Evening Star Newspaper, July 19, 1935, Page 24

" B-8 WOMEN'S FEATURES. THE EVENING STAR, WASHINGTON, D. €, FRIDAY, JULY 19, 1935. WOMEN'’S FEATURES, “What's Sauce for the Goose Is Sauce for the Gander” Even in 1935 < Perfection Of Balance Beauty Aid Dicts and FExercises Are Needed te Give Best Standard. BY LOIS LEEDS. P THEY are fat, girls worry over reducing methods. 1f they are thin, they worry about weight-gain- ing programs. And if they have good figures, they worry just as much about keeping them so. All the girls in motion pictures watch their weights closely. Some of them have to fight a natural ten- dency td become underweight. Others | have the opposite problem. Since lovely figures are as important to| them as pretty faces. each has her own method for keeping her body well proportioned and supple. If you live at home you may not be able to pick up and choose your menus. Mother provides certain foods that she knows tn be nourishing and within the family budget and she bhasn't the time to prepare a special diet for you. What you can do, how- ever, is to avoid large helpings of the fattening foods, like potatoes and pie if you are overweight and take more of the non-fattening ones like spin- ach, carrots, beets and salads. Avoid eating between meals, too. It is not wise for young growing girls to re- strict their diet too much. A few pounds over the average weight is an advantage to the teen-age girl It is usually easier to get parental eo-operation in gaining than in losing weight. Underweight in adolescense is a menace to health as well as to beauty. The skinny girl is often troubled with a sallow complexion, Piece scanty eyelashes, soft fingernails, dry | hair and posture defects. Her skin has a “tired look” and lacks the firm, fresh roundness that young complex- | ions should possess. Local beauty | treatments are of little help until!| she has gained normal weight. Diet | is usually the main factor in gaining weight but is not always so. Per- ristent underweight should have medical attention Diet and exercise are not mlrl\‘ means for making fat people become | thinner and scrawny ones plumper. | The main purpose is to keep the body | in a healthy, well-nourished state. | Our bodies are made out of the food ‘we eat. Muscles and internal organs are toned up by regular exercise. This | is why the girl with a good figure and | clear skin canot afford to neglect ex- ercise and correct eating. In life we either progress or retrogress physi- | cally and mentally. Keeping an ideal of physical fitness in mind and culti- vating the habits that maintain it should be part of every girl's beauty program. (Copyright. 1935.) Ethuette BY EMILY POST. “IDEAR MRS. POST: (1) May erisp | bacon be eaten in the fingers ) Is it proper to drink a cream | Ko, (3) Are vegetables such as peas, carrots and string beans eaten with the tork or a spoon? ‘ Answer—(1) Properly, no. ~-all soups served in cups drunk. partly solid—oyster stew, for example | —the solid part would, of course, be eaten first with a spoon and then the remaining liquid drunk (3) All vegetables must be eaten with a fork. ‘The only exception is thin stewed tomatoes, which might be served in a saucer and eaten with a spoon when you are at home alone. This is not an exception to the rules of correctness, but an acknowledgment of the fact that watery, thin liquid can not be eaten with a fork any more than water can be drunk from | a sieve. Therefore do not.serve these tomatoes for company. “Dear Mrs. Post: My sister, graduated from a fashionable New York school, and I have been involved in an argument ccucerning the dresses worn by the girls at their graduation exercises. These were held at 11 oclock in the morning, and the girls £l wore long, white organdy dresses— really dancing dresses—except that the cut-out backs were hidden by waist-length capes. Even so, I con- | tend that this was not proper for morning, even if her school is a leader in smartness. In all fairness, will you give us your opinion?” Answer—TIt is difficult to judge from | the description, but unless the capes blew about, white organdy dresses sound lovely to me, and I can find no fault with long skirts. After all, graduation day is not an ordinary morning, but an occasion that-is set apart like that of a wedding. At wed- dings, bridesmaids wear long dresses and the bride may even wear a train at 8 o'clock in the moming—or earlier! * may be Just (Copyright. 1935.) | ingly, ;| and prints that are on the quaint | side BY BARBARA BELL. O DOUBT youve neard that fashions are now completely feminine, for it’s been bruited N about for some months. And there is little doubt that that which is subtly feminine will go into ele-| so if there | gance when Fall comes, is an ounce of femininity make-up, hide it not under a bushel basket, but bring it forth for all the | world to see, and to admire. Frills are in the spirit of the mode, in your them, one edges the surplice closing the neck, and another goes about the wide, circular sleeves. The dress looks as if it started out to be a jumper frock, and then decided against it, realizing that women like the ease and simplicity of one-piece dresses. | set onto a yoke. is gored | The skirt, in front and back, and that is a fashion that is to become more popu- | Frills and Gored Skirt Proclaim the Chic of This One- Dress. 170/-56 | events, it works hand and glove with such notable events as the English jubilee, and the coming of the Nor- mandie. Some one said you could trace a country’s history through its fashions, and we are coming to be- lieve it is true. Barbara Bell pattern No. 1701-B is designed in sizes 16, 18, 20, 40, 42 and 44 ments 34, 36, 38, 40, 42 and 44. Size 16 (34) requires 4's vards of 39-inch material for (2) Yes land the dress today is trimmed with sleeves. Every Barbara Bell pattern includes When eating a soup that is | Of the blouse and stands upright about | an jllustrated instruction guide uhlch‘ is easy to understand. Barbara Bell pattern book available | at 15 cents. Address orders to The Evening Star. (Copyright. 1935.) Cook’s Corner lar in the months that are to come. | Skirts are destined to have as many as 16 gores, althougth 4 may suffice, at present. Taffeta is being used a great deal| for dresses of this sort. The new paper-taffeta, that rustles so allur- is very nice in plain colors, Silk crepe, rayon crepe and the delightful cottons the season has brought forth are all good for this model. Besides the popular pastels a new group of colors, dubbed “Re- naissance” is being featured. Greens, purples, reds, rust, blues and yellow are included in this group, and it is all because Mussolini sent an exhibi- tion of Italian art to Paris, the fashion world pouncing upon this dramatic occasion. Perhaps you've noticed how the mode follows the trend of current BARBARA BELL, Washington Star. Inclose 25 cents in coins for pattern No. 1701-B. Size. (Wrap coins securely in paper.) . Crochet PATTERN 5399 ‘Though tulip time is over, you can still have them bloom on such lovely filet crochet doilies as these. Do them in string and you can have a lovely | Junch=on set—the large one for a centerpiece, the medium one for plate doilies and the small ones for glasses. If it's a buffet set you need, use the medium and two small ones or the large and two medium ones, according to the size of your buffet. They would make excellent fair domations, for even a single one makes a useful doily. If you use fine cotton you could make exquisite sherbert doilies. 1In pattern 5399 you will find complete instructions and charts for making the doilies shown; an illustration of them and of the stitches needed; material requirements: BY MES. ALEXANDER GEORGE. | CHEESE A LITTLE DIFFERENT. BREAKFAST, Cantaloupe. Egg Omelet. Waffes. Sirup. Coffee. DINNER. Pineapple Juice Cocktail. Roast Lamb. Browned Potatoes, Mint Sauce. Buttered Spinach Bread. Currant Jellv. Head Lettuce. 1,000 Island Dressing. Cheese Cake Bettina, Coffee. SUPPER. Lamb Sandwiches. Potato Chips. Maple Mousse. Iced Tea., | CHEESE CAKE BETTINA. | 2 cups rolled 3 tablespoons unsweetened butter. melted zweiback 2 tablespoons sugar : , 75 teaspocn cinnamon | Mix ingredients and reserve Pour remainder into bottom of s pan. Add cheese filling, sprinkle with | | reserved crumbs and chill two hours. | | Cut in squares. | CHEESE FILLING. | 3, eas voiks 2 tablespoons grated ¥ cup s lemon rind ublesnnon flour 1 {ablespoon lemon 1 tablespoon granulated gelatin Y4 cup cold water 2' egg whites. beaten Beat yolks, add sugar, flour, salt and milk. Cook in double boiler until mixture thickens siightly. Do not over cook. Add gelatin which has soaked five minutes in cold water. Mix well and allow to cool and thicken. Fold Pickles. cheese crust. Chill. MAPLE MOUSSE. up maple sirup L‘/, cuvs whipped cre: 4 ess yolks s teaspoon salt Y4 cup sugar 1 cup milk 1 feaspoon vanilla Beat yolks, salt and sugar. Add milk and cook until little creamy in double boiler. Stir constantly and do Add rest of ingredients and freeze in hours. My Neighbor Says: If the upper leaves of your dahlia plants are wilted look for borers. A dash of salt improves the flavor of chocolate fudge. Marinate fresh fruits to be used in salads as soon as they are cut or sprinkle them with lemon juice. This prevents dis- coloration. Always keep salads on ice until it is time to serve them. They lose their flavor when ex- posed to heat. Meringue falls when the oven is too hot. If you wish to bake successfully, To obtain this pattern send 15 cents in stamps or coin fo the Woman's Editor of The Evening Star. Corresponding bust measure- | in rest of ingredients and pour into | not overcook. Add sirup and cool.| mechanical refrigerator for about 4% | Of Succ BY BETSY CASWELL. response to last week's dis- | sertation on sauces was so re-| markable, that I find to fill the | more general demands, there will have to be another collection of | | such recipes today. It is gratifying to lelrn that so many young American | women realize the importance of spe- | cial savor in their | cooking, and are | more than anx- | ious to learn the | secrets of the | blue ribbon chefs |in this particular | line. | Today we may {describe some | sauces which are | not, necessarily | made either white | or brown rouk, as were last week's. PIQUANT SAUCE. (For cold meat or fish.) | Pound together 2 tablespoons grated | horseradish, } tablespoon salt, 1 table- spoon dry mustard, 1 tablespoon | | chopped onion, !, teaspoon celery seed, ' teaspoon paprika, a dash of | cayenne and a dash of black pepper. | | Pour 1 pint white vinegar over them, | and let all stand for one week. Then strain through cheese cloth and bottle. | Be sure that the bottle is tightly | capped. Serve as desired on cold meat | and fish. | BORDELAISE SAUCE. ‘ (For hot ham, tongue or beef.) Chop 2 shallots fine, and put them | in a saucepan with 1 nlncgltmdul claret. Simmer for 10 minutes. Add 1 cup bouillon or brown stock, and | let all cook slowly for 20 minutes. | Skim. Add ! teaspoon minced pars- ley and !4 teaspoon dry tarragon, ! teaspoon beef extract, !y teaspoon sugar, salt and pepper. Let mixture boil up, and keép hot in double boiler | until ready to serve. | HORSERADISH SAUCE. | | (Good with boiled beef.) | | Whip % cup eream until stiff, and then turn in 4 tablespoons grated horseradish and ! teaspoon salt. Beat | well, add 1 teaspoon lemon juice and serve immediately. l SAUCE BEARNAISE | ' = Betsy Caswel (For boiled meat or fish.) Into 3 tablespoons tarragon vinegar leaf and 1 teaspoon | | chopped onion. Let all come to a boil. | and then set aside to cool. Beat the wolk: of 4 egrs very stiff, add !4 cup | olive oil, )z cup beef stock, and pepper | and salt to taste. Put in a double boiler, and stir constantly until mix- | ture is thick and smooth. Strain through fine cheese cloth, set aside to cool, and when really cool. stir in the vinegar. Reheat, and serve. | place 1 bay | Dorothy the frock with cape| Are You Guilty HE chief faults of husbands and wives are these: Lack of Sportsmanship. — Marriage seems to bring out | the yellow streaks in men and women as a hot poultice does the measies. | People who stand by any other bar- gain shamelessly weich on their mat- rimonial contracts. Those who swear | before God to take each other for | better or worse until death parts them beat it for the divorce court as soon as they lose their taste for each other. Nine-tenths of the marriages that go on the rocks fail because neither | the husband nor the wife has the grit to take marriage on the chin. They simply can't stand the punish- ment. The man can’t bow his head to the domestic yoke. He can't give up his freedom, his poker sessions with the boys, his philandering with women. The wife can't stand the drudgery of housework, the monotony | | of evenings spent at home instead of | stepping out to places of amusement, doing without the fattery to v\mch she was accustomed. They are bad losers. When their husbands and wives don't come up to| all their fondest fancy painted and | turn out to be just mere human be- ings, instead of pin-feathered angels, they don't pay up and shut up like ! good gamblers. They howl to heaven that they have been cheated and go | about broadcasting the defects of their mates to the world. 1t is because so many husbands and | wives are tin-horn sports who thrnw; up their hands and quit when the | cards begin to run against them that | | we have so many divorces. The real | | sports who have the nerve to sit tight | and play the game win out. | Lack of Snlesmamhlp —1In every other relationship in life men and | women try to conciliate those in| | whose hands their happiness and| prosperity lie. They study their | psychology and try to find out whnfl appeals to them. They make an :m of their approach to them. They put their best foot foremost in all of their | dealings with them. But in marriage you seldom see husbands and wives who try to sell themselves to each other. They don't | try to make themselves attractive, or interesting, or amusing to each other. | The woman who looks a fashion plate | abroad goes slouchy at home. The | man whose wit sets dinner tables in| a roar is gloomy and grouchy at his own. After marriage they abandon all of the tactics by which they won each other, which makes it easy for the vamps and gigolos to do a good business peddling their stuff. Lack of Politeness—Why courtesy should be considered a de luxe virtue too good for daily consumption in the home is one of the mysteries of do- mesticity that no one can explain. It just is, and few husbands and wives are so wantonly extravagant as to waste it on each other. The man who picks up a lady's handkerchief at a party lets his wife carry her own bundles. The man who listens with rapt attention to the babblings of any Dumb Dora tells his wife that she doesn’t know what she is talking about when she expresses an opinion. The man who compli- | of claret. Interest of Readers Brings Additional List ulent Sauces 'Cold or Hot Meats and Fish Are Improved by Skillfully Blended and Prepared Accompaniments. BREAD SAUCE. (For poultry.) Put 1 cup milk, 1 cup bread crumbs, pepper and salt to taste, and 1 tea- | spoon onion juice into a double boiley. Cook and stir constantly until smoot! (about 15 minutes.) Just before serv- ing, stir in the melted butter. This sauce s also delicious with game. CURRANT JELLY SAUCE. (For game.) Dissolve one-half glass currant jelly by heating and then strain. Return to the fire and add one tablespoon chopped mint and one wineglassful Heat horoughly and serve. SEAFOOD COCKTAIL SAUCE. Mix together one cup tomato cat-| sup, one tablespoon caili sauce, one- | fourth teaspoon paprika. one-fourth | teaspoon white pepper, the julce of two lemons, one-fourth teaspoon salt, one-fourth teaspoon celery salt and one teaspoon onion juice. Place on | ice to become very coid, and serve | with shrimp, crab, lohster, oysters, | clams, etc, when used as a first course. WEEKLY KITCHENETTE MENUS. MONDAY. Avocado Cocktail (Seafood Sauce) Grilled Ham, Sauce Bordelaise Corn on the Cob Mixed Green Salad, Crackers Iced Coffee TUESDAY. Iced Clam Broth | Cold Sliced Tongue Onion Sauce Carrots and Peas Cherry Pie Iced Mate ‘WEDNESDAY. Jellied Madrilene Soup Tomato Cheese Toast Lettuce Salad Coffee Cake Coffee THURSDAY. Shrimp Cocktail Chicken Livers en Brochette Potato Chips Vegetable Salad Sherbet Mate FRIDAY. Cold Tomato Soup Scrambled Eggs with Mushrooms Lima Beans Fruit in Lemon Jelly . Iced Tea SATURDAY. Sardines on Toast Chicken a la King in Patty Shells Green Beans Green Pepper and Cream Cheese Salad Iced Coffee e ) SUNDAY. Jellied Consomme Broiled Beefsteak Shoestring Potatoes Squash Red Raspberries in Cantaloupes Coffee Di of One of Five x Says Matrimonial Mistakes? ments another woman's hats tells his | wife that her new one looks like heck. The woman who would never dream of criticizing a stranger keeps her husband’s faults ever before him. The woman who laughs loudest at a vis- itor's jokes yawns over her husband's stories. Most husbands and wives are boorish in their treatment of each other, yet they know the value of politeness in winning and keeping friends. What a pity that they don’t realize it is equally efficacious when | applied to husbands and wives! Lack of Diplomacy.—Every mar- ried couple knows that matrimony is the field for diplomacy to do its great and perfect work. They know that husbands and wives should be handled with gloves. More than that, every man who has been married to a woman for three months knows the combination by which to work her. Every bride has her husband’s num- ber to the last figure Both Mr. and s. Benedict know | | the things they fight over, but they | don’t avoid them. They drag them in by the head or the heels and go to the mat over them. that the psychological moment to ask for money or tell bad news is after Mr. B. has been fed on a scrumptious | dinner of all the things he likes best and when he is too full to argue, but | she doesn't wait for the auspicious moment. She plumps it in as soon as he opens the door when he comes home tired and hungry of an evening, and the mischief is to pay. Mr. B. knows that he can soft-soap Mrs. B. into doing anything, but he won't bother. Lack of Appreciatino.—Most hus- bands and wives never say “thank | you” to each other. They take every- | | thing that the other does without a | sign of gratitude. And that is what takes all the reward out of marriage and makes it a chore instead of a joy. | For it is so easy to do a thing for | those who appreciate it and so hard to | do things for those who just take it for granted. . These are the chief faults of mar- ried people and they could be so easily cured if husbands and wives would only try. DOROTHY DIX. The Old Gardener Says: Iris plants may be divided or set out at any time now. By purchasing early and late kinds a long season can be enjoyed, and the plants multiply so rapid- ly that with a small beginning the amateur can have a wide border. The iris is different from most perennials in the fact that it needs to be divided very soon after the flowering season. As a rule, garden makers wait until Autumn before moving or sepa- rating their perennials, but this is too late for the iris. Irises will go on growing for years, spreading out in a constantly widening circle each season, but the center will die and the plants will not look right. They ought to be separated at least every three years. If this is done, the roots can readily be pulled apart with the fingers. (Copyright. 1035.) Mrs. B. knows | | |- \ BY MARGARET WARNER. F the very thought of fur makes you unbearably hot, just put into the picture a background | of icebergs and polar bears to re- lieve the situation and then give heed | to the matter of your fur coat for | next Winter. They always do this {trick in the Summer—bring out the furs in July and August—but there is a good thought behind it, for it gives you a long time in which to make your payments before you need the garment at all, and during those months what a source of joy it is to know that you have a handsome, warm coat for next Winter all put away waiting for you. ‘We have been reading about the new fur coats for a long time, but did not | dare to mention them until now that | the shops have brought up the subject | themselves. There is to be noted great | elasticity in designs of the new fur coats. No longer is one fur set aside with the label “for sports occasions.” “the ideal older woman's fur.” etc The mink coat is designed with a jauntiness that qualifies it for the skating rink in one instance, while in the same collection the luxury fur may be worked with the more formal | afterncon coat or evening wrap in mind. Persian Lamb has been styled with such a weather eye out for youth ,that it is almost certain to go down as the favorite of the “younger set.” x ox % % ’l‘HERE is quite a trend toward shorter coat lengths with fuliness | flared from shouider or waist in coats of intermediate length. Supple furs are gathered into yokes or swing into | crisp silhouette. We will find buttons ‘ in color as a new note; defined waist- | lines in tunic types, and both the cenvertible and small inconspicuous ! collars. All kinds of furs will be used, | so that you may choose according to | color and price. | Now to be more specific about the | things you may find here in town. For | general wear Hudson seal (dyed musk- rat) still remains the smart choice of | the fashionable woman in search of | something practical. You may have | | it full length and belted with a shom | cape collar; seven-eighths length with | | large convertible collar, or shorter | swagger length with round boyish col- | lar. The sleeves match the general type of coat also. Natural Russian squirrel and Man- | churian ermine, that exquisitely toned yellow and brown fur, are more dressy | types of coats. These come in beauti- | fully matched skins, with the sleeves | set into raglan shoulders. | #£5 &% | INK paw fashions a new deepf square armhole swagger with | sleeves gathered into tight wrists. An | oblong wood button cioses the small | | rolled collar. A loose swaggery civet | | cat_coat has & Queen Christina collar | that clips at the neck with a double buckle. These are fine for campus or | the business girl. Raccoon coats ll- | ways go into the college group, too, | especially for out-of-town colleges far- | ther North, as they are about the | heaviest and warmest pelts that we | | have. They are sure to be good form ! | for the foot ball season. Leopard and leopard cat are par- ticularly youthful-looking coats. Leop- The highly anti- septic and astrin- gent. action ?'our skin from in- ection and exerts | a healing effect zha( aids maintain- a pure, youth- u appearance, ~ ORIENTAL /‘ C lAM e Shopping in Washington | Cute, Funny Now Is the Moment to Give Heed - || to Fur Coats. } i } | | Habits May Embarrass Showing Off Has Its Dangers, Likely to Be Regretted. BY ANGELO PATRI. JKATHLEEN was a lovely child with beautiful expressive eyes, and had a way with her. She learned to say cute things and win the admiring coos | and hugs and kisses that affectionate grown-ups showered upca her. “You're going to spoil that child.” sald grandpa. “First thing you know, the things she does and says are not golnx to be so funny. You can't meke a child bold and forward and not have her acting like a hussy. Mark my words, you're going to be sorry.” Grandpa's words were credited to his crochety state and nobody checked the darling child in her cute ways One afternoon mother was entertain- ing a stranger who had lately come tn the neighborhood. Kathleen, fresh from her nap, was brought into the room and introduced. All went well | until she helped herself to a sandwich | that was on the visitor's plate. “No, dear. Don't take that. Don't touch anything on another person’s plate. Why Kathleen.” Kathleen opened her mouth as wide as her jaw permitted, took a big bite and jigged about her mother’s chair “Kathleen! Don't be naughty. Please excuse her, Mrs. Dunlop. She never | did such a thing before.” | her | utter: Left. flattering formal coat in black Persian lamb; right, Krimmer caracul in a more casual rendering. g 9 Bketched in a Washington Shop. ard cat has all the striking beauty of leopard at a very moderate cost. A soft rippled collar makes it a coat of many occasions. Bailoon sleeves end in tight wristbands. If you are in- terested in real Somali leopard. you may have it in a sliim youthful swag- ger model with convertible collar that closes tight at the neck. It has straight raglan sleeves and three metal frogs replace the usual closing. - = LACK Persian lamb, as we said before, may be either formal or casual this year. The formal type is full length with flattering jabot collar. while the spertier model is three- quarter leggth, developed in the gray Persian—a very new note—with squared armhole, youthful tailored collar, pleats molding the waistline and a resulting princess silhouette. A smart belt and three vuttons complete the picture. Jap mink has taken‘on new impor- tance, with interesting collar treat- ments in the use of narrow pelts. which lend themselves o well to smart effects that show up the very decided stripes in the fur. Jap mink is used both with vertical and diagonal stripes and you will find it much less expen- sive than most mink. We almost forgot to mention lapin, that most inexpensive of furs that is so suited to soft dressmaker ideas in designing. You will find lapin in both blocked and striped effects, and though it does not have the wearing qualities of the expensive furs, it is warm and easily comes within the limited budget. For further information concerning items mentioned in this column, call National 5000, branch 342, between 10 and 12 am. T A Two tablespoonfuls granulated gel- | atin. One-half cupful cold water. One cup boiling water. One-third cupful sugar. Two cupfuls strong coffee. Soak gelatin 5 minutes in cold water, dissolve in boiling water, strain |and add to sugar and coffee. Turn Kathleen paused in her jigging and munching long enough to stick out tongue to its full extent and Shut up, you big dope!"” She was forcibly ejected, her howls and denunciations ringing through the house. Her mother, mortified beyond endurance, soon bade her guest good- by with greater relief than she could have imagined. “I pever was so humiliated fn my life. Where did she hear such words? Who taught her her to stick out her tongue like that? She ought to be thoroughly spanked. What will the woman think of me? And I have been hoping for this chance to make her acquaintance. I never was 80 outraged " “The most natural thing in the world, Mary,” sald grandpa. “Kath- leen doesn't know that Mrs. Dunlop is any differeny from any body else You have always encouraged the child to show off her accomplishments. She had acquired a couple of new ones and this was her chance for a good hand. She doem’t know she did anything out of the ordinary In fact she didn't. She has been be- having like this for a long time now but vou thought it was cute and funny. Today it just didn't happen that way. It happeied to be the other way. That's all.” “Well, she is going to learn right now that she can't stick her tongue out at me and use such language at the same time. I won't have a child of mine speaking to me like that Sticking out her tongue. Can you imagine it?" “Perfectly.” said grandpa Every expericnce that a child meet every action he performs, every action he notes in other people. ar experiences that remain in his mem- ory. Careful training interprets some of these experiences and corrects the impression they make. Careless teach- ing neglects such interpretations and allows such impressions to becol part of the child's behavior code. (Copyright. 1935.) IR Whin Grean: Add one teaspoon lemon juice to a pint of whipping cream and the cream will whip quicker, provided the cream and utensils are chilled. into mold. chill and serve with whip- ped cream. 10,000 TESTS PROVE FLVTOK THE BEST BigBumperCrop in California SWEETER & JUICIER Buy NOW-—today—and receive 25% more oranges without & penny more to payl Sunkist California Oranges were never more abundent—ne —never juicier. They give you «ll four protective food essan- fials (vitamins A, B and C, and calcivm)—guard teeth and gums—improve digestion and build up your alkaline reserve. Calitornia 2l Growers Exchange 2 LARGE GLASSES A DAY FOR VIGOROUS HEALTH