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each separated by the plot of a
neighbor. As we enter the house we will probably first be ushered into the dining room, which is also the fam ily living room. Here we find the age-old hearth has been supplanted by a coal stove. Many beautiful hand-carved or marble fireplaces have only the mantel to remind one of glowing log fires. In this family room we see a ra dio with a short wave set (I almost felt I was home the night I listened to the Dodgers beat the Yankees 1-0) by which many a Belgian boy sat listening to English and Ameri can broadcasts during the war. The floor is of patterned cement blocks —cement is a necessity because the Belgian housewife daily swabs the floor in good old navy fashion. 3 Differences in Food A stranger at once feels at home because you no more than get seated when you find a cup of coffee and tartine before you. The lady of the house would be quite offended if her gesture of hospitality were re fused. I notice only three big differences in the food here. The first is break fast—only coffee and bread and but ter are eaten, but the people seem quite healthy, so they surely must receive all the nutrients during the dinner and supper meals. Secondly, soup is served every noon without fail. It is generally a vegetable puree and very delicious. The third difference is the 4 o'clock snack, which is as important to a Belgian as tea is to the Englishman. Here again one eats tartines and coffee. When a Belgian family put on their Sunday best you may be as sured of sec.ng only the most chic outfits. Suits and dresses are gen erally tailor made for the individual. The men "pooh-hoo" their wives' hats with the same jocularity as do American men. The main difference in is with the shoes. Bel in costume is with the shoes. Bel gian women walk many a mile, therefore they of necessity wear wedgies and low-heeled dress shoes with even the most fancy dress and hat. Belgium is economically more sta ble than any other European coun try except Switzerland. It was quite evident after the crash of the 30s and after the last war. Most of the credit for the stability goes to the individual Belgian, for with his hard work he has kept his head above water through the many crucial pe riods of the past years. Common Interest—Peace Neither can one forget the able statesmen who have guided this small country to economic security and a noble place in the world. Paul Henri Spaak is perhaps the most famous, since he was first president of the United Nations and now is >ering the organization for the juited States of Europe. However, of her statesmen have gained \ m . w A nown only in their work in the ■country, but nevertheless have done tht share in building her success. " - can see that the people of Bel like the people of Montana, United-States, of many coun tries jf the world, want only peace, want only to live a free life and to preserve their heritage for their pos terity. When we, and they, feel com mon interests, doesn't world peace closer' Perhaps the Interna gi" Oj. seem tional Farm Youth Exchange in small way will promote the some better understanding which we need for world peace. With the help of the people at home, we pledge our selves to try. Cook Books Make Good Gifts WHY DO NOT more people give cook books for Christmas? They make wonderftÉ gifts for the en gaged girl, the young woman who has just started keeping house—and even some of us who have kept house for years feel the urge for new ways. Here are a few to be recommended; Kjottboller, Kroppkakor, Bordsel "Scandinavian Cookery for Ameri cans," by Florence Brobech and Mon ika Kjellberg ($3, Little, Brown & Ho., publishers), contains recipes for the best of the famous cookery of Sweden, Norway, Denmark and Fin land, such as Stekt sill me, loksas, skab bakkelse, Kieli talon tapaan, Sennep saus or Revbensspjall, Fyllda mandelkakor. Kenneth Roberts, author of some of the finest American historical novels, among which are "Northwest Passage" and "Oliver Wiswell," likes good food and occasionally mentions it in his writings. As a result he re Food to the larder On Christmas Eve A bayberry candle burned to the socket Brings luck to the house, And gold to the pocket. ceives letters telling of some favo rite food or recipe. This is the back ground of Marjorie Mosser's book, "Good Main Food" ($2.50, Doubleday & Co., Inc.). The file of cooking let ters grew, coming from every state and many foreign countries — men and women who remembered the good food they had grown up with "back in Maine." They sent family fill exactly what Miss Mosser did-such dishes as red flannel hash, low mull, lemon pie, oxtail soup and fiddle heads. If you know someone who likes to compare "then and now," she will want the "Gay Nineties Cook Book." Even the illustrations and the format take you back to the good old days. Favorite recipes of such famous peo ple as Lillian Russell, Jim" Brady, George M. Cohan, Jo hann Strauss, Sarah Bernhardt and Julia Ward Howe, besides a treatise etiquette, home remedies and menus. Housewives would want more modern directions; nevertheless,"Gay Nineties Cook Book," by F. Meredith Dietz and August Dietz Jr. ($3, The Dietz Press, Inc.), makes very good reading for anyone. • • • Diamond on modern and as practical and inter esting as the author herself. Well known to American housewives, she puts a zest into her recipes which sends one into the kitchen to make, "Ann Batchelder's Cook Book" ($2.75, M. Barrows & Co., Inc.) is ....... for instance, potato souffle; after it comes out of the oven she advises to "serve this dish tout de suite quick as a cat—for it is of the souf fie family, and you know how that crowd acts; give 'em two minutes and they'll fall a mile! Or she has this to say for her best 2-egg layei cake": "While this is what is known 2-egg cake, it is a very good good enough for anybody, any as a cak time." Whether you have kept house 30 years or 30 days, you will want "Ann Batchelder's Cook Book." to Ctt* e *.Sv..v I fV *vo* M M ★ 7 » ' ■ flu. c«t «fr Imm ja \ rv n o CwMVt l«f \ M \ / > rp\ rK A m % m y% --r s*. j: y • t y* Rub inside of £ shoulder with Mor- j Ï ton's Tender-Quick. This mild, ready-to- % Ï use cure works fast | — preserves meat, improves color, brings out flavor. Next, roll the shoul der and tie with soft twine. This shapes the shoulder into a neat, compact roll that will be wonderfully easy to slice and serve. Rub the outside | with Tender-Quick. | In 12 to 14 days 3 you'll have a tender, i deliciously cured | shoulder. When * washed and dried it is ready to cook. Cure Long Keeping Meat the Morton Way FREE For long-keeping regular hams and shoul ders, dissolve Morton's Tender-Quick in thowjng how l0 water and pump along the bones. Then rub tufe boned bom* with Morton's Sugar Cure. Morton's own blend of salt, spices and other meat curing ingredients imparts a flavor you can get in no other way. The Morton cure is thorough. It's fast. And it's so easy — because every Morton product is ready-mixed, ready to use. For free folder write — Morton Salt Write for folder and shoulden» Ut MOUTONS jy m Co., Box 781, Chicago 90, Illinois. «hl Cure your meat the improved % MORTON ETHTil w ®BTOlf WAY i Get this VALUABLE Home Meat-Curing Book Finest meat curing book ever published! 112 pages. More than 200 charts and pictures. Complete easy directions for butchering and curing pork, beef, lamb. Tells how to make sausage, bacon, Canadian bacon, corned beef, and other specialties. Write for copy today. Only 10£ postpaid. Address — W HOWJj; T Ï A your Morton Salt Co., Box 781, Chicago 90, Ill.