Evening Star Newspaper, August 24, 1928, Page 17

00D PAG Some Special Sandwiche Drinks—NMeat anc of Attract w canilla flavoring Fou may try adding to the vanilla an equal amount of lemon juice. Plain gponge cake, for instance, will be much better if to the one or two teaspoon- fuls of vaniila is added an equal quan- tity of lemon juice and double that i Almond ex- tired of plain food that might otherwise uch as gelatin_prepara- and so on. Pineapple does the same thing for raspberry fla- vor. Add to the lemon flavoring of sauces and frostings little nu meg and cinnamon. 8 \ one will ask what makes it so good Made With Cucumbers. To prepare sliced cucumbers for the table, pare them several hours ahead of allow them to J Just on a cloth. The e thick, especially soak in slightly fore serving, d parings should be qu at the stem end Stewed—To make a stew, quarter the eucumber lengthwise, remove the seeds then cut each piece in thirds. Pour over them enough thick brown sauce to cover, and simmer gently for haif an hour. Serve on toast Fried—Peel and cut the cucumbers in thick lengthwise slices and dry on & goft cloth. Dip each slice in flour ana frv brown in hot butter or dripping Pritters—Cucumbers can be grated raw, drained. and ‘:ha pulp used for paking delicious fritters rm i(umng—ur:v cucumbers may | be pared, seeded, and the pulp cut smail. Mix this with a few bread-| crumbs highly seasoned, moisten with | melted butter. and use as a stuffing | for baked potatoes or sweet red pep-| TS | peln tomato sauce—Pare and halve the | cucumbers crosswise, then cut each | half into lengthwise quarters. Steam or simmer in boiling salted water until just tender, then drain and lay in a tomato sauce and simmer for five min- utes longer. Serve on squares of toast. In brown sauce—Peel three or four medium-sized cucumbers and cut each in halves lengthwise, then in halves crosswise. Scrape out the seeds, sea- son each piece of cucumber well with salt d pepper and roll in flour. | Saute quickly in hot dgipping until well browned. Drain, piace in s saucepan, then cover with good brown stock slightly thickened. Simmer until ten- | der, which will be in about 15 minutes. Arrange on toast and pour on the sauce. Green Fresh Peas. Green peas are at their best when young and fresh, of course. The pods should be full, but not too closely ed, such peas being slightly tough 'o cook peas, use an earthenware or enameled pan, as an iron pan wil spoil the color of peas. Shell peas only & short time before they are to be cooked, otherwise they will be dry and hard. ' ‘To cook fully grown peas, put one pint of the shelled peas into a stone jar with one teaspoonful of sugar, a sprig or two of mint, one ounce of hutter, one-fourth teaspoon- ful of salt and two or three table- spoonfuls of water. Cover the jar with a tightly fitting cover and place the jar in a pan of boiling water. the ‘water reaching half way up the sides of the jar. When the peas are quite tender remove the mint and serve the peas at once. Tasty Ways to Cook Ham. Boiled—After the water has been brought to a boil it should only just s to Serve With Summer 1 Vegetahle Dishes ive Types. serving plate may be garnished with curled_celery ot parsley. White, gra- ham. Boston brown or nut bread may be used. Be caraful to spread the but- ter and fllling to the edges and cor- ners of the bread. These sandwiches may be cut in circles, squares, rec- tangles. triangles, diamonds or strips. Thev should be wrapped in a dry cloth, damp cloth as soon as made a closely covered metai intil ready to be served If a pound of dried beef and pound of cheese through a er. Add one pint of canned which have been put through . and cook slowly toge thickened. When cold. use wiches with a lettuce leaf To one small cream cheese mix in an eighth of a teaspoonful of ground ginger and cinnamon and just a small pinch of ground cloves, or vary this by folding into a cream cheese one tablespoonful of chopped preserved ginger. Spread on rounds of thinly cut Boston brown bread Chop 12 dates and mix to a paste with half a cupful of cream cheese and one tablespoonful of butter. Spread lightly between thin slices of white bread Make a preserve by coking until very thick one cupful of seeded blue grapes one cupful of shredded pineapple. one cupful of sugar and a few