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RAY DIDN'T ACT.
But Just Lived Boyhood Over Again
Charles Ray plays the part of Ezra, i
the lovable carefree barefoot boy is t
"The Old Swimmin' Hole," the First
National feature attraction at the 1
Louisiana Theatre Sunday and Mon. c
day.
"I do hot act it," says Ray, "I C
simply lve over again many scenes
of my vn boyhood. It seems only
yesterday that I was going down the
meadow path to the old creek back
home on the farm where I was raised.
And the little red schoolhouse on the
hill came back to me as viidly as if
I was still making life a burden to the
teacher."
Ray, the critics declare, achieves
the true artist's goal in playing wi ;li
such naturalness and ease that the.
result is so realistic an impersonation
of Ezra that the boy will be remem-.
bered as a real person rather than a
screen creation inspired by James
Whitcomb Riley's poem. Mr. Ray
was asked for his views on the char
n acter of Ezra and the chief incidents
i, in the story of his trails and tribula
s Itions. He is a great admirer of the
t Hoosier poet and can quote many of
e his lines from memory. As he pro
ceeded to sketch the whimsical conceit
the frequently interspersed the thread
I of the narrative with the lilting verse.
y
e Empty Houses, Seen on So Many Coun.
k try Highways, Example of Unfor.
tunate Trend of Times.
e The housiag question is scarcely, If
f any, less important than it was; per
baps we only hear less of It. In meo
toring through New England and the
s Central West, one cannot fall to be im
h pressed with the large number of very
comfortable vacant houses, most of
e them of fair size and apparently not
n badly out of repair, which are found
along the country highwys in .very
a state, says H. H. Windsor in Popular
s Mechanics Magazine. -
:iii, i I;I
TIRES
" Made strictly to win your unquali
fled and continuous support. ;
Next time-BUY FISK
Accessories
Vulcanizing
Gasoline and Oil
uPhone 400 409 Main St.
pns ts Io ~ no
tý
We Furnish Homes
on Easy Terms
AYER, FURITURE COMPANY
WE SELL FOR LESS"
32 TilRD ST. TELEPHONE 258
,WOMEN 10 DRIVE THEIR CARS
at H-* AVE usually found it un
Spleasant to go to an auto
SThey aet almost invariably mus
sy and dirty.
cWe have taken sp-cial pains
tW make it pleassnt for women
to avail themselves of our facili
ties foy battery ms*pecion and
;.peir.
T~Her you will sneet with
courtesy and neatness thaot
wril please you.
X AW a rule woSSn do not "n
~RttL Pilc Ietalger dertandm betteries. But as far
GuaurateesTwo Years a the Philadelphia bimad
S
WMN10 rIVE THEIR Cars
- s.ne ko bu it. Utn.
mobdoes rhepmair son of anhkne
Thearges amanusftactiurerms-i
synitd dityte.
Ma nSW ie haetaketp~iopans
tiesfo Phateyiseione 8n4
BREADOUGHTTO
BE BAKED RICHT
Recipes for Short and OvernightI
Methods Recommended by
Kitchen Specialists.
IDEAL LOAF IS ATTRACTIYE
Any Woman Who Desires to Establish
Reputation as Good Cook Will
Wish Particularly to Excel
in Bread Making.
(Prepared by the United States Depart
ment of Agriculture.)
No other single article of food is as
frequently placed on the t4ble or takes
as prominent a place in the average
diet as bread. In some form or other
it is served at practically every meal,
and many times is the chief article.
Properly balanced with milk, butter,
fruits, vegetables, eggs, cheese or a
little meat, bread may well form a
considerable part of our daily food.
Bread and other cereal products are
also among the least expensive of our
foods.
As it occupies so prominent a place
in the diet, bread ought certainly to
be well made, well baked, and prop
erly cared for. Mloreover, any girl or
woman who desires to be known as a
really good cook, will wish to excel
particularly in bread making. An
ideal loaf of bread is attractive in
appearance; crust smooth, tender and
golden brown in color; the loaf itself
light and well-rounded on top; the
crumb spongy and tender; and the
whole delicious in flavor.
Methods for Making Bread.
There are two general methods for
making bread, one known as the
straight-dough process and the other
as the sponge process.
In the straight-dough process all the
Ingredients are mixed at one time and
the dough is made of the proper con
sistency before rising. Either com
pressed or liquid yeast may be used
for this, but not dry yeast.
.In the sponge process only half the
total amount of flour is used at first.
with all or nearly all the liquid, the
yeast, and frequently the salt and the
The Pride of the Artist s Hers Whose
Skill Results in a Perfect Lost.
sugar. Compressed, dry, or liquid
yeast may be used for this. This mix.
ture is similar to a soft batter, and
after the first rising the remainder of
the flour, the shortening, and any oth
er desired ingredients are added. It Is
then kneaded until of the proper con
sistency and smoothness.
"Decreaslng Time of Process.
The sponge process usually requires
less yeast than the straight-dough
method, because of the softer con
sistency of the mixture which favors
the growth of the yeast, and also be
cause It is generally given more time.
However, by using larger 'or smaller
amounts of yeast one may shorten or
lengthen the time required for rising.
In a similar way the straight-dough
process may be shortened or length
sned by increasing or decreasing the
amount of yeast used. Great care
should be taken with a sponge or
dough which stands a long time-s
the overnight straight dough or the
overnight sponge-to keep it much
cooler than when the quicker pnethod5
are used, since the former have a
grester chance of becoming sour.
The following bread recipes are giv
en by specialists of the United Statse
Departmest~of Agriculture:
Short Process, or Straight Dough
4 cupfuls (1 quart) lukewarm liquMd.
S teaspoonfuls of. salt.
2 tablespoonfalS of sugar.
2 tablespoonftls of shortenint, if *os
sired.
1 or 2 cakofeso e ssed yeast, or
*half to 1 cupful of liquid yeast.
5 to 4 quarts of sifted flour.
It milk is used it should be scaloed
and cooled until lukewarm before 115
lng. When irquid yepst is used its
volume must be deducted from the
other liquid called for. This makes
four loaves.
Soften the yeast with S 5111ll
amount of the lukewarm liquid. To
the rest of the liquid add the salt
sugar and shortening. Add the yeast
and mix all together. Measure the
sifted flour into a bowl and blend with
this the liqid. If too soft to knead,
add more lour until of the proper
consistency. Knead for five to tell
minutes, or until smooth, elastic and
no longer sticky. Oover with a lid or
plate and place where it will be awar
a fom drnats and at a uniform teo
* perature of 80 t( +? degrees F. Let
rise until about double its origiinal
bulk or until a slight touch of the
finger leaves an impression. This
should happen within one to two hours
if the yeast is in good condition and
the temperature right. Knead and set
aside again in the same warm place
until it doubles its bulk. Then knead
and shape into loaves; let rise again
until double in bulk and bake.
Overnight Sponge Method.
4 cupfuls (1 quart) of lukewarm liquid
(half cupful less if potato is used).
4 teaspoonfdls of salt.
2 tablespoonfuls of sugar.
2 tablespoonfuls of shortening (if de
sired).
1 cake of yeast (dry or compressed), o01
half cupful of liquid yeast.
1 cupful mashed potato (if desired).
5 to 4 quarts of sifted flour.
If dry yeast is used, soak it for 20
minutes to one hour before mixing the
sponge and mix the sponge earlier
than if compressed or liquid yeast is
used. When liquid yeast is used, its
volume must be deducted from the
other liquid called for.
Blend the yeast with a little of the
lukewarm liquid. If potato is used
add to it the salt, then the yeast mix
ture, the remainder of the liquid, and
finally one-half of the flour. Beat until
smooth, cover, and set to rise where
it will be at 60 to 70 degrees F.
In the morning, break up the sponge,
add sugar, the melted shortening (if
used), and enough flour to make a
dough of the proper consistency.
Knead until the dough is smooth, elas
tic and no longer sticks to the bowl or
fingers. Cover and set to rise until
at least double in bulk. Knead down,
mold into loaves, let rise again until
double in bulk and bake.
FERMENTED CORN IS
HANDY FOR CHOWDER
Recipe Recommended by House
hold Specialists Given.
It Will Be Found Most Satisfactory to
Remove All Acid Flavor-Riney
Thoroughly and Soak for Four
or Five Hours.
(Prepared by the United States Depart
ment of Agriculture.)
Some fermented and salted vege
tables like cucumbers, are eaten raw;
others, like cabbage (sauerkraut), are
usually cooked. In general the fer
mented and salted products may be
prepared for the table in much the
same manner as the fresh vegetables,
'akept that before being cooked theu
should be soaked in fresh water for
several hours or longer, if necessary,
to remove the salt, the water being
changed several times. In some cases
It may be necessary also to change
the water once or twice during the
boiling of the salted vegetables. In
this one should be guided by taste.
Te prepare the fermented or salted
corn for the table, rinse it thoroughly
and soak for four or five hours, chang
ing the water frequently. In general
it will he found more satisfactory to
remove practically all the acid flavor
from the fermented corn. After soak
ing, place the corn In cold water and
bring to boil, pour off the water, add
fresh cold water, bring to boil again,
and cook until tender. , The cooked
salted or fermented corn may be used
in many ways. The following recipe
for corn chowder is recommended by
household specialists of the United
States Department of Agriculture:
Corn Chowder.
% pound cold beet, or 1 cupful pmatoes.
% pound salt pork or 3 tablespoonfuls of
bacon. flour.
£ potatoes. 1 cuptul milk or
1 onion. cream.
% green pepper. 1 teaspoonful salt
1{ cupiuls cooked J teaspoonful pepper.
corn, or more.
Cut the beef or pork into cubes;
cover well with water. Add the to
mato and cook slowly for about two
hours. Then add the potato, oalon,
pepper, corn and seasonings. MIX the
flour with a little cold water, add to
the other Ingredients, and cook slowly
for five or ten minutes. Add the milk
or cream. Serve hbo
HEM IN WORSTED MATERIALS
Almost Invisible Hem Easy to Press
Can Be Made in Heavy Cloth by
Means of Cat-8titch.
A secure, flat hem, almost invisible
and easy to press, can be made in
heavy worsted materials by means of
cat-stitch. Do not turn the edge of
the hem, but press hem flat and cat
stitch over the raw edge and into the
skirt, taking up but one thread in
each stitch. Double silk thr~ ia
used for the work.
i& novs@wI
Make two or three desserts at one
time and save time, labor and fuel.
see
Beaded medallions can be sewed
across the worn toes of satin slippers.
***S
Odds and ends of old bread made
into a well-seasoned dressing is a
great addition to any roast.
* **
'treads drawn from old Brussels
carpet can be used for mending rap.
Wool, of course, should be used for
mending a woolen rug,
Q dnt
July
Clearance
Sale
Final Clearance Women's Sumnnmer Dresses
The usual popularity of our sum
iner dresses is due in a great
measure to the different styles
which you will find in our stock.
All of the season's newest and
most popular effects.
I The trimmings are delightfully
clever and original. Included
are tucks, piping, scollops, col
lars, cuffs and vestee effects.
$25.00 values, Final Clearance
S4.75
Two Special Lots
Voile and
Organdy Dresses
Two special lots of Voil and Organdy dres
ses, some trimmed with dotted swisses,
others of Gingham and Organdy combin
ed. All of these dresses are worth from
$35.00 to $45.00. Special
57.95 and $12.95
Beautiful
* Linen Dresses
* ". You can't buy the material and
have you a linen dress made at
* .athis low price. Very pretty,
* .*. ,*, some straight line effect with
0 * belt and braid trimmings, solid
** * and combination colors. Values
*i $35.00. Special
.59.95
Georgette and Tricolette Voile Waists
Waists One special lot held in re
All summer models suitable serve for Final Clearance to
for fall wear ae these sell at this low price. All
waists in assorted colors, beautiful waists. Can be
embroidered and lace trim- worn at any time of the sea
med, short and long sleeves, son. Choice
round neck with and with- 75c
out collar. Special
$ 1.0 0
Childrens Bath Suits
Wash SkIrts Size 10 to 34
One lot of nice wash skirts Children's Bathing Suits,
slightly soiled. This is a colors, combination and
value not to be overlooked. plain for Final Cleairance.
$4.98 to $7.50 value, special Special
89c 50c
FINAL CLEARANCE OF
AILLINERY
A large selection of Ladies' Hats
made into 2 groups, all styles
and shapes. It is impossible to
describe them; come and see for
yourself. Values $4.98 to $15.00, *
50c and $1.00 *
