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PAGE SIX
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Fruit Puddings Are Mouth-Watering!
(See recipe below.)
Fruit Puddings
Dessert lovers everywhere enjoy
leep-dish, fruit puddings with their
trisp crusts, their mouth-watering
fragrance. The grand thing about—
them is that you
Eg* "m may have them
at any t:m e dur
■Tf /■ ing tbe year - but
es P ecially dur ‘
©©jfl ing the monlhs
when fresh fruit
® is not so readily
available.
First of all, there are canned cher
ries, plump, red and juicy. But don't
stop there, for you may like to use
apples or figs, pears and apricots,
and even some of the citrus fruits.
All of them are happy inspiration
for meals that you want to be fill
ing and hearty.
Another thing you’ll like about
these desserts is that they are sim
plicity itself to prepare. Use them
often for economy’s sake on days
when you use the oven for the rest
of the meal.
‘Special Cherry Cobbler.
(Serves 6)
1 No. 2 can tart, pitted red cherries
M cup sugar
3 tablespoons cornstarch
H to 14 cup milk
1 cup prepared biscuit mix
1 cup shredded American cheese
Crain the cherries and heat the
juice to boiling. Blend sugar and
cornstarch in enough water to
make a thin paste. Gradually add
this to the hot cherry juice and cook
until thick and clear. Add the cher
ries. Place in a shallow baking
dish. Add the milk to the biscuit
mix and blend well. Roll out into an
oblong piece, % inch thick. Sprin
kle with shredded slices of cheese
and roll up like a jelly roll. Cut
into Vz inch slices and place them
around the edge of the cherry mix
ture. Bake in a hot oven (425 de
grees) for 12 to 15 minutes or until
the biscuit pinwheels are done.
Peach Honey Cobblers.
(Serves 6)
H cup strained honey
Vt teaspoon cinnamon
2 teaspoons butter, melted
1 No. 2'4 can sliced peaches,
drained
Combine honey, cinnamon and
butter. Add peaches. Place in indi
vidual custard cups. Use the fol
lowing as a crust:
1 cup sifted flour
1',4 teaspoon baking powder
14 teaspoon salt
2 teaspoons sugar
2 tablespoons shortening
% cup milk
Sift dry ingredients together; cut
in shortening until it resembles
coarse meal. Add milk, stirring until
mixture is damp.
Drop dough onto prepared fruit;
spread evenly to
the edge. Bake J
in a hot oven f gy’T gYs gA|g
until crust is L
nicely °rown :d. I flyY If g 3 5
Serve warm with |\X. 41 S 1 <
cream or hard
sauce. FT!
In place of It ■''iSjSpF©
peaches, apricot I.•- ;
halves or plums
may be used.
Apple Pudding
(Serves 6)
2 cups flour
3 teaspoons baking powder
>4 teaspoon salt
J 4 cup shortening
LYNN SAYS:
Here’s What to Do
With Leftovers
Poultry that is left over can be
glamorized in salads, served as pot
pie with biscuit or mashed potato
crust, or creamed on toast. Scallop
with macaroni, noodles or rice.
Cooked vegetables may go into
salads or soups; or, cream them and
serve in toast cups or croustades.
Use with meat, poultry or fish in
one of th« leftovers suggested for
then
LYNN CHAMBERS’ MENU
Ham and Noodle Casserole
Harvard Beets Tossed Salad
Bran Rolls Beverage
‘Special Cherry Cobbler
•Recipe given.
94 cup milk
2 tablespoons butter, softened
54 cup firmly packed brown sugar
1 teaspoon cinnamon
1 quart sliced apples
14 cup strained honey
2 tablespoons butter
Sift flour once, measure; add bak
ing powder and salt, then sift to
gether. Cut in shortening until mix
ture resembles coarse meal. Add
milk all at once; mix until all flour
is dampened. Turn out on board;
knead lightly, then pat into a rec
tangle about % inch thick. Spread
with softened butter, sprinkle with
apples and brown sugar and cinna
mon. Roll as for jelly roll and cut
in 10 pieces. Place apples in a but
tered casserole. Add honey and but
ter. Place rolls on top of apples.
Bake in a hot oven for 50 minutes.
Serve warm with plain or sweetened
whipped cream.
If you want to save flour in a pud
ding, you might try this flake pud
ding, made with apples:
Apple Flake Crunch.
(Serves 4 to 6)
6 cups pared, cored and sliced
apples
2 tablespoons brown sugar
14 cup orange juice
14 cup brown sugar
3 tablespoons butter
14 cup corn flakes
14 cup flour
94 teaspoon nutmeg
1 tablespoon grated orange rind
Arrange the apples in a greased
baking dish. Sprinkle the two ta
blespoons of su- iiiuijj w
gar on top: then jgEjif-'
pour half of the
orange juice over I’ )) 1
top. Work 14 cup Mk X* >
brown sugar and Kr TfrfeTyjs
butter together Si Ws®”
Add corn flakes. BBL jSywigl
flour, spice and
orange rind and mix until crumbly
Spread on top of apples. Sprinkle re
maining orange juice over top and
dot with remaining one tablespoon
of butter. Bake in a moderately hot
oven (375 degrees) for 45 minutes.
Serve warm or cold with cornstarch
thickened lemon sauce or cream.
Want to use cranberries? You’ll
like this steamed pudding if you
make it in an attractive mold.
Steamed Cranberry Pudding.
(Serves 6 to 8)
1 cup raw cranberries, halved
1 cup finely diced pineapple
14 cup mixed citron
14 cup light molasses
14 teaspoon cinnamon
14 teaspoon powdered cloves
14 teaspoon nutmeg
114 cups flour
14 teaspoon salt
1 teaspoon baking soda
2 tablespoons cold water
Combine fruit, molasses and
spices. Add sifted flour and salt. Dis
solve soda in cold water, add and
blend thoroughly. Turn the batter
into a greased lid or doubled
parchment paper tied snugly. Steam
for two hours on top of stove. Turn
out and serve with hard sauce or
softened ice cream.
Released by WNU Features.
Leftover dried cake? Make an ice
box pudding, baked pudding or toast
and serve with jelly or custard
sauce.
Rice makes nice puddings, meat
balls, croquettes, spoon bread or
Spanish rice. Try it also in soup or
as a casserole with meat and gravy.
Stale bread may be made into
crumbs for toppings, extender or
for rolling goods before frying; use
as french toast or melba toast; crou
tons or bread cases; bread pudding
or brown betty.
Louisa's Letter
Dear Louisa:
I am a woman of 21. I am
married My husband left me.
We have a little girl. He says
he still loves me. He has dates
1 don’t think he cares anything !
about me. He wants me to come
back to him. I can’t trust him.
What would you do about going
back to him?
Lonesome Worried Mother.
Alabama.
Answer:
Why did he leave you? It is j
hard for me to advise you what
to do without knowing all the '
circumstances of the case. How
ever, if he goes with other worn- i
en and you feel sure that you
cannot trust him, It seems to
me that you are well rid of a
worthless man and the sooner
you start out to make something'
of your life for your little girl
and yourself, the better off you
will be. Does he support the
little girl? He certainly should
and the law of most states will
require him to do so if he left
you without legal cause.
I would think a long time be
fore I went back to a man who
left me while 1 was so young.
What will he do when you are
old and have several children?
Good luck.
LOUISA.
Dear Louisa:
lam a man of 21. I have been
married only one year. I am
staying with my mother. I have
by own furniture and I want to
move by myself because my
mother don’t treat my wife so
good and we all can’t get along
as we should. I want to move
but I feel like if I do, I will be
treating my mother wrong, and I
be treating my wife wrong if I !
JOLTH FOR ALL
PNEUMONIA
Sudden chill, extreme fatigue
and insufficient rest are a threat
to health at all times. They are
especially dangerous during the
first three months of the year,
the year, the time when pneu
monia strikes with the greatest
vigor.
Tt is true that the last few
years have brought the discovery
and successful use of sulfa drugs
and penicillin in treating the
disease and reducing the high
scores of deatr.s which it former
ly caused. At the same time, if
pneumonia is allowed to go un
treated, it is as great a menace
to ife as it ever was.
There are various types of
pneumonia, brought on by d.if
i ferent causes, but they all are a
{disease of the lungs and they all
’ may cause serious complications
Pneumonia germs are fast-grow
; ing and destructive and they
1 produce poisons that invade the
I blood stream and other areas of
' the body. For these reasons, no
matter how soon it is detected;
and treatment begun, pneu-:
monia has already done serious!
damage. Early treatment may
shorten the course of the disease
itself, but the noisons may re
main for a time afterward and
the patient’s convalescence mu-5|
be carefully supervised
Typical symptoms of pneu
monia include severe chill, fev
er, coughing with expectoration,
sometimes with rust colored
sputum and pains in the chest
or side The disease develops
rapidly and the patient’s breath
ing becomes heavy and difficult.
If pneumonia is suspected and j
the patient has a fever he should i
remain in bed and the doctor
should be called immediately.
Anything that tends to reduce
the vitality of the body, especial
ly during the winter months,
makes it easier for pneumonia to
attack. Loss of sleep, an inade
quate diet, exposure to cold and
wet weather, extreme fatigue
and untreated colds are all in
vitations to the invasion of the
disease.
Because pneumonia germs
grow and spread so rapidly, a
strong healthy body has the best
chance of fighting them success
fully. A patient already weak
ened by exposure to bad weather
or unhealthful excesses of any
kind has little to combat the in
vasion of pneumonia germs.
Sufficient rest and care during
the period of convalescence are
extremely important. There is
no known way to produce im
munity to the disease. One at
tack does not set up immunity.
On the contrary, pneumonia fre
quently recurs.
Success with sulfa drugs and
penicillin in treating pneumonia
is no reason to relax our guard
against the disease. It is still
one of the most widespread and
fatal of all acute diseases, and
its early detection and treatment
can still mean the difference be
tween life and death.
In the next article, the tuber
culosis sanatorium will be dis
cussed.
THE SUMMERVILLE NEWS: SUMMERVILLE, GA.
don’t move.
But if I move my mother won’t
have any furniture but her bed
room suit. She is working just
like anybody else, so what would
! you advise me to do?
A FRIEND.
North Carolina.
Answer:
You poor thing, you are cer
i tainly in a spot. You love your
■ wife and mother, and they both
I love you, but the three of you
| are too much for one house and
happiness, as is usually the case
when two out of three people in
I a house are women. Your moth
|er probably thinks she is very
\ kind to your wife and your wife
probably thinks she puts up with
a lot.
The best thing, I think, is for
' you and your wife to live by
yourselves for a while at least.
Couldn’t your mother rent a
room and the use of the kitchen
from some friend? Or if she owns
her own home, she could reserve
what she needs and rent out the
rest or, if she works, she could
board, furnishing her own room.
You could go to see her often
and have her over occasionally
to spend a night or day with you
and I imagine you would all
think more of each other then
than you do now.
Did you buy your own furni
ture or is it some that your
mother helped you buy? In the
latter case, I don’t think you
should take it all away unless \
she agrees. But what are a few ■
sticks of furniture compared to
peace?
Good luck to you all.
LOUISA.
Address your letters to:
"Louisa, P. O. Box 532
Orangeburg, S. C.
Deadline Set
Kitchen Contest
Farm women who are inter
ested in taking part in the Geor
gia 1948 kitchen improvement
contest must have their entries
in by March 1, according to Miss
Willie Vie Dowdy, home improve
ment specialist for the Georgia
agricultural extension service.
Entries for the 1948 contest
must be made through local
home demonstration agents.
Kitchens will be scored imme
diately after the March 1 entrv ;
deadline and contestants may
have until Sept. 1 to complete
improvements, according to Miss
Dowdy. Final scorings of kitch
ens will be made between Sept.
1 and 15.
The contest will be under the |
direction of Miss Dowdy and lo
cal home demonstration agents !
Georgia Power company, spon
sor of the contest, announced
that each of six district winners
in the state will receive an elec
tric washer, and the state win
ner will have the choice of a
home freezer, electric washer,
electric water heater, electric
j range, or automatic clothes
■ washer.
SIRLOIN PORK ROAST HELPS
Current homemaking problems
i that have to do with the budget
can be at least partially solved
with a group of meat cuts that
are not very well known to the
average homemaker, according
to Reba Staggs, home economist.
For example, she continues,
there is the sirloin roast of pork.
Tt is a cut just as fine-flavored
as the more-demanded center
cut loin roast but, because it is
not as well known, is not asked |
for frequently at the meat deal
ers. For this reason it is a bet
ter buy for the limited budget,
i, The same is true of the blade
: end pork loin roast, says the food j
authority. Both come from the I
loin section of the meat animal I
just as does the center-cut loan, I
so are equally tender and flavor- ;
ful, and may be prepared in the!
same way. The blade-end roast,;
however, comes from the shoul-!
der end of the loin, while the
sirloin or ham end roast, as it is j
also known, comes from the legl
end of the loin.
To prepare either of the roasts,
place them fat side up in an
open roasting pan. A rack is not
reeded to keep the meat off the
bottom of the pan because a nat
ural rack is formed by the ribs,
Just as in the center-cut loin.
Then roast the meat in a 350
degree F. oven for 45 to 50 min
utes per pound, or until a roast
meat thermometer registers 185 j
degrees F. Because pork is a i
tender meat, it may be made ap
petizingly tender by roasting.!
This slightly higher over tem
perature is desirable in order to
bring out the flavor and cook
the meat well done without dry
ing it out. It is not necessary to
baste the meat because, when it
is placed with the fat side up,
the fat that melts during roast
ing runs down through the meat j
and bastes it in that way. Nor
is a cover on the pan necessary,
for a cover would condense the
moisture into steam, and the!
EASY ;
iDOES IT :
I 4 4
j Bv HELEN HALE j
Cement for broken china and
, glassware may be made by melt
ing powdered alum in a spoon.
1 Dip edge in alum while it is soft.
Hold pieces together with adhes
i ive tape which may be removed
when the cement is hard.
Heavy linoleum left over from
covering the floor makes an ideal
covering for kitchen tables and
pantry shelves. It should be ce
mented on for practicality. It
is easily cleaned with wiping,
and once in a while it may be
oiled to keep it looking nice.
Dip kitchen hooks in enamel
paint to match the kitchen color
scheme and to prevent their
rusting.
Food odors in the refrigerator
will be absorbed by several pieces
of charcoal placed on the top
shelf. When they lose their ef
fectiveness, place in the oven
and let them bake for half an
hour to renew them.
If two glasses have stuck to
gether set the bottom one in hot
water, and place cold water in
the one on top, then loosen.
Food choppers may be sharp
ened by running pieces of sapolio
through the grinder.
Don’t let knives get dull by
keeping them in p drawer with
other utensils. Hang them in a
rack on the wall. They’ll be
more convenient to reach, too.
Help prevent silver from tar
nishing by wrapping it in dark
tissue paper when you put it
away.
Electric pushbuttons become
visible in the dark if they are
painted with luminous paint.
Raise the height of a kitchen
table by screwing door stops into
bottoms of the table legs. This
saves many an aching back.
Use thumb tacks on the lower
corners of pictures to prevent
their marking up the walls.
Splinters of broken china and
glass are easily removed with a
slightly dampened piece of cot
ton.
For hand washing, keep a can
of raw meal handy which will
clean hands without soap and
leave them soft.
meat actually would be braised
rather than roasted.
These less-well-known cuts
may be found in other meats as
well as pork. In lamb, for ex
ample, there are the shoulder
chops that are just as delicious
as the center-cut loin chops.
This same is true of the center
cut pork loin chops—shoulder
chops, often called steaks, are
just as fine eating. In beef, the
less-demanded cuts such as
flank steak, plate and chuck
are just as tasty as the more
popular steaks, when properly
cooked by moist heat.
L:
IHsOI
8088
34-48 ’ I ' ’ I
Neat as a pin in this well fitting
house dress that buttons down the
side. The deep shaped pocked is
edged in ric rac to match the waist
trimming. A good way to begin the
lay right.
Pattern No. 8068 is for sizes 34, 36,
58 . 40, 42 , 44, 46 and 48. Size 36 re
luires 3% yards of 35 or 39-inch;
! yards ric rac.
Name
Address
Name o' paper
Pattern N0.......5ize
Send 20 cents tn coin (for
each pattern desired) to—
Patricia Dow Patterns
1150 Sixth Ave., New York 19, N. Y.
Woman's World
Daily Care Preserves Clothes,
Helps Keep You Well Groomed
fay falrtta
DO YOU ever catch yourself ad
miring the woman who always
Jwears perfectly pressed pleats in
her skirt, soap-and-water clean lin
gerie touches on her dress, no gap
ing seams or ravelling hemlines?
You can do it too, if you will give
a few minutes of daily care to your
clothing.
j The trick to keeping your ward
robe—no matter how modest or in
expensive it may be—in perfect or
der is never to let the mending or
soiling pile up until it looks like an
unsurmountable task.
When seams gape, when a bottom
pops off or part of a snap falls off,
take care of it immediately. Clean
up spots as they appear for they’re
much easier to remove that way.
Do a small bit of laundry every day
instead of once a week when you
may be too busy to devote all the
time necessary to it.
Here is List
For Daily Use
All lingerie should be given a daily
sudsing. This includes hose, slips,
panties, bras, et cetera. Only the
slips in the lingerie category need
ironing, and after they are clean,
you may let them pile up and do
several at once.
Take a tip from the men and brush
or shine or otherwise clean your
shoes. Include your rubbers or over
shoes, too, during such weather as
you may use them.
Do quick mending jobs daily. This
includes replacement of buttons,
Jib
i,i """yg X a
“TT’ Kh ' fig if
u ® wCI
Replace buttons immediately ..
snaps, fasteners. Check all your
clothing in the evening when you
lay it out to make certain all seams
are secure.
Keep a quick spot removal kit a1
hand with different cleaners in
small containers, with pads,
brushes and other cleaning cloths
or pads ready for quick service.
Include these cleaners: Carbon tet
rachloride (for grease stains, egg,
chocolate or cocoa); javelle wa
ter (for cooked fruit and berry
stains); oxalic acid and hydrogen
peroxide for fresh fruit and berry
stains; hydrogen peroxide for blood
or dye stains.
Keep garments brushed; do this
daily before stepping out. Hang gar
ments as soon as they are taken
off; don’t let them lie around in a
heap.
Here is Your
Weekly Task List
Wash or do the bigger home
cleaning garment tasks; or send to
And keep well groomed.
sundry or cleaners those things
vhich you have used.
Check all heels and soles on your
hoes, and see to any repair work.
Be Smart!
o
Jersey, as always when worn or
inished with finesse, is taking on
lew popularity this season with
gymnasium type (and gym-tight)
ilouses. They’re at their best
»hcn as high as possible at the
.•ollar, long of sleeve and buttoned
n the back then teamed with
me of the new corsolette belts.
Thursday, February 19, 1948
Rayon and Wool Suit
I
h
r n \
This attractive box jacket suit,
dependable and serviceable, is
just the thing for the career girl.
The sturdy avisco rayon and wobl
top comes in black, blue, or red
and white stripes. The skirt is
black. Rayon and wool Heads
combine W’armth with serviceabil
ity. A matching hat accompanies
the jacket.
Make alterations weekly, and
save these for the time when you
have several hours to spend.
Wash blouses, gloves and hand
kerchiefs.
Press coats, skirts and dresses.
Solve Your Skirt
Problems Easily
One of the major wardrobe prob
lems now may be in letting out your
hems, as the trend still is for lung-
er skirts. Not all skirts, dresses and
coats have enough hem for letting
out, but if they can be let out prop
r erly and still be 15 inches from th*
j floor, then your garments still ar*
s wearable.
Steam press wool hems on th*
. - I *l
it I wrong side to overcome shininess
n after ripping. This applies to light
;, weight wools and those materials
s which contain a raised pattern in the
. weave.
;- Thick woolens may require steam*
;, pressing from the right side. Do now
. slide the iron back and forth on al
y surface where this would cause]
j matting.
f If shine persists, raise the nap by
i brushing with a clean brush or
a rubber sponge.
s Be very careful when pressing
acetate rayon, for too hot an iron
i will melt the material and cause a
i shine that cannot be removed.
Lengthen Skirts
By These Methods
Material to lengthen the skirt may
, be added in several ways: Add a
, yoke, or insert contrasting bands in
the skirt. The band motif also may
be carried out in the sleeves or in
a collar trim.
If you set some contrasting mate
rial at the waistline, the skirt length
can be dropped. Also, the new
lengthened waist effect also can be
adopted by use of a hip length blouse
or peplum.
A conspicuous line left where the
hem used to be can be removed
in the following way: Wet the crease
line on the wrong side, then turn
the goods over on the right side and
roll the crease back and forth in the
fingers to work it out. Press the ma
terial on the wrong side.
Nothing Revolutionary
In Spring Showings
NEW YORK.—Nearly 150 of the
nation’s fashion writers watched the
first parades of the 10th annual fash
ion shows of spring and summer
clothes with some little trepidation,
thinking of the menace of too dras
tic lengths, widths, and other much
publicized ideas.
But all is under perfect control. If
the couture group of the New Dress
institute, sponsor of this annual
event, has any shockingly revolu
tionary collections, it has not sprung
them yet. The new fashions dis
played by Tina Leser and Eta, who
led off, are without question the
most typically American ideas ever
on display.
Tina Leser, evidently tired of her
harem effects in theatrical Turkish
flavored lounging clothes and of the
continual sparkle of sequins, has
gone American in a whimsical, bu
colic manner. She uses “hillbilly”
cottons with clever assurance.
Leser 1948 summer play, lounging,
and casual clothes have a nostalgic
flavor of strawberry festivals, of
church socials with home made
three layer cakes and ice cream.
They are dresses of sprigged cotton
and of cottons used -in patchwork
effects fagoted together with bright
colored thread. * .