whole cioves Add no moisture. the grape and pine- apple juice providing this. When thick and cold, spread on thin rve bread Crush one cupful of sweetened cooked apricots until very smooth. Fold in three tablespoonfuls of chopped al- monds and half a cupful of whipped cream. Spread between very thin slices of whole-wheat bread Cut thin slices of white bread. move the crusts, butter them evenly spread with currant jelly and sprinkle with freshly grated-coconut. Roll each slice separately and tie with baby ribbon New Methods of re- Are Simpler and Easier BY JESSIE A. ENOX. ‘The newer method of canning fruits and vegetables makes use of the oven instead of the water bath to which we all become accustomed in the strenuous canning campaigns carried on during |and just after the war. The advantages of oven canning are !many. In the first place. it is much simpler to use the oven heat than to | have to bother with a large sterilizer or kettle of bolling water. However, to be successful one must have an oven whose heat can be carefully controlled This may be done either by an auto- matic temperature device such as is found on many of the modern gas and electric ranges or by the use of an oven thermometer. More care must be ex- ercised in this case to keep the heat at the required temperature. Select ripe, firm fruit. Wash, pick over and prepare for canning as usual: that i, peel and halve peaches, pears, apples, etc.. prick plums. clean berries. slice rhubarb, etc. Prepare a sugar sirup to fill the jars of fruits, using either a thick, thin or medium sirup. this depending on the tartness of the fruit. Most of the Summer fruits can be canned with medium sirup, which is utes three parts sugar and two parts WHY WE DO BY MEHRAN move while the ham is cooking. Cloves, cinnamon and sugar all improve the flavor if added to the water. Sugared ham—Cut off a slice of raw hem an inch thick and beat into each gide some sugar. thoroughly seasoning the ham in this way and beating it tender. Put the ham into a covered baking pan with warm water and ¢cloves and bake for two hours. Breaded steaks—Soak a slice first in vinegar and water, then cover with bread crumbs. seasoning and grated cheese and bake or fry Tomato ham—Partly baked slices of ham, browned on both sides, can have slices of cold bolled potatoes, well sea- soned. and tomato spread over them and be baked for half an hour longer Made With Veal. Veal cutlets—Cut veal steak about | haif an inch thick into pieces the size of cutlets. Dip in bread crumbs. beaten egg diuted with one tablespoonful of cold water, then in crumbs again Melt in a saucepan one tablespoonful each of butter and lard, and brown the cutlets on both sides, taking care not % scorch. Pour a brown sauce over and leave to simmer for about an hour, or until the meat is very tender. Add s I water if necessary. ‘Thers should be about two tablespoonfuls of the sauce to be poured over each por- tion of potato when dinner is served ‘To make the brown sauce, melt one teaspoonful of butter in a small pan, and brown in it haif a tablespoonful of fiour. Remove from the fire, add a little Nquid from half a cupful of stock or water. and blend well. Add the rest of the liquid and boil for a minute & smooth sauce. Add a pinch #alt, three-fourths teaspoonful of cestershire sauce, and one-fourth of chopped parsley instead of buying veal & pound of lean veal for two pounds of knuckle, and y cook with a little olive ol in the water, alsn a bay leal herbs and a little grated nd. Remove when 1% enough for a e bottom of a well ined. buttered casserole some prunes have been soaked for 24 hours eal on them, seasoned r and nutmeg. Pry son with one table- 1. one teaspoonful of tablespoonful bacon and a i parsiey and a Pour the sauce over r and bake for 40 min- N minutes with the cover ne rest of the veal and cupful of peas or chestnuts om their skins poontul esch of Jice, salt and of liquid in conked of un- removed. 