Evening Star Newspaper, November 21, 1930, Page 51

FOOD PAGE. Shaped Tucks on are willing to take pains, then by all means choose a pattern that calls for shaped tucks. Successful dressmaking, like genius. consists of the faculty of taking infinite pains and if you are Homemade Dress MARSHALL. willi to take pains you have won half battle in making shaped tucks. ‘The re for your labors comes with the fact that a dress so finished has & distinctly dressmaker aspect. Unless you are a real e will need a paper pattern to work with. With the pattern .rre-d over the ma terial very carefully mark -lon& the lines where the tucks are to be taken. ‘This may be done with tailor's chalk which brushes out of the material with- out leaving a spot or by taking small basting stitches. Then thread your needle with fine thread or with silk if you are working on silk and, holding the material in the left hand, pinch it along the marked lines and baste in a tuck very close to the edge. By taking this basting very close to the :fi! of the tuck you will have no difi- ity in fulling the material on the broad side of the tuck. Having taken this preliminary nar- row tuck, cut a gauge from a piece of cardboard to indicate the exact width of the tuck desired and baste the tuck Aalong this line, fulling in the wide side of the material as you go. The tucks are always narrow, but the advantage in taking the rrellmlnlry Very nNarrow tuck is that it may be ln;{elted to start with, without having to take time to_make it absolutely even in width. The tucks may finally be finished ‘l".h‘lnl-c{‘l‘lnfi-sf#fi:hmng or fine hand- running stitch. ey should be pressed slightly under a cloth. e (Copyright, 1930.) My Neighbor Say; ‘When boiling rice add a tea- nful of lemon juice to a quart ohl‘t:und Rl‘cr will then be very white and grains separated wh it is boiled. ST Should grease form on sink, if rubbed with Indian meal it will be easily removed. To prevent fat sputtering when frying g:blwes, sift flour over po- ;::oea fore dropping them into Melted tallow poured over an ink stain on linen will remove it. ‘When washed in warm water and soap, the ink and grease stains isappear. ¥ Always iron right side of soft :ouns uf)lml.’dt-hen ut‘: side. ron toward center to ave wrinkles. e A teaspoonful of honey in a cupful of hot milk is one of the best drinks for small children. A WASHINGTON DAYBOOK BY HERBERT PLUMMER. I!( & comparatively obscure spot in the Capital—from his place on the bench of the customs court where he went two years or so ago as a “lame duck”—a one-time power in the Demo- eratic perty must be_rejoicing today. Hels James ueue Garrett of Tennes- sresee( see—for two dozen | years a continuous (et member of the was gress, this man, re- m and admired by Democrats and cans alike, either was a or - actual Democratic leader on the In 1928 he was defeated for elec- tion to the Senate. After that defeat he went to a life on the customs court—a lame duck. t friends say his heart and his chief interest are still “on the hill.” pariiamentarian and " sirelegist Finis Garrett has few equals. Others in- sist he has more—the ki of thinking fast on feet in debate. And refer you to that famous fight -uut tative Sol Bloom back 1924. In this instance, the Republican |- MOTHERS AND THEIR CHILDREN. Fear of the Dark. We have found a game which is an excellent help in overcoming fear of the dark and which also develops muscular and sense control. I turn off the lights and seat the children in the middle of the floor. Then I give them various to do such as sitting on the piano stool and singing a song, straight- ening the cover on the table and so on. 1 also have them play “Blind Man's Bufl,” where they identify their cap- tives by touching them. (Copyrisht, 1830.) committee majority had ruled in favor of Walter Chandler, Republican con- testant for the nineteenth New York seat. The time was April in the year of a presidential election. The party complexion of the New York delegation hung in the balance. With Chandler in, it would be Repub- lican by one; with Bloom seated, l)!mA mth tic by on:'mld d rec-way pi ential rece was looming, and it was possible that the House might be called on to elect the next President. New York's vote in such an election was being decided in the Chandler-Bloom contest. When the vote came, all except three Democrats had been mustered, while there were 15 Republicans miss- ing. Also, a group of seven lar and two lar Republicans joined the Democrats in support of Bloom. ‘The committee mhrl%!h report was overthrown, 210 to 198. e next vof seated Bloom, 209 to 198. It was at this point that Garrett did his quick thinking. Jumping to his feet, he shifted his vote from “aye” to “no.” Then, at the same time, he popped in a motion to reconsider the motion, ‘Speaker Gillett and Nick Longworth, then Republican floor leader, hA.d'been tt's move caught naj If Garret mmd.pgflm was in to stay, for the job could not be undone when the blicans showed up. Garrett’ - ‘The with Household Methods BY BETSY CALLISTER. Have you been ssked to make any- vote and to table the reconsideration . THE EVENING STAR. WASHINGTON, Feast for Thanksgiving Preparations in Advance for Housewife—Table of Holiday Lighten I.oad Decorating and Cook- ing of Turkey—Salads and Pie. Some one has said that the fame of a hostess stands or falls on thiree essen- tials, namely, congenial company, good food and attraciive table equipment. While this is true, the housewife, in her eagerness to serve her family and guests with something unus: and | novel for Thanksgiving, should not be 50 ambitious as to forget that too many fancy dishes are liable to require an undue amount of time, expense and effort. One way to have a good time and a good dinner on this day is to do as much as possible in preparation ahead of time, which means working toward the Thanksgiving dinner in the spare minutes you have for several cays pre- vious to the holiday. This preparation should include looking over and making ready the table linen, silverware, china and glassware, inviting guests, iting place cards, caring for decorations and planning the menu and marketing. It is better to buy oysters in the| shells when possible, although one can be reasonably sure of a first-class prod uct if you have confidence in_your dealer and if the liquor is clear. When preparing oysters and their tasty liquor, each oyster should be run through the then rinse th and let them drain. be strained through cheesecloth, and then is good to add to scalloped oysters, oyster stew and scalloped potatoes. Seiting the Table. ‘The table appointments, as well as the menu, should be thoroughly in har- meny with the spirit of the day. For the centerplece chrysanthemums may be used attractively. The Autumn col- ors in the flowers blend well with other accompaniments that are always used at this dinner. A centerplece of fruit would also be appropriate and attrac- tive. If this is used, the fruit could be arranged in a pottery or silver bowl or on a tray. A rustic etioct could be secured by using a hollow pumpkin shell as a receptacle for the fruit, placed in a bed of Autumn leaves. A good color combination in fruit is secured by using | polished red apples, & few bananas and' bunches of purple grapes falling grace- fully over the sides of the bowl or pumpkin. Candles add to the beauty of the ‘Thanksgiving table. The orange, yel- low or cream-colored ones are most | suitable, placed in crystal, brass or silver | holders. The brass holders are espe- \cially attractive with a pumpkin-fruit centerpiece. Place cards or ornamenta- tion for the tablecloth or dining room may be decorated with yellow pumpkins, i black turkeys or Pilgrims in original costumes. e oysters in cold water | A plain white damask tablecloth is| always in good s'yle, hanging about 10 inches below the edge of the table on all sides. Lace runners and mats are ! not suitable, as the turkey should ap- pear on the table, and runners and ‘mlm interfere 'll:; the use of u‘m ll{:: latter and pla necessary for & . The dinner napkins of damask be placed at the left of each cover, with the hems of the napkins lying parallel ;x‘) the forks and to the edge of the table. The silverware should be placed in the order in which it is to be used, keeping to the rule of eating in towar the plate. The knives and spoons | should be p'aced on the right side of the plate with the ends of the handles falling in’ an-even line about one inch from the edge of the table, and the forks should be placed at the left in the same manner. The blades of the |knlvu should be turned toward the late, and the bowls of the spoons and arrl of the forks should be turned upward. Water glasses should be placed at the tip of the knives, and if another beverage is served, the glass for this should be just below and a little to the right of the w-u:“!hn Salts and peppers should be pl: be- tween every two covers and should be placed on a line with the water glasses. A service plate, of course, indicates the center of each cover. Roasting the Turkey. Select a turkey that is heavy for its size, with white skin, plump breast, short neck and legs that are smooth and black. The cart'lage at the end of the breast bone should be soft and pliable. A bird weighing about 15 pounds is best. fingers to remove every bit of shell,| The liquor should | thing for a fair? If you have, you Tt is best to buy two small turkeys may have been troubled in knowing rather than one very large one, as this Just what sort of thing would prove is likely to be old and tough and not as most salable. 1good flavored. To prepare the turkey, Here are some suggestions, based on singe, dress, wash and wipe with a dam lence. I realize that the locality cloth. Slip back the skin from the necl in which the fair is to be held, the and cut off the neck close to the body. social standing, and the wealth of the The skin will turn back and keep in the mplo buying have much to do with stuffing. Fill with your favorite stuffing, type of things that will sell. But wsmehnmdvlnpclmowuu these suggestions ought to help. y and tie and skewer into shape. Aprons, if they are nicely made and Rub the surface of the bird with salt of attractive material, usually go like and one-third cupful of butter creamed hot cakes. If the women buying do-with an equal quantity of flour. Place not themselves need aprons for house- on its side in a baking pan, sprinkling work, they like to give them to friends, and often like to buy their maids’ work aprons at fairs, Sewing accessorles, little needle books and work boxes of an unusual sort, that do not cost too much, almost always sell well. Handkerchiefs, if they are very nicely made, go well. Bed room slippers are salable under the same condition— they must be nicely made. Others are table linen and towels—the towels among the less expensive things, the table linen among the more expensive things. Good, homemade candy and good homemade cakes are popular, as well as any knickknacks you can make for children that sell for a small amount. ‘There are always children with dimes to spend. but there are seldom things for the dimes to buy. L2 PANCAKES§ ARE SERVED the bottom of the pan with flour. Put into a hot oven uncoveied and cook until the turkey begins to brown, then reduce the heat to medium, keep cov- {ered and bake for 30 minutes to every pound. Baste frequently with butter melted in bolling water, and finally baste with the fat in th® pan. Add a little hot water as nee to prevent burning and turn the turkey several times during the cooking so that it will brown evenly. If liked, thin slices of salt pork may be placed across the top |of the turkey and allowed to remain | until the roasting is almost finished. ‘This keeps the skin moist. When the | turkey cceked, place it on a platter and remove all strings and skewers. QGarnish with parsley or celery tips. Before slicing, take pliers and pull each | of the little white bones from the first joint, thus making it easier to slice, the same as the second joint. Although turkey belongs to Thanks- glving more than to any other feast day, | yet there are other fowls and meats | which may be served in place of turkey. |such as chicken, duck, , rabbit, st of any other cut of meat which may be roasted | and which makes a good appearance, y be selected. Stuffings and Gravy. Good Bread Stufiing.—Add to two quarts of bread crumbs one to one and one-half tablespoonfuls of poultry sea- soning, about twe-thirds cupful of but- ter and enough hot water or stock to | make just moist, but not soggy. Add | two teaspoonfuls each of salt and | white pepper. The seasoning may be varied by the use of Summer savory, sweet marjoram or sage. A bit of | parsley. celery, or grated onion may | be added. This plain bread stuffing | will serve as a foundation for almost any kind of stuffing. ster Stuffing.—Mix together six cupfuls of soft bread crumbs, half a cupful of melted butter, half a cupful of celery, one pint of oysters with the juice, three tablespoonfuls of lemon juice, one tablespoonful of sage, one teaspoonful of salt and one-fourth tea- spoonful of pepper. Chestnut Gravy.—Pour off the fat from the pan in which the turkey has been roasted, saving four tablespcen- fuls. Add four tablespoonfuls of flour and stir until it browns. Add three cupfuls of water in which the giblets, neck and tips of wings have been cooked. Cook for five minutes, seeson with salt and pepper, and add one cupful of chopped, ccoked and shelled chestnuts. Cranberry Accompaniments. Cranberries make a striking accom- paniment to holiday fowl or meat. ‘Their delicious flavor seems to be just what is needed. They are easy to pre- pare In a variety of ways, from crim- son, tender jelly, to latticed pies, gor- geous ices and colorful salads. Apple-Cranberry Sauce.—Cook ons quart of cranberries in two cupfuls of boiling water until the skins are soft, then press through a sleve. Add two and one-half cupfuls of sugar and one quart of apples which have been pared, cored and quartered. Cook very slowly until the apples soften. Ihey should retain their shape and be red in color. Cranberry Cocktail: Fill cocktail or sherbet glasses with diced grapefruit and shredded pineapple. Over the fruit pour some sweetened cranberry Juice cooked to a thick sirup. Salad Suggestions. Serve your “salads -in fruit or vege- table cups. Large carrots may be bolled, sliced in inch and a half slices, and deeply hollowed for the purpose. Cooked beets, green peppers, small heads of lettuce, apples, oran melons, or halved cucumbers, may be hollowed out and filled with a chilled mixture of fruits, vegetables, chicken, fish, or whatever you wish, some cases nuts may be added. Salad dressings may be varied. You may add a teaspoonful of tiny pickled pear]l onions and a few capers to plain mayonnaise, or a tablespoonful or two of chili sauce to a PFrench dressing, or for a fruit salad a few candied fruits may be chopped fine and used with orange and pineapple juice in place of vinegar when making the dressing. Paprika crackers are good to e with many salads. To make, cream the desired amount of butter until smooth and easy o spread, then add enough E‘ann to color well. Spread the cracke: and crisp in a hot oven until a golden brown. Nut Pumpkin Ple. Scald one and one-half cupfuls of milk and half a cupful of thin cream and combine with half a cupful each of brown and white sugar, three table- spoonfuls of flour, half a teaspoonful each of salt, allspice, and ginger, and one teaspoorful of cinnamon. Add two cupfuls of cooked and strained pwmp- kin and cook in a double boiler for 15 ' minutes, stirring occasionally. Mix a| | BlloADCAST THE GOOD NEWS ¥ ¥ J ) \“ Today---tomorrow—-serve pancakes---true Southern style---with butter nestling in be- tween--—-and a generous covering of Golden Crown Syrup to bring back memories of old Southern days. Golden Crown and pancakes always ¢o together---never apart. Like the moon and moonlight. The true South Golden Crown. ern flavor is in To serve hotcakes right. serve them with Golden Crown Syrup. Recommended by the best Grocers Steuart, Son & Ce., Inw., Ul — LBEN CROWNK Of Southern Re- cipes will be sent you oh request! Baitimore, Md. With The True Southern Flavor! e t s with this paprika buttter | B C Home in Good Taste BY SARA HILAND. Here is a very handy table to have about the house, for it is possible to uss it in the hall, living room, dining room or breakfast roo: with equally pleasing effects. With both of the “leaves lifted it measures 46 by 53 inches, which is | large enough for six persons; that is, if | all are good friends and do not mind a little crowding. Nothing could be more nearly ideal for the Sunday evening supper where there is no formality. It 18 28 inches high—just right for dining table use. 3 In the hall it could be used as a con- | sole table, with both leaves dropped, anl over it a mirror. flanked by silhou- cttes or old-time fashion prints. In the dining room it would be at- tractive for a serving table, and in the would be a very good reading table. ‘This table is made of solid throughout, rubbed to a rich, dull fin- ish, and with it may be used ladder- back Windsor or Hitchcock chairs . I the same wood. (Copyright, 1930.) FRIDAY, NOVEMBER 21, |Mving room, with one leaf raised, it maple | 1930. MENU FOR A DAY. BREAKPAST. Chilled Diced Pineapple Cereal with Cream French Omelet Oatmeal Gems Coffee LUNCHEON. Crab Meat Salad Potato Chips Luncheon Rolls Spiced Pears, Chocolate Cookies Tea DINNER. Bouillon Ham Loaf D:Imonico Potatoes Spinach Escalloped Onions Raisin Cream Pie Coffee FRENCH OMELET Four tablespoons hot water, two tablespons butter, four eggs, one-half tablespocn salt, a little pepper. Beat the eggs slightly, Jjust enough to mix yolks and whites, then add hot water and seasoning. Put the butter in a small, hot frying pan and when melted turn mixture into the pan. While this is cooking, mix slightly with a fork until the whole Is of a creamery consis- tency. Place on a hotter part of the fire, and allow to brown quickly underneath. Bring all to- gether at one side of the pan and carefully slip it out on a hot Platter. Garnish and serve while hot. CRAB MEAT SALAD. One cup crab meat, add one cugh:zll.'ry and one cup shreddes cabbage. ~ Whip one cup crea with one-half cup mayonnaise. Set in a cup of hot water. Mix very well, Serve on lettuce leaves. ESCALLOPED ONIONS. Cook one quart sliced onions in unsalted water until tender, and drain. Butter a baking dish, put in a layer of onions, dot with bits of butter, sprinkle with pepper and salt and cover with rolled cracker crumbs. Repeat until the dish is filled to within one inch of the top, ending with crumbs: pour in one pint of milk and boke uncovered in a moder- ate oven for about 45 minutes. BY SALLY MONROE. ALL the dried fruits are wholesome, and all of them are delicious if | they are properly prepared. Moreover, they form a resource of great conven- |lence to the housewife, for they may |be kept on hand without deterioration for a fair length of time and are al- ways ready to be used in an emergency. Fig Pudding—Soak two cupfuls stale bread crumbs in two cupfuls of milk and add three well beaten eggs, a pinch of salt, half a cupful chopped suet, half a cupful flour, sifted with half a tea- spoonful baking powder, and a half pound of chopped figs. Mix thoroughly, turn into a buttered mold and steam for three hours. Serve with lemon sauce. Raisin Pudding.—Cream half a cup- ful of butter with three tablespoonfuls of sugar, add well beaten eggs, one cup- ful chopped raisins and two cupfuls flour, sifted with three teaspoonfuls of baking powder. Bake until done in but- tered patty pans and serve with any sauce, Prune Pudding—Wash one pound of prunes and soak overnight in water enough to cover. Then cook in same water. Remove the stones and put a blanched almond in each stone cavity. Reheat with half a cupful of sugar, & teaspoonful of vanilla and half a pack- |age of gelatin which has been soaked and dissolved. Turn into a serving dish and chill. Serve with whipped cream. Date Sponge With Lemon Sauce.— little of the hot filling with four well- beaten eggs, then add to the contents of the double boller and stir and cook for two minutes longer. Add half & cupful of chopped walnuts. Chill, and just before serving, place in individual baked ple shells. Top with whipped cream and garnish with cubes bright-colored jelly. If preferred, the filling may be poured directly into un- baked, large or individual, pie shells. Bake, in this case, 10 minutes in & hot oven, then reduce the heat to medium and bake for 30 minutes. THE RUMFORD COMPANY Erecutive Offices RUMFORD, R. L. of | work them into smooth shapes. Dried Fruits Win Favor In Wholesome Desserts- One-third cupful of flour, one-third cupful sugar, one and one-half cupfuls hot milk, three egg yolks, one table- spoonful butter, one cupful chopped dates, one teaspoonful vanilla, three egg whites. Mix flour and sugar to- gether. Add milk slowly, stirring con- stantly until smooth and thick. Cook in double boiler 10 minutes. Add beaten egg_yolks, butter, dates, vanilla and stiffly beaten egg whites. Mix thor- oughly and pour into buttered baking dish. Set in pan of hot water and bake in moderate oven for 30 minutes. Chill and serve with lemon suce. Date Muffins.—Mix three-fourths cup- ful quartered s with two cupfuls flour, three teaspoonfuls baking powder and one-half teaspoonful salt. Add one and one-fourth cupfuls milk and one beaten efislm mix, adding four ta- blespoon of melted butter. Bake about a half hour. Raisin Waffles—Raisin waffles are good. To make them, chop up a cup- ful of seeded raisins and add them to two cupfuls of left-over or fresh-cooked cereal. Add two cupfuls of hot milk and a tal ful of butter. Then add a cupful of whole wheat flour, sifted with two teaspoonfuls of baking powder and half a teaspoonful of salt, and the yolks, well beaten, of three eggs. Beat well and add the beaten whites of three eggs. Cook in the usual waffle iron and serve with butter and sugar. Savory Fritters—Have on hand thin slices of cold cooked mutton, beef or veal. Cut into circles about an inch and ® half across. Season the meat with & little ketchup or Worcestershire sauce. Have ready some mashed potato slightly molstened with hot milk, but not too moist. Cover both sides of the pleces of meat with the m'nnl.nd ve ready slightly beaten eggs and fine cracker crumbs. Dip in egg and then in crumbs and fry in deep fat. If you like, you may use unsweetened fritter batter to dip the fritters in place of egg and cracker erumbs. BREAD STUFFING for Birds or Meaits are decidedly improved in IDELICACY and FLAVOR when you add RUMFORD ALL- PHOSPHATE BAKING POWDER an Pudding can be just bread pudding... or by adding Rumford it can be madea pud- ding with a new, intriguing texture and flavor. French Toast, always a dainty luncheon dish, will achieve new honors when Rumford is added to the dipping mixture. Ifyou usea teaspoonful of Rumford in mixing Bread Stuffing, it will avoid the danger of be- ing just something to fill up a vacancy in bird or meat. Instead of merely moist bread, your stuffing will have delicacy of texture, and your usual seasonings will have a better chance to blend in one fine flavory effect. Buy Rumford and send for the new attrac- tive booklet, ‘‘Several New Things Under the Sun’’=~it's firee. It tells many new uses baking powder. FOOD PAGE. MILADY BEAUTIFUL BY LOIS LEEDS. ‘The fortunate girl whose nalr is nat- uraliy wavy cannot be blamed for wanting to wear it in curls as long as she can. In childhood and the early teens long curls are charming and suit- able, but as a girl nears the twenties she usually prefers a more “grown- up” way of dressing her hair, A pretty coifiure with just the right combination of girlishness and sophisti= cation_may be made In the following way: Part the front hair either in the middle or on one sid>. Divide the back hair into an upper and a lower section. Have the front layer of back hair waved with combs or finger waved and roll the ends up so that thcy may be made into puffs when dry. Divide the lower section of back hair into two or three equal strands and roll them up on strips of cloth or kids so that they can be made into long round curls. When the hair is dry, pin the curls at the nape of the neck and let them hang down. Pin the puffs in place across the back of the head. | (A) Another smart, youthful coiffure for long wavy hair may be dressed with a center part. A triangular piece of hair is divided out at the back and the up- per layer of back hair is waved with | the front hair, so that the waves are continuous around the head. The un- waved back hair is divided into two equal strands, twisted and crossed over each other (B). The ends of front hair are tucked in between these strands and twisted in with them. The two strands are made into loops and pinned across the nape of the neck in a butter- fly bow effeci. Frem the front the ends of the loops may be seen on each side of the neck. ‘When one's hair is of very fine tex- ture with a tendency to curl, i: is more satisfactory to use plain water rather hair and the upper | then a curling fluid to set the waves, The straighter and stiffer the hair the more eurling Iction is required to keep . it in place, especially for finger-waving. When haic is soft but straight it may |be coaxed into fingerwaves with the aid of & Susting Suid. = alr o e bushy, kinl type may be becomingly colffured '-‘:’ it is first thinned out underneath and _then s.reightened after the shampoo. While the hair is still wet apply liquid white petrolatum (vaseline) " and brush Smooth with & clean, stiff brush. Brush the hair thoroughly, strand by sirand. Pinger wave the hair or comb it straight and adjust a hair net, leaving it on until dry. Of course, the best time to set & comb or finger-wave is after.the sham- poe. when the hair is cleen and soft. hen the wave needs to be reset be- tween shampoos, the hair may be steamed with hoi towels and then re- waved. It is very important for those who keep their hair watcr-waved not to neglect dally scalp massage, regular shampooing and brushing in order to keep the hair glossy and free from dandruff. JOLLY POLLY English. WY JOSEPE J FRISCH. A Lesson MY COUSIN'S, JONN, PROFESSOR SAID THAT THE HALF-BACK ON A COLLEGE TEAM ) \___ OFTEN ALL THE WAY BACK ‘«k\u HIS STUDIES. A. W—“My Cousin John's professor" is the required form. In comstructions of this kind mon is indicated only’ by the second ndun, for the reason that the two nouns are regarded as a single Exam) " son Peter' %gul’h My 4 ok,” “Your Aunt H-:len's picture,’ “His brother Ed's machine,” etc. “Altogether Different | "MUELLER’S 'EGG NOODLES as a Change from Potatoes REN'T you sometimes at your wits’ end to avoid “the same thing again for dinner”? Well, why not MUELLER’S EGG NOODLES, as a change from potatoes? To Assure Perfection Not only do you avoid the trouble of making them; you can be sure that MUELLER’S will be as tasty and delicious as the finest egg noodles you ever made. This great institution uses the same care in selecting ingredients as you dc in your own home, And no artificial coloring is used in MUELLER’S, New Dishes in Wide Variety Then think of the many delightful ways of serving MUELLER’'S EGG NOODLES. The following is only one of many appetizing ideas: EGG NOODLES with Butter 1 pkg. MUELLER'S EGG NOODLES; 4 tbsps. butter; 1 tsp. salt; 1 tsp. white pepper; 2 tsps. lemon juice. Boil the egg noodles for 9 minutes in 4 quarts of boiling water to which 1 tablespoonful of salt has been added. Drain. Melt the butter, add the salt, pepper and lemon juice. Pour over the egg nomfies and serve as a change from potatoes. You could hardly make a tastier dish at lower cost. Why nottry it? Your grocer has MUELLER'S EGG NOODLES, or can get them for you. MUELLER'S . MACARONI ty SPAGHETTI & EGG NOODLES sy BOW MACARONI > COQKED SPAGHETTI | LARGEST SELLENG BRAND IN AMERICA b & \