Evening Star Newspaper, June 23, 1933, Page 36

FOOD PAGE. FOOD AND THRIFT IN THE HOME Spring Greens and Vegetables Leafy Greens Now Obtainable in Great Variety How to Prepare and Serve Them Attractively. HERE are at least a dozen kinds of leafy greens now obtainable Almost all are rich in fron. sul- phur, phosphorus and that es- sential bodily growth, Vitamin A. All supply roughage to keep the sys- tem active, cleansed and the blood puri- fied. All may be prepared palatably Following is a list of leafy greens ob- tainable in most of our markets. Try these: Chard, chicory, dandelions. en- dive, escarole, kale, lettuce, mustard greens, parsley. sorrel, spinach and tops of beets, turnips, radishes and horse- radish and watercress. To Serve There are three ways of serving leafy greens, with many variations of each way. Many may be eaten raw—all the lettuces. dandelions when young, water- cress, endive and escarole. All of them may be cooked and served as a hot vegetable, or they may be chillei after cooking and be served with a tart sauce as a salad To Clean. With the right equipment. it is easy to clean any green vegetable. Keep on hand for the purpose the largest bucket your kitchen will accommodate. Fill it with cold water. Remove all wilted leaves, but if you are washing spinach, do not separate the clumps. Let the greens soak for an hour, and at the end of that time the sand and grit will sink to the bottom. Then lift out the greens. Do not pour the water off, as this simply sifts the sand back into the yegetables again. Rinse under run- | ning water. Water for Cooking. We have progressed far beyond the old custom of cooking vegetables for hours in quarts of boiling water, trans- ferring valuable mineral salts from the greens to the water and then throwing | this away. Later we saved the water for soup, but the best modern practice | discards both these methods. Now the tendency is to almost waterless cooking to conserve the natural salts and flavors within the vegetables. The drops ad- | hering to the leaves after washing give | enough moisture for cooking the fine- textured greens, like spinach, young chard, beet greens and sorrel. For chicory. kale, dandelion, escarole and other coarser leafy greens, longer cook- | ing is necessary, and boiling water to cover must be used, with a cupful of boiling water added from time to time, | &s may be needed Creamed Spinach—Wash, pick over, and shred two pounds of spinach. Pile in a saucepan and cook for fifteen minutes covered. Do not drain off the liquid, as this contains valuable min- eral salts. Add four tablespoonfuls of cream, one-fourth teaspoonful of salt, | & dash of ginger, blend and serve. | Broccoli—This green should be young, | tender, and of a good green color, and | either raw or cooked. Tender scallions | asparagus. chard has large, heavily ribbed leaves, the upper part of which resembles spinach, and should be a good dark green color. The lower stem part of the leaf, known as the rib. should be white. The rib and the leafy part may | be cooked together as a bolling green, | or they may be cooked separately.| When boiled and served with melted butter the ribs are considered equal to tender asparagus. | Shred the leaves from two bunches of washed chard and blanch in two quarts of boiling water for two minutes. Drain. Place in & saucepan with half & cupful of canned tomatoes, one small minced onion. a little paprika and half a tea- spoonful of salt. Cook, covered, for 15 minutes. When you buy chard you have the makings of two separate dishes. one hot. made from the leaves. and one cold, from the midrib. Cock this separately and serve cold like asparagus with French dressing, or hot with Hollandaise sauce. Beet Greens and Lemon —Wash and chop two pounds of beet tops and put them in a kettie with four tablespoons- ful of fat, one thick slice of lemon. four tablespoonfuls of hot water, a dash of ginger and half a teaspoonful of salt Cook rapidly for 20 minutes, stirring | occasionally to keep from scorching. Let stand in a warm place for 15 min- utes. Remove the lemon rind and serve. Green Onions.—By green onions we | mean scallions, shallots or other young | onions. They should be young, tender, fresh, with good, healthy green tops. and the lower portion should be well blanched. Green onions may be served are delicious boiled and served like Mixed Greens.—The tops or thinnings of beets, turnips or radishes are best served as a hot vegetable. Wash one bunch each of turnip tops, beet tops | and radish tops and place them in a saucepan. Add one-fourth pound of salt pork or bacon, cover tigthly and simmer for 40 minutes. Add one bay leaf or .a sprig of dill and continue cooking “for 20 minutes longer. Other Greens. Watercress is used for gamnishing | purposes and as a salad. Garden cress has a more pungent taste. It may be | served with salt and vinegar or boiled like spinach. | Endive, escarole, and chicory are used as salad greens. Escarole may be | boiled like spinach, and endive is also | used as boiling greens. | Mustard greens should be fresh, of good green color, and free from dam- age, seed stems and discolored, wilted leaves. Curly and plain parsley leaves are used for garnishing and flavoring. while the root type is used in soups and stews. Turnip greens should be fresh, green, tender and crisp, without any yellow | | continuing the center part through the the flower buds should be small and |leaves or tough stems. tightly closed. Large heads are de- Spring Vey bles. sirable, but freshness and tenderness | are more important than the size of the A head. Green sprouting broceoll and | ting. steing sa sonime o | v e elac s The e | o i ol oo bmalar Binncy e ; . stem. | them, then boil briskly, uncovered, for | :;151 lea;_x;:es?;z;l!ndolrng ‘::1; Ige\)i;i !ac:'e b:}} 120 minu!e;, The beans will then be slowly, otherwise the tiny buds will fall | E‘:g o ey iy :{cegr:!:rl;l:':: Lu;v Jea};ggcmunrng tzmhthel dst.ebren and | diced apples, or quartered tomatoes, leaves. Broccoll greens shou pre- | and serve with melted bulter and sult Kale and Corned ‘Beef —Color is the | poweler and dhopmed snios (o e byt principal quality requirement. It must|fiour snd water sauce. Then add the be green without even a yellowish tinge. | heans and let them cook siowly, ab- 1t must be fresh, elean, and free from | sorbing the fia: Wax beans damage. Medium size kale is MOre| b prepared in the same way a8 green {ender than large. Kale is an excellent ‘ Sixing mens g green, but it must be of good veet-sour eans. — quality or it will be flavorless. wuh‘onfi‘f‘,‘,fif 5 :L:'.nn' T o Riaheh two pounds ‘of kale and blanch it ""’I for 20 minutes, drain, and serve with :l}‘,'; m;g;'“]fl’: E:flmls‘““l:m“ D":‘df:j | two cupfuls of hot white sauce to which P place a epan, one tablespoonful of sugar and one two pounds of hot corned beef and one | cupful of water in which the beef was | LaieqPConful of lemon juice have been cooked. Cover and cook slowly until tender. from 20 to 50 minutes, adding Asparsgus. @& cupful of corned beef liquid if needed.| Place asparagus stalks upright in a Swiss Chard and Tomatoes—Swiss pan of water one inch deep for about | AMAZE A MINUTE i SCIENTIFACTS—BY ARNOLD | CABLE WORLD 1y, ‘fl Bt i THE woRrLD'S W _— 3,000 SUBMARINE CABLES HAVE A TOTAL LENGTH OF 300,000 MILES | (12 TIMES AROUND ¥ {7l WORLD). < v/ CHIMPANZEES, MOST PRIM- ITIVE OF KIND, WERE RECENTLY \D! SCOVERED IN AFRICA. | ON REGULAR SCHEDULES 1S NOT BEST. 6-22 == (Copyright, 1833. by The Ball 8, to make _ easy to take @ Take one regular portion of tomato juice. Add half a teaspoon of Lea & Perrins Sauce. Simple. Delicious. It's the perfect cockeil be- cause it doesn’t let you down. Try it at your restaurant—buy 2 bottle and try it st home tomorrow might. Here's how! FREE A new in Beasoning Yours for the as 50 page book “‘Success telis 140 ways to please Write a Inc., 25K THE one or two hours, then remove them | from the water and place them in the refrigerator. Do not wet the tips | unless they are to be cooked within 3 few hours. Scalloped Asparagus—Steam three | dozen young stalks for 15 minutes, | | then place in a buttered baking dish, | alternating with layers of bread crumbs. The top layer should be of bread crumbs. Beat three eggs, add one quart of milk and some salt and ur the mixture over the asparagus. Dot with | butter and dust with powdered mace. | Bake for 30 minutes in a hot oven. | Asparagus Shortcake.—Make & rich | baking powder biscuit dough and bake | it in two layers, one on top of the other. Brush the lower layer with but- ter before placing the other on top of it. Brush the top layer with milk Wash and cut a bunch of asparagus into inch lengths and steam until ten- | der. Season generously and combine with one pint of medium thick white | sauce and two hard-boiled eggs chopped. Fill and top the shortcake with this mixture and surround with parsley. Creamed Cucumbers. Pare two medium-sized cucumbers and cut them in half-inch dice. Cook in one pint of salted bolling water for five minutes, then drain. Add white sauce made from two cupfuls of milk, two tablespoonfuls of flour, half a tea- spoonful of salt, and two tablespoonfuls of butter and a little pepper. Add one tablespoonful of minced green pepper and serve very hot. { Peas in Toast. ‘ Cut slices of bread two inches thick, remove the crust and make two-inch | cubes of each slice. Hollow out the centers with a dull spoon. Toast on all sides and butter in the center. Fill with fresh peas in white sauce. For EVENING variety, diced cooked carrots may be added to the peas. Stuffed Celery. Wash and clean some celery stalks. trimming off the green leaves. Spread the center of the stalks with minced olives and cream cheese mixed, and cut the talks in halves when filled. Serve on a relish dish or on a salad plate. For variety, use minced pimento or roquefort cheese. MENU FOR A DAY BREAKFAST. Stewed Apricots and Peaches. Oatmeal with Cream. Sausage Cakes. Corn Muffins. Coffee. LUNCHEON. Oream of Corn Soup. Egg Croguettes on Spinach. Crisp_Rolls. Pineapple Sponge Ple. Ten. DINNER. ‘Tomato Juice Cocktail. Brolled Hamburg Steak, Brown Gravy. Boiled Macaroni, Cheese Sauce. Green Beans. Lettuce, French Dressing. Queen’s Pudding. Coffee. STEWED APRICOTS AND PEACHES. One-half pound dried apricots and one-quarter pound dried peaches. Wash the fruit, soak overnight in cold water, cook slowly in same water until ten- der. Add sugar to taste (about one-half cupful). MILADY BEAUTIFU BY LOIS Adaptable Bangs. | I off-the-brow coiffures are not be- | coming to you, you may now wear bangs and still be in style. Bangs have been growing in faver during the last few months, according to a leading New | Yerk hairdresser, who suggests half a dozen ways to wear them. { Long, full bangs beginning well with- in the hairline and extending a little below the eyebrows are the most adapt- able type. They should, of course, be permanently waved, so that they will not become stringy eand untidy when one’s forehead perspires in warm | weather. They should be cut longer in the center than at the sides. | When the bangs are worn the rest| of the hair may be dressed in almost any way. When a center part is used the bangs may be brought down over the forehead in a compact mass. This arrangement will make the long. slen- der face seem broader and shorter. By bangs another pretty coiffure s/ achieved which gives the effect of long | hair and is suitable for the long oval | face. | When a side part coiffure is pre- ferred, the part should be low. If the part is on the right, the bangs should | be given a slight swirl to the left, so that they are lower over the right eye- | brow than over the left. This slanting line on the forehead is more becoming to the average girl than & symmetrical arrangement would be. The two sides of one’s face are never exactly alike, so that coiffures with uneven lines are most generally becoming. | Another way to arrange bangs with THE CHEF | 1 LEEDS. a low side part is to train them into a single large fiat curl at the center of the forehead. This is suitable for a girl with a broad brow, wide-set eyes and & short or medium sized nose. ‘When one is tired of this flat curl it is a very simple matter to comb it in with the rest of the hair and no one would suspect that there. were bangs at all. The versatile long bangs make an ex- tremely pretty finish for the evening coiffure when they are set in ringlets and arran rather high to give height to the face. With such a treat- ment in front the rest of the hair should be only slightly waved for the sake of contrast. A wide, flat wave coming down over the ears and slant- ing upward, with & knot of hair at a becoming angle behind makes & charm- coiffure in combination with high flufty bangs. SUGGESTS BY JOSEPH BOGGIA. THERE are many times when, for/ the light dinner, a stuffed omelette gives more pleasure to the appetite, Especially is that | true during balmy | Spring days when we have not yet | made the escape \ 1 from cool weather, g nor have we cross- ed over into Sum- mer, with its de- mand for cold cuts - and salads. % | ‘When made up “ | into substantial en- ¢ | trees, eggs do in- [ - deed make a good | selection around which to bulld the main course. I shall therefore give | you some interest- ing variations of the omelette which make of it more than the usual egg dish. But first let us review the ples that govern the making of omelettes. Plain Omelette.—The eggs should be beaten, seasoned and poured into an omelet pan containing very hot butter, |then stirred briskly with a fork in or- der to heat the whole mass evenly. If the omelet is to be stuffed or garnished this should be done before rolling it up. Stuffing for Omelet.—A simple stuff- ing for the Spring omelette may be made by cooking slightly in butter some chopped pimiento and chopped tomato | meet, well seasoned. Fold into the cooked omelette and surround with rondels of French-fried onions. | Or mix with the eggs before cooking, some thin slices from the white part of leek, some minced onion and mush- rooms. these three ingredients previous- ly cooked in butter. Diced bacon may also be added, if desired. | A homely omelette, but one that is appetizing and filling, is made by mix- ing the eggs with dice of cooked bacon, diced potatoes and onions cooked in | butter. Make this omelette quite flat, | like a pancake. A variation of this dish is the omelette wherein the eggs are mixed with potatoes tossed in butter and slices of Gruyere cheese. This, 1o, | is cooked flat as a pancake. | Again, mix the eggs with dice of chicken and cooked asparagus heads. Gurnish with asparagus and serve with 4 bit of rich white sauce. Or mix the rinci- good eggs with flaked tuna fish and spread the finished omelette with mel an- | not only takes the place of meat but chovy butter. Enough suggestions are there to fur- nish variety in omelettes for many & luncheon, supper or light dinner menu. Eggs are plentiful now, and low in price; little time is required in their preparation. Pleasing the Man BY CHLOE JAMISON, (QF ALL the methods of cooking fish, the man likes best the tter of crisp-crusted fish that reminds him of fresh caught fish, fried over a eampfire . .. only it is better to make up for being done in the kitchen, instead of out of doors. A mistake is made now and then In frying the wrong kind of fish, and sometimes in the method of frying we may as well go over the subject and see how much or how litle we know catfish, porgies, perch, g smelts, whiting. weakfish, flounder, fillet of sole, haddock and halibut. The smaller fish may be fried whole, the larger ones should be cut in steaks or slices about three-fourths of an inch thick. Fish fries nicely in olive oil and also in butter. First coat the fish with flour that is well seasoned with salt, & ;Eock of sugar and pepper. Or if you like & heavier crust. use crumbs or corn Use plenty of butter or oil to prevent sticking, place fish in the pan when it is smoking hot. brown on the other. Place on a very hot platter, garnish with parsley and lemon slices and serve at once. A slightly different effect and flavor is obtained by frying fish in deep fat ... French frying it .. . and when small fish are skinned they are more delicate. Dip them in boiling water for a few minutes and the in will come off easily. Sprinkle with salt and pepper, dip in fine crumbs and fry in deep, hot fat from three to six minutes. Fillet of sole, flounder and haddock also cook well in deep fat. Drain the pieces on brown paper, place on & hot platter, garnish and send to the table. Olive oil, lard or & good cooking oil may be used for deep fat frying. NO MOSQUITOES NOW MOsQuIT DIED/ STAR, WASHINGTON, D. C. FRIDAY, NATURE’S CHILDREN Grasshopper. GRASSHOPPER has a long face and a droll expression. BY LILLIAN COX ATHEY. You really should look him in the eye through a lens: you will be amply repaid as you gaze into the rather benign compound eyes. A magnifying glass is of great value to a nature student, and to realize what you are missing without one, try look- ing at an aphid. the famous cow of the ant and destroyer of our cherished plants. To the naked eve it appeéars as a most insignificant green insect. Under a lens, her body is an exquisite green, her legs are red »ad hér pink compound eyes have a knowing lool she waves her thread-like antennae! Six strong legs provide the gras hopper with a mode of evading his enemies. His second method of defense is spilling his life blood over you, & vile looking and smelling fluid, spoken of as “tobacco juice.” When ready to make a high jump, the long hind legs are lowered below the closed wings and by pressing the sharp spiked heel into the bround, the strong muscled thighs, with a quick release, carry the hopper high into the air and , far out of the way of his foe. The grasshopper jumps without looking and he has no way of directing his landing, therefore he often lands in a worse predicament than the one he sprang from. When wishing to travel the | famous jumper uses his wings. The wings of grasshoppers vary in size and color with the species. The abdomen has segments, as do all insects, and you can see the breathing spirals or pores along the lower sides. As the insects breathe, these pores open and close, pushing the segments back and forth in a billow-like fashion. Of course, grasshoppers' ears are unusual. They are found at the base of his wings, they look like two large GRASSHOPPER. sounding drums. one on each side of | the first segment of the abdomen. | Katydids have their ears on their| elbows. Each grasshopper sings his own family tune, according to family tradition as to sound and volume. The ! “music” is made by rubbing the saw- toothed spines on their hind legs to- | gether. The rapidity of the movement. | the variation of the song, is governed | by the musician, and the heat of the | day seems to inspire him. Good grooming is a passion with| them and much time is devoted to making their toilet. First of all the, six feet are gone over carefully and every particle of dust nibbled off.” Then | the great eyes are carefully polished. The handsome antenna next receive | The head is bent to one| side until the long sweeping antenna touches the ground. The front foot is planted firmly on it and the thread-like | member is pulled back and forth. There | is a look of supreme satisfaction on the shiny countenance after he is washed up. At least that is the im-| pression one gets, through & peep at him through the lens. Grasshopper mothers have lance-like eggplacers. They make a pocket, five inches deep, info the sofl and place masses of eggs in & damp-proof over- coat. All Winter the eggs remain in the ground, although a very warm spell in mid-Winter has fooled many a hopper whose life was cut short with & freege, attention. Everyday Psychology BY DR. JESSE W. SPROWLS, Four Ages. I believe it was Shakespeare who inti- mated that life is not measured by fig- ures on a dial. The modern psychol- ogist knows that there are at least four ways of determining the age of a per- son. These four ages are: 1. Your “chronological age,” which simply states the number of years you have lived. 3. Your “mental age,” which states the amount of intelligence you have | achieved in relation to your chronolog- i ical age. For example, if you are 10| years old chronologically and possess the intelligence of an average 12-year- old, your mental age is 12 years. On the other hand, if you are 12 years old chronologically and measure up to the intelligence of an average 10-year-old only, your mental age is 10 years. So far as these tests go. you are supposed to reach your maximum mental age when you are 20 years old chronolog- ically. 3. Your “emotional age,” which meas- ures roughly how nearly you have out- lived the impulses which characterize the emotional life of a child. 4. Your “generation age,” which states roughly your attitude toward the participation in the solution of present- ay problems. zo far as I can make out. your gen- eration age is the most important of all. This must be the age that Shake- speare had in mind when he talked about the futility of figures on a dial. You will have to be your own judge about your generation age. Answer this question correetly and you may make your own estimate: How far are you behind the few leaders in progressive thought in matters pertaining to poli- ties, economics, industry, education and religion? (Copyright. 1933.) 3 different dresses can be made from this ONE pattern Lk} ||]2]3 40 gorgeous new styles in the Sim- plicity Magazine— on sale st leading dress goods counters. Get s copy today. SIMBLICITY PATTERN €O, ine 44 W. Wb 0., Mow Yesk Suy JUNE 1933. ODE OF THE MOMENT 23, - FOOD PAGE. | | i Good Taste Today BY EMILY POST, Famous Authority on Etiquette, M Visiting Cards. Y DEAR MRS. POST: I have copied the folowing quotation from the letters of & fash- ionable young woman friend of mine to whom I wrote for advice about visiting cards. She says their uses ve dwindled to two—"to mark the doorbell of a walk-up, apart- ment and to send with flowers and gilis I know even you say that peo- are getting very casual today about is and that women are too busy in ffices. or concentrating over a game { contract, to put any importance on empty form of doorbell ringing and card leaving. I had intended to have new cards engraved and if their uses of earlier days have been relegated to the so-called attic, perhaps the plate 1 now have will do. Answer—Don't let any young woman, fashionable or otherwise, convince you that visiting cards have not plenty of uses, and of far greater importance than the two she jiames. In fact, & card written at the florist's is as good, if not better, than an engraved one, |and a doorbell name would be much | clearer to read if printed in large let- UNCLE RAY’S CORNER through the Indi Ocean. “Up"” and “Down.” ; F some one should ask us “which way is up,” we might suppose him to be simple-minded. “Right up this way, of course would be our probable response as we pointed toward the sky. If we think a little, however, we can cee that the question is not so easy to answer. We may point to the sky and show “up” from our viewpoint; but would a man in China point in the same direction, No, a Chinaman would point in a very different direction to show some one the way up. An Australian, a Bra- zilian and a South African, each point- ball emerged they would say. “Look at | that ball rising up out of the water!” From their point of view, the cannon ball really would be going up, instead of down. ‘That is the secret of it all. Our “point of view” is what decides what is up and what is down. People in Australia and Argentina see different stars than we do. Some stars which we known well (the stars of the Big Dipper, for example) are never seen by them unless they journey northward toward our part of the world. The leaflet called “Marvels of the Sky” shows sizes of the planets and their distance from the sun. It tells about Donati's comet and other wonders. If you want a copy, with- out charge, send a stamped return envelope to me in care of this news- paper. U)ll(I!L! RAY. tnr:-;v-:q-‘w....»‘@ P | & (Copyright, How It Started BY JEAN NEWTON. e, That Word “Bombast.” Nobody likes to be called bombastic | or have what he says characterized as s0 much bombast. However, one likes it still less after learning the origin and true significance of the word. “Bombast’ comes to us through the old French “bombace,” from the Greek- derived Latin “bombax,” mean “cot- ;;:1 wedding.” We have an old English e: ing upward. would give other directions. | It all goes back to the fact that the earth is round as an orange. Even at this day, we find it hard to realize the “A candle with a wick of bombast.” roundness of the earth. The fact, how-| Though Shakespeare's line, when ever, is beyond dispute. Thousands of | Prince Hal calls Falstaff “my sweet persons have gone clear around the creature of bombast” is doubtless the earth during the past 400 years. Mil-| best known example of it, the possi- lions of persons have watched the | bility for humor in a metaphorical use curved shadow cast by the earth dur- of “bombast” was not lost on other ing an eclipse of the moon. | thmm;mh Under ' date’ of 1389 Another way to look at this problem | Nashe used it as follows: is to fancy that we are.digging a hole _“The swelling bombast of a bragging clear through the earth. No such hole blank verse ever has been made, but if we could | perform the task, where should we come | out? | i Provided that the hole could be cut | Linoleum. in a vertical direction, our coming out ‘The life of linoleum is greatly length- party would be in the southern part of ened if it is varnished just as soon o5 the Indian Ocean! | it is placed on the floor. This is spe- Such a journey would not be pleasant cially true of printed linoleum. It is for a human being, for more reasons a good idea to varnish it once each than one; so let us turn our thoughts' year, or as soon as the varnish appears to a cannon ball. Let us suppose that to be we-rmfi off. _Before applying the we could fire a eannon ball through the | varnish the linoleum should ge washed hole with such force that it would over- | well with soap and water and thor- come gravity after passing the center oughly dried. A second coat should not of the earth. |'be applied until the first coat is dry. ‘The cannon ball would keep on going Inlaid linoleum may be treated the “down,” as we might say, until it cut! same wi "PLEASE TELL ME, MARY, why your tuna salads are always so much more delicious than “(Copyright. 1933 L 1t people | on a boat were near the spot where the | ters. A more typical modern use for | cards is as a substitute for note paper. Every message. from the invitation to a dance or a breakfast. or a card party or a buffet dinner is abbreviated to & few words on a visiting card. Every imaginable message. from an informal regret or acceptance to a reminder— | even thanks flowers after a fu- | nera'— written in half a dozen words, instead of in full on a whole sheet of note paper. Sometimes it is | as necessary as ever that cards be left at a door—just as it is necessary that notes of various sorts be written by hand and at length! Either the quo- tation you sent me was cut short or the writer of it did not know what she was talking about. Or it was one of those sentences written for smart ef- fect, without much thought as to sense! At all events, it would be much nearer the truth to say that visiting cards and the telephone have an almost uncontested social message monopoly. Dear Mrs. Post: (1) Is one “at home” card inclosed in a wedding an- | nouncement addressed to Mr. and Mrs. John Brown and the Misses Brown sufficient? (2) It would seem very | unnecessary to me to inclose one card | for each person included in the en- | velope. | Answer—(1) Yes. (2) I agree with | you. (Copyright, 1933.) . — Maple Apples. | Bring one cupful of maple sirup and | one and one-half cupfuls of water to a boil, add six tart apples pared and ’rored and simmer gently. Turn fre- quently. When soft, remove the apples. Cook the liquid until thickened, then pour over the cooked apples. Seyve either hot or cold with cream. S Space in Car. If you take ali-day trips in your car and have to face the problem of storing lunch in a small space, buy a large tin bread box with several shelves and a door cpening from one side. The food will keep in place much better than if it is placed in a basket. This box will also provide a seat for a small ehild and is very comfortable. Domi? Cane Sugars Refined in U S A Sweeten o with Do “I always use that recipe you gave me, but my salads never taste like yours. I guess I haven't the knack of cooking that you have,” “Nonsense, there’s no knack to it! Let me ask you, do you use White Star Tuna?” “Why, no, Mary, I never have. I didn’t know thattherewassuchadifferenceintheir quality.” 'Well, that's the answer, Helen. I tried several brands before I found out that there isn’t any other so good as White Star Tuna. And now I buy nothing else. That's the secret of my suc- cessful salads.” Active, energetic children «. . forever on the go. They agree on Kellogg’s PEP. Always crisp and full of flavor. Delicious with health- ful milk or cream. The flavor of Pep is famous, Nourishing wheat. Toasted. Easy to digest. Plus bran! Mildly laxative. Buy these better wheat flakes from your grocer. With the exclusive Kellogg features—the heat.sealed WAXTITE bag, and the handy Easy-Open top. Enjoy PEP. often. Made by Kellogg in Battle Creek. S Qj‘ ¥ AR AN N