1 and onior ne cupful was partly 2 boli and simmer Make a tter, flour and milk, and stew and serve tomst tees and Sandwiches make & sirup in the tion of one quart of water a of sugar, with a pinch of for five minutes. The of the fruit to necessitates vary- ugar. When the it a pint of fruit the freezing. In or sorbets, the o egg o even the eggr must be added it 1 partly frozen of the frull ) be served with fruit should he especial thould be thinly crusts removed. The ires or tertnes of ecourse amount of and e Our generation is characterized as !the age of science. Science is more | than popular. We worship science. ‘The remarkable prestige that science has attained in recent years is reflected in the advertising propaganda we see all around us. We are invariably told | that the new toothpaste or the hair | tonic comes from the laboratory of the | scientists. It is the best that science | has to offer. Every manufacturer wants | to give the impression that his product |is the last word in scientific efficiency. | We literally worship science because of its wide application to practically | every phase of human life. Science is popular because it has achieved won- ders in the past. The Iast few years | have seen a revolution in our mode of |living. made possible by the application | of science. Science has fired the imagination | with unlimited confidence and expecta- Planning a Week’s Meals | In marketing for meals you will find it better to buy two young roasting chickens, each weighing about two and a | half pounds for SBunday dinner. These | are young enough to fry and as they have more meat on their bones than the broilers they are more economical bigiave) triam enacion, split and cut | pleces for frying. Use the breasts | thighs and drumsticks for Sunday din | ner. saving the other pleces to make | boutllon served on Monday, and sand- { wiches on Tuesday. To fry chicken for Sunday dinne: singe each piece. then dip jn milk, or |in beaten egg diluted with two table- spoons of water. Roll in fine bread- crumbs or dip in flour and brown quickly in hot fat in & heavy frying pan. When brown duce the heat and let the chickens cook slowly for 20 to 25 minutes. Re- move to a hot platter and if desired make a milkk gravy by adding two tablespoons of flour to the fat in the | pan milk For the jelled bouillon cover the re- | 1 maining pieces of chickens with boiling water, add one small onion, one-haif cup chopped celery and celery lea one tablespoon salt and one carrot ¢ fine. Cover closely and cook very slow- ly for one and one-half hours to two | nours. If you have a simmering flame on your gas stove let the chicken cook on it When done strain the stock and set aside 1o cool Cool the chicken, cut the meat from the hones and use for making the sand- | skim off the fat | wiches on Tuesday from the boutllon and add two tea- spoons gelatin that have been soaked n one-half cup cold water for 10 min ites and dissolved over hot water and serve the boulllon in cupe, sprin- kled with minced parsley and & shred | or two of grated lemon rind. It should be slightly jelled and broken with & fork for serving Clams, erabs, lobsters are all In sea son this time of the year and can be used to advantage in making many appetizing dishes. For deviled clams served on Monday use the hard clams, saving the shells in which 1o reheat the deviled mixture. Chop the c and add, for every iwo dozen larue clams, one-half cup fine dry bread crumbs. an eighth teaspoon table sauc one-half teaspoon dry mustard, a good Aush of cayenne pepper, one tablespoon | mineed parsley and oné heaten egg Occasionally it may be necessary ‘¢ add salt. Taste the mixture to find | made by boiling together for five min- | in | | cover the pan, re- | then stir in a cup and a half of | ol | ms | Home in Good Taste BY SARA RILAND. The doorless archways in many of | | our houses today present a difficult | | problem to the hostess who is particu- | | 1ar about having privacy in her dining | room until time for the entrance of her guests, Many a home-maker has longed for some of those old-time sliding doors (even if they did stick). and now that portieres have been abandoned by many | the situation seems hopeless But don't forget that screens are as popular as three-fold | ever, and much more useful. No more do they occupy corners, for no particular rea- | son as thev used to. but arranged in | pairs, with one on each side of an arch- | way. they may easily and quickly be drawn together. giving a practical and at the same time highly decorative | effect The coverings of these screens may be leatner, wall paper (which should be | shellacked). brocade or chintz—what- | ever will harmonize with