Newspaper Page Text
(Good Thmgs to Eat
For a good dinner and a r ‘ntle
wife, yon can afford to wait,
From the Danish,
A good wife and health are
man's best wealth.—From the He
brew,
Croquettes are such tasty food and
may be prepared beforehand, so that
; they require little atten
tion at the last, or may
<t even be reheated in the
o £ oven If preferred.
g~ Chicken Croquettes,—
@‘L‘ Take three cupfuls ot
~lf I’.‘/‘ chopped chicken, one
- gol green pepper also
| ,'E‘ chopped, one cuopful of
bread crumbs, three
. beaten eggs. Add sea
soning to the mixture
and form Into balls. Roll in egg, dip
into ¢crumbs and fry in deep fat.
Creole Sandwiches.—Soften four ta
blespoonfuls of butter, add one cup
ful of finely flaked sardines, two ta
blespoonfuls of tomato catsup, one ta
blespoonful of lemon julce and six
stuffed olives chopped fine, Spread
on crisp whole wheat crackers and
serve,
Cover the bread with a star ot
tongue. Lay on top of the star thinly
sliced dill pickle in log cabin fashion
and crown with a sprig of watercress.
Baked Lamb Cutlets.—Mince three
chicken tivers and cooked chicken
breast to make one cupful, add one
cupful of ¢rumbs, five tablespoonfuls
of crmm, one-fourth teaspoonful ot
salt and a little pepper. Spread over
the cutlets, place a thin slice of bacon
on each, roll up and tie, Sprinkle
with buttered crumbs and bake, bast
ing frequently.
Sweetbread Salad.—(Cook one palr
ot sweethreads, cut into half-inch
cubes and add the same amount of
cubes of boiled tongue. Add a little
aspie Jelly and place on ice, Mash
two hard-cooked egg yolks, add salt,
pepper, mustard, one teaspoonful of
sugar, one tablespoonful of olive 011,
two tablespoonfuls of vinegar and four
tablespoonfuls of thick cream. Serve
over the meat on lettuce,
Lamb Patties.—Grind two pounds of
shoulder of lamb, Form into cakes,
wrap a strip of bacon around each
and fasten with a toothpick. Fry in
# hot pan, season when well seared
and serve with pan gravy.
MHoney Doughnuts.—Take two eggs.
two tablesp of butter,
BINDING FOR BLOLS:, DRESS
- To bind or fu‘ the neck of asgblouse
or dress quickly and weatly, cut a
double bias binding of the materlal
(thin silk Is the best for heavy mate
rlal). Place raw edges of binding to
raw edge of neck and stitech, When
the binding is turned you will fold to
hem to the garment fiostead of an
extra turn to be made. It will help
to keep the binding true If it is basted
before heing cut,
DPPLE C VAV ANY LA PIPODDDOD
Art in Needlecrafts
PSSRy
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A fascinating and fashion.
able art, Itallan trapunta (cord
ed quilting), Is golng the rounds.
It Is really & process of tufting
wnd quilting combined, Just the
sort of work one loves to plek
up In lelsure moments,
Bags done In Itallan trapunta
or tufting, which 1s a more fa
millar way of putting it, of taf
fota or velvet are very exclus-
Ive dhd elegant In appearance.
Even the amateur needlewoman need
have no hesitancy in undertaking to
ke these bags, for only the simplest
of sour milk, one teaspoonful of soda,
three cupfuls of flour, two teaspoon
fuls of cream of tartar. Mix and chill
before rolling. Doughnuts made with
honey are light, soft and do not dry
out as do those made with sugar,
Pennsylvania Spice Cake.—Beat to
a cream one-half cupful of butter and
one cupful each of brown and white
sugar, add three well-beaten eggs, one
half cupful of sour milk with one
teaspoonful of salt, the same of cloves
and allspice, two cupfuls of seeded,
chopped raisins. Drop by teaspoon
fuls on a buttered baking sheet and
bake in a moderate oven.
French Salad.—Take one can of
drained peas, add one pint of finely
cut celery, one cupful of blanched
walnuts, one cupful of tart oranges,
Toss lightly and garnish with celery
leaves. Serve with mayonnalse.
As chestnuts are so well liked, one
always welcomes something different
In c¢hestout
dishes.
e - Chestnut Salad.
~—Boil three doz
en large chest
nuts for twenty
minutes, then
plunge into cold
water and re
move the thin brown skins. Cut Into
quarters, add salt and a dash of
cayenne, fcur tart apples cut into
dice, a little dark meat of a turkey
or duck, two tablespoonfuls of chopper
plekle and heap on lettuce. Serve
with French dressing.
Chestnut Patties.—Deat one egg,
add one cupful of confectioner’s sugar
Fairy Tale for. Children
T By MAmNNER
One day Mother Deer became {ll
Oh, she was very miserable indeed.
She had eaten something which had
disagreed with her and she felt a very
bad pain,
The keeper gave her some medicine
in her food and before long she felt
quite well again,
“It is horrid to feel il,” she thought
to herself. And surely every one would
have agreed with that thought could
thep hawe hoard It 5
She was so thankful to the keeper
for making her well, but lo and be
hold, ouly the day after she was cured
Mr. Deer felt most uncomfortable,
“You must have eaten the same
thing T did,” said Mother Deer.
“It was something that was thrown
in my yard by a passerby.”
“Yes, and perhaps it took me longer
to feel ill than it did you,” said Mr.
Deer. ’
“Too bad you're not all over it now
as I am,” said Mother Deer.
“It hurts me so to get down on my
knees, which I do now when it's time
to eat,
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running stitch Is used and all one has
to do as far as the sewing Is concerned
is to follow the stumped desigu
CHARLTON COUNTY HERALD
and one cupful of ground chestnuts,
five tablespoonfuls of flour and one
teaspoonful of baking powder. Beat
and drop by spoonfuls on baking
sheets. Dust with sugar and einna
mon and bake in a hot oven,
Sugar Cookies. — Cream one-half
cupful of shortening and one ecupful
of sugar. Beat one egg until light
and add one-fourth cupful of milk.
Add this to the sugar mixture with
one-half teaspoonful of vanilla, Sift
two cupfuls of flour with one tea
spoonful of salt and two teaspoonfuls
of baking powder., Add more flour it
needed. Roll into rolls and place on
ice.
Cheese Quenelles.—Take one cupful
of hot water, two tablespoonfuls of
butter and four of flour, two whole
eggs and one extra yolk, three table
spoonfuls of parmesan cheese, two
tablespoonfuls of chopped cooked ham
and one-halt cupful of white sauce.
Cook until the mixture leaves the
sides of the pan. Cool and add the
eggs one at a time, beating ‘well; add
cheese and the ham. Form into balls
like olives, using a little flour to keep
the mixture from sticking. Pace in
boiling water, cook until firm, then
place in a baking dish; cover with the
white sauce and bake until brown.
Fried Chicken With Peppers.—~Wash
six large green peppers and slice
crosswise, removing the seeds and
white fiber. Soak ten minutes in salt
water, drain, then fry ‘in butter or
olive oil until brown. Fry the chicken
as usual and arrange on a platter with
the peppers over each piece of chicken.
(@, 1929, Western Newspaper Union.)
“It's most uncomfortable for me to
walk, too,” said Mr, Deer.
“Now,” said the keeper, “this deer
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Poor Mr. Deer.
is really much more poorly than Mrs.
Doe was.
“It will take him a longer time to
get all well for his hoofs have be
come very much infected.”
Perhaps those of soft supple taffeta
are the most satisfactory and one can
get them alréady stamped at almost
every fancywork department, Other
materials needed are a ball of eider
down wool, a paper of tapestry
needles, a spool of black sewing silk
and a metal or tortoise-shell frame,
also silk for lining,
With a sharp needle threaded with
buttonhole silk sew along the stamped
lines of the entire pattern, stitching
through both muslin and silk. The
design is printed on the muslin so one
works from the back. Use a very fine
running stitch (see Fig. 1),
. When the entire pattern has been
stitched, then thread a blunt tapestry
needle with double eiderdown wool,
Begin .at center of design to Insert
needle through the muslin between the
two stitched lines (see Fig. 2). Pull
the wool through short section or what
might be deseribed as end of the de
sign—at least to point where stitch
ing starts off at a different angle or
direction. Pull needle out through
musiin (see Fig. 3), drawing wool
through, Cut off wool, leaving about
one-half Inch protruding at each end,
The wool is thus run between the mus
lin and the silk, ralsing it in corded
effect, Insert needle again close to
where you cut off and continue as be
fore, After design Is all tufted, cut
off protruding ends of wool close to
worked design,
In preparing for mounting, sew the
two outside seams together as far as
two indicated notches on the pattern,
Cut a plece of silk for lining the same
slze of the bag. Cut away the wad
ding from the bag when necessary to
keep It from being clumsy where it Is
to be sewed Into the frame across the
top and part way down the sides, Sew
the sides In first and then the top.
Finally sew In the lining.
If & sk handle is used cut strip of
silk which s stamped on bottom of
ecach pattern.
(@ 1929, Western Newspaper Unlon. )
£OOO FLAVOR FOR LAMB ROAST
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Prepari :
paring Shoulder of Lamb for Stuffing.
(Pirepared by the United States Department
. of Agriculture.)
