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Evening star. [volume] (Washington, D.C.) 1854-1972, August 29, 1946, Image 17

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Report to the Housewife
"Everything is peaches"—not down
in Georgia but right here in Wash
ington. Stalls are spilling over with
the Juicy fruit and housewives
would be wise to can all they are
able—without sugar, of course, and
sweeten the peaches later when
served. Incidentally, a reader of
this page called the other day with
the very helpful suggestion that to
make full use of the big local Con
cord grape crop, you put up the
Juice now, without sugar, and when
better times come along use it to
make your Jelly. Apples of all kinds
are abundant, too; Delicious,
Smokehouse Jonathans, Northwest
ern Greenings, Gravensteins — all
and more are included in the roster.
Other fruits in plentiful supply
are avocados, Bartlett pears, nec
tarines, limes, honeydews, water
melons, cantaloupes, Persians, plums
of various kinds and fresh prunes.
A few New York State grapes have
Just started coming in, and some
seckel pears have also been seen.
Snap, lima and wax beans, car
rots, cabbage, broccoli, iceberg let
tuce, celery, cucumbers, tomatoes,
onions, white and sweet potatoes,
eggplant, peppers and squash arc
recommended. There are adequate
supplies of okra, corn, greens, beets,
Brussels sprouts, peas and cauli
flower. Look hard and you might
And a zucchini or two, together with I
good watercress and some escarole.
Meats are expected to be still
plentiful this week, with the ex
ception of smoked hams, which sold
out on furious demand last week.
Lamb, too, is a bit scarce, but you
should be able to find a satisfactory
cut of some kind. There will be
more fresh pork than hitherto:
quite a bit of bacon. Beef and veal
will be in abundant supply In all
Ducks and chickens line most!
poultry counters. Eggs and butter
are about the same as last week.
Cheese shipments continue to im-'
Pish sales, dealers report, have
fallen 'way low, since meat returned
to our tables. Many of them feel they
might as well shut up shop and—go
fishing! There are the usual items
on hand—porgies, croakers, butter
fish, trout and sea bass, Some fresh
caught rock is recommended. In the
more or less luxury line we find sal
When you hear that cantaloupes
are among the plentifuls, as Produc
tion and Marketing Administration,
USDA, reports they are just now,
you wonder how you can go about
picking a really good one.
Maryland and Delaware crops are
at peak, and cantaloupes are due to
be the morning meal opener and the
luncheon dessert for a while—giving
you a chance to try some of these
pointers on picking them.
Names may fool you.* Muskmelon
and cantaloupes are related, the
cantaloupe being one of the
branches of the muskmelon family.!
Some say the cantaloupe is a va
riety which flourished first in the
gardens of an Italian castle called i
Cantaloupe. Now any muskmelon
with a netting on its skin passes as |
a cantaloupe, and close netting is
one way of determining goodness. |
If you were picking the melon in j
your own or a neighbor’s garden,
you would pick only the one with a
stem w'hich released quickly and
cleanly. But since we usually pick
from the grocer's bin, it is well to
observe that the stem has broken
away cleanly—a sign that the can
taloupe was mature.
Your nose will know about pick
ing a good one after you train it a
The smell should be sweet, none
of that green odor. The flesh should
be firm but not green.
If you get a chance to shake the
melon you can sometimes tell the
degree of ripeness by 4 he looseness
of the seeds you hear.
Weight in the hand is an easier
method which is apt to be more
popular with your grocer. The can
taloupe should feel “heavy for its
But easiest of all for those who
like the sweet taste of the ripe melon
is the sight test. Watch for a slight'
golden color under the netting of
he rind.
By Betsy Caswell
Women'* New* Editor
mon, swordfish, and an occasional
bit of halibut. Crab meat, hard and
soft crabs, cooked and raw shrimp,
scallops, clams and lobsters are also
with us. Oh, yes, and the filleted
fish, of course.
A few more tomato items are ex
pected to return to the grocers*
shelves, and with the lifting of re
strictions on some other canned
foods, more of those should be com
ing to light. As you probably saw in
yesterday’s paper, the number 49
sugar ration stamp has been ex
tended, so that it will now be good
all during September, and will not
expire August 31, as previously
scheduled. This is good news to all
of us housewives who have not been
able to get sugar for our daily needs,
much less to take care of the “put
ting up” of plentiful fruit. In this
connection, sugar stamps 9 and 10 in
Book 4 will be good for 5 pounds
each of sugar for canning until Oc
tober 31.
* * * *
Here and There: An ecstatic
telegram, covering three blanks,
reaches us from a flour company,
oh-so-happy over the prespect of
the end of “emergency” flour by
September 1, when the 80 per cent
extracting restrictions are to be
lifted. In lyric prose they promise
to put out their old-time products
as soon thereafter as possible, and
assure housewives theft; baking will
be a dream job. ... It has been an
nounced that there will be a whale
of a cranberry crop this year. . . .
For pretty poached eggs, buy the
best quality, experts advise. The
better eggs have the yolks neatly
centered, instead of offside. This
makes for a more even appearance
‘when cooked. . . . Contrary to gen
eral opinion, Filipinos eat very little
fish, meat or eggs. Their proteins
are usually derived from plant
sources. They eat many seaweeds,
which nutritionists have found very
valuable. Rice, of course, is the big
thing . . . Home economists of the
United States Department of Agri
cultuie offer hopeful# the sugges
tions that you use brown sugar in
stead of white in putting up pickles.
Try and find the brown sugar. . . .
Several nationally known brands of
coffee will shortly be appearing in
new containers. . . . Another “big
gest ever” crop is that of dried apri
cots. ... To remove onion stains from
the hands, some feminine KPs say,
rub the hands with lemon rind or
salt. (We’ll take our best scented
soap, a nail brush and a douse of
hand lotion!)
A cheeseboard is a “must” for the holiday hostess . . .
(From W. E. A., Washington.)
Reading your columns is such fun
that I regret so much else causes
me to miss many issues.
As to playing with the food, my
experience is that that happens
when the child gets too much to
eat. With all the vitamin, calorie,
and other talk, including special
formulas, instead of honest-to
gpodness food, most children are
overfed and disclose it by develop
ing into neighborhood or family
nuisances as they haven’t time and
room to work off the animal en
ergy developed. Do as I had to do
this month with my new pet kitten.!
He wouldn’t drink milk, but would
eat bread. Then he wouldn’t eat;
bread and made himself sick on
good fish. Then he wouldn’t eat
fish. When he got kidney stew, or
clam chowder, he sniffed and tried
to claw the floor up all around in
a circle to cover the food. Maybe
you don’t know what that means!
I put kit on bread and milk and
when he got hungry, he drank and
ate. No matter what one gives
babies and cats, they look for
changes until they get really hun
gry and then they settle down to
* * * *
(From Mrs. W. M. W., Arlington.)
I submit another very tasty Penn
sylvania recipe for Mrs. C. McD.J
Arlington, who requested “ham-in
blanket.” Ours is not a rye dough,:
but I am sure she will like this.
One 10-pound ham, 4 cups siftedj
pastry flour, 2 tablespoons grouncj
cloves, 2 tablespoons cinnamon, 3
tablespoons mustard, I teaspoon
pepper, 1 cut brown sugar, I cup
cold water. Remove rind and part
of the fat from the ham. Place fat
side up in roasting pan. Sift to
gether the flour, cloves, cinnamon,
mustard, pepper and brown sugar.
Add water to make a soft dough
which can be rolled out easily. Roll
into a sheet about H Inch thick.
Fit this sheet over the exposed
surface of the ham.
Place 2 cups of water in the bot
tom of the roasting pan and bake
ham in moderate 350 degrees oven
for 3'/2 hours, basting occasionally.
Remove the blanket from ham, and
cover it with brown sugar. Return
to oven for 30 minutes to brown.
* * * *
(From Mrs. F. M. P., Arlington.)
Will some one tell me what to
use to whiten piano keys? They
are only slightly yellowed. I would
appreciate an early answer.
* * * *
(From Mrs. C. P. R., Washington.)
Will some one of the fine cooks
living in this part of the country
please send me a good recipe for
Pickled Peaches? I shall also be
glad to have one for a Shrimp
Mousse for salad. The latter was
light and creamy, pink in color and
set in a ring mould, when served at
a party I attended.
* * * *
(From Mrs. W. L. K„ Alexandria.)
I’m sure Mrs. W. McG. of Silver
Spring and others who will try this
recipe will be very pleased with it.
This recipe has been with our family
for years, and when used the praise
of others is very pleasing to the
ear. (It is nice and thick cake.)
Two pounds cottage cheese (plain
not cream), 1 cup sugar, 3 or 4 eggs
(separate, beat whites), 6 ounces
cream, 1 teaspoon vanilla, 2 table
spoons flour. Beat whites, add su
gar, beat with wooden spoon, fold in
yolk, add cheese, mix well, then
add cream, flour and vanilla. Pour
in spring torte pan that has been
lined with graham cracker crust.
“Graham Cracker Crust”: Thirty
two crackers rolled fine, 2 table
spoons melted shortening (butter or
others), 1 teaspoon cinnamon, 2
tablespoons sugar.
Roll crackers fine, place in large1
bowl, add cinnamon, sugar and;
shortening, mix well with fingers,|
line pan (torte pan) starting with
sides then center. Pour in cheese
mix. With leftover crackers, sprinkle j
torte top. Bake 325 or 350 degrees
for one hour. Turn off gas or elec-!
tricity (whichever you have) and let
cool in the oven for 1 hour. When
hour is up take torte out and let
cool for lx hour, or until top of
torte feels cool when touched with;
fingers. Remove spring form, place;
with bottom of form on a dish and;
either place in refrigerator, icebox!
or any cool place you have. I’m sure j
when tasted you will make it again.1
It is rich and filling.
Here is a tip to the fortunate
ones who have an electric mixer.
I haven't, so I use an egg-beater
and though it is harder to do, the;
results are good. If you haven’t a
wooden spoon, use mixer or egg
beater and omit the 6 ounces of
cream and use creamed cottage
cheese instead of plain. Do not
use cream with creamed cottage
cheese for this together will make
the torte watery. This change use
only with egg-beater or mixer. If
wooden spoon is used to mix, go
according to recipe given. Also if
you care for a thicker graham crack
er crust use 1 pound box of graham
cackers, 1 tablespoon cinnamon, 3
tablespoons sugar and enough short
ening to make crackers stick. Use
own judgment. Maraschino cher
ries (each one cut in quarters, about
6 or 8) and little cherry juice,
or nuts, may be added to the batter.
I do enjoy the RCH. It helps
me with many household problems,
you see I’m a young housewife and
from a different state, so not being
able to run to mother when any
house problem arrives I devour the
An Over-the-Week-End Treat
A leg of lamb with minted pears for garnish ...
A leg of lamb Is far from being
the only cut of lamb that makes
a satisfactory roast, but it is one of
the must pooular. Try to select a
leg that Is the right size for your
family; if the family is small, you
might like to try half a leg. If
desired, the lamb leg may be
"Frenched”—which means that the
meat is cut away from the boie for
3 to 4 inches along the shame end.
After roasting, a paper frill is placed
over the end of the bone, thus add
ing to the appearance of the roast
and making a kind of handle for the
• carver.
Here's another tip. Ask the meat
man to leave the fell on the meat.
This thin, paper-like covering does
not affect the flavor of the roast,
and it will help it to hold its shape;
and cook more quickly.
When you cook the roast, do it
the easiest way! Set the oven regu
lator at 300 °F. (a slow oven) and
place the leg of lamb on a rack in
an open roaster, with the skin side
down, the cut surface up. It’s not
necessary to flour the roast; just
i rub the surface with salt and pep
per. Of course, you never add any
water, or cover the pan.
If you’re lucky enough to have a
meat thermometer, insert it care
fully into the meat, so that the
bulb reaches the center of the
largest muscle and does not rest on
fat or bone. It should be inserted
before the meat goes into the oven,
and will register 180 °P. when the
roast is done. If you do not nave
a meat thermometer, allow about
30 to 35 minutes per pound for roast
ing a whole leg of lamb.
If you let the roast stand for
about 30 minutes in a warm place,
after removing from the oven, the
meat will be easier to carve. Be
careful, however, not to let the meat i
cool. Lamb should always be served!
hot or cold, never lukewarm!
Mint-flavored fruit is a delightful
accompaniment to serve with roast
lamb, and makes an attractive gar
nish, as well. An easy way to pre
pare the Mint Glazed Pears, sug
gested pictured, is to dip canned
pear halves (drained) into green
mint jelly which has been melted
aver hot water. Let the pears stand
In the refrigerator to “eet" the Jelly
Contributions and requests
must be accompanied by the
sender's full name and address.
We will withhold both and use
only initials. Please address
mail to the Readers’ Clearing
House, Woman’s Page, The
Evening Star, Washington 4.
Views expressed in the Clear
ing House are not necessarily
those of The Star, and as it is
obviously impossible for us to
test all recipes submitted, we
cannot assume responsibility
for them. B. C.
RCH and in it find the help and
advice mother would give me. Thank
you all for the most helpful sug
gestions and The Star for having a
wonderful column.
(P. S. Please don’t let my being
a young house wife scare you from
trying this recipe. I assure you
it is very good and has been handed
down to me from my grandmother.
So even if I’m young the recipe
* * * *
(From A. C. M., Arlington.)
If the lady who raised so much
basil would ask an Italian restau
rant, I am sure they would like it
since they cook a great deal with
basil and other herbs.
* * * *
(From Mrs. H. S. MFalls
Church, Va.)
To Mrs. E. E. T., Washington.
Take milk from two dairies instead
of one. Find out which dairy de
livers on the days your present dairy
does not and you’ll have fresh milk
every day.
ifc * * *
fnformation sent in by the fol
lowing has been forwarded to the
persons far whom it was intended:
Mrs. J. G. J., Alexandria; Mrs.
M. W. C. G„ Mrs. W. H. R.. D. R.,
Arlington; V. L. D.. Gaithersburg;
Mrs. C. R., Falls Church; N. T. S.,
Montreat, N. C.; Miss T. B. P.,
Silver Spring; Mrs. W. H. W.,
Miss M. E. B„ Mrs. C. H. H., Mrs.
A. E. TMrs. D. L. B„ E. L. McK.,
Mrs. W. C. P., Mrs. M. B. M., Mrs.
G. E. McD., B. M. F., Washington.
Our thanks to these readers,
whose contributions were similar
to others previously received:
Mrs. C. M. B„ Mrs. W. D. H.,
Arlington; Mrs. J. E. N„ Silver
Spring; Mrs. J. M. F., Burke, Va.;
Mrs. W. R., Kensington; Miss
M. E. B., M. E. M., Mrs. M. M. B.,
Application for a future RCH
book—if and when—has been
filed for Mrs. W. D. H., Arlington.
* * * *
<From L. R. B., Washington.)
The men’s club of my church >
planning a crab feast September 1
Will some kind reader let me kno
approximately how much of eaci.
seasoning to be used when steaming
four dozen crabs at one time?
* * * *
(From Mrs. J. M. E„ Baltimore, Md.)
I would appreciate help with sev
eral problems. 1. What is the best
way to clean a child’s felt bonnet?
It is light blue in color and is
trimmed with pink and white felt
pieces. 2. Is it possible to remove
mildew spots from colored material
after it has been washed and
ironed? If so, what is the proced
ure? 3. Have any of the mothers
suggestions for new ways of prepar
ing eggs for youngsters? Mine,
aged 4 and 2, have become tired of
them the usual ways, and mixing
in with the cereal no longer works
for the 2-year-old. Egg-nog and
baked custard seem to have lost
their appeal and I can’t seem to
devise ways of mixing them with
other foods.
(From Mrs. T. A. B„ Washington.)
To Mrs. F. H., Bladensburg, Md.
In answer to your request for a
banana pudding recipe, I have
found this one to be quite successful
as well as delicious. Two-third cup
sugar, % cup flour, % teaspoon salt,
2 cups milk, 2 eggs, IV* teaspoons
vanilla extract. Mix sugar, flour
and salt. Scald milk; add. Cook
over hot water, stirring constantly,
until thick. Cover, cook 10 minutes.
Beat eggs slightly; add milk mix
ture; mix well. Cook over hot water,
stirring constantly 3 minutes. Cool;
add vanilla extract. In a cafcserole
place a layer of vanilla wafers and
layer of sliced bananas alter
nate with the ' ‘ The
egg whites can
as a meringue.
Does any
acquire complete Information on
the aluminum and plastic house,
known as the Dymaxlon house, de
signed by Richard B. Fuller? It
is circular in design. I would ap
preciate any information you can
furnish. I have the article from
the Readers’ Digest.
* * * *
(From “Chef,” Washington.)
I spilled a bottle of raw bleach on
my brand-new sharkskin trousers.
1 plunged them instantly into a tub
j of water and rinsed three times, but
they are dreadfully marked and
streaked. What to do now?
* * * *
(From Mrs. T. W. McG.,
Mrs. T. C. K. writes of her failure
in starting “coal flowers.” I had
a lovely bowl last winter by using
these directions, which were in the
RCH then. Get a large CINDER—
well burned—and put in a shallow
bowl in this solution: Three table
spoons of water,- 4 tablespoons salt,
2 tablespoons of bluing and 6 drops
of mercurochrome. The pink “flow
ers” soon appeared and grew rap
idly, running over sides of bowl and
on table. These are also called
“Depression Plants” and are a
pleasure to look at.
* * * *
(From W. F. H., Mount Rainier, Md.)
May I join you, Mrs. S. T. E. and
R. R. K.? Our 10-year-olds need
help! My boy is just like yours in
every way you describe and I have
tried many different ways to help
or correct his attitudes. Psychiatric
help brought the advice that “we
show him kindness.”' Since he' is
not mistreated in any way that was
of little help.
In desperation I decided to ques
tion his friends in an effort to find
a basis for his action, going back
perhaps several years. The story
from each fifth-grade boy was about
the same—they hated school, be
cause they sit all day doing nothing.
(Nothing I suppose that interests
them.) Many had been to other
schools and had gym work which
they missed. They wanted to learn
something like woodworking or me
chanics. No soap carving, please.
They think the teachers are O. K.,
but would rather work with men
Hands Can Look
Years Younger
If your hands show premature signs
of aging—brown spots, muddy
faded-out tan, freckles, cracks,
roughness or other surface blem
ishes outwardly caused—then you’ll
welcome this easy new way to love
Mer, more youthful-looking hands
Try Golden Peacock Bleach Creme
now. A few treatments, day oi
night, can give such thrilling results
in whiter, clearer, smoother hands.
Me and $1.00 at toiletry counter'
because they understand things.
(This was brought out by boys going
to camp, where they were with
Youngsters today seem to show
little respect for adults. In our day
we were in awe of teacher so didn’t
provoke her much. There were lit
tle “notes to mother” and teacher
did all right while she was on the
job without mother’s co-operation.
Mother also has enough to do at
I can be wrong, but what do you
say? Give us men teachers for our
boys, who understand them and
work to help them, and we’ll all be
* * * *
(From M. E. M., Washington.)
Fried eggplant: Wash egg plant.
Cut off stem. Cut into Vi,-inch
slices without paring. Sprinkle them
with salt, pepper, put in shallow
dish, weigh down with plate for 1
hour. Drain; dip each slice in beaten
egg, then in flour, cracker or bran
rolled fine into crumbs. Have hot
oil in pan, fry eggplant light brown,
turning on each side. Serve on hot
Stuffed eggplant: One perfect egg
plant, medium size unless family is
large, Vi cup minced ham, chicken
or other meat, 1 small onion minced,
Vi cup milk, whole or undiluted
evaporated, salt, pepper to season
Wash eggplant, cut off stem and
one side, scoop out center of egg
plant, chop fine, add other ingre
dients, mix. Cook in double boiler
10 minutes after starts cooking; add
1 tablespoon flour mixed smooth in
little cold water, cook until thickens,
then put in eggplant shell. Bake
375 degrees F. oven 30 minutes.
Serve on hot platter.
Peel and dice the eggplant. Cook
in boiling, salted water until done
(not too much water). Drain well
and mash. For each eggplant, add
one beaten egg and about 3 level
tablespoons flour. Drop from a
spoon into hot grease and fry until
brown. This is delicious.
Mi LOST 52 Lbs.! i
mrs. e. b. wills, rr. worth
Aa Pictured N«n> A
You Buy low pounds and hayo a^
more slender, graceful figure. Nol
exercise. No drugs. No laxatives. '
Eat meat, potatoes, gravy, butter.
The experience of Mrs. Wells stay
! or may not be different than yours.
luceiy nirmiw, ju dan Mppiy or
Now You Con Get AYDS at Ah
Leading Drug Counters in the District.
Tear Out This Ad as a Reminder!
Holiday Hints
By the Chef
me cnances are uiat, u you own
a cottage at the beach or in the
country, the Labor Day week end
will see you entertaining a flock of
holiday guests. This year, with every
one suffering from an itching foot,
your hideaway will be more popular
than ever and your problem will be
a big one when it comes to food and
If you have outdoor cooking fa
cilities and the weather is fine, that
solves a lot of trouble. Guests like to
fool around a grill, foraging for
themselves and al fresco meals are
a perfect excuse for paper plates
and cups, thereby saving all that
dish washing. Hot dogs, chickens,
sides of meat, hamburgers, almost
anything goes when it acquires the
glamour of a barbecue. You even
can arrange to breakfast—late, of
course—outdoors and nobody will
But if the circumstances make this
pleasant solution out of the ques
tion, you still can do a lot towards
saving yourself too much work in
doors. If there really is a big crowd,
don’t make any apologies for using
the paper plates and cups here, too
—moet guests will prefer them to
doing their turn at KP later.
Have on hand great bowls of cole
slaw and potato salad—both can be
served with a boiled dressing, as oth
ers are so hard to get—or you can
bring sour cream into the picture to
help out. A big ham, of course, i£ a
godsend. If that isn’t possible, try to
find a couple of good-sized chickens
and cook them ahead of time. COld
turkey is always better, anyway!
Plenty of eggs will provide the
main course for another meal. Be
sure there are a number of cans of
some substantial soup, such as clam
chowder, in the pantry. With toast
ed crackers, this makes a fine dish
for supper, followed by a platter of
sliced tomatoes dressed with basil,
vinegar and salt and a watermelon
for dessert.
Hot dogs keep well and are as
good indoors as out. Cook them with
some pepped-up ketchup in the pan
for variety. Or, If the weather turn*
cold, bake a lot of potatoes and stuff
a hot dog into each one—sort of
adult "toad in the hole.”
Cheese should be counted on, too.
A big chunk of Cheddar will give
you rarebit, toasted cheese and to
mato sandwiches. Several cheeses on
a cheese board, with toasted bread
and crackers, will keep a lot of
; nibblers happy—without much work
: on your part. And that’s the main
thing on a holiday!
Recipe Roundup
xo Dnng Drana-new interest to an,
every-day vegetable Is always an j
achievement. And here is how to
work a miracle on the humble carrot.
Pick out small, tender carrots.
Wash them and boil them, whole,
in salted water until tender. Then
hold each carrot under a stream
of cold water and strip off the skin.1
Melt a couple of tablespoons of
butter In a frying pan and add to
it 2 tablespoons of sugar. Chop
a few sprigs of fresh mint and
let them cook in the sirup. Now
drop in the carrots and let them
cook slowly until the surfaces are
glazed. Sprinkle with a little more
mint just before serving.
Ever put up any stuffed pickled
peppers? Actually, the peppers are
not tongue twisters at all, but mighty
good as a relish to eat with cold
Cut off the tops of small, young
green peppers and remove the seeds
and fibers. Keep the tops for "lids.”
Put tops and peppers in cold water
to sit while you make the stuffing.
Chop fine some washed and dried
white cabbage heads. Add salt, cel
ery seed, mustard seed, ground gin
ger and a little ground cloves. Mix
well with a little olive oil and stuff
the mixture into the peppers.
Sew the lids onto the peppers
with kitchen thread and put the
pepper in sterilized jars with alter
nate layers of sliced onions, gingc
root, allspice and cloves. Stir
pound of brown sugar, a pint of salt,
ounce of turmeric into 1 gallon
of vinegar. Bring this all to a hard
boil and pour over the peppers to
fill the jars. Seal and store.
If you run across some of those
tasty squashes known as .“chayote,'
here’s the way they prepare them
out West, where they are a favorite
Pick out a couple of pounds of
chayotes that are about the same
in size and shape. Wash them, cut
them in half lengthwise and scoop
out the pulp. Fill the cavity loosely
Can't Get
MY Child!"
Better learn tfae Truth, Mother!
Recent medical reports reveal that an
amazing number of children (and grown
up* too)*may be victim* of Pin-Worms—
often without suspecting what is wrong!
And these pests, living nnd growing inside
the human body, can cause real distress.
So watch out for the warning signs that
may mean Pin-Worma—especially the ag
gravating rectal itch. If you suspect this
ugly infection, get JAYNC'S P-W right
away and follow the directions.
P-W is the name of the Pin-Worm tab
lets developed by the laboratories of Dr. D.
Jayne A Son, after years of patient re
search. The small, easy-to-take P-W tablets
act jn a special way to remove Pin-Worms.
Satisfaction guaranteed or your money back.
Ask your druggist: P-W for Pin-Worma t
with a mixture of ground round
steak, a little chopped onion, some
rice, butter, salt and pepper.
Saute the chayote pulp in oil or
butter until Drown and pour the
pulp, together with a couple of cups
of cooked tomatoes, over the chay
otes, which have been placed in a
greased pan. Add just enough hot
warter to cover. Bake in a slow
oven for an hour and a half and
serve with the sauce from the pan.
Somewhat “different” are stuffed
rolled pork tenderloins, a nice
change for the first cool evening
to come.
Get the butcher to cut a fresh
pork tenderloin lengthwise for you.
When you are ready to prepare it,
sprinkle the meat well with salt
and pepper and spread a sage and
onion dressing—such as you would
make for duck—over one half. Lay
the other half on top and tie with
Put the tenderloin in a greased
pan and cover with strips of bacon.
Add a little water to the pan. Bake
in a moderate oven for about an
hour and three-quarters, basting
often and turning the tenderloin
To serve, slice crosswise. Pass
gravy made of the pan juices.
--" " -
.STOP under aim
in 2 Seconds
. the 5 DAY way!
Hrpidier, quicker 5 DAY
PADS end ell worries
of under erm offense.
In 3 seconds e pot
wltti a pad puts o
longer* slop to per* —
spiration and odorj
—Is kinder to
clothing and
normal skin, toe.
lint dab with a pad oaf
throw it away—tor sofa pm*
taction the 3 DAY WAY.
*1 to 7 dayc, you and the
•aether datarmina haw la up.
i mm

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