Evening Star Newspaper, December 4, 1935, Page 40

=C—+4 WOMEN'S FEATURES., THE EVENING BTAR, WASHINGTON, D. C. WfiDNESD'AY DECEMBER WOMEN’S FEA TURES. Meat, After All, Has Been Cooked in Only Two Ways Through Ages' ¢ Grooming For Long Busy Day Good Appearance Buoys Endurance While Shopping. BY ELSIE PIERCE. Yu'rmn we were talking about 11 "the importance of looking well because, first, you want to, and second, you never, never know whom you may meet. These busy days one is apt to forget oneself and looks in the unselfish spirit of shopping for gifts for others. But there is too much at stake in neglecting one’s appearance, epart from the fleeting impression on another. Fatigue can do a great deal of damage to the body. Little lines can become deep wrinkles. Nervousness and irritability under- mine physical as well as mental health and well being. [< The time to start on a shopping tour is the night before. Plan to retire early and before you do, take & warm, soothing, cleansing bath. ‘While you are drawing the water from the tap, cleanse your face thoroughly, pat with skin tonic and then apply & good nourishing cream. Leave the cream on and step into the tub, which should be lukewarm (not hot). A cupful of ordinary table salt or epsom salts will add a tonic effect to the bath, which is the first step in an overnight relaxation rest program. Soak for about 10 minutes. Rub (but not too briskly) with & coarse turkish washcloth or a medium- bristled bath brush (the long-handled variety). Out of the tub, pat dry with a warm turkish towel. Don’t rub vigorously because this, like the hot tub, will stimulated instead of relax. With tissues gently remove the excess cream from your face, leaving just & thin film overnight, if con- venient. Take some warm milk or similar nightcap to help you sleep soundly. The next morning the routine can be cut down to a quick, cool shower and this time the shoe shine, brisk rub is in order. Following that, cleanse the skin once more, pat with skin tonic and apply & finishing cream or foundation lotion to keep make-up “on.” I know of nothing like shope ping to drain every bit of color from the cheeks, make make-up disappear and leave that wilted look. Fortify yourself with & more lasting make-up. Blend cream rouge carefully, pat your powder over it, finish with a touch of compact rouge to heighten the make- up. Then apply a little lip rouge or stick. Now your- hair; arrange it carefully with & few pins to help it stay right. Put your hat on at just the right angle, wear simple but smartly tai- Jored clothes, see that every detail of grooming is up to the standard that inspires self-confidence. Curiously enough, when you're look- ing just right shopping doesn't seem quite such an ordeal and you are less likely to feel fatigued at the end of the tour. (Copyright, 1935.) Cook’s Corner BY MRS. ALEXANDER GEORGE. BALANCING THE BUDGET. DINNER. Browned Sausages. Creamy Scrambled Eggs. Bread. Jam. Cabbage Salad. Apricot Cobbler. Coffee. Milk for Children. BROWNED SAUSAGES, @6 links sausage 1% teaspoon 4 eggs paprika 14 teaspoon salt 14 teaspoon 8 tablespoons celery salt milk Place sausages in shallow pan. Heat slowly and cook until brown. Turn several times. They will require about 15 minutes to cook. Drain off fat as goon as it collects. Mix rest of in- gredients and beat two minutes. Heat two tablespoons sausage fat in another fryiog pan and, when hot, add egg mixture. Cook slowly and stir con- stantly until mixture becomes thick and creamy. Serve poured around sausages. If the family does not like food repetition, try a simple meal (ham and eggs usually appeal) on the day following a festive affair. Houstuow Aar PATTERN 5464 Cowl'Neckline Good TCovered or Uncovered, With or Without Water " Draping of Material Creates Very Becoming Effect. BY BARBARA BELL. ECKLINES hug the throat. In draping, or manipulating ma- terials there is very little to do but to give them the cowl- like appearance which is becoming and smart, This dress has & cow! neckline, but an inspired one, for the cowl is a yoke, pointed like a handkerchief, and casual and careless. The yoke buttons its length down the back, but in front is simply draped. The blouse is gathered onto the yoke affair, so that the effect is soft. Then there is & panel, which goes the entire length of the dress in front and in back be- gins at the waistline and goes on from there. You'll see this dress in beige jersey, and then in some nice silk, in a fresh, oright color. Youll love it in the natural beige tone, for it will go with all your coats, and all your accessor- ies. Beige is very agreeable that way. Lanvin is showing many shades of gray, and some of them are the na- tural tones that go well with color. Wools are so soft and light that they are used interchangeably with silks. The newest ones are plain in surface design, or so tightly twilled, or woven in so small a pattern that they look smooth. Of course this applies to the lighter varieties, for tweeds are very rough looking, very homespun in effect. For this model cashmeres, or the aforementioned jersey would be perfect, or wool crepe, or silk, fairly heavy with the drapeable quality which silks have this season. As for colors, they seem to be brighter and lighter as the season changes from Winter to the first indi- cation of Spring. Greens are soft, fresh, light. Blues are the medium ) [=] One pattern plus a little time and you can make three youngsters happy this Christmas. All three figures sketched above are made of but two pieces, ~with the little girl's dress and the little boy’s overalls embroidered and appliqued ~right on the dolls. ‘You can run them up quickly from scraps you are sure to have about the house. Get started on these cunning toys right away, because you don’t have much time left before Christmas, and you'll have so much fun . making them that you will want to make several. In pattern 5464 you will find a transfer pattern for making them; material requirements. 1 tions of the three toys; direc- 17225 shades, or a really pale shade, and there is much to be said of coral tones, and maize, besides the grays and beiges which will certainly be smart for the early months of Spring. Barbara Bell Pattern, No. 1722-B, is designed in sizes 12, 14, 16, 18 and 20. Corresponding bust measurements 30, 32, 34, 36 and 38. Size 16 (34) requires 4%, yards of 39-inch ma- terial. Every Barbara Bell Pattern includes an illustrated instruction guide which is easy to understand. The Barbara Bell Pattern Book fea- turing Fall designs is ready. Send 15 cents today for your copy. BARBARA BELL, WASHINGTON STAR. Inclose 25 cents in coins for Pattern No. 1722-B. Size. (Oopyright. 1935.) Dorothy In Some Instances It Is Better for Children to Have a “Business Woman” Mother. ACK and Jill were a nice girl and boy who were very much in love with each other, and be- J cause their parents wet-blan- keted their romance and told them that hard times were no times to marry in, they eloped and got married anyway. At first they were very hap- py. Then Jack lost his job when pay rolls began to be cut down, and Jill had to give up her work because there was a baby coming. Jack is an energetic young chap, full of pep and ambition, so he hustled out and got any kind of work that he could that would bring in a dollar, but he has never had any steady job during the last two years. Now, how- ever, he is offered a good position with a future to it with a reputable firm, but in order to get it he must put up & bond of several hundred dollars and he hasn’t got the money. * Kk ok % SO HE appeals to Jill to go back to her old job and help him earn the money to get a start, but she refuses. She says that she can’t leave the baby in hired hands, and that she wouldn't think of trusting it to s day nursery. It might get hurt, or be given the wrong food, or catch a contagious dis- ease, or heaven knows what might happen to it. And she feelc that her first duty is to the baby. And, besides, it is & man’s business to support the home and the wife’s business to keep it. And so the argument stands and they asked me to referee their fight. I think Jack is right in this par- ticular case, and that in this crisis of their affairs it is Jill's duty to do any- thing she can to give him a boost, even if that involves working outside of her home and parking the baby in a creche i To obtain this pattern send 15 cents in stamps or coin-to the Woman's A!-lo -&diter of The Evening Star. Please print name and address, -~ i [ g ¢ | cordingly. Is All of BY BETSY CASWELL. ROBABLY without being aware of it, housewives and chefs have been all their lives cook- ing meat in only two ways. - According to the Department of Agriculture's Bureau of Home Eco- nomics, there are just these two ways about it: One is to cook slowly with- out & cover and without added water, the other way is to cook slowly with a cover and with or without added water. Brolling, roasting and frying are done without a cover or added water. Boiling (really simmering) and stew- ing require both cover and water. Braising is done with a cover and with or without added water. There are scores of variations on these methods, according to the modes of the world’s nations. Whatever the method, however, there is one basic rule always applicable—cook meat slowly. Meat is & protein food and, like white of egg, is hardened and tough- ened by prolonged heating at high temperature. That is the first and fundamental rule to remember in cooking meat,” says the Bureau of Home Economics. “The next rule is to select the cook- ing method according to the kind of meat, the amount of fat and the tenderness of the cut. Broil or roast the tender, well-fattened cuts. Braise the less tender cuts, and for that mat- ter braise any meat or any cuts that are not well-fattened, or else ‘boil’ or stew them. Lean meat of different kinds and cuts is about equally nutritious, and each cut can be made tender and attractive in its own way. But to do this, the cook must select for the right degree of fatness and tenderness and cook ac- “Young animals as & rule make tender meat. Pigs, lambs and calves are all marketed so young that all the cuts are tender. Pork and lamb are fat enough for roasting and broil- ing, but veal is hardly ever fat enough for anything but braising. “Beef is from a full-grown animal, and some cuts are much more tender than others, depending on the propor- tion of connective tissue in the cut. For broiled steak and beef roasts, use only the well-fattened tender cuts. The less tender beef cuts may be made | tender by making them into pot roasts, ‘smothered’ steak or Swiss steak—in other words, braising them—or by making them into one of the many kinds and variations of stews. Or grind the meat, to divide the muscle fibers and connective tissue, into tiny bits and then cook it as if it were tender meat—making broiled ham- burg steak or baked meat loaf, for example. Add fat as needed for satis- factory cooking. “The tender beefsteaks are cut from the back of the beef—sirloin, porter- house, " T-bone, tenderloin, club and rib steak. For broiling, have the steak cut thick—an inch or more. Trim off the excess fat, cut the edge in several places tokeep it from curl- | ing and wipe off the steak with a | | damp cloth. | To broil by direct heat, | | grease the rounds of the rack, lay the steak on it and place it over live coals, or under an electric grill or under the flame of a gas oven. Brown on one side and then turn, with care not to pierce the brown crust. When both sides are browned, reduce the heat and turn the steak occasionally until cooked to the desired stage— | rare, medium or well-done. “To panbroil a steak on top of the stove, brown it on both sides in 'a lightly greased, sizzling hot skillet, then lower the heat and cook to the desired stage of ‘doneness,’ turning the meat to insure even cooking. Do not Dix Says jobs, and that the woman who works the inside of it. Nor can any one else pinch-hit for a mother. Little chil- dren need a mother whom they can monopolize and whom they do not [ have to share with some business or ocareer. No one will deny that in the ideal marriage the husband makes the living and the wife makes the home. This is the division of labor that nature in- tended. For the woman who bears and rears children and who keeps a family comfortable and well fed and clothed has certainly pulled off a full- sized job. She should not have to both make the dough and bake it. But unhappily conditions are not ideal in this messy old world, and it often happens that even the most in- dustrious and capable of men and those who would be gladdest to support their families cannot earn enough to de it. Then it is that the double bur- den falls upon the wife and she shows her sportsmanship by the way she meets the situation. By whether she takes it standing up or lying down. L THOUSANDS of young couples could not marry if modern girls did not have enough spunk and spirit to keep on with their jobs after marriage. Alone and unaided a man would be middle-aged before he would be able to assume the burdens of matrimony. The fire of youth would be burned out, the glamour gone from romance, the wedding cake grown stale. But with a wife who is an asset instead of a lia- bility the story is changed and the young may marry while they are still young and ardent and in love. And often it is even better for chil- dren that their mother should be & ‘money-earner rather than their nurse, because she more than atones for the I am not advocating married women working out of the home, I think it is @ pity when they have to do so, 3 Ml outside of the home is bound to neglect | [ Preparation i Rule of Cooking Slowly Should Be Applied Universally Regardless of Other Varia- tions of Fundamental Methods. add water and do not cover. From time to time pour off accumulated fat, 50 the steak will not fry. A thick steak, after browning, may be finished. in a hot oven (450 degrees F.). Slip & rack under the steak in the skillet and the meat will cook evenly with- out being turned. A steak 1% inches thick will probably require about 25 minutes to cook medium rare. But the time to allow for broiling a steak will vary with the thickness of the steak, the degree of heat and personal preference as to the degree of ‘done- ness.’ “These same directions for broiling apply to other tender, well-fattened cuts of other kinds of meats. “The tender beef roasts are cuts from the ribs and loin. Place the roast fat side up on a rack in a roasting pan without a cover and without water. If it is & rib roast that will stand fat side up, the rack is not needed. As the fat melts and cooks out it will baste the meat. Then see that the oven temperature is right, remembering that the roast should be cooked at moderate tem- perature most of the time. This will keep the juices in—unless the meat is cooked to the extremely well-done stage. Some cooks prefer the mod- erate temperature throughout—300 to 350 degrees F. With this oven tem- perature from start to finish the roast will cook slowly and usually will brown as it cooks. “Other cooks prefer to brown the roast in a hot oven (500 degrees F.) for 20 to 30 minutes, then reduce the oven temperature to very moder- ate (about 300 degrees F.) and con- tinue cooking slowly until the roast is done. But be sure the oven tem- perature is reduced soon enough so that the roast is cooked at very mod- erate temperature most of the time. By this method a two or three rib standing roast will probably require 16 to 18 minutes to the pound to be rare, 22 to 24 minutes to the pound to be medium and about 30 minutes to the pound to be well done. Rolled roasts take longer, so allow 10 to 15 minutes more per pound of roll than per pound of standing roast. “Timing the roast by the pound, however, is not a sure guide, because it does not allow for differences in the meat itself, such as the distribution of fat, proportion of bone, etc. The only way to be sure is to use a special | meat thermometer. Insert the ther- mometer before the roast goes into | iner than those incident to Christ- | the oven and push the bulb to the center of the thickest part of the roast. For beef, cook until the thermometer in the meat reads about 140 degrees F. for a rare roast, 160 for medium and 180 for well done. For lamb cook to 180 degrees F. or a little less if pre- ferred. For a fresh pork roast—which must be thoroughly done—the ther- mometer in the meat should read about 185 to 190 degrees. For a cured ham, 170 degrees F. is sufficient. “The less tender cuts of beef are chuck, plate beef, brisket, foreshank and neck, rump roast, round steak, flank, heel of the round and shank, Chuck, rump and heel of the round make good pot roasts. Brown the meat first for rich flavor, then cook slowly in a closely covered pot with & little water—about half a cup—to start the steam that softens the con- | nective tissues and makes tough meat tender. “Round steak, flank and chuck make good Swiss steak, braised with more added liquid than the pot roast. Or any of these less tender beef cuts make excellent brown stew, another braised dish. A ‘lid’ of mashed po- tatoes or rich biscuit dough over a stew makes a meat pie. Plate and brisket, often called ‘boiling beef,’ are generally used in making corned beef.” Discussion Of Wedding Ceremonies BY EMILY POST. EAR MRS. POST—When a di- vorced man or woman marries is & church wedding taboo? Answer: It is not a question of taboo, meaning & social ban, but one of sanction by a particular church, and this no one but your own clergyman can answer. In some churches no divorced person may be remarried, ever. But in others the innocent per- son—especially when the divorce has been granted on a serious charge—is sometimes permitted to be remarried in church. However, the majority of second marriages takes place at the home of the bride or at that of a rela- tive or friend. * % % x Dear Mrs. Post—I will be married soon, at home'in the evening. I would like to wear a blue velvet dinner dress and my sister, who will be my only attendant, will dress similarly, and both of us will wear flowers, Is all this correct? Answer: If this is your second mar- riage, the clothes you suggest are per- fect. But if you are a spinster, then you know, of course, that these clothes are not at all bridelike. On the other hand, if you prefer not to wear white and a veil, then blue velvet dinner dresses are suitable because appro- priate to the time of day at which the ceremony is taking place. * %k % X Deer Mrs. Post—What is the cor- rect thing to say to a bride and groom in the receiving line at their recep- tion? Several of us are getting no- where arguing the pros and cons of whether one should congratulate the groom instead of giving him, as well as the bride, best wishes. We wish you'd write about it. Answer—While it has always been customary to congratulate the bride- groom and give best wishes to the bride, I think that we much more naturally wish both of them happi- upon having secured a husband! But, although it is proper to congratulate the man for having won the girl of his it is equally proper to wish him, as well as her, happiness. ! neck. Shopping in Washington Gay Party Frocks for the Juniors Catch the Holiday Spirit. Left, changeable taffeta in lovely colors with bands of shirring. Center, ivory taffeta piped in red. Right, pleated pink satin has a youthful look. BY MARGARET WARNER. to the Christmas holidays, with l cation and all sorts of good times | scheduled which are already in the | stages of exciting plans. The very oung people of high school age who have no worries hanging over them mas good times, must have their party | dresses selected early and with partic- | ular thought to their youthfulness and | suitability. These frocks are to be found in the junior departments, al- though entirely suitable afternoon and dinner frocks will be found among | trimmed with knife pleating that is | of. the junior misses, but most of the evening dresses are a little too sophis- | ticated for the 11 to 15 ages. It is well | Sketched in Washington Shops. | | department. The dress described is| mas gift. It comes in other colors too. | In the same department we found 8 very pretty turquoise blue matelasse crepe, also a two-piece frock, cut on conservative and well-liked lines, with small collar and short sleeves, at $12.95. Any girl in her teens would love this dress and find lots of chances to wear it. * ok kX | ONE of the smaller shops is showing | a pale blue crepe evening dress very naive. It has a pleated frill| around the collar, at shoulder exten- | sion and bottom of the skirt, and is | Mischievous Child Needs Occupation Interesting Chores | Often Provide Outlet for Energies. BY ANGELO PATRI. | “N/JOTHER, can't you do something with Freddy? He's tearing up my work again. Now I have to do all my arithmetic over.” | “You don’t mean it! That boy is getting on everybody's nerves, Why did he tear your work?” “Just for fun. I laid it on the table beside me and he just picked it up and tore it in bits and ran out.” “I don’t know what to do with him. I've tried everything from sending him | to bed to whipping him. He's a nui- | sance to everybody from the time he gets up until he goe. to bed.” | “Tell father about him. That's what I'd do. Let father handle him.” | “Don’t you know your father knows | all about him? He's bothered to death. | I don’t want him worried any more. But something must be done. Where did he go?” “I don’t know. He ran out when he tore my papers. Here's Mrs. I'll bet he's done She looks madder'n ;Mooney coming. | something to her. | & spitting cat.” “Gertrude, don't talk that way. | Come right in, Mrs. Mooney. Come | right in and sit down.” E “I can’t stop, Mrs. Clary, but I had | to come to ask you if you could do | something with Freddy. A few min- | utes ago he picked up my lovely an< | gora and dropped her in the deepest part of the lily pool and never | turned round to see what happened. Really—" “Yes, ma, that’s just like what he did to Trotty Turner this morning. Trotty was sitting nice as you please on the porch with his father’s big hat on kis head, and what does Freddy do but hop on the porch, squash the hat down on Trotty's head and beat it to school.” “O, dear! What can I do? Mooney, what would you do? tried everything.” Mrs. Mooney was still smarting from the hurt that had been done her cat, but the troubled face of the ras- cal's mother touched her heart, and she thought for a moment before speaking. Then she said, “Could you Mrs. I've |on_display tn a local shop and are | oG nim on a visits 1 actually think T'S only & step from Thanksgiving | eing featured by the junior misses | tpgy he is bored stiff with the same= ness of things. He is an active child, schools closed again for a real va- | $35 and would make a welcome Christ- | 11, yants to be up and doing every second. And what is there to do that he hasn't done before? Could he go on a visit to some of the family? Aunt Edith said she would be glad to have him on the farm for as long as he wanted to stay. He could go to school, work on the farm and be busy as the day was long. So to the farm he went. He did so well that he stayed there, coming home for vacae tions. “No, he gave us no trouble to speak He feeds the calves and helps about the barn mornings. He looks after the chickens with me and brings in the eggs. He calls the cows for to look in both of these departments | belted in silver kid; quite lovely for | milking, sees them to the pasture or before making your decision; you will find them equally interesting. From the junior departments we | have chosen several dainty frocks suit- | able for dancing that are full of | youthful charm. We are especially fond of the changeable taffeta that| is sketched, with the inset bands | shirred top and bottom, and adorable | puff sleeves. The colors are soft and lovely. It comes in soft blue, changing | into silvery rose, and also golden yel- low with rose, both suggesting beauti- ful sunset colors. The blue frock has | a bouquet of flowers in rose, blue and green at the belt that is very effective. This frock is $16.95. For an even younger sister, perhaps, there is a delightful turquoise blue taffeta, very high waisted, with little puff sleeves and a neckline that is square in the front but more like a | little shirt collar in the back with & | row of silk-covered buttons placed close together from neck to waist. The front of the skirt is plain but the back is pleated on, allowing plenty of fullness. * ok % % VORY taffeta wtih pipings of bright red makes a gay party frock for the holidays and is inexpensively priced at $5.95. It has a shallow voat neck with | two ruffles all the way around that cover the shoulders, and the skirt has & flounce at the bottom with heading and lower edge bound in red. A sash ties in the back. A deep French blue moire taffeta is very smart with wide trimming bands of dubonnet velvet. Two inch-wide velvet ribbons come from under the| round collar and widen out at the waist. Here is a large velvet bow and wide bands of velvet ribbon are stitched on one edge to the skirt, meeting at the waist and gradually flaring to the hem. The skirt is very full. All shades of pink are dear to the heart of the junior and so we believe she will just love a petal-pink satin with a sunburst pleated skirt and matching pleated ruffie around the | Pink velvet ribbon bows add finishing touches. ERE I FOR an afternoon party or a little dinner the junior might wear a darling two-piece frock, consisting of 2 blue-and-silver metallic overblouse with high turnover collar and short sleeves and & black fan pleated skirt in street length. This design is one of & group of Christmas fashions suggested by one of the leading magazines for smart young moderns, all of which are now HIS MORNINGS the young blond. In bright green taffeta, they are showing a lovely | gown with very wide sleeves pleated | into & square neckline; the bodice is tight fitting and the skirt flares | voluminously. This is a beautiful pic- ture gown for the brunette at $14.95. For information concerning items mentioned in this column call Na- tional 5000, extension 396, between 10 and 12 am. Quick Meal Suggestions BY EDITH M. BARBER. | EVERAL business women house- | keepers have written to me ask- | ing for suggestions for meatless quick meals. Whether they desire these for | the sake of economy or for some die- | tetic reason, I do not know. In any case where meat is left cut of a meal, there must be special attention to the savoriness of the dishes which replace it. The meal must include something which will supply the large amount of protein contained in meat. Cheese, eggs, dried beans, peas or lentils will furnish protein. Cheese supplies its own flavor. Eggs have a | delicate flavor of their own, but when used often demand some accent in seasoning. There are any number of interesting egg dishes which are easily prepared. If you have individual au gratin dishes which are shallow and ‘made of some heat-proof material, you may drop your eggs into them and cover them with a sauce which may be different every time. usually a white sauce which may be flavored with grated cheese, sliced cooked onion or plus a bit of onion. For a quick creole sauce you may cook a littlet onion in butter and add a can of to- mato soup. | Creamed mushrooms make a good | main dish because of their meaty fla- | vor. You may use with them halved | or sliced hard cooked eggs. Baked beans for the quick meal may come out of the can, but are the better for a short baking in the oven in an at- tractive bean pot. Lentils are possi- | ble for the quick meal only if they are | soaked and cooked a day or two ahead. There is a particularly good Geman | recipe for the use of lentils which was given to me by a friend of mine in Vienna. It does have a bit of salt pork in it o it is not entirely meatless! PACKAGE OF 50 GILLETTE BLADES $s2.45 ¥ 2 for months to come! at anything like the No MATTER how long you shop—no matter what you get him real pleasure price—n than this attractive gift carton of 50 Gillette can give more . Your dealer has it or can get it for you quickly. GILLETTE BIADES ‘The basis is | with mushrooms | in the barnyard for their exercise and drink. He goes to school and does pretty well. We think the change did him a lot of good.” When all else fails try giving the troublesome one & change. It usually helps if it doesn't cure. (Copyright. 1935.) Paris Flashes. Bendel shows a supper dress in shiny, transparent horsehair. The skirt is in graduated tiers which be- come wider as they go down. The bodice is decollete and tight fitting. Suits continue to boom and the very newest jackets are these that are fin- ger-tip and belted or buttoned at the waistline. Many of the new coats are full length and fashioned in straight, youthful lines. Priscilla Tyler Famous daugh- ter-in-law of President Tyler, noted for her lavish enter- tainments. She Would Like Its Flaver- —It Meets His Favor! Priscilla Tyler whose taste was trained to enjoy naturai, country style milk would enjoy Wakefield Milk and Cream because it is scientifically PASTEURIZED TO RETAIN ORIGINAL FLAVOR Wakefield Milk and Cream comes from nearby Virginia and Maryland farms—our scientists pasteurize it so that all the original fresh “country” flavor is retained. FREE TO MOTHERS Save 10 Hood Seals from Wakefield Milk or Cream, Bring them to tional Studio. Street. & one 8x10 regular $1.00 portrait of your _bsby will be made and given ycu FREE. BWakefield MILK AND CREAM 41 L St. SE. ATlentic 4700 Phone ATlantic 4700