THURSDAY. JUNE 13. 1940
TIMES. W IL L A M IN A , OREGON
^Household News
LIMING OF SOILS
AIDS PRODUCTION
Process Is Necessary to De
stroy Harmful Acidity.
By PROF. G. D. SCARSETH
( S o i l C h t m iit , P ur duo U o i v t r n t f A g r ic u l
tu r a l IC k par / mo n t S ta tio n . L a la jro tta . I n d )
FOOD FOR TIIE FAMILY OK FOR GUESTS
• See Recipe* Below)
I t takes little
im a g in a tio n to
evolve a good m eal in su m m e r.
W hether you are planning a m enu
fo r the fa m ily o r fo r guests, th e re ’s
a ll the w ea lth of the w o rld fro m
w hich to choose!
T he re is fresh asparagus and
hom e-grow n b e rrie s, new potatoes,
tin y green onions, and a ll the o the r
tender
green
th ing s
fro m
the
garden.
R em e m b e r th a t sunshine and
w a rm w e a th e r and foods w ith zest-
fu l fla v o r go to
gether, and plan
yo u r m enus
a ro u n d
fre s h
ta s tin g fr u its and
v e g e t a b le s , f o r
they have w in
ning w ays w ith
jad ed appetites. T h e re ’s the m inted
pineapple cup p ic tu re d above, th a t’s
a g ra nd firs t course fo r a su m m e r
lunch o r d in n e r; it's as re fre sh in g
as a cool breeze o ff the la ke ! There
are fr u it salads, too—cool and co lo r
fu l as su m m e r g arde ns; and vegeta
ble p lates, w hich , w e ll arranged,
have a ppetite-appeal galore. And,
by the w ay, y o u r calorie-conscious
frie n d s w ill bless you if you serve
them , when you e n te rta in the club,
these re fre sh in g , A lling , but not too
fa tte n in g com b in a tion s.
P la n y o u r m enus around some of
the fresh and te m p tin g recipes be
low , and when you serve a salad or
vegetable fo r the m a in dish o f the
m ea l, serve w ith it some unusual
bread, a beverage, and the sim p lest
kind o f dessert.
Y ou’ ll find tested recipes fo r un
usual bread and ro lls to serve w ith
s u m m e r m eals, in m y cook book,
"B e tte r B a k in g .’ ’
June F r u it A p p e tize r or D essert.
F resh pineapple
F re sh s tra w b e rrie s
C on fe ction ers’ sugar
C ut pineapple in 14-inch slices, un-
peelcd.
Then c u t each slice in
wedge-shaped pieces. Wash s tra w
b e rrie s, lea ving the stem s on them .
C h ill the fru its th o ro u g h ly, then on
in d iv id u a l dessert plates a rra n g e
the pineapple wedges and the s tra w
b e rrie s, in a rin g around the plate.
Place a m ound o f co n fe ctio n e rs’
sugar in the ce n te r o f each plate,
and serve at once.
H ot W eather Vegetable P la te.
New potatoes browned in b u tte r
S m a ll w hole beets ro lle d in m in t
Spinach w ith hard cooked eggs
N utted squash
Green onions.
P a rb o il sm a ll pared potatoes in
b u tte r. Cook sm a ll, whole beets in
b o ilin g w a te r un
t il tender. D ra in
a n d p e e l. A d d
m e lt e d b u t t e r .
T h e n r o l l b u t
te r e d b e e ts in
c h o p p e d g re e n
m in t. Cook sp in
ach in salted w a te r, d ra in , and sea
son w ith sa lt, pepper and b u tte r.
G a rn ish dish w ith h ard cooked egg
w hite rin g s and top w ith riced egg
yolks. Steam s m a ll su m m e r squash
u n til tender. C ut in halves, scoop
out centers, and m ash. Season w ith
m elte d b u tte r, s a lt and pepper.
S p rin kle chopped n ut m eats o ve r
top.
A rra n g e vegetables on in d i
v id u a l plates and g arnish w ith a
s p rig o f p arsle y.
F re sh A sparagus W ith Lem on
B u tte r Sauce.
(4 se rving s)
2 s m a ll bunches fresh asparagus
(o r 1 la rg e bunch)
5 cups b o ilin g w a te r
Vh teaspoons salt
Vi cup b u tte r
1 tablespoon lem on ju ic e
Cut o ff low er p arts o f asparagus
sta lks as fa r down as they w ill snap.
I f y o u 're p la n n in g a club tea to
b rin g the so cial season to a close,
y o u 'll w a n t to read E le an or
H ow e’s c o lu m n next week. S he'll
g ive you plans and recipes fo r a
d e lig h tfu l s u m m e r tea. Be sure
to w a tch fo r th is co lu m n next
w eek!
D is c a rd , o r use in soup. T ie stalks
together loosely in a bundle and
place u p rig h t in saucepan co n ta in
ing the b o ilin g w a te r to w hich
s a lt has been added. Cook, uncov-
ered, u n til ends of sta lks begin to
be tender, about 15 m in u te s ; then
lay bunch o f asparagus fla t in pan
and continue cooking u n til tip s are
tender, 5 to 10 m in u te s, then d ra in .
C ream b u tte r and add lem on ju ic e
slow ly. P o u r th is m ix tu re over hot
asparagus and serve a t once.
F r u it Salad D ressing.
2 egg yo lks
Vi cup strain ed honey
J u ic e o f 1 lem on
Dash o f sa lt
1 cup w h ip p in g crea m
Place egg yolks, honey, lem on
ju ic e and s a lt in top o f double b oiler,
and cook Vi hour, s tir rin g fre q u e n t
ly. R em ove fro m heat, beat w ith a
D over egg beater, and cool. W hip
'c re a m and then p ou r the ch ille d
honey m ix tu re into the w hipped
c re a m , b ea ting w ith D over beater
Baked E ggs in T om a to Cup.
(Serves 5-6)
6 tom atoes
S alt
P epper
6 eggs
B u tte re d bread cru m b s
Soft cheese (g ra te d )
Scoop o ut to m a to centers and
s p rin k le w ith salt. P lace tom atoes
.
in m u ffin pans.
’
B re a k an egg in to
J
-x
each tom ato. Sea-
son, and top w ith
b uttered c ru m b s
— iije
and cheese. Bake
in a m od erate oven (350 degrees)
u n til tom atoes are te nd er and eggs
are set.
M in te d Pineapple Gems.
(Serves 4)
1 14-ounce can pineapple (spoon
size ch un ks)
4 tablespoons lim e ju ic e
1 teaspoon fresh m in t (m in c e d )
A rra n g e pineapple in fr u it cock
ta il glasses.
C om bine lim e ju ic e
and m in t, and pour over the pine-
apple. C h ill th o ro u g h ly before se rv
ing.
F r u it Salad.
Toss to ge th er in a salad bow l 1
cup w a te rm e lo n balls, 1 cup ca n ta
loupe b a lls , 1 cup honey dew m elon
balls, 1 cup p itte d red c h e rrie s. Add
fren ch d ressing enough to coat a ll
the fru its , and m ix lig h tly . Serve on
in d iv id u a l p la te s w ith tw o o r three
s ta lks o f w e ll-c h ille d fren ch endive
fo r g arnish .
T his P ra c tic a l Cook Book Costs
O n ly Ten Cents.
When you serve a salad o r a vege
table p late as the m a in dish o f y o u r
m ea l, serve w ith it d elicio us and un
usual bread o r ro lls . Y o u ’ll find te st
ed recipes fo r d iffe re n t biscuits,
m uffin s
and
bread
in
E le an or
H ow e’s inexpensive cook book. B et
te r B a k in g . T he re are recipes fo r
a p ric o t ro lls , b lu e b e rry m u ffin s and
honey d ro p b is c u it; and recipes fo r
c ru s ty peanut b u tte r bread o r date
and n u t bread to co m p le te y o u r
salad m eals.
Y o u 'll find recipes fo r cookies,
cakes and p a stries, too, and this
p ra c tic a l booklet is o nly 10 cents.
To get y o u r copy p ro m p tly send 10
cents in coin to “ B e tte r B a k in g ,”
ca re E le a n o r Howe, 919 N o rth M ic h
igan Avenue, C hicago, Illin o is .
(Released by Western Newspaper Union.!
Items of Interest
AROUND
>h. HOUSE
L im in g the soil is lik e la th e rin g
the face before sh aving . L a th e rin g
s im p ly paves the w ay fo r a sm ooth,
clean shave; lim in g o nly prepares
the soil fo r b e tte r c ro p p ro du ction .
Ju st as shaving re q u ire s a ra z o r
in a d d itio n to soap and w a te r, so the
best cro p p ro d u c tio n re q u ire s , in ad
d itio n to lim in g , the use o f fe r tiliz
ers c a rry in g n itro g e n , phosphorus
and potash.
N ot a ll soils are acid, n o r do a ll
soils need lim e .
B u t w here so il
a c id ity o ccurs i t is "P u b lic E n e m y
No. 1 " and lim e is the G-m an th a t
d e stroys it.
To use fe rtiliz e rs on a cid soils
w ith o u t firs t e m p lo y in g lim e to c o r
re c t the a c id ity is lik e try in g to ru n
a race w ith lead w eights in y o u r
pocket.
B u t i f n e ith e r lim in g , adequate
fe rtiliz a tio n n o r legum es are used,
then a g ric u ltu re m ust in e v ita b ly fa ll
back on the W hite M an and In d ia n
ro ta tio n . The recipe is th is : L e t
the W hite M an have the soil 100 ye ars
to d e stro y its fe rtiliz a tio n , and le t
the In d ia n s have i t 5,000 ye a rs to
re b u ild it w ith fo re sts. The fo re s t
trees " lim e d ” the soil n a tu ra lly b y
p u m p in g
back to the su rfa ce,
th ro u g h th e ir deep roots, the soluble
p la n t foods w h ich fe rtiliz e d th e
j
e a rth as the leaves fe ll to the
i
ground and decayed.
,
| Soil a c id ity is due to the absence
o f c a lc iu m , m ag ne sium and potas
sium . When the soil w as v irg in o r |
v e ry fe rtile , the c la y p a rtic le s in the ,
e a rth w ere sa tu ra te d w ith these solu
ble a lk a lin e elem ents. B u t th ro u g h
continuous c ro p p in g and the p ro
longed
m o ve m e n t o f
ra in w a te r
th ro u g h the so il, these elem ents are
loosened and washed o ut o f the so il.
T hen hydrogen fro m the soil w a te rs
becomes atta che d to the spots on the
c la ys w here these food elem ents
had been rem oved. Thus the so il
becomes a c id ic and the c la y p a r
tic le s them selves, a re the source o f
the soil acids. And unless they are
p rtiv id e d w ith a lk a lin e elem ents, the
so
il w ill re m a in acid.
i
J Since cla ys in the soils are the
p rin c ip a l sources o f a cid , a hea vy
c la y s o il w ould have m ore a c id ity !
to be n e u tra lize d by lim e th a n a
sandy soil w ith o n ly a s m a ll am o un t
o f c la y .
To s u m m a riz e the s itu a tio n :
If
soils are acid, lim e should be ap
p lie d to c o rre c t th is c o n d itio n in o r
der to secure best re s u lts fro m the
fe r tiliz e r used.
!
S tanding on a heavy ru g o r ru b
D o n ’t bang p orcela in or e nam
ber m a t w ill go a long w a y to w a rd eled k itc h e n e q u ip m e n t a g a in st
p re ve n tin g fa tig u e d u rin g long pe stoves, tables o r sinks. I t w ill
rio d s o f iro n in g .
c h ip o r c ra c k i f i t is ro u g h ly han
a a a
dled. M a n y o f the m o re m od e rn ,
C loths sa turated w ith p o lis h in g a ttra c tiv e pieces re q u ire special
liq u id s i f stored aw ay in a closet care.
a a a
often cause spontaneous co m b us
tion. Keep these clