haffd. His her body. It Sally Brown would take a piece®| Po ¥ Sorley™ temporarily some of fruit, an egg or whole grain cereal | jia)y's internal problems, but it ha and milk for her breakfast, together |,ggravated the difficulties of working with the coffee and buttered toast. shé | qut a concord of nations. would not he “eating hearty,” but she would be providing some fuel to keep : Winston-Salem. N. up steam for the morning. | some time ago I saw a statel It is most necessary that children’s | with reference to the gencal breakfasts be not stinted. Grown-ups | Jesus Christ which is recorded in the should make sure that thelr smallitwo Gospels of Matthew and Lu breakfast supplies balanced mnourish- | which said that one represented the ment. legal and the other the natural line of descent. M. A—Will you kindly tell me|ference? Would not the natural whether buttermilk 1s fattening or |ine legal, or the legal the natural e e In other words, are the two terms A—Real buttermilk is not fatten- |8 po i€ (G T O onymous? ing because the cream has been| 'yt you have never heard of tr churned out of it In the process of|theory will you please expluin why, making butter. Only the cream Of|jn Matthew, Christ's line of descént milk 1% fattening. Artificial butter- | pro @rCRy (R Cabh is 26 genera- milk, being fermented whole milk. has | fforc Chila gn T.uke there are 43? the same food value as sweet whole | yjithew gives Solomon as an ances milk. Itor of Christ, while Luke gives Na M. E. 8.—Will you kindly print an {than, Which is correct. and was Na- answer in your column of the cause |than a whole or half brother of and cure for a red nose? | Bolonuan? A.—A red nose may be due ol yhatdo you think of the character defective circulation or to indigestion. | o David, and do you not think the In elther case proper diet will help 10| chyrch I8 wrong in holding up David overcome the trouble. In indigestion | Ga w man after God's own heart? the cause must be determined whether | %4 (¢ GO ITCE T Cour fiest ques it 15 too much food or wronz food. | yian. it 1s quite true that In the m If the circulation is not good the hods | jority of instances the natural would must be put in good shape. he ‘he legal wenealogy. But caes could easily arise, as of a woman and her child being taken under the pro. tection of a man, in which the terms natu-al and legal would not be syn- onymious. Historical accuracy must not be expected in these two genealogics. That of St. Matthew was probably intended to suggest the name of Da- vid as Christ's most famous earthly ancestor by a sort of numeral dcros tic. Hence its dlvision in three s tions of 14 names cach. Both are altke dominated by an upologetic character, illustrated by the names of | certain women, Tamar, Ruth, Bath sheba, which are out of place in a formal genealogy of Josepl. Lord £ Harvey suggests that the difference i between St. Matthew :nd St. Luke el g is that the former gives the actual t fine washed or bag (g% | descent; the latter, the royal succes an opening on one side of each | gion. fig and press in one teaspoonful of | Aecording to I Chronicles. iii.3, Na English walnut meats, almonds or pe- | than was the third son of Bathsheba, can nuts very finely chopped. Cover |Solomon being fourth. But we should the figs with boiling water and cook |infer from II Samuel, vii.24, that Solo- slowly until quite tender. Five min- | mon was the first son of Bathsheba. utes before removing from the fire, add a little sugar, one-third of a cup- ful to one pound of figs, and the strained juice of half a lemon. Serve with sweetened and flavored cream, whipped. Questions from peaders are Stkee, Cadman. Dresident malade and epdent Though she Elmira. N. Y. What has been the Mussolini in European affairs? Answer—Mussolini has reintroduced o Readers desiring pereonal answers to their | questions shonld tend self-addressed. stamped entelope to Dinah Day. care of The Star. variation of cucumber pickle is to slice the small gherkins and preserve them in olfve ofl. Among the Fall fruits are different varieties of pears, and baked pears and baked apples appear in this week’s menu to give the Winter touch to meals that have heen featured by more Summery fare. Se after all, it is a question of whether the time spent.in preparing it is well spent. The time-honored canned corn is 8o good that we need not gild re- | fined gold nor paint the lily. Not every ome realizes bilities of toasted cheese sandw These are a simplified form of club sandwiches and are delicious. Simply have ready enough slices of delicately thin toast to make possible the desired aumber of sandwiches. Cut these in triangles and for each sandwich but- ter one side lightly and spread the other with American cheese. Place the triangle containing the cheese on a rack in the oven and heat just enough to cause the cheese to begin to melt, but not sufficient to let it “run.” Press the buttered triangle on top of the cheese triangle and ar- range attractively on a hot plate. It is suggested that the possibility of pickles should be given some con- the possi- es. Germany,” and reselling them in for- elgn lands, {8 causing a, protest from competing toy-producing countries, sideration during these Autumn da; when crisp and crunchy relishes ‘are especlally in order. One delightful in Food Values~ “Canned SALMON has an en- ergy value equal to the popular hearty foods such as veal, sirloin steak and baked beans.” CANNED PINK SALMON "King of Food Fish” “SALMON is the most impor- protein uable”, states thi bulletin. Canned Pink SALMON TaTaTAT milk, Sm AT AT, s Tm T The malees it val- t is available for shipment into any part of the world and can be en- joyed by people where fresh fish are not available. As the cooking has already been done the pro- duct can be eaten cold, as a salad, ifdesired. Canned Pink SALMON provides the essential food stuff— protein —at a REASONABLE COST. For a really delicious treat, try Canned Pink SALMON piping hot ina creamed, baked or escalloped dish. Ask your nearest good grocer to send you a few cans at once. ALL GOODNESS—NO WASTE! ASSOCIATED SALMON PACKERS 2530 L. C. Smith Building . . Seattle, Wash. e in i Canned Pink S %ibfl: ASSOCTATED SALMON PACKERS, 2530 L. C. Smith Bidg., ORI Neattle, Wash. | Tapioca-Raisin Pudding. ook one-fourth cupful of instant taploca in water until clear. Remove from the fire and stir in two table- | spoonfuls of butter. Cool. Heat one cupful of milk and stir it into one | beaten egg. Add to the tapioca. Add | one-half a cupful of sugar, one cup | ful of seeded raisins and one-half a teaspoonful of grated lemon rind. | Mix well. Pour into a greased baking {dish. Bake in a moderate oven for about 45 minutes. e SO Pineapple Sherbet. Chill in a freezer one-half a pint of cream, one and one-half pints of milk {and one cupful of sugar. Turn slowly | for about 5 minutes. Add one-half a | can of grated pineapples, the juice of {one lemon and a scant cupful of sugar. Freeze. This makes two quarts of sherbet il HELP YOURSELF TO HE | I Children like to eat Kellogg’s often! WITH juicy, ripe fruit, rich milk or cream —what a delicious treat Kellogg’s Corn Flakes make! digest. Never tough-thick or leathery. Serve them for supper. For lunch. Between meals. Fine for children—and they love the wonderful Kellogg flavor! Sold by all grocers. Served at all hotels, cafeterias’and restaurants. Oven-tresh ALWAYS in Kelloge’s petented inner- 4% wastite wrepper. influence ofs Dav policy of swift and ruthless force may | What would be the dif-| QUESTIONS PARKES CADMAN I This single example ists did not veount of our Lord ing_ to the flesh § Your second question rightly gosts that there is a great d light and shade in the character and at times the shadows he come dark indeed. In studying him it is we should divest ourselves of the ditional idea that he was the autho {a large number of the Psalms. Think also of the customs of his age, ani that polygamy was the main cause of his domestic difficulties. 1t must e |admitted, however, that in his ad: tery. with Bathsheba and his murd: of Uriah he fell below the moral sta ards of the day. While in cruelty to his enciies an the practice of treachery he 8 | their level, on the other hane obviously possessed charming personal qualities and inspired others with sincere love and loyalty toward hir selt. He accepted misfortunes witi | dignity and resignation, and toiled un elfishly for the advancement of srael and the establishment of it | religion. | Asa patriot he freed his people fron | oppression, as @ monarch he made Jerusalem the center of their political and spiritual life. For these reasons his countrymen idealized him. His reign became a model, his name |svmbol of whatever is heroic and de { voted. The phrase you quote, “A man after God's own heart,” is a fair o jample of the eulogies’ lavished upor | him. Judged by his ewn time, he was | not undeserving of them. Judied i i the f Jewish and Christ { teaching, he has been eclipsed as morality {s concerned is licion | er_tour per: Salt-Rising BREAD Gluten Whole Wheat shows that 1itempt an e < lincage, a ential that Baked Omelet. Take four eggs, one cupful tomatoes or mashed fresh one cupful of minced pecan or ot meats, one-half a_cupful of minece bacon, one onion about the size of 1 egg, one teaspoonful of salt, one-fourti teaspoonful of black a yenne pep per mixed and one tablespoonful flour. Fry the bacon until half crisped, then add the minced onjor and fry_until brown. Separate the eggs and beat the whites until stiff Beat the yolks for a minute them the flour,, peppe mato, and T Add to the b Fe ihen in il onion whites of 1 ttered pan. BARKER’S 516 9th N.W. 3128 Lith 3 1108 N. Y. Ave. Branded with the Devil, but fil for the Gods % Kellogg’s are always crisp. Easy to