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Newspaper Page Text
MAKING BEADS OF SALT IS POPULAR PASTIME?
HERE'S HOW YOU MAKE THEM Ortt COP OF FINE SALT 'jj'CUPCOSM 'a CUP OF MATTER BLUlHCr-DYE5 FORMING-, ari , FOI? TJNTING V- ahdj STARCH 1 r-xr WORK'VlTH THE' HANDS lgbc3Dcr CbCbCcOs"- . .INTpA.MOqTH DOUGH SWHITE BEAD- Ar5aOOOOCr COUD BEAD n"-nMPALB BEAtS . . ..- . - 2 ON HAT" PlHTQQpy Fudge making as a popular pas time appears tchava been abnegated in favor of "gait beads." Our artist has drawn a design, illustrating the process, so that little girls who can not read can now make salt beads if they want to.s The recipe is herewith given. Will all who ever expect to make salt beads or want to make salt beads kindly preserve jtbis. recipe? Paste it in a scrapbook or frame it keep it in any event. If you please: Take 1 cup of fine table salt and' heat it very hot. Dissolve y2 cup of cornstarch in y2- cup water. With the cornstarch solution mix the coloring matter, which may be bluing, Easter egg dye or red ink for salmon pink. To make black beads, use black ink. Remove the salt from the fire, and add the colored mixture. Work with the hands into a smooth dough. Wrap it in a damp cloth, and. break off pieces' of equal size, molding them in to beads. String beads on hatpin, a knitting needle, or a fine wire,, and dry several days. They shrink in' dry ing. To polish, rub the beads with a cloth which has been dipped in sweet oil. . . String with s$ee or. gilt, beads be tween the colored ones. Pure white bead's alternated with g'ilttbeads are pretty. i MEAT SUBSTITUTES SERVED DAINTILY BY PROF. EDNA NOBLE-WHITE. Domestic Science. College.'Ohlo State Unlyersltyt It has been well, said that it was not a study of what th"e family want ed to eat that was needed, but a study of what the family ought to eat and how to get them to eat it. The latter part of the problem might be easily solved if the fobd were more attract ively seaso'ned and served. To say to people cthat they, wer,e eatipg too much meat and'-then,to" serve in its lace an unsavory concoction, even though it be equal b the meat in food valuei would not be. convincing. It is unreasonable for the hcmsewife to ask the family to accept as a substi tute for a favorite dish one which is not especially palatable, and it might be added that the less the substitu tion is discussed the less likely are there to be objections. Europeans