Evening Star Newspaper, September 3, 1935, Page 27

WOMEN’S FEATURES, TUESDAY, SEPTEMBER 3, 1935. WOMEN'’S FEATURES. " In These Days of High Pork Prices a Pound of Bacon Is Still a Good Buy THE EVENING STAR, WASHINGTON, D. C, Proper Way of Cooking Is Most Important To Retain Full Flavor May Be Used Alone or in Combination With Other Foods to Form Wholesome Main BY BETSY CASWELL. HERE is the old saying that “you can use every bit of the pig but his squeal”—and in these days of bounding pork prices about the only thing that isn't prohibitive in price is that very squeal. But there is still our old standby—bacon, which has not flown completely out of sight, and may be used to such great advantage in many varied ways. Bacon s ex- pensive, too, just as all pork prod- ucts are at this time. But, rela- tively speaking, you can get more for your money out of a pound of bacon than you cam out of a pound of any other type of “hog meat,” for there is no waste, and children that cannot eat pork can digest bacon. This is also true of older persons who have an antipathy toward pork in its fresher forms. Bacon will keep a long time, in the refrigerator, and therefore a pound may be stretched over several days— an impossible feat with fresh pork. Alone, or combined with other foods, bacon presents a dish full of flavor and food value. Its teasing aroma is always appetizing, and, Betsy Caswell Gourmet’s Guide BY LUCIE EBERLY. Food specialty shops aiming to cater to the epicure are bobbing up all over | draining on brown paper is absolutely | the country. Although a food shop devoted ex- clusively to the unusual and exotic | has not made its appearance here, ‘Washington women do have the unique opportunity of elaborating on their culinary adventures. To our Capital City come specialties of every land to meet the demands of the diplomatic corps. Menus at the embassies gen- erally follow the traditions of the countries they represent. Realizing this, a few of our local enterprising merchants have made it their busi- ness to import a large variety of food- stuffs from the world over. Many who reminisce about gas- tronomic delights enjoyed abroad lit- tle dream that right here in Wash- ington a large assortment of imported delicacies are available to appreciative food connoisseurs. | If you are longing for some snack enjoyed in other lands, or if you are eager to find something new to serve | at the bridge party or buffet spread. | strike out for yourself and discover | some of the oddities that are the gour- met’s delight. You will find that English Cheddar cheese with port and Holland Edam with sauterne come in stone crocks, large and small, and are not, as the | general opinion might be, prohibitive ! in price. | Imported Japanese biscuits made from (don’t be shocked) seaweed and rice are really one of the most tan- talizing crispies ever tasted. Be sure! to order a good supply, because there | will be a raid on them once they have been introduced to the masculine members of the household or party. | The salted soy bean, another Jap- mnese contribution to the novelty group, is a welcome change from pea- nuts and other domestic nuts. The soy bean, as you know, is that nutty | particle generally found in chop suey., Toasted, salted and crisp, it is & brand- | new taste sensation. The rice enthusiast, who is still| looking for the finest quality, will find | the domestic Honduras or Fortuna the best. A dish of this, cooked prop- | erly, will stand as a challenge to the | starchy mush generally enco\mured.! Among the numerous imported dain- | ties you will see good old English Bom- j maloe fish or Bombay duck, as it is| otherwise known; from Norway ccmei herring tidbits in fruit juice and| herring fillets in dill sauce. Genuine Russian cavair comes | from the sturgeon—and smoked stur- | geon is the newest fish delicacy to add to the cold-cut platter. Try a cordialized tea drop in place | of sugar in your next cup of tea or glass of iced tea. Call National 5000, extension 396, | and information as to where items| listed may be found will be given you./ Here's what the well-gloved woman will be wearing this Fall Dish. | when properly cooked, there is noth- ing more crisply delicious. ! * k% % { TN THE cooking lies half the secret. | If bacon appears at table translu- cent, limp and swimming in grease, |or hard and almost black—money | and time have been utterly wasted, | as both food value and flavor have | been destroyed. Many methods exist for the proper production of good bacon, and there is no excuse for the cook who is too lazy and unambitious to learn their rules. The point where most inexperienced | cooks go wrong is that they heat the | frying pan too much and allow the fat to smoke, thereby spoiling the taste | of both the bacon and the drippings, | which might otherwise be used to such | good advantage. The trick is to place | the thin strips of bacon in a cold fry- ing pan and bring the heat to the re- quired degree very slowly, taking care that when that point is reached the pan is not allowed to become any hotter. | Another little touch is to place the thin strips of bacon on & board and, ;wllh & broad-bladed knife, flatten | them as thin as possible. Then put in the cold frying pan and cook over | moderate * heat, turning frequently, | until crisp and brown. Occasionally drain off some of the excess fat from | the pan and, when done, let bacon | crisp on brown paper. | My own favorite method is one | which has saved me many burnt/ | fingers and grease-splattered clothes— ‘l& well as blackened walls. I put the strips of bacon, well separated, into & | pie tin and place it in the oven. Then {|I can forget about it while other | breakfast preparations are under way, | except for taking & peep and turning ;n once or twice. The bacon crisps beautifully, and after a few moments’ !perrect, ItU's like scrambling eggs in a double boiler, practically foolproof! | * x X % S FOR actually serving the bacon, alone or in combination—recipes are legion! And, before I forget, don't throw away any left-over cooked bacon. Keep it in the ic box and | next morning use it, chopped fine, in | your regular muffin mixture, to vary the breakfast bread most delightfully! As September has an “R” in it, we | shall take the first recipe to celebrate the return of the succulent oyster: OYSTERS AND BACON. | Wrap each oyster in a very thin | slice of breakfast bacon. Lay on a broiler over a baking pan in a hot oven, brown. (The bacon should be fastened around the oyster with a toothpick.) | Serve with minced - parsley and piquante sauce, which should be made as follows: 2 tablespoons grated horseradish. 1 tablespoon salt. 1 tablespoon dry mustard. 1 pint white vinegar. 1 tablespoon chopped onion. 12 teaspoon paprika. 1, teaspoon cayenne pepper. Pound all the dry ingredients to- gether. Pour the vinegar over them gradually. Let stand for one week, then strain through cheese cloth and bottle. Cap tightly and keep to serve with above dish, or with other meat or fish recipes. * ok Kk % (CHICKEN LIVERS EN BRO- CHETTE make a good dinner dish and are easily prepared. Clean and cut the livers in uniform pieces. Wrap a slice of bacon around each piece, impale on skewers, and place on broiler over dripping pan. Broil until bacon is crisp, turning once. Or you may cut the livers in four pieces and alternate them with pieces of bacon on a skewer until you have four bits of liver to five of bacon on each skewer. Broil until the bacon is crisp and serve on the skewers, garnished with watercress. Chop crisp bacon and mix the frag- ments with baked potato before re- turning the mixture to the potato shells to brown slightly on top before serving. Hominy grits and bacon make & deliclous luncheon dish for the children and grilled tomatoes and bacon prove welcome even for dinner, Use your imagination in concocting bacon dishes and you will be amazed to find what an infinite/ variety of uses there are for this pork product | in your menus, If you wish advice on your indi- vidual household problems write to Betsy Caswell, in care of The Star, inclosing stamped, self-addressed en- velope for reply. with her frocks and light-weight coats! And she won't mind showing her hand either. The nicely-flared cuffs of these crocheted gloves have just the right it over |, Fall sleeves. Note the interesting contrast of the cuff design with the plain the water. The pile will be erochet, of the hand. And how beautifully and comfortably that glove does | | restored. s oo fit! All stitches are easy and work up quickly in light-weight wool, In pattern 5431 you will find directions for making the gloves shown n a small, medium and large size (all given in one pattern); an llustration « Editor of The Evening Star. the gloves and of all stitches used, material requirements. To obtain this pattern send 15 cénts in stamps or coin to the Woman§ Let broil until the bacon is | “This Little Pig Went to 9 than a prg under a gate? Two pigs, of course! Let Coiffure Reflect Hair Glory Itself Women Are in Error | | When They Reverse [ Logical Order. | BY ELSIE PIERCE. i WHEN I first saw the forecasts for | Fall fashions in hats and hair ‘s!yles I wanted to shout with joy. | Then I heard, “Isn't that intriguing. |isn't that glamorous. Me for that | style.” I turned and a sad sight met | my eyes—hair hanging wild, all the | color gone from it, dry, strawlike, nondescript. | I could visualize that head going to an expert hairdresser, being finger- waved and coiffed in the deep swirl with curls clustering at the temples. And it would be adding insult to in- jury. For the intricate coiffure would only emphasize the shamefully neg- lected state of the scalp and hair. And the lack-luster hair would command | the spectator's attention, the coiffure | would be lost. That's a very common mistake women make. They expect th coiffure to carry the honors, when actually the coiffure reflects the glory of the hair itself. Whenever you have oc- casion to comment, “What a beau- tiful hair style,” look twice at the head wearing it. I'm willing to wager that the fashion graces a healthy, | full-of-life, shiny head of hair, else you wouldn't notice the style in the | first place, | | Perhaps you have yourself received compliments on the arrangement of | your hair. Think back to those occa- sions. Your hair doubtless was in perfect condition at the time. Men Comment on Hair More Than Style. I have noticed that men are quick | to comment on the vital quality and beauty of & woman's hair, sooner |than on arrangement. When .they say, “What beautiful hair” they mean first and foremost that it is healthy hair, full of gloss, the sort of hair you | love to touch it looks so silky and in- | viting. Style comes second. That doesn’t mean for & minute that style does not matter. Style is| the ‘channel by which one’s individ- | uality is expressed, in coiffure as in | clothes, in make-up in one’s whole personality, the very style in which we say and do things. I hope I'm not discouraging the urge for new styles, the desire to experiment and change But I do want to bring home the le3so.. that style should be built on a foundation of beauty first. Until you have conditioned your hair (and Il wager the majority of heads need con- ditioning 'these days) postpone chang- ing your hair style. People will notice its lack of luster less if you don't call attention to it by & sudden change of style. BY BARBARA BELL. HE four-pocket treatment has become an accepted idea in sports clothes. Last Spring everybody liked the simple suits of tweeds, with two pockets on the breast and two in the peplum of the jacket. Now the same thing is being done in frocks, except that the pockets have become & part of the design of the dress, instead of just patches. To keep the hips smooth and slim pockets have been pushed up to the waistline, and in this frock they look as though they were part of the belt. .Buttons play & big role in the Fall (Copyright. 1935.) Roast Bee_f Salad. 14 cup mayonnaise. 1, teaspoon horseradish mustard. 1 tablespoon vinegar. 1, teaspoon salt. Dash of white pepper. Dash of paprika. 1, cup cooked potatoes, diced. 2 cups cooked string beans. 1 cup cooked roast beef, diced. Blend mayonnaise, mustard, vine- gar, salt, pepper and paprika. Com- bine with potatoes’ and beans (cut lengthwise and then crosswise into 3-inch pieces). Chill until' ready to serve. Add beef and toss together lightly. Serve on crisp lettuce with radish roses and additional real may- onnaise. Serves six, season’s fashions. Sometimes they are leather, or simulated leather, especially on sports things. Gold and silver and gunmetal buttons are & tai- lored version of the jeweled note, which is important in the new mode. Wood- en buttons go well with tweeds or Wwools, and when you get around to the afternoon mode, all sorts of fantastic things appear—coral, rhinestone, little plaques that look like enamel and loads of fur. Sometimes they are of eontrasting material, plaids or checks, or some spotty stuff—always they are high points in the effectiveness of the frock. ‘This dress is one which the college girl will like especially, for it just fits in with her conception of the style which particularly suits her. It is simple, tailored, comfortable and smart. The yoke is an essential part of the shirtwaist type and the little round collar has been accepted by everybody as & most becoming and youthful shape. The trimming of this frock seems all to be a study of half circles, the pockets are that shape, and the closing of the yoke at the throat, and so are the little tabs which fasten the sleeves at the wrists. And each half moon has its button, poised in the center! There is a*seam from yoke to hem in front and Back, which My Neighbor Says: When planting tulip bulbs alternate with rows of early tulips of one color and later tulips of another color. When the early tulips fade, the tulips of another color will begin to bloom, giving you & succession of blooms. Never leave fish, unless sajted soaking in water. Too long soak- ing removes the flavor and makes the fish flabby. When any portion of a velvet m is crushed from pressure, ) the part over a basin of hot water the wrong side next to Flannels and blankets will keep soft and white and will not shrink if washed with a table- spoon of ammonia in the water. (Oopyright, 1935.) Market ...” Unfortunately for him, he became bacon. Here he seems to sense his fate, and is busily demonstrating the truth of the old saw about "W hat makes more noise AP. Pholo, Buttons and Pockets Details Add Charm to Smart Sports Frock. 1745-8 becomes an inverted pleat at the knees. Altogether it is & very smart and satisfying little garment, one that | is becoming and very wearable. Silk crepe, wool challis, thin wools, or flannel, and, very prominent in Fall fabrics, velveteen; all are espe- cially nice for this dress, and it should | be very good in the bright, high col- ors, from which sports clothes are fashioned. Barbara Bell pattern No, 1745-B is designed in sizes 12, 14, 16, 18 and 20 Corresponding bust measurenients 30, 32, 34, 36 and 38. Size 16 (34) re- quires about 4!; yards of 39-inch material. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. Barbara Bell pattern book available at 15 cents. Address orders to The Evening Star. BARBARA BELL, WASHINGTON STAR. Inclose 25 cents in coins for Pattern No. 1745-B. Size ... Name....--... AddTess.ceecemmeemenna-n (Wrap coins securely in paper.) (Copyright, 1935.) Corned Beef and Celery. 1 pound cooked corned beef, finely chopped. 1 cup celery, finely cut. 1 small onion, finely chopped. 1, tablespdon horseradish mustard. 34 cup mayonnaise. Blend pll ingredients together thor- oughly. "Spread between slices of rye kyead, spread with butter or vegetable margarine. Makes enou’ filling for 13 sandwiches. School Army Is Mobilized To Rout Foe Its Advance Aimed at Ignorance, Disease and Human Error. BY ANGELO PATRI T}IE schools are opening. This an- nual reunion of teachers and pupils has become so familiar that its | meaning is overlooked. Nothing in| the life of this people is as important | us the opening of the schools. It is| the mobilization of the youth of a| Natlon in preparation for the great advance against ignorance, disease and error. Without drums and fifes, | without the shouting and ratiling of the warlike army of the military. this peaceful army, this most powerful of | all armies, marches into its schools | and opens the books. When this hopeful host enter the schools this Fall will they find them ready? We Insist that all children g0 Lo school, but we have not reached the stage where we insist that every school provide for the educational needs of every child within its doors. This seems to me to be the clear duty of every community through its board of education. It is useless, it is cruel, to force children and teachers 10 o through motions that are futile, yei that is what 1s done when schools are not prepared to serye the pupils | adequately. By adequate service I mean clean. | airy. well-lighted, well-ventilated and heated buildings. Well-trained and | adequately paid teachers in sufficient numbers to take care of the children | without hurry or without waste.| Plenty of supplies. Plenty of varied | | activities provided for in shops and | | laboratories and play spaces. A flex- !ible course of study that will allow | the teachers to give the children the | right kind of work when they need it This sounds expensive, but it need not be prohibitive. Any school board can organize its school system and its funds so0 s to provide all that is nec- | essary with a slight increase in its tax rate. We have taxed the people for everything under the sun, and still the schools go begging. Give the chil-| dren their share (I don't say their! fair share) and the schools can offer | an education that will function in the [ 1ife of the people. | I hope this little story will make the point clear. A 14-year-old boy insisted on getting working papers. There was | no work. He would stay on the streets for he knew no law but his own will. The officer took him to & well-equipped | | school and he was given & program. 1 | “I'm not going to do any work. | You might as well know that right | now.” | “What's the use, son? The law says school for you. Isn't it better to be here than in some other places you know about? Pick your program | and get busy.” | He made out his program similar | to the one offered him and selected | a shop. He was turned out of five shops oné after the other because he | declined to attend. The library was next on the list. “I don't read,” said ! he. “As you like” said the librarian. “Maybe you would like Lo help ar- range the shelves?” He began. He opened & book and stood looking at it. He took it to & | corner and read it. It was & book about pigeons. He wrote & book about pigeons, printed it in the shop (the one he had stormed out of a short time back), illustrated it and bound it. He is doing very well, thank you. But suppose the school had not been ready for him? (Copyright, 1935.) . Bridegroom Faces Cost Of the Tour BY EMILY POST. “DEAR MRS. POST: Why are you so insistent that bridesmaids’ bouquets should be bought by the bride’s family? Do you know that in many communities it is customary for the bridegroom to buy them? After all, his expenses are less than those of the bride’s family.” Answer—I don't insist—I don't even | suggest that any one do anything| other than follow local custom, what- ever it may be. In many communities the bride’s bouquet is always sent by the bridegroom, which (if customary) is both reasonable and proper. On| the other hand, I have heard that in occasional communities the bride- groom is expected to buy not only Lhe! bride’s bouquet, but the bouquets of the bridesmaids, the flower baskets | of the flower girls, corsage bouquets for the bride's mother and grand- mother, and for his_own mother and | grandmother, and for all I know, other near relatives, as well as his own bou- tonniere and those of his attendants. Whether, after all this, he then has enough money to go on & wedding trip—I don't know. Inthe fashionable world of today it is not customary to expect the bridegroom to order any flowers except the boutonnieres—and probably a corsage for his wife to wear away. The reason why I am opposed to considering the wedding flowers an | obligation of the bridegroom is that the bride's parents can control the wedding expenses and the bridegroom cannot. The flowers are all part of | the wedding picture, which properly is a “surprise” to the bridegroom and not something that he designs, and for. which he should be expected to assume an obligation which can be embarrassing and even devastating to | & moderate pocketbook. “Dear Mrs. Post: Is it necessary that the bride be ‘given away.’” Answer: This depends on whether the question, “Who giveth this woman to be married to this man?” is part of the marriage service. If it is, then the answer is yes. “Dear Mrs. Post: When & clergy- man officiates at his daughter’s wed- ding, who gives her away?” Answer: He does. When he has read the question, he then replies to it by putting her hand into that of the bridegroom. “Dear Mrs. Post: What could I do | enchant men and women Wwith each ! ognzie that I am of only average in- | telligence and, | that we may not waste our lives in Dorothy_D;x Says Take All Romance Qut of Marriage. Friction Is Liable to D both married and with chil- dren and both people with high {deals, fell in love with each other. They struggled against this, but it was too strong for them and at last they decided to sacrifice their families, their good names, their social position, their financial interests, ev- erything, and elope. This they did. but on the way to the Elysium they had picked out they quarreled. The woman got off the train and came back to her husband, and the man | would have returned to his wife had he dared. Now how do you sccount for this? A LR | Answer—The reason for this is per- fectly simple. The eloping couple for the first time put their love to the acld test of living together and being dependent upon each other for their comfort and happiness and it could not stand the strain. Their romance was beautiful and glamorous and com- | pelling while it cousisted of stolen | kisses and secret meetings, but when it became & matter of putting up with each other's ways and making sacri- fices for each other and working for each other, all of the rosy clouds of | sentiment that had made it & grand | adventure vanished into thin air, leav- | ing them just & man and woman do- ing & thing that they already re- gretted. * x % x AI.L of us have & hankering for for- | bidden fruit, and stolen waters are | sweel on every lip. That is the lure that the “other womsan” and the “other man” have for married people. ‘They have gotten fed up on domes- tcity. Matrimouy has gotten dull and boring. They have looked so long at | their own wives and husbands that they no longer see them. And here comes along & stranger who piques their interest because he or she is new: who feeds their hungry souls the angels’ food of romance that they haven't tasted for years. and with whom they imagine themselves in love. | But what they are really in love with is the adventure, the romance, the illusion of having recovered their youth, the reckless devil-may-care | feeling it gives them to be doing dan- gerous things, to be keeping secret | rendezvous and meeting around in queer places, to_be discovering each other instead of knowing each other’s every mood and thought, as husbands and wives do. | * % % ‘Take all of the stage settings away; thrust an enforced companionship upon the lovers; let the man have to eat the cooking and pay for the chif- | fons of the siren who has lured him | away from his wife; let the woman have to endure the grouches of her soulmate and listen to his comments on the bills on the first of the month, and you would send many a sadder. wiser and repentant man and woman back home, i For what takes the romance out of | marrisge is not marrisge itself. It is ' Jjust the fricuion of daily life. It is difference of oplnion, different points of view. It is singing in the bathtub and leaving the top off the tooth paste tube. It is eating onions and crum- bling bread in the soup. It is over- done meat and underdone polaloes, It is the price of dresses and new hats. | It is being & golf flend and hating golf. It is the million lttle things ! that get on the nerves and that dis- other. And this happens whether they are | married or unmarried, if they live to- | gether And that is why the best way ; to break up s love nest is to let the | coolng doves stay in for & month. By | the end of that time they will be peck- | ing at each other just as they did their | old wives and husbands. * ok X EAR MISS DIX: I am & youngi man, & student of psychology. I have been studying myself and I rec- therefore, notwith- standing I am ambitious and indus- trious, I am destined never to be a success in life. Probably I will never be able to make more than a very moderate living. I am in love and ‘would like very much to marry, but I do not feel that I have the right to ask the girl to undergo the sacrifices | which will inevitably be her lot with | me. SERIOUS. | Answer—Your case is a shining illustration of the proof of the old proverb that a little knowledge is & | dangerous thing Your superficial | knowledge of psychology has done you | more harm than good, if it has only | made you realize your limitations and has not shown you how to achieve | your possibilities. You are like a first- | year medical student who always thinks that he has all the diseases that he studies about. | It is, of course, a good thing for us | to know ourselves and to try to make & just estimate of our talents in order trying to accomplish the impossible. | A frail and sickly man, for instance, | BEWARE, eseofimitations. Be sure to get Gen- corrected ff and irritated scalps more than two decades. | for Ladyand | onlabels asshown here. UCKY TIGE for Sunburn for my half dozen office associates, who cannot be invjted to the wedding at home because we are able to in- clude only the immediate families and & few nearest friends?” Answer: Explain to them that you are able to invite but the family. EAR MISS DIX: A man and | should see that he could never become woman of my acquaintance, | a heavyweight champion. A man who could not turn & tune should perceive that he could never be a grand opera singer. A man with no gift for writing could never be the author of a best seller, And so on, and so on. But beyond these very obvious phy- sical and mental limitations no man knows what he can do until he has tried himself out, and so you are weak and foolish and cowardly to drop out of the race without even having made & start The world is full of people who are more astonished at their own successes than any one else could pos- sibly be because they have developed gifts and powers that they never dreamed that they possessed. * % % % IT IS only the very conceited persons who mnever mistrust themselves. The humble-minded always belittle | their abilities and are fearful of being able to accomplish anything. And that is why they so often succeed, be- cause they feel that they have to work | harder than the brilliant at their jobs. My advice to you is to get over your inferiority complex Don't throw up your hands and quit. Fight. Hitch your wagon to & star. Aspire to the best. Believe that you can do any- thing that you set your mind to and you will come very near to doing so. And don't be afraid to ask your girl to marry you. She will help and in- spire you and brace up your morale and give you sn incentive to work for. Kipling said of a weak and timorous man who rose to meet heroically a dangerous situation because he was bound to shine in the eyes of his girl friend: “Love hath made this thing & man” Lots of easy-going men would uever fight at all if they didn't have some woman to fight for. DOROTHY DIX. (Copyright. 1945.) Cook’s Corner BY MRS. ALEXANDER GEORGE ALL BAKED AT ONCE OVEN DINNER SERVING FOUR Baked Spaghetti and Cheese Baked Stuffed Tomatoes Bread Grape Jelly Chopped Pickle Relish Dutch Apple Cake Coffee Milk for Children Daily BAKED SPAGHETTI 2 tablespoons ¥ 3 cup eheese + leaspoon salt 3 cups cooked s teaspoon puprika spsgheiti Melt butter,. add flour, salt and paprika. Add onion and milk. Cook until sauce thickens a little. Add cheese and beat well. Add spaghetti. Mix and pour into buttered shallow baking pan. Bake 30 minutes in mod- | erate oven. BAKED STUFFED 4 fru tomatoes 1 cup corn 'a cup soft bread 1 tablespoou chop- ped onious TOMATOES. tablespoon chop- ped sreen pepper teaspoon s teaspoon 2 (ablespoons butter Wash tomatoes. Scoop out centers and stuff with rest of ingredients com- bined. Place in small pan. Add one- half inch water and bake 30 minutes in moderate oven. Serve hot. DUTCH APPLE CAKE. 113 cups flour !4 teaspoon salt 'y cub sumar 4 tablespoons fat 3 tenspcons baking 1 ez powder 2 cup milk Mix dry ingredients. Cut in fat and add egg and milk. Pour into greasec shallow pan. Cover with apples. APPLES. 2 cups sliced 1 teaspoon spples cinnamon 2 cup brown sugar 2 tablespoons soft butter Mix ingredients and spread on top soft dough. Bake 25 minutes in mod- erate oven. Serve warm with cream or hard sauce. “En brochette” means “on a stick.” and is s popular method of cooking bits of meats and vegetables. Wooden or metal sizewers can be used. A gooc idea for leftovers. MOSQUITOES FLIES-SPIDERS B8Y 10.000 ..J TESTS REFUSE SUBSTITUTES Should be kept in every howse hold for daily wee. Containin| J emollient, medicinal a mildly antiseptic ies, it does much towards kce‘::l{ the skin in a clear and condition. Price 25c. ADVERTISEME! | < IT'S A FACT! At last there’s a | |really safe, utterly soft senitary | napkin. Made with longer tabs | that can’t pull loose from the pins. Made 30 that striking through is | impossible. It's the new Modess, the one and only napkin that ie “Certain-! " Try itl )