The slight peppery flavor of water
cress gives an unusually good flavor
to stuffing for shoulder of lamb; or if
you like mint with your lamb, you can
try putting it into stuffing instead of
sauce or jelly.
A shoulder of lamb has tender de
licious meat, but ordinarily is rather
hard to carve because of the shoulder
blade and other bones. The butcher
will remove these for you so that the
meat may be cut very ¢asily. The
pocket left by taking out the shoulder
blade can then be filled with any pre
ferred stuffing.
Select a shoulder of lamb, weighing
By that the keeper meant that
something had gone into the hoofs
which had poisoned them a little.
“It’s perfectly natural,” continued
the keeper, “for the wart hog to kneel
when he eats, but it's too bad when a
deer does it because it's so painful.
“I shall have to look after you, poor
Mr. Deer.”
So the keeper examined the deer
and found that his joints were swol
len and his hoofs in quite a bad con
dition.
He had been feeling poorly for
some time, but he had been a brave
animal and had made no fuss about it.
He had really been feeling pains
when Mrs. Doe was ill, but he wanted
her to receive all the attention.
Mrs. Doe certainly wouldn’'t have
talked about herself so much if she
had known how much more Mr. Deer
was really suffering.
So every day the keeper dressed
Mr. Deer's feet with clean gauze and
some nice soothing ointment,
He had to limp about with his
bandaged hoofs for several weeks, but
after a time he began to grow better.
“You've had a bad time of it, in
deed,” said the keeper on the last day
he considered Mr. Deer needed to
wear his bandages.
“And you've been a good, patient,
fine deer. Yes, a very patient deer.”’
Mr. Deer knew from the keeper's
volee that he was pleased, and it
made Mr. Deer very happy.
{ HANDY WORK CENTERS IN KITCHEN
(Prepared by the United States Department
of Agriculture.)
While the oblong-shaped kitchen 1s
most often recommended for compact
ness and convenience, it is possible
for a room of irregular shape to an
swer all the needs of the housewife
in her kitchen if the work centers
are well arranged in relation to each
other, Here is a floor plan of a
kitchen studied by the bureau of
home economics of the United States
Department of Agriculture, In spite
of the fact that the wall space Is
broken hy five doors—three are usu-
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Well Arranged Kitchen of Irregular
Shape.
al, and It Is possible to get along
with two-the work centers In this
kitchen are well placed, away from
the main lines of travel, and prop
erly related to each other,
For example, food Is dellvered at
the back porch door: stored on the
drop shelf, to be placed In the re
frigerator or closet; prepared at the
work table; cooked at the stove, and
served through the pass closet to the
dining room, All the necessary plat.
ters and vegetable dishes are at hand
in the cupboard nbove the sink.
reached from both dining foom und
from 3 to 4 pounds. Have the butcher
remove all the bones and the fell.
Save the bones for making soup. A
lamb shoulder may be stuffed and
either left flat or rolled. The flat
shoulder is easier to sew up than the
rolled, and the pocket holds twice as
much stuffing. Either of these com
pletely boned stuffed shoulders can
be carved straight through in attrac
tive slices of part meat and part stuff
ing.
Wipe the meat with a damp cloth.
Sprinkle the inside of the pocket with
salt and pepper, pile in the hot stuff
ing lightly, and sew the edges togeth
er. Rub salt and pepper, and flour over
the outside. If the shoulder has only
a very thin fat covering, lay several
strips of bacon over the top. Place the
roast on a rack in an open pan with
out water. Sear for 30 minutes in a
hot uven (480 degrees Fahrenheit). If
bacon is laid over the roast, shorten
the time of searing so as to avoid
overbrowning. Reduce the tempera
ture of the oven to 300 degrees Fah
renheit, and cook the meat at thig
temperature until tender. From 21
to 3 hours will be required to cook a
medium-sized stuffed shoulder at these
oven temperatures. Serve hot, with
brown gravy.
For mint or watercress stuffing you
will need. 3 cupfuls fine dry bread
crumbs, 3% cupful fresh mint leaves
or 1% cupfuls finely cut watercress
leaves and. stems, 6 tablespoonfuls
butter, 3 tablespoonfuls chopped cel
ery, 1% tablespoonfuls chopped onion,
% teaspoonful salt, 13 teaspoonful
pepper, Melt one-half the butter in a
skillet and add the onion and celery.
Cook for 2 minutes and add the mint
leaves or the finely cut cress and
other seasonings. Push the mixture to
one side of the skillet and in the
empty part melt the remaining butter
and stir in the bread crumbs. When
they have absorbed the butter, mix all
the ingredients together. When using
watercress allow the liquid which
cooks out to evaporate before the but
tered crumbs are added.
For he was grateful indeed to the
kind keeper who had made him well
and who had been so good to him and
soo gentle with his poor sore hoofs.
Mr, Deer licked the keeper’s hands
and his great big brown eyes looked
straight into the keeper's eyes, and he
said, in deer talk:
“Thank you, dear keeper, thank
you!” .
(®, 1929, Western Newspaper Union.)
kitchen, When the meal is over,
solled dishes are cleared away by
passing them through directly to the
sink, where they are washed and
stored In the dish cupboard,
There Ils a window at the end of
the work table and two at the coun
ter which continues into the sink
drainboard. Ome of the doors in this
kitchen leads to the cellar and laun
dry. Those to the closet, to the main
hall and stairs, and to the dining
room open onto what is virtually a
small hallway and so do net in real
ity encroach on the kitchen space or
the usual lines of travel from one
task to another.
Household Notes
Brush wet fur to keep it from mat.
ting.
. " »
To brighten a room, use. yellow in
stend of blue or gray.
® & 0
Use lightly buttered whole wheat
toast for the small child's breakfast,
9.9 ¥
Do not fasten linoleum to the floor .
untll two weeks after It has been lald.
This allows it to streteh, |
S }
Too much sugar causes many of the
fallures in apple jelly. Two-thirds as
much sugar as Juice Is a good propor
tlon,
- . 9
Tomato paste Is an excellent form
of preserved tomatoes for use in win
ter soups, sauces, and scalloped dishes
It is made by spreading thick tomai
puree on a plate and drying It
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In the same time it takes a dose of
soda to bring a little temporary relief
of gas and sour stomach, Phillips
Milk of Magnesia has acidity complete
ly checked, and the digestive organs
all tranquilized. Once you have tried
this form of relief you will cease to
worry about your diet and experience
a new freedom in eating,
This pleasant preparation is just as
good for children, too. Use it when
ever coated tongue er fetid breath
signals need of a sweetener, Physi
ciang will tell you that every spoon
ful of Phillips Milk of Magnesia neu
tralizes many times its volume in acid,
Get the genuine, the name Phillips is
important, Imitations do not act the
same!
I Milk
of Malgnesia
Why Take Calomel
WHEN YOU HAVE
- -
Wintersmith’s
-
Laxative Tablets
A Safe Substitute
Contains only vegetable ingredients and
thus are safer and more pleasant
Write for FREE SAMPLE
WINTERSMITH CHEMICAL Co,
€42 W. HILL ST., LOUISVILLE, KY,
If you want regular size and druggist can
not supply you send 25 cents
HANFORD’S
Balsam of Myrrk
Since 1846 has healed Wounds
and Sores on Man and Beast
All dealers are authorized to refund your money for the
first bottle if not suited.
RELIEF FROM PI LEs
ITCHING
iz‘®o quick wlr PAZO,OINTMENT is
applied, it will surprise ‘ou. Druggists
are keenly interested in the remedy and
are recommending it to their customers.
Ask your Druggist about PAZO OINT
MENT. In tubes with pile pipe, 75¢; or
in tin box, 60c,
New Platinum Source
Metal experts in South Africa have
announced the development of a proc
ess for the extraction of platinum
from certain kinds of sulphide ores,
says Popular Mechanics Magazine.
The experiments show that about 75
per cent of the platinum content of
the original ore is saved, and the
process is applicable to commercial
production at a reasonable cost, the
engineers declare,
Nothing sounds so delightful in the
winter and so cool as singing “The
Good Old Summer Time.”
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SAME PRESCRIPTION
HE WROTE IN 1892
When Dr. Caldwell started to practice
mk;ino. back intlß7s. the uu&ui:lrl;
tive were not as great as 8
Pooglo lived normal lives, ate plain,
wholesome food, and got ?lentg of fresh
air. But even that early there were
drastic physics and purgu for the relief
of constipation which Dr, Caldwell did
not believe were good for human beings,
Th;‘rrucripfion for constipation that
ho used early in his practice, and which
he put in drug stores in 1802 under the
name of Dr. Caldwell's Syrup Pepsin
is & liquid vegetable remedy, intended
for women, children and elderly roplo.
and they need just sach a mild, sale
bowel stimulant,
nd o 2o The larpe solig. ligud
s now we
laxative, It has won the mfiim of
hwbonudduto{dnlhflm
mnhu, biliousness, flatulence, indi
mlon, loss of appetite and olnt. bad
th, dyspepsia, colds, fevers, At your
d nh or write 'Sm Pepain,”
I 88, Monticello, I , for free
trial bottle,
PISO’'S
RIS VE) ITS
Quick Relief! A pleasant, effective
eyrup—3Sc 60¢ sises. And ex-