your room- | but remember that they must be alike so | that when closed the effect will be that | of one large panel | The backs of the screen panels may he of plain sateen, velvet or paper, de- | pending upon the material which® has been chosen for the right side B s Canning | | | | water, or three cups of sugar for every | two cups of water Sterilize the jars by first washing them thoroughly, then covering with | clean water and heating to the boiling point. Fill the hot jars with she fruit, pack them closely. but take care not to !crush or bruise the fruit. Put a new sterilized rubber rinz on each jar, fill | with the sirup to the top. adjust the | cover and partially seal the jars. If you are using A screw-cap jar. give |the cover two or three turns until it | just touches the rubber but not enough | to tighten it completely. With the | | glass-top jar put up the clamp so that |the cover iz held in place, but not fastened entirely. Place the jars in a shallow pan, so | that_they do not touch each other or | [ the sides of the pan. Heat the oven to | 300 degrees, put in the jars. and reduce the heat to 275 degrees. or slow oven | Let cook for 3& minutes in the case of berries and soft fruits. For apples | pears or rhubarb 40 minutes are neces- | sary. When done remove from the oven, finish sealing the covers without | removing, invert to test for leakage, {then cool and store. Canning Cautions. Use only firm, ripe, fresh fruit. Use new jar rubbe: 3. Sterilize jars, rubbers and tops in | boiling water before using. WHAT WE DO K. THOMSON, 2 | 2 |tion. No one would be greatly aston- ished if some one should discover a means of reaching the moon or even of | making a round trip to the planet Mars The land and air and water barriers are being made highways of progress through science. We have come to be- | lieve that science can and will solve all our problems Men have always worshiped the | forces that helped them to master their | environment and to secure the good | things of life. health, happiness and | success. Sclence is deified today be- | cause it does what the ancient gods | were reputed to do, and does it more [effectively. Tt has given the common man more luxury and it promises to lead him into the promised land of the near future where drudgery and pov- erty will be practically eliminated What more could you ask of a deity? No wonder we worship science! out. Mix thoroughly, fll the clam shells and put thin slices of bacon aver the top of each and bake in a hot oven 120 minutes. This will serve four peo- { ple. Allow two shells for each —_— =5 what ma/(e.r coffee bracing? Carreine doesn’t. ‘This taste- less, odorless drug has no effect until hours after drinking. Then it simply bothers nerves —prevents sleep. No. The | quick, bracing “kick” comes | from aromatic coffee oils and heat—not caffeine. That's why you don't miss a coffee delight in Kaffee Hag —the coffee that's 97% free of caffeine. Flavor, aroma, every coffee joy is there. Only the harm is gone. You can drink it at midnight and sleep Why put up with substi tutes? Try this exquisite coffee all can enjoy. At grocers Ground or in the bean. Full pound — 16 oz, —in every can Now a M’, product 4 Not a substitute lhl REAL COFFEE~minus caffeine MENU FOR A DAY. BREAKFAST Blackberries | Dry Cereal with Cream Corned Beef Hash, Diced Beets | | Popovers Coffee LUNCHEON. | Baked Stuffed Peppers Delmonico Potatoes Sugared Blackberries Fig Cake Tea DINNER { Cream of Spinach Soup 1 Brolled Veal Steak French Fried Potatoes | Green Beans | Romaine Salad, French Dressing Lemon Meringue Pie Coffee | CORNED BEEF HASH. ! Equal quantities of beef and | | potatoes. Put corned beef through | | food chopper, Chop boiled pota- toes in bowl with knife. ~Put onion through chopper. Seed and cut white portions from a green pepper: chop this fine. Melt large piece butter in frying pan, | | saute onion and pepper. Mix meat and potato well; add this to onion and pepper. Moisten with milk or stock. Cover until stcamed through, then put more | | butter in bottom of pan. pack | hash into mold, or form size of platter. Let cook slowly until | | crust has formed on bottom Turn over onto hot platter. Hash is nice baked. Prepare same way, moisten well. Put bread crumbs over top and dot with butter. Bake in casserole in not too hot oven. Bake about one- half hour to brown. If it begins to get dry, more liquid may be added BAKED STUFFED PEPPERS. Six large peppers, bread crumbs, two medium onfons. Cut stems from peppers, cut length- wise, remove seeds, wash and wipe shells. Put piece butter in spider. add minced onion, let cook until soft, add crumbs, little salt and cavenne pepper. Mix and fill shells, sprinkle with but- tered crumbs. Put little water in pan, cook until shells are soft and crumbs brown CREAM OF SPINACH SOUP. To use left-over spinach, make a cream soup, which is very pal- atable. The simplest way 15 to scald milk with a small onion in it, bringing it just to boiling point, but being careful not to scorch it. Salt and pepper as seasoning. If spinach has not been pulped, run it through sieve and add to milk, first removing onion. The milk stock may be thickened, as in making a thin white sauce, and will be richer if egg yolk is stirred in before spinach is added, and cayenne and nutmeg seasoning added DIET AND HEALTH BY LULU HUNT On my journey from Los Angeles, | returning from my vacation, among | the interesting people I met were sev- eral babies. (Are babies people?) One was Harold, nearing 2 years of age. He sat opposite me at the dining table at lunch. with his mother, and he ate all of the vegetables—including spinach—and other things which his mother placed on his plate, with great relish. I noticed he had no milk and I asked his mother about this. She | told me that he had been having a| quart of milk daily until recently, but when he developed eczema the doctor found out by skin tests that he was sensitive to milk protein. So she had to cut the milk down to a pint a day, which he took with his morning and evening meals. She increased his green vegetables and other foods all around | to make up for the milk, and this measure seemed to clear the skin Eczema, in both babies and adult may be due to certain food sensitiz tions. Frequently it is egg and some- times milk. One doctor has found in his cases that in the moist type of eczema the children often have had too much fat, and in the dry type there was an excess of starchy foods in the diet. Over-fed and under-fed children are prone to have eczema. The over-fat child will be helped by having its food | limited, and the under-nourished chil- dren must have more food. This some- times seems to aggravate the eczema at first, but until he is better nourished the disease will not clear up. Local irritations can also cause ec- zema. Picard, in one of the numbers of the Archives of Pediatrics, calls at- tentfon to an eczema which comes out in cold weather and clears up during the Summer, Sometimes soap, or the secretions of the skin, if allowed to accumulate, will cause it. But we have to belleve that there must be a predis- position, perhaps brought on by wrong diet, which also acts in these cases: | otherwise more children would have it Any child suffering from eczema | ally | slightly | thicken | cuns tomatoes. | then chill | the pan. Questions and Answers Will you please give me a recipe for | hot fudge sauce to serve with fice cream?—L. E. T. Melt one tablespoon of butter and add two squares of unsweetened choco- late cut in small pieces. Stir over a slow fire until the chocolate is melted. Then add one cup of sugar. two table- spoons of corn sirup and three-quarters of a cup of milk. Stir the mixture con- stantly until it begins to boil. Then boil for eight minutes, stirring occasion- Remove from the fire. Cool | and beat until it begins to | Add a teaspoon of vaniila and | keep warm over hot water until ready to serve. This may be made up in | quantity and reheated in a double boiler when needed Is there any way of quickly removing the odor of fish and onions from one’s hands and from the pans in_ which these foods are cooked?—L. D. W. There are several remedies given for | removing the odor of fish and onions from one’s hands and the utensils in which such foods are cooked. The cut rind of a lemon rubbed over your hands is usually very eifective or finely | chopped parsley_may be used in the | same manner. Dry mustard is recom. mended by some people, but the mus- tard itself is apt to leave a faint odor unless you rinse it off very quickly. Lemon or dry salt may be rubbed on the cooking utensils if the odor per- sists, though usually a good abrasive cleanser applied with steel wool will thoroughly cleanse and remove the | odor from the cooking pans. | advertisements or Can you give me a recipe for a Jellied tomato bouillon?> My husband had some when he was away on trip and has been asking me to make it ever since, but I have not been able to find a recipe.—Mrs. G. M. 1 am sure that you will find the following recipe satisfactory. Jellied bouillons are excellent for hot weather meals and by putting a little more gelatin to the recipe I am giving you, you can use it as an excellent base for jellied vegetable salads. Soak two level tablespoons of gelatin in one-half cup of cold water for 10 minutes. Dis- solve two bouillon cubes in one and one-half cups boiling water or use in- | stead one and one-half cups of any proferred coup stock Heat to the boiling point and add one tablespoon of minced onion, two tablespoons vinegar or lemon juice, a few gfains of cayenne pepper and two | Boil for five minutes, | strain and pour into Set aside until cool, thoroughly to stiffen the mixture. Beat lightly with a fork be- | fore serving and garnish with a little chopped parsley or a sprig of water- cress. To use this for jellied salad increase the amount of gelatin to three tablespoons. When the mix- ture is cool, but has not yet begun to stiffen, add two cups of shredded cel- ery, one-half shredded green pepper, one-half cup diced cucumber and one- half dozen sliced stuffed olives. Any mixture of vegetables may be used so long as you add some celery or shred- ded raw cabbage for crisp add the gelatin bouillon cups. vegetable PETERS, M. D, should be taken to a children's spe- | clalist, for it may become severe, and in that case it may be rather serfous and very difficult to cure The local treatment is to employ | thick applications of soothing oint- ments. If on the face it must be held UGUST | display of fruits and vegetables | 15 cents a large hea | cents on, if necessary, by a little mask and It _may be necessary to put splints around the elbows so the child cannot scratch, Fried Tomatoes, Cream Sauce. Cut firm tomatoes crosswise in slices one-half inch thick. Dip in beaten egg seasoned with salt and pepper, then in fine dry bread crumbs. Fry in hot bacon faf, meat drippings or butter untll brown on each side | Remove to a hot platter and drain off all but two tablespoons of fat from Add two tablespoons of flour | to the fat remaining in the pan and | when well blended stir in one and one- | half cups of milk. Cook, stirring con- stantly until thickened and boiling Season with salt, pepper and a few drops of table sauce. Pour over the tomatoes and garnish with pieces of crisp fried or broiled bacon. Chicken Chop Suey. Cut one and one-half pounds of chicken and one pound of lean fresh pork into very small pleces. Place | three tablespoonfuls of cooking oil in a frying pan and fry the pork for several minutes before adding the chicken, then | fry or saute both until the chicken s | delicately browned. Stir all the time. | Have ready and chopped one pound of | mushrooms, one can of asparagus tips, | and half a pound of string beans. Turn | into the pan and saute for 15 minutes | over a slow fire, then pour over enough chicken stock to cover after adding one bunch of chopped celery and two | chopped onions. Simmer slow until | the vegetables and meats are tender. | Use ver: 11 and tender string beans. 24, 1928, Market Prices Reasonable Despite Severity of Storm With the end of the vacation sea- son in sight and cooler weather in the offing the me‘rchlmts ';vho fielsl lt“ (oo?; stuff are nning anticipate mo e * active buying. The delicatessen busi- ness flourishes during the Sum mer when house- wives prefer al- ready-prepared ar- ticles to the dis- agreeable task of cooking large ‘Those for- enough to be able to employ | a cook or maid are saved the necessity of spending hours | in the kitchen, but not all are in a po- sition to delegate | this labor to others, Most women. however, arrange the days' menu. No one is as familiar with the tastes and appetites of the family as the wife and mother. Her's is the sometimes thankless effort to inject variety into the meals. The breakf: menu is not so difficult be- cause the men of the family seldom de- | sire or expeet a change in their morn- | ing repast, and unless she has guests for luncheon that meal is unimportant. | It is the evening menu that stares | the average housewife in the eye lnd‘ causes her many anxious moments. In | her anxiety she may seize newspaper | isit her favorite | shops to gee what is new or may appeal to her hungry family. | This season of the year, although not | calculated to cause one to desire to | overeat, provides the most attractive | Pruits in particular are a Summer food. Moreover ~they are nourishing. ~ An apple a day may keep the doctor away and so do peaches and pears. There are some splendid looking varieties of fruit in the stores and markets. | Elberta peaches | [~ are seling 5| DELICA THOSE HAVING CooKS ARE FORTUNATE TS~PoPuiar TTIN SUMMER TE ";Erv | * pounds for 25| cents and excellent | plums are bringing | 25 cents a dozen in | some places. Ap- | ples are plentiful | and while the| price varies ac-| cording to the store and species generally they may be had 4 to 5| pounds for a quar- ter. Bananas, cents a dozen: cantaloupes, 10 to ! 15 cents each: pears, 3 pounds for 25 cents; apricots, 15 cents a box: mangoes, 25 to 50 cents | each; alligator pears, 40 to 60 cents | each. ‘There has been practically no change in the vegetable prices. Tomatoes, 7 and 8 cents a pound: asparagus, 25 to 40 cents a bunch: squash, 3 pounds for 25 cents; home-grown peas, 15 cents a pound: beets. 5 cents a bunch: cucumbers, 5 cents each: new cabbage, carrots, 5 and 10 cents a bunch: new green onions. 5 cents ‘a bunch: okra. 20 and | potatoes, 10 pounds for a qu for fi salads | 45 cents a pound: frying size, 40 cents | pound. | and best grade butter, 55 to 65 cents tan qy avor on biscuit ter; string beans, 10 cents a d; fceberg lettuce, 13 and 15 cez‘:":l.m Meat prices are about the same. Veal roast, 35 to 40 cents a pound: veal chops, 45 to 50 cents: veal cutlets, 60 to 70 cents; breast of veal, 25 to 30 cents; lamb shoulder, 30 cents; shoul- der lamb chops, 35 to 40 cents; stewing lamb, 18 cents; breast of lamb, 18 cents; best porterhouse, 55 to 65 cents: sirloin, 55 cents: round, 45 to 50 cents; delmonico steak, 48 cents; flank steak, 45 cents: prime ribs, 40 to 45 cents, depending on cut; chuck, 30 to 35 cents; three-cornered, 35 cents; fresh | hams, 30 cents; legs of Spring lambs, | 45 cents: prime loin pork chops, 33 cents; prime roast pork, 30 cents; corned beef, 15 to 35 cents; beef liver, 25 cents; calves’ liver, home-dressed, 70 to 80 cents. Chickens, haking size, | a pound: stewing size, a pound; brollers, 45 5 1o 40 cents 0 50 cents a Eggs are selling 40 to 50 cents a dozen | a pound. . - | .Soldering With Copper. i A process of soldering iron surfaces | together with copper was known to | Roman artisans in England nearly | 2,000 years ago. This is shown by a ! deep iron ferrule like a modern servi- | ette ring unearthed during excavations | of the Roman city of Uriconium, lo- | cated in the River Severn and destroyed | soutAD 30 | HOUSE COFFEE The Flavor is Roasted In! MoreYou Get/” UNION MADB Always the Same! Yes .. constant laboratory tests maintain the high quality of Blue Ribbon Malt Extract! And there's 3 full pounds in every can. Bake'it in your food. Enjoy that tasty flavor. Sold every- where. Just say “Blue Ribbon!" S« er; § Premier SALAD DRESSING | A perfet mayonnaise | | Here they are! Something new. .. hiscuit salads! Bake crispy, brown biscuits, rolled thin and cut large. Fill them with meat or vegetable salad, 0 other mayonnaise will do as well, for Premier Salad Dressing is spiced justenough to give tang to biscuit salad. Try this idea with a Shrimp Salad, Premier ...one of the 98 luscious recipes given in our Premier. T [ \‘ | | new hook. Send us a postcard for your free copy and let it suggest quick, tempting dishes for every day. Ask for Premier quality in other foods, such PREMIER CORN, PREMIER SERV PREMIER CEREALS COFFEE, PREMIER PRE- and PREMIER PEACHES. Francis H. Leceerr & Co,, 27th St. & Hudson River, New York Branch, York & Beach s., Camden, N, J. Sel[f:ft Blue Ribbon Malt Extract PLAIN OR HOP FLAVORED S. R. Wolpe & Son Wholesale Distributors 1309 7th St. N.W. Washington, D. C. Phone North 9988 i Get This ws DOLL Send 10¢ with Coupon! FREE Recipe Book! A Send cou) for Free Recipe Book N ing over 20 tested recipes for delicious foods nd: