Evening Star Newspaper, February 4, 1927, Page 44

FOOD PAGE. FOOD AND HEALTH BY WINIFRED STUART GIBBS. Food Specialist. 3 FOOD AND THRIFT IN THE HOME PRICES AT MARKET LOWER THIS WEEK Cost of Staple Foodstuffs Takes Slight Drop in Past Few Days. Everyday Law Cases | EAT AND BE HEALTHY ; Dinah Day’s Daily Talks on Diet b iy U i oo isiads SIASR e The Right Food Is the Best Medicine preventive diets than curative ones!| | It is possible to do so much in the| | way of prevention that, other things being equal, any one with an inhe ited tenden may easily keep the dis- ease at bay. Although net the only element in the situation, diet is, of courst, para- mount in this preventive work. Since I seem to be in at deast a somewhat optimistic mood, I might also call attention to the fact that tuberculosis diets are not necessari the expensive things they used to be. If, for example, there are children who have tubercular parents, much v be accomplished with very sim- BY THE COUNSELOR. MENU FOR A DAY. For February Entertaining Special Days Offer Many Opportunities to) Serve Dainties of Various Sorts. Valentine Day Observance. jeral elements are separated, each go- | ing to form its own tissues—fat to fat, muscle to muscle and lime to the bones. So to get back the whole as- | prevent their wealthy relative, Ar sortment of food principles, one would | thur Jenkins, from expending large have to eat the whole ox, bones and | sums of money on certain women and This being impossible, Nature |especially from carrying out his con in _milk—bone, muscle, | templated plan to marry one of them > and every bodily struc:| Brown and Franklin had a lot at lution and in attractive | stake, for they expected to get a large ( part of the estate at his death. protein, lime and| The two men drew up an agree f course, must not be | ment whereby Brown and Franklin the only food in the diet, but it stands | Were to exert a spiritual influence on in line as one of the most valuabie. |Jenkins and do all in their power to The cow in Kansas is not only fur- | prevent him from going out with his nishing a means to health, but is aiso | female friends. If they succeesed in Mill An interesting lit news comes from Junction City, about a girl and her cow. Five years ago a girl in that town sold a $100 bond that bore a low rate of interest and béught @ heifer calf. To cate she has realized more than '$600 from the sale of milk and the cow has given birth to two calves, the three animals having a total value of $600. With this money the girl—now a The problem that confronted Ralpn BREAKFAST. 1 Stewed Prunes Brown and Henry to Oatmeal with Cream Fish Cakes. Catsup Hot Corn Cake Coffee. e Franklin was story Kans., LUNCHEON. Cheese Souffle Stewed Tomatoes Hot Bran Muffins Fruit Gelatin Sponge Drops. water to stop the boiling. Then place in hot water. p the nuts or fruit in the sirup, using a skewer or a long pin. Drop on waxed paper to harden Glazed fresh fruit keeps only a day and each piece must be perfectly dry before dipping. February is full of special days, With none more interesting than the 14th, with Cupid as mascot, and many minds are on the alert, thinking up something new and symbolic of the The marketing housewite this waek will find in Center Market slightly lower prices on the staple foodstuffs for her Sunday dinner table than vitamins. Tea. DINNER. e the children's food must be day. ’i‘o many persons a valentine luncheon or dinner has no signifi- cance unless cupids and hearts are included in the decorations. Conse- quently the menu should be in keep- ing with the valentine idea and hearts should be displayed in various ways in the different dishes by using heart- shaped cocking tins, pastry cases and molds for ices and salads that have aspic or gelatin for the basis. Tces may be served in hcart-shaped paper cases with perforated lace cdges. In each one should be thrust a tiny red candy arrow from which a sweet pink heart dangles. For place cards cupids may be arranged on large hearts with strings of hearts n their hands. It is the refresh- ments that are the real panty for the children. They should be seated iround a large table lighted by red candles, with bright-colored valentines cattered around over the tablecloth, and give them ice cream in individual upid molds. Crepe paper roses in pink and white make lovely decorations for a valen- tine luncheon or party. They can be made into garlands and festooned along the walls of the room, caught up here and there with red crepe paper hearts stuffed with cotton, or bows and arrows may be cut out of bristol board and gilded and silvered. While the rooms may be decorated with paper roses, it is better to have real roses for a centerpiece on the table. Place on a circular mirror edged with smilax or on a pin-and- ‘white lace mat. A delicious valentine salad is made as follows: Boil one quart of canned vomatoes, two teaspoonfuls of sugar, wne small chopped onion, two whole cloves and one teaspoonful of salt for 15 minutes. Soak three tablespoon- fuls of gelatin incold water for five minutes. Strain the hot tomato mix- ture over the gelatin, stir until the gelatin Is dissolved, then pour into a shallow pan. Set aside to chill and harden. Stamp out small heart- shaped pieces of the tomato jelly and place each on a slice of pineapple. Surround with' shredded lettuce, gar- nish with celery and mayonnaise and serve very cold with small heart- shaped saniwiches. To make beet and cream cheese sandwiches, cut some whole wheat bread into round slices and butter lightly. Spread half the rounds with cream cheese and the other half with pickled beets mixed with mayonnalse, Put two rounds together, press firmly, then cut across in half. Stick a tiny sprig of parsley in each one before serving. Shredded lettuce may be used on the rounds with the beets if desired. Pineappleade is a very refreshing drink. Mix two cupfuls of pineapple Juige pressed from canned grated pine- apple, one-third cupful of lemon juice and one-half a cupful of orange juice with one cupful of crushed ice and about two-thirds cupful of sugar sirup. Mix thoroughly, add one quart of plain or carbonated water and serve in tall glasses garnished with a few fresh mint leaves or a thin slice of orange. To make & syllabub with cream and cherries, mix one of cornstarch with one-third cupful of sugar. Beat two eggs, add the corn- starch mixture and then stir in two cupfuls of scalded milk. Stir over a slow fire until thickened and smooth. Remove from the fire and add one teaspoonful of vanilla and a little nut- meg. Cut one stale sponge cake in slices and place in a glass serving dish, pour the sauce over it and cool thoroughly. Whip two-thirds pint of cream, sweeten lightly, heap over the custard and garnish with one dozen candied cherries. To serve on Wash- ington's birthday. Sandwiches suitable for a Washing- ton birthday celebration are made as follows: Cut or chop ome-half a cup- ful of drained maraschino cherries into small pieces. Add one-fourth eup- ful of chopped blanched almonds and one-eighth und of cream cheese. Mix until thoroughly blended, then spread between round or heart-shaped slices of buttered white bread. Cut a small round or star-shaped piece from each top slice and fit in a piece of cherry. Punch and Confections. For a good punch, pour three- fourths cupful of boiling water over one tablespoonful of tea, cover and let stand for five minutes. Squeeze the juice from three oranges and two lemons, and cut the peel in strips. Pour the hot tea over the peel and let stand until cold. Then strain, add the fruit juices, one-half a cupful of crushed pineapple and one-third cup- ful of raspberry jam dissolved in a little hot water. Sweeten to taste with sugar sirup and dilute with plain or charged water, allowing one and one-half quarts. Add one pint of lemon ice just before serving or serve with a little finely cracked ice. To glaze nuts or fruits, mix together two cupfuls of sugar, one cupful of boiling water apd one-half a teaspoon- ful of cream of tartar or one table- spoonful of light corn sirup. Heat slowly to the Loiling point. Boil with- out stirring until the sirup begins to discolor. Remove at once from the fire and place the saucepan in cold Party Salads. Thore are lots of ways you can serve hard-boiled eggs besides slicing or quartering them. A small spear’of celery thrust through a slice, a strip of green pepper wrapped around a quartered piece, minced pimento mixed with the yolk, a thick slice of beet hollowed out just enough to allow a slice of egg to lie in it, all these added to a plain green salad give it distinc- tion. White celery leaves can be minced and sprinkled on any salad, adding a good effect and a fine flavor. To add color to a salad, sprinkle paprika on it, or split a fe wolives, run celery straws through them, and place them on a separate little section of the yolk of a hard-boiled egg. Lettuce and Cress Salad.—Wash one head of lettuce and a bunch of cress and chill. Cut the outside lettuce leaves in shreds, and arrange the heart leaves around a salad dish. Mix the shredded lettuce-and cress with the following dressing and serve at once. Put six tablespoonfuls of oil, three tablespoonfuls of vinegar, one-half a teaspoontul of salt, and one-fourth tea- spoonful of paprika in a cold bowl and beéat until creamy. Add one teaspoon- tul of grated onion and one-half a cup- ful of thinly sliced radishes. Pineapple and Grapefruit Salad.— Peel two grapefruit and remove seeds and inner skin. Cut the pulp in small pleces. Shred one can of pineapple and mix with one-half a cupful of English walnuts and the grapefruit. Arrange in a bowl lined with lettuce leaves, pour over one-half a cupful of French dressing, and serve. Olive and Chicken Salad.—Mix two cupfuls of chicken cut in small pieces with one cupful of chopped ripe olives, one-half a cupful of finely chopped walnut meats or blanched almonds, about one teaspoonful of salt, and one- half a teaspoonful of minced chives. Moisten with mayonnaise dressing and serve in cups made from lettuce leaves. Garnish with whole nut meats and small strips of pimento. QOyster Mayonnaise Salad.—Mix two cupfuls of finely diced celery with two cupfuls of shredded cabbage, then add one teaspoonful of salt, half a teaspoonful of paprika, four table- spoonfuls of salad ofl and two table- spoonfuls of vinegar. Pile in a mound in the center of a salad plate and sprinkie with paprika. Scald one pint of large oysters in their liquor, adding one-half a teaspoonful of salt and one teaspoonful of vinegar. Drain and chill. Dip each oyster in mayon- naise and arrange around the salad, using sweet pickles for a garnish. Stuffed Peach Salad —Drain and chill six halves of canned peaches. Drain one cupful of grated pineapple. Arrange the peaches cut side up on lettuce leaves and fill the centers with pineapple. Sprinkle with two table- spoonfuls of chopped blanched al- monds. Whip one-half a cupful of cream, add two tablespoonfuls of may- onnaise and one tablespoonful of pine- apple juice. Garnish each peach with a spoohful of dressing. Sardines in Aspic.—Put a layer of aspic Jjelly about one-fourth inch thick in the bottom of a border mold. Stand on ice or in a cold place to harden. When firm, arrange a layer of boned and skinned sardines on it. :grtnk‘k‘ with alittle lemon juice and chopped cress or parsley, and then carefully & few spoonfuls of aspic to just cover the sardines. Set aside to harden again, then add almost a box of sardines and almost & pint of the aspic jelly. 'Chill, turn out, gar- nish with radish roses, slices of lemon and crisp lettuce leaves. Fill the center of the mold with celery mayonnaise. Shrimp Salad —Break up one cupful of shrimps in pieces and mix with one cupful of diced celery, one cupful of canned peas, and one-half a cupful of mayonnaise. Add one-half a teaspoon- ful of salt and serve on crisp lettuce leaves. KITTY McKAY BY NINA WILCOX PUTNAM. My greeted her last week. These reduc- tions are found more patricularly in dairy products, though some of the vegetables are down also. Eggs are beginning their Spring de- scent, with the best hennery variety | quoted at 60 cents a dozen. Slightly oider eggs are bringing 55 cents, while lesser grades cost 50 cents a dozen. Butter dropped a little, too, and the best creamery prints sell at 65 cents and other grades at 60 cents. Ameri- can cheese remalns at 45 cents a pound, and the imported cheeses cost 60 to 80 cents. Poultry has changed but little, as frying chickens eased upward b cents a pound, so that they cost around 50 cents. Baking chickens remain steady at 45 cents, while the stewers hold their level at 40 cents. Keats are still $1.25 each, the same high level they reached last week. Rabbits, the last of the season, the dealers say, are selling at 50 cents. Tomatoes Come Down. Tomatoes are down to 40 cents a pound, and string beans lowered to 50 cents a pound. New potatoes are 25 cents a box, and old potatoes remain at six pounds for a quarter. Sweets are still four pounds for 25 cents. Lima beans have practically disap- peared again from the market stands and by Saturday none will be found. Brussels sprouts cost 45 cents a quart. French artichokes are 15 cents each, while the Jerusaiem variety sell for 25 cents a quart. Spinach holds at 15 cents a pound. Mushrooms remain at 50 cents a pound. Old cabbage is § cents and the new variety is 10 cents. Celery is still 16 to 25 cents a bunch. Beats cost 10 cents a bunch, while parsnips and turnips remain at three pounds for a quarter. Rhubarb is 20 cents a bunch, and peas are 40 cents a quart. Strawberries Go Up. French endives are 50 cents a pound. Eggplants cost 25 to 50 cents each, depending upon size. Cucumbers are 10 cents for the out-of-doors variety, while the hothouse-grown cost 25 and 35 cents a plece. ¥ Oranges are 80 to 90 cents a dozen, and tangerines are 50 cents. Tokay grapes remain at 50 cents a pound, while strawberries veered up a bit to 90" cents a quart. Alligator pears are still 60 centa each, and pineapples are 35 cents aplece. Eating apples are still 5, 8 and 10 cents each.' No changes are noted in the prices of beef, veal, lamb and pork, and there seems to be some excellent cuts on the benches this week. Tomato Bisque Stuffed Steak Mashed Potatoes. Green Beans ineapple and Cheese Salad Pineapple Ple Coffee. FISH CAKES, Use two cups coarsely cut po- tatoes for every cup codfish. Boil together. When cooked drain thoroughly, add an egg. Make into balls, using flour on hands to prevent sticking. Fry in hot lard. Put brown paper in platter and put fish Iylis on it. The paper absorbs e fat. CHEESE SOUFFLE. Melt two tablespoons butter, add three tablespoons flour and stic until well blended, then pour on gradually, while stir- ring constantly, one-half cup scalded milk. Bring to boiling point and add one-half table- spoon salt, few grains cayenne and one-quarter cup grated old English or young American cheese. Remove from fire and add yolks three eggs, beaten until “thick and lemon-colored. Cool mixture and cut and fold in whites of eggs beaten until stiff and dry. Pour into but- tered baking dish, set in pan hot water and bake 25 minutes in moderate oven. Remember that all souffle must be served at once. PINEAPPLE PIE Cover inverted agate pie plate with rich paste, prick several times with fork and bake in modergtely hot oven. Add one tablespoon lemon juice and one- half cup sugar to two cups pre- served grated pineapple, let simmer until thick, then turn into pastry shell. Spanish Macaroni. One-half package macaroni, one chopped pepper, one tablespoon to- mato catsup, strained, one cup meat stock, one onion chopped, two table- spoons chile sauce, pepper, salt and paprika to taste. Brown the chopped onfon in ja little butter. Combine all the mate- rials except the macaroni and boil for 10 minutes. Add the macaroni and serve very hot. Answers to Food Questions ors o readers’ auestions regarding A T Wit ired Start. GiDDS: clulist, writer and lectarer on nutri: accompanied c1t-cdireaned envelo iy” those_ot 3 ered in thie St E dise Bl Every effort wi M!Dfi:fl( he mail. Yoer ™ quastions “prompily. but we © any Y he indulgence o avoidable dela: ceived is lar Address Win avenue, New . anc ot I have suffered from no appetite for over 12 years. Iam 52 yéars old, un- married, 5 feet 9 inches tall and weigh 115 pounds. T have always been thin and from 60 to 60 pounds under- welght. According to life insurance tables, I should have been dead long ago, and 35 years ago was rejected for life insurance on account of under- weight. Yet I have not been seriously {1l since I was 5 years old. I eat very little; in fact, doctors say I do not eat enough. I am well, but never hungry. Have no stomach trouble, as I can eat anything and get away with it. T have also tried all kinds of patent medicines.” What can I do? I am dis- couraged. I can eat after I get started, but am never really hungry. Is there any particular food that will make one hungry?—T. R. H. This letter is so interesting that 1 am quoting it somewhat in detail Ot course, I do not know my corre- spondent’s circumstances, but his let- ter sounds gs If he were perhn&- a little t6o comfortable! Seriously, if he or any one else who is troubled from lack of appetite does not have to work that individual will find that a grim determination to Keep at ‘vme general task will usually result in a good appetite. Of course, I do mot wish to over- emphasize this point. Quite evidently, there is a physical condition requiring special study. Men who are very thin have more muscle in proportion to thelr flesh than do their fat brothers. This means that with the larger sur- face exposed they must have more fuel. Only by a reasonable stock of reserve flesh can the body have re- serve fuel to draw upon for necessary energy. And this is where appetite comes in. Of course, it is difficult to eat an especially generous diet when one is not hungry. I cannot help re- ferring again, however, to the question of mental and physical occupation, so directly does it bear upon this state. 1 do not know of any one food husband expects me to cut|that will increase ngem.e. but I down expenses as easily as if they |should advise our friend to make up were wildflowers. (Conyright. 192 THAT GUILTIEST FEELING. his mind about two things. First, that he will follow all the laws of —By BRIGGS. e bl fl/,/ J — |GONG™ 10 THE GOLF LINKS - THE NINETEENTH + fHOLE AND EVERYTHING ON DAY MORNING . hyglene, including those of rational diet, exercise, sleep and fresh alir; by | second, that he will strive to forget mple in composition as pos: desirable in planning thefr to keep this fact always in mind. It is vitally important that such children should have a quart of milk a day. This maintains, of course, for healthy children, and it is doubly im- portant for those who have the in- herited tendency to tuberculosis. Tea and coffee mu if a hot drink is d people have cereal made with milk. See that vegetables are served for at least two meals and those besides potatoes. The latter should be cooked very c mashed or riced, and either dried veg etables, Winter or Spring vegetables on or canned provide variety in is part of the diet. Give a salad for supper or lunch- eon, and serve not more than two to four ounces of meat a day, according to the age of the child. Desserts should be either custard or cereal puddings, varied by the addi- tion of fruits or fruit sauces, or sim- ple ice creams and water ices, flavored with pure fruit juices. Let crisp toast or crusty roils, either of white or dark flours, take the place of hot breads, and serve these crisp breads with plenty of fresh butter, economiz- ing in some other way if necessary. These suggestions may seem o sim- ple as to have no connection with the prevention of tuberculosis. The con- trary is true, however. The connec- tion is direct, and to close on the op- ed, let the young coffee or cocoa st be cut out, and | refully, either baked, | timistic note, one will have the satis- faction of knowing that he is accom- plishing more than prevention of tu- berculosis. He is providing normal food for normal conditions and this is the best of all dietary plans! b HOME NOTES BY JENNY WREN. This dainty and unusual little pat- tern is a French percale numbered among the season’s smart new fabrics. It is printed in red and green on a buff ground. Designed, of course, to satisfy the cry for things quaintly and provin- about his food as much as possible. i Being blessed with a good digestion, he. will find that this {s compara- tively easy, providing he fills his mind so full with thoughts of his work that he literally has not time for anything else except wholeSome recreation. Then 1 should advise him to try a diet somewhat like the following: For breakfast, grape julce, a small glass; cooked cereal such as cream of wheat or wheatena with flve or six dates, three-quarters of a cup; fluffy omelet made with two eggs, slice of toast spread with one-half tablespoon of butter cream for cereal, a scant cup, sugar for cereal and a cup of whatever breakfast beverage may be destred. For luncheon, one-half cup of some creamed dish, either flaked fish or chopped chicken or vegetables, an- other slice of toast, a good serving of lettuce salad with plenty of ofl in the dressing, a saucer of chocolate ice cream, For dinner, a cup of cream of vege- table soup with two medium sixe slices of roast beef, a baked potato served with two tablespoons of butter, a scant cup of buttered vegetables, such as carrots or lima beans, ard for des- sert a baked apple with one-half cup of thin cream. ° Such a diet requires plenty of di- gestive power, as it 18 one-third more than the ordinary requirements. If it is followed, one should be careful to watch the effect, since even a nor- mal digestion will sometimes rebel at t00 much work. cially French, it also suggests charm- ing color and furnishing effects for any room of odd and simple character. One can imagine a breakfast room where this percale might be used for floor-length drapes. The drapes would be scolloped and bound in red and would hang from under a scolloped valance board painted green. They should be drawn together at the top and Jooped back over green glass tie- backs. e The furniture might be either maple or pale French walnut. A new thought is to use a long settee along one side of the oblong table. In this room the settee might have a quilted pad of the same material as the drapes. Banana and Walnut Salad. Six bananas, one head lettuce, one- quarter cup walnut meats, one-half cup French dressing. Slice the bananas and have ready a bit of lettuce leaves. Arrange the banana slices In attractive forms on the lettuce bed. Chop the walnut meats fine, using a meat grinder, Sprinkle these on the bananas and French dressing. Serve very cold. Scientifically Packied "SALADA" TEA . As free from dust as tea can be. BUCKWHEAT FLOUR Yove Buckwhaat Gikes mand You want them to be as deliciousas can be /// Next time use Gold Medal Buckwheat Flowr One luscious bite~ and no othez brand willdo o Na fuss Makes ’em in a jiffy tions in ideal hi a G suring sufficient calcium in the diet. It is said that a_tablespoon of milk supplies nearly the same amount of lime as an egg yolk, while nine ounces of milk (a little over a glass) supplies as much lime or building material for teeth and bones as a dozen eggs. lime than whole milk. son, the overstout who, in a reducing diet, c Wl are in no danger of cutting down their source say; w! effects whatever, but if we permit the use of milk, even in the diet of adults, to fall much below the present con- sumption, its effects will sopn become apparent in our national e body-building value of meat and milk, gives this example. gh school student—is going to pay are of her college expenses. ably old Bessie and her progeny pay the full expense of higher ation for their mistress. Stevenson wrote in his arden of Verses” about— The friendly cow all red and white, love with all my heart i She gives me cream with all her might, To eat with apple tart. Milk is one of the best ways of as- to a “Child's Skimmed milk is a little richer in For this rea- n use plenty of milk from hich the cream has been removed of lime. McCollum, the nutrition expert, “We could entirely dispense ith meats without suffering any ill iciency."” One authority, talking about the When corn or| just other food is eaten by an ox, the sev- worth sure DE Ca furnishnig college education. VWillie Willis BY ROBERT QUILLEN. as friendly as eve (Copyright. 1927.) its owner with a means | Readers desiring personal answers to their questions should send self-addressed. stamped envelope to Dinah Day, care of The Star. “I thought Skinny was sore at me, but T was settin’ on the fence eatin’ a plece of pie an’ he come up an’ acted keeping him unma that if one was | will to a less contribute equalize the bequests. unmarried. The will ficiary. Brown carry out his remembered in however, refused Franklin the money. never got his share of marriage and followed the that: “Contracts in general restraint marriage are contrary to pu policy and illegal.” (Covyrixht. 1937.) Date Pie. pastry The e mi tender. pits e removed the d julce. absorb_eno | sistency. For two cup | should be the juice of an orange the julce of one-half a lemon. mixture is bound by adding spoon of flour stirred smooth in a tle cold wtaer. Cook the pie until pastry s baked and cover with meringue. Return to the oven brown the meringue. of a label- you say MONTE ed Juits Tense nerves and cross-patch tempers SHE knew people were beginning to notice how irritable she was — but she simply couldn’t help it. . . . How could she be gay when throbbing eyes and endless headaches made up her day? How could she smile and laugh when jumping nerves muscles tortured even her sleep? Why, she hadn’t been herself for months! ‘What a vicious thing constipation is! Thief of health, robber of happiness—the cause of untold suffering and disease! wvitality. It saps beauty. It fills the brightest heart with despair. ‘What a blessing that there is a safe relief from this cursel Kellogg's ALL-BRAN is guaran- teed to relieve constipation— pleasantly, permanently, More (==to prevent it. Why ALL-BRAN is far betler than part-bran {The *“bulk” in ALL-BRANabsorbs a great deal of moisture which it carries through the digestive system. At the same time it gently distends the intestines— cleansing, purifying, removing and aching It wrecks Rellogg’s ALL-BRAN is sold with this definite guar- antee: Eat it according to directions. If it does not re- constipation safely, we will I'tlll:’;bl purchase poisons and wastes. Being 100% bran, ‘ALL-BRAN accomplishes 100% results. How different from part-bran products, which contain so little bulk that effective results are seldom possible! That is why dactors recom- mend ALL-BRAN. . Don't trust habit-forming pills! And contrast healthful ALL-BRAN with dan- gerous pills and drugs — which become useless ‘unless the dose is constantly in- creased. This sometimes caus- ing serious injury! ALL-BRAN is delicious with milk or cream. Let it soak a few moments in the milk to bring out its nut-like flavor. Add fruits or honey for an extra treat. Sprinkle ALL-BRAN in soups. Try tha rTecipes on every package. Don't take chances with a part-bran substitute. At best, it can only be partially effective. Insist on genuine K ' the original ALL-BRAN. Sold by all grocers. Served in diners, hotels, restaurants. Made by Kellogg in Battle Creek, ried, it was agreed the xtent, the other was to portion of his share to Jenking dted named Brown sole bene to agreement with Frank- lin, and the case was taken to court of The court declared that the contract was in general restraint rule of hlic Have ready a- ple pan lined with Prepare a mixture of dates by mashing them and steaming until and ure flavored with lemon ugh of dates there and The a table 1it the th