Brownsville herald. [volume], September 20, 1935, Page SEVEN, Image 7

About Brownsville herald. [volume] (Brownsville, Tex.) 1910-current

Image provided by: University of North Texas; Denton, TX

                
Ham Mousse Is
Easy to Fix
Appetizing
___
HAM MOUSSE
A Two and one-half cups chopped
rooked ham. one-half cup chopped
celery, one-fourth cup chopped green
pepper, one tablespoon chopped pars
ley, one and one-half tablespoons
gelatin, one-fourth cup cold water,
one-half cup mayonnaise, (me cup
cream, hard cooked egg. Mix ham,
celery, pepper and parsley. Soak
gelatin in cold water and dissolve
over hot water. Mix with mayon
naise and combine with ham mix
ture. Whip cream until stiff and
fold into other ingredients. Turn
Into freezing tray or mold. Allow
to stand until firm. Garnish with
halves of hard cooked eggs.
SOFT CUSTARD
Two whole eggs or four egg yolks,
one-fourth cup Imperial Pure Cane
augar. one-fourth teaspoon salt, two
cups scalded milk, one-half teaspoon
vanilla. The custard is richer when
made with egg yolks rather than
with the whole eggs. Beat the
sugar and salt. Add the sc _
illk slowly (the milk should al
__be scalded, as it speeds the
cooking and lessens the danger of
curdling). Cook over hot, not boil
ing water, stirring constantly un
til the mixture thickens slightly and
coats the spoon. As soon as this
stage is reached, remove the custard
from the fire Immediately, as over- 1
cooking causes curdling. If the cus- ,
tard does curdle slightly, remove the 1
top part of the double boiler at once
from the fire and plunge into cold
watrr to stop the cooking immediate
ly. Now beat with a rotary beater,
and unless too large curds have
formed, they will disappear.
CHOPPED BEEF IN CABBAGE
One pound chopped beef, one cup
cooked rice, one-half cup bread
crumbs, two eggs, onion Juice, one
and one-half teaspoons salt. Mix
ingredients in order given. Soak
cflfefeage leaves in hot water until
enough to handle. Pill with
prepared mixture and fasten with
toothpicks. Sprinkle with salt and
dredge with flour, then fry in fat.
Pour over tomato sauce made by
blending two tablespoons butter, two
tablespoons flour, and one-half cup
water, one cup strained tomato, one-1
fourth teaspoon onion juice, one
teaspoon salt. Cook for five minutes.
Cover the rolls and bake in slow
even about two hours.
PRUNE-ORANGE PIE
One and one-hall cups cooked
prune pulp put through a sieve, one
cup orange juice, one-fourth cup
Imperial Pure Cane sugar, one
eighth teaspoon salt, one-fourth tea
spoon ginger, one tablespoon gela
tin dissolved in one-fourth cup cold
water, three-fourths cup whipped
cream Soften gelatin In the wa
ter. Heat prune pulp, sugar, salt
and ginger. Add gelatin and stir
until dissolved. When partially
cooled, add orange Juice. When it
begins to thicken, fold in the whip
ped cream. Pour Into a baked pie
shell Serve garnished with whip
ped cream.
GREEN SALAD
Six bunches crisp leaf lettuce,
three green peppers, ten tomatoes,
six sweet pimientos. two stalks cel
ery. grated egg yolk. French dress
ing. Chop fine well-dressed lettuce,
Kn pepper, celery and pimientos.
i tomatoes fine. Add grated yolk
of hard-cooked eggs and sharp
French dressing Mix well. Rub
Individual salad bowls with gar
lic and fill with mixture Serves
ten
GRAPEFRUIT AND
SALMON SALAD
Two cups grapefruit pieces, two
eups flaked salmon, one cup dr.ed
cucumber, one cup diced celery, lat
tuce Mix grapefruit, salmon, cu
cumber and celery and top with
Slightly sweetened grapefruit French
gssing (mgde with four table
ons grapefruit Juice, six table
ons salad oil, salt, pepper). Serve
on lettuce with mayonnaise. Serves
aix to eight
PEAR MARMALADE
One peck pears, one cup Imperial
Pure Cane sugar to one cup pears,
one can crushed pineapple, two or
anges. one medium O'Hile mart'chino
cherries. Slice t’ie peeled pears
thinly, add cup sugar for cup fruit.
Let stand over night. In the morn
ing add pineapple and the orange
sliced thinly. Cook slowly till
thick, add sliced cherries. 8eal.
‘ FALL FRUIT CUP
For one serving use one-half chili
ad Bartlett pear, diced; eight purple
grapes cut In halves and seeded,
one-half teaspoon lemon Juice to
moisten Chill well before serving
CORN RELISH
Thirteen cups com. thirteen cups
oBbopped cabbage, four sweet red or
peppers, two cups Imperial
brown sugar, two quarts vinegar, two
tablespoons salt, one-half cup dry
mustard, one tablespoon flour. Cut
•weet com from the cob. Combine
Ingredients in order named, maklr#
a paste with vinegar, mustard, salt
and flour. Cook 20 minutes, after
boiling point is reached stirring fre
quently. Turn into sterile Jars and
•eal.
BANANA BREAD
One and one-half cups brown or
white Imperial Pure Cane sugar, j
four mashed bananas, one-half cup
nut meats, seven-eighths cup short
ening. three eggs, four tablespoons
•our milk, ts’o teaspoons soda, three
and one-half cups pastry flour.
Cream shortening, add sugar and
cream well. Add well-beaten eggs,
nuts and bananas which have been
mashed with a silver fork. Add
Ethen soda and flour which'
een sifted together. Bake in !
ite oven 350 degrees about one
Makes two loaves.
GOLD CAKE
(4 Egg Yolks)
:up butter. 1-2 cup sugar, 1-4
ilk. 1 teaspoon lemon extract,
yolks 1-8 teaspoon salt. 3-4
lur. 1 teaspoon baking powder,
m butter and sugar Add rest
ft ingredients and beat 2 minutes.
Pout into shallow pan lined with
•raxed paper. Bake SO minutes in
moderately slow oven. Cool and
RtVt
LIMA BEANS EN CSSEROLE
One cup cooked lima beans, two
cups diced celery, one-half green
pepper, shredded; four small onions,
sliced: two cups tomatoes, salt and
pepper. Mix Ingredients and bake
tee how ■
DON’T LET SCORCHED FOOD
BURN YOU UP—SALVAGE IT
.. ' ........— ■■■■....
I .......— ■■■■...—
If you slip up in making a Jellied vegetable salad and it won't Jell, re
member you can salvage it by adding softened gelatin and a bit of
lemon Juice.
By MARY E. DAGUE
SEA Service Staff Writer
On hectic days it seems as if
"tempus fugits" faster in the kitch
en than any other place, and that if
you take your eyes for one second
from the vegetables on the stove they
burn or otherwise misbehave. And
that's where you prove your mettle
as a housekeeper by knowing how to
turn failurein to success.
Any vegetable that has Just start
ed to burn can be placed — in its
cooking pan — into a larger pan of
cold water The vegetable then
should be SHAKEN, not scraped, out
of the burned pan into a fresh pan
or bowl, leaving the scorched portion
in the pan. If not done, a little boil
ing water can be added and the
cooking finished. Season and sene
as usual and nobody will know the
difference.
Shake Pan to Prevent Scorching
An excellent precaution for the
new cook is to shake the sauce pan
occasionally in which a vegetable
is cooking. Often the smooth-cut.
flat surface sticks and bums before
the water cooks away or the vege
table is done. Shaking prevents this
without crushing as stirring might
do. Potatoes and sliced carrots are
examples of vegetables that often
scorch.
SOUR MI1.K PANCAKES
Buttermilk can be used. 2 cups
flour, 4 teaspoon salt. 1 teaspoon
Imperial Pure Cane sugar, 1 tea
spoon soda. 1 egg or 2 yolks. 14 cups
sour milk. 2 tablespoons fat. melted.
Mix ingredients and beat 2 min
utes. Pour from pitcher onto greas
ed griddle or shallow frying pan.
Bake until well browned on under
sides. With aid of spatula and fork
carefully turn. Serve warm with
butter and syrup, brown sugar,
honey or Jelly.
BAKED APPLES IN CIDER
6 apples, to cup Imperial Pure
Cane sugar. 1 teaspoon cinnamon,
to teaspoon cloves. 2 tablespoons
butter. 2-3 cup cider, to eup water.
Wash and core apples. Fit into
buttered shallow pan. Stuff cen
ters with sugar, spices and butter.
Add rest of ingredients. Bake 35
minutes In moderate oven. Baste
every 10 minutes. Serve warm or
cold.
MEAT LOAF
Bake in morning. 1 cup chopped
beef round, to cup chopped cooked
ham. 4 cup chopped veal, to cup
crumbs. 1 tablespoon chopped onions,
1 tablespoon chopped green peppers.
1 tablespoon chopped parsley, to tea
spoon salt, to teaspoon pepper. 2 egg
yolks or 1 egg. 1-3 cup milk.
Mix ingredients and press into
greased loaf pan Bake 35 minutes
In moderate men.
If the loaf is to be served warm,
it can be reheated for 10 minutes.
FRIDAY FOOD FILLERS —
PECAN MUFFINS
1 cup flour. 1 cup Graham flour.
4 teaspoon salt, 1-3 cup dark brown
Imperial sugar, 1 teaspoon sods, 1
cup sour milk, 4 cup pecans, 1 egg.
3 tablespoons fat, melted.
Mix Ingredients. Beat 1 minute.
Half-fill greased muffin pans and
bake 15 minutes in moderate oven.
Serve warm with butter.
THICK FRENCH DRESSING
Stays thick if stored in refrigera
tor. 4 cup Imperial Pure Cane su
gar. 1 teaspoon celery seed. 1 tea
spoon dry mustard, 1 teaspoon pap
rika. 1 teaspoon salt, 1 teaspoon on
ion juice, 1-3 cup vinegar, 1 cup sal
ad oil.
Mix ingredients in deep bowl and
beat well. Chill and serve on any
kind of salad.
RAW VEGETABLE SALAD
Sometimes called Health Salad.
1 cup carrot strips. 1 cup shredded
cabbage. 4 cup grapefruit, 4 cup
diced celery. 3 tablespoons chopped
green peppers. 4 teaspoon salt.
Prepare carrots and cabbage and
soak in chilled water until crisp.
Drain well and add rest of ingredi
ents which have been chilled. Serve,
piled roughly on crisp cabbage
leaves.
CHILI MAYONNAISE
1-3 cup stiff mayonnaise. 3 table
spoons chill sauce, 3 tablespoons
chopped celery, 3 tablespoons chop
ped green peppers, 1 teaspoon horse
radish.
Mix and chill ingredient* and
serve on lettuce or other vegetable
salads.
Have Your Eyes Carefully
Examined and Glasses
Properly Pitted by
it A. LACKNER
Dr. of Optometry
1110 Elisabeth Brownsville
If too much salt threatens to
spoil the soup, add from a half cup
to a whole cup of sliced raw potatoes
to the kettle of soup. Let stand ten
or fifteen minutes, remove potatoes
and serve. The potatoes absorb the
excess salt.
If the mayonnaise separates, take
another egg yolk In a fresh bowl and
slowly beat in the curdled dressing,
j continuing as usual until all the in
gredients are used,
i If a custard sauce curdles, beat
'It well with a dover beater. This
i same beater often will beat the
lumps ou* of white sauce that has
been made in too big a hurry. If
the sauce is very lumpy it can be
rubbed through a fine sieve and re
heated.
If the breakfast cereal lumps de
spite vigorous stirring .use a heavy
wire whisk or a strong dover beater.
A tomato cream soup that shows
an inclination to curdle can be con
certed into a thick puree by adding
butter and flour rubbed together in
the proportion of 1 tablespoon butter
and 1 tablespoon flour to each cup
of soup. One tablespoon fine sifted
soda cracker crumbs added to each
cup of soup will correct the tendency
to curdle, too.
If jam becomes hard and sugar)'
before it is used up. place It in a mod
erate oven until the sugar melts.
When cool the jam is almost as good
as new.
Boiled frosting that insists on
running when put on the cake can
be made stiff by adding powdered
sugar until the mixture will stay put.
A gelatiu jelly that refuses to stif
fen in the required length of time
can be hurried if more gelatin is
softened in cold water, dissolved over
hot water and added at once to the
offending Jelly.
One seldom if ever has this sort of
trouble if a prepared jelly is used.
When fresh fruit juices are used
they vary considerably in their acid
: ity with the result that the jelly may
not stiffen the same every time.
A jelled vegetable salad Is dell
clous with pork and game meals for
early falL
Jellied Vegetable Salad
One package lemon or lime-flav
ored gelatin. 2 cupa warm water. 1
tablespoon vinegar. 1 teaspoon salt
1 cup diced cucumber. 1 cup thinly
sliced red radishes, 1 cup thinly slic
ed new onions.
Dissolve gelatin in warm water.
Add vinegar and salt. Chill. When
slightly thickened, fold in vege
tables. Turn into a large mold and
chill until firm. Unmold on crisp
lettuce and garnish with mayon
naise.
This rule makes enough for eight
servings. You might mold half of it
in one mold large enough for four
and make four individual molds for
the next day. If you cover the molds
with heavy waxed paper they will
keep perfectly for two or three days
in the refrigerator.
Letting Small
Things Balk
Is Handicap
_
By OLIVE ROBERTS BARTON
"Look, Mom." whimpered Freddie,
holding up the broken shoe-lace
‘Tm late for school now. I guess 1
Just can't go."
Mother put the baby off her lap
and tied the string at once.
"It looks awful." said Freddie.
"Nonsense. Stop looking at it and
hustle. Your breakfast’s ready."
But still the boy fussed. His egg
was too hard, too much milk on his
oatmeal.
"Will you never get going?” scold
ed his mother. "You can find more
things to fool over than anyone I
ever saw Here's your cap. Now
scoot.”
Outside he met Art, and Art yell
ed, "Come on. I’ll race you to the
comer."
Freddie started off. but his sock
slid down. He laid his books on a ;
step and fixed It. “I cant run,” he
called. ‘ My stocking wont stay up." j
“Oood night!" exclaimed Art.
'Letting a little thing like that stop
you. I bet if you were going to see
a parade or somethin' you wouldn’t
even bother about an old sock. But
say. we got to run if we dont want
to be late.”
Saved From Tardiness
They got to school and Miss Wise
fairly pulled them Inside the door.
“Hurry, boys. In your seats before
the gong rings,” she admonished.
In the cloak room Freddie discov
ered that somebody had his particu
lar hook. He would not use another.
Out he came, cap In hand, and com
plained of the fact. Miss Wise grab
bed him. almost threw him into his
seat to avoid a tardy mark as the
rules directed, and Just then the
gong rang. She smiled, but shook
her head. She knew this fussy lit
tle boy would always have to be sav
ed from circumstances unless some
one taught him that little things are
not important in an emergency.
She took his cap and put It on the
window sill In the cloakroom
The session was interrupted over
and over by Freddie's hand in the
air. He couldn’t write his spelling
words because Molly’s hair touched
his desk.” He said his chalk-mark
(star* beside his name on the honor
roll for arithmetic, was getting too
dull to see. In the midst of marking
papers Miss Wise had to hunt up her
red crayon and brighten the insignia
on the board. Otherwise she knew
it would bother him so much he
couldn t study his geography.
Mother Takes a Hand
I think 111 talk to his mother, she
decided. Here is a smart boy who
is getting so set in a habit that he
will lose all ability to concentrate.
He'll always be missing the big things
of life bothering with the pin pricks.
Easily licked.
Next day Freddie's mother said.
"I don't see how I can take you to
town to buy your new coat tomor
row." This was a blow because it
meant lunch with daddy, and a
movie. "Why?” he asked, crest
fallen.
“Oh. my dress needs fixing and it
looks like rain and there’s a letter
I must write and Sister’s cutting a
tooth.”
“Those arent good reasons." said
Freddie. “You’re Just letting little
things stop you."
Which was the answer she wanted
And then she explained that she
was doing exactly the same things
he did every day. That successful
people did not let small matters in
terfere when they had something big
to do; that if he could learn to be
less fidgety she woul dundertake the
city trip. So we leave this boy, won
dering if he will fall short of being
f great person because he worries
are ironed, or the color of the ink
too much about the way his cuffs
he writes with.
TOMATO C.OI LASH
One-fourth cup salad oil. two on
ions sliced, two green peppers, shred
ded; two ears of com, cut from
cob; eight tomatoes, cut in eighths;
salt, pepper. Heat the oil. Add on
ion and cook until a delicate brown.
Add peppers and com and cook five
minutes Add peppers and com and
cook five minutes. Add tomatoes
and seasoning and cook until soft.
Don’t be FOOLFD by fake labels We guar
antee the strength of these beers in the
bottle Let your taste decide/
**“»*»• *SSS4“,1»jwt C,VUM'
r <B Sanchez, j
Changeable Weather in Month
Of September Makes for Big
Variety in Menu Planning
By BIABT E. DAGUE
NBA Service Staff Writer
X don't trust September. The
weather Is likely to be perfect one
day and horrid the next, with mar
kets and appetites veerlnf to match.
Hot noons, cool mornings and even
ings are fine contrasts, but the
housekeeper has plenty to do mak
ing her meals keep up with the
It’s a nice month some ways,
LOUISE’S BANANA CAKE
3-3 cup fat, cups Imperial Pure
Cane sugar. 1 teaspoon vanilla. 1 tea
spoon lemon extract, % teaspoon
salt, 2 eggs, \% cup sour milk, 1 cup
mashed bananas, % cup nuts (black
walnuts preferred), 3 cups flour, 1
teaspoon soda.
Cream fat and sugar, add rest of
Ingredients and beat 2 minutes.
Pour into shallow pan lined with
waxed paper. Bake 30 minutes in
moderate oven. Serve topped with
whipped cream or covered with a
white icing. (TO mash bananas, peel
and press thrqough coarse sieve).
NICE FOR LUNCHEON
Three large cucumbers, one and
one-half cups medium white sauce,
one-half cup grated cheese, one
and one-half cups flaked cooked
fish, pepper and salt, one-half cup
dry bread crumbs, one tablespoon
butter, melted. Cut cucumbers In
halves lengthwise, *~oop out centers
but do not pare. Parboil 10 min
utes. Mix white sauce, cheese and
flih. add seasonings and fill cucum
bers. Toss crumbs in melted butter
and sprinkle over top of stuffed cu
cumbers. Bake in moderate oven,
350 degrees Fahrenheit, for 30 min
utes.
PEACH CUSTARD
Other fruits can be used. 4 egg
yolks, 2 tablespoons flour, H cup
imperial Pure Cane sugar, H tea
spoon salt, 3 cups milk, 1 teaspoon
vanilla. % teaspoon almond extract,
2 cups sliced peaches.
Beat yolks, add flour, sugar and
salt. Add milk and cook In double
boiler until mixture thickens a lit
tle. Stir frequently and take care
not to over cook. Add extracts and
chill. Serve poured over the peaches,
chilled.
If peaches are net very sweet, they
will require h% cup Imperial Pure
Cane sugar sprinkled over them Just
before served.
CARROT MOLD
2 tablespoons bacon fat. 2 table
spoons green peppers. 1 tablespoon
chopped onion. 2 tablespoons chop
ped celery. 1 cup diced cooked car
rots, 4 cup cooked rice. 4 teaspoon
salt. 4 teaspoon pepper. 2 eggs,
beaten, 4 cup milk.
Melt fat in frying pan. add and
crown peppers, onion '•nd celery
Add rest of tng-«* tier.ts. Mix well
and pour into buttered ring mold,
set In pan of hot water and bake
SO minutes in moderate oven. Un
mold and fill center with buttered
green beans.
Never add sauce to boiled cabbage,
onions or ceiery until time to serve
or mixture will become too watery.
though. People who have been away
are coming home and maybe you'd
like to give a party. The Septem
ber hostess is privileged, because she
may serve anything she pleases hot
or cold soup, chilled beverage, elab
orate vegetable dishes, unusual meat
courses, novel salads and handsome
desserts put early autamn dinners
In a class by themselves.
Coffee always Is served at dinner
and whether It be iced or hot it
must be deliciously flavored. In
order to insure good strong iced cof
fee to the last drop, Miss Charlotte
E. Field, chef of the Hotel Lexing
ton and the only woman chef in any
big New York hotel, advises using
cubes of frozen coffee Instead of
plain ice cubes in the making of iced
coffee.
Veal cutlets with stuffed sweet
peppers is a delightful dish for a
September dinner. Serve it with a
salad of tomato stuffed with a vege
table aspic and finish the meal with
a frozen dessert. Serve coffee with
the dinner.
Veal Cutlet* With Staffed Pepper*
Pour veal cutlet*, 1 egg. crackfr
crumbs, 2 large sweet green peppers.
'* cup cooked lima beans. 4 table
spoons tiny cooked onions. % cup
corn cut from cob. % cup diced cook
ed beets, 4 tablespoons HoilandaJse
sauce or melted butter.
Have the butcher cut veal steak in
slices 2-4 Inch thick. Trim meat In
neat pieces for individual serving.
Or “cutlets" can be used. Roll meat
In crumbs, dip in egg slightly beat
en with 1 tablespoon cold water and
roll again In crumbs. Sprinkle with
salt and pepper , and saute a rich
brown on both sides In hot fat In a
frying pan. Reduce heat, cover
closely and cook slowly for 1 hour.
Place on a hot platter and on each
cutlet put half a pepper filled with
combination of vegetables. Pour
the sauce or melted butter over each
stuffed pepper and serve at once.
The peppers are prepared by cut
ting in halves lengthwise and remov
ing seeds. Then simmer for eight
minutes in boiling water. Drain and
fill with vegetable.
Eggplant Italienne is a good dish
to serve with a leg of lamb or it
makes a splendid main luncheon
dish for the family.
Eggplant lUllenne
Two small eggplants. 2 hard cook
ed eggs. 4 cup diced cheese, 1 cup
tomato sauce.
Pare eggplants and cut In slices.
Sprinkle each slice with salt and
pile on a plate, one above the other.
Cover with weighted plate and let
stand two hours. Saute in butter
and line a shallow baking dish with
kalf the slices. Cover with eggs
sprinkle the cheese and pour over
tomato sauce Cover with remaining
eggplant and bake fifteen minutes in
a moderate oven
To make tomato sauce cook 14
cups diced tomatoes with onion, cel
ery leaves, parsely. carrot and three
or four whole cloves. Seaton with
and pepper and a little sugar
and cook until very soft Rub
through a sieve Thicken with two
tablespoons butter blended with 14
tablespoons flour.
Good Grooming
Demands Two
Perfumeries
~
By ALICIA HART
NEA Service Staff Writer
Nowadays a perfectly groomed
woman would no more wear heavy
evening perfume with her daytime
tweeds than she would put large
rhinestone dips on a tennis dress.
One who Is truly fastidious picks
her perfumery as carefully as she
does her accessories.
If your budget allows for two
really good perfumes, get one light
odor for daytime and a richer,
slightly heavier scent for evening.
If you can have only one, make that
an evening variety and wear toilet
water or scented cologne for day
tune.
This fall there are a good many
new perfumes and several old. fa
miliar brands In new containers as
well as new odors. One company
puts out each of Its famous scents
in sweet, miniature flacons that are
tiny enough to carry In the purse,
! but decorative enough to look
charming on a dressing table
With such small bottles available,
I the old problem of how to afford at
least two scents Is practically solved.
Nearly everyone can have three of
these. Oet a light, subtle, outdoor
fragrance, for sports and street, a
slightly heavier mixture for after
noon and dinner, and a really ro
mantic. glamorous perfume for even
ing.
Remember, of course, that any
kind of perfume should be put
rectly on your skin. A drop or two
is permissible on furs, but never
on other clothing.
If you are a toilet water addict,
better pick one that harmonises with
your perfume. If not. make sure
that it is practically odorless and
doesn’t conflict with the perfume you
Intend tq wear.
STANDARD MUFFINS
Two cups flour, .four teaspoons
baking powder, two tablespoona Im
perial Pure Cans sugar, one-half
teaspoon salt, one egg, one cup milk,
three tablespoona melted tot. Sift
flour, measure and return to alfUr.
Measure baking powder, sugar aad
salt and put In with flour. Beat egg
in mixing bowl, add milk and beat
together, add tot. stirring In. Blit
dry ingredients into liquid ones, stir
Just enough tom Olsten dry ingre
dients. Thera may be lumps la the
batter but do not worry. They will
come out In the baking. Turn at
once into well greased muffin tlna
Bake in a hot oven. 42S degrees Fah
renheit. until the crust Is golden
brown, from 30 to It minutes. Dic
ed cooked ham or crisp bacon to
the amount of one-third to one-half
cup stirred Into the batter just be
fore pouring It into the pans makas
a savory breakfast hot bread.
POUND CAKE
One pound butter, one pound
Imperial Pure Cane sugar, ten eggs,
one pound flour, one-half teaspoon
mace, two tablespoons brandy. Cream
butter, add sugar gradually and con
tinue beating Add egg yolks, beat
en until thick and lemon colored,
egg whites beaten until stiff, flour,
mace and brandy. Beat vigorously
five minutes. Bake In s deep greas
ed pan one and one-fourth hours
In s moderately alow oven, 328 de
grees Fahrenheit.
SHIRRED EGGS
Butter an egg shlnrer, ramekin or
sauce dish; carefully break tha egg
so as not to break the yolk; sprinkle
with a little salt: put In a moderate
oven until the white la aet. Gar
nish with two small pieces of fried
bacon.
hamToaf
One pound smoked ham ground,
one pound ground beef, pork or
veal; one-half teaspoon salt, two
tablespoons chopped green pepper,
two eggs, one cup milk, two cups
flaked cereal crumbs. Combine
I thoroughly and bake In a loaf pea
>at 350 degrees for one hour.
“HERE’S
HEALTH!”
“There's more to health than
fresh air and exercise. Sound diet
counts a lot - that's why I count
on delicious breakfasts of
Shredded Wheat"
Each golden-brown Shredded
Wheat Biscuit entices you to
health. For it containa a perfect
balance of Nature's vital health
elements in their snoot d qrotihlo
form.
f
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A FULL-SIZE 10i
PACKAGE FOR 5t
At Your Dealer’s With The Purchase of
One Regular 25c Sixe Package On A Spe
cial Introductory Money-Back Guaran
tee Offer
SPECIAL INTRODUCTORY
MONEY-BACK GUARANTEE OFFER
Accept this regular 10c sixe package of
Oxydol for Ic with the purchaae of one
25o package at the regular price—try the
10c sixe package. If you aren't fully
satisfied, return both packages with sales
slip showing purchase to your dealer and
get your money back. We will repay him.
I TO OBTAIN 10< PACKAGE FOR 51
[ And Find a Far Quicker, Whiter and Safer Washing Method
SIMPLY DO THISi
Co To Your Dealer and Buy a 2Sc Sim Package of
Oxydol. And—By Paying Him S Cants More—
Receive A Regular 10c Sim Package to Try.
Money Beck If Not Satisfied
'T'HIS remarkable "Money-Back Introductory Offer"
X of a full 10c package of the new and improved
Oxydol for only 8c with the purchase of a regular 25c
package is made solely to introduce a far faster, far
whiter and safer method of washing clothes into your
home.
New, improved Oxydol is the latest laundry soap dis
covery of Procter & Gamble experts. Everywhere
women are changing to it—discarding old favorites
among bar. flake, chip and granulated soaps and turn
ing to Oxydol. They $nd it does 3 things you never
dreamed a single soap could do. Features that cost one
million dollars to perfect.
Rnt-Cotewashing tims28%te>40%in tabor machine.
Saves hours of labor—gives you your afternoon fret.
Second—Soaks out dirt from clothes in 15 minutes.
Not one bit of scrubbing or boiling needed. A simple
15-minute soaking gets clothes brighter and whiter
than other soaps do with hours of work!
Third—Yet Oxydol can’t fade colors, hurt hands or
Injure fabrics. Trust Procter & Gamble's 90-year
reputation for this! Your line cotton prints, table
linens and children’* frocka are safel Try this new
and improved “no-scrub, no-boil” laundry soap—
Oxydol. The results will amaze you.
Accept Sc Bargain
Buy a large 25c package today. Most dealers are fea
turing it at a special price while supply lasts. And for
only 5c more, accept a full-size 10c package.
Use it—and if you don’t agree Oxydol is the fastest
washing. whitest-washing and safest laundry soap
you've ever used, return the sales slip to your dealer
and get your money back! We will repay him. The
Procter & < .amhl#> Com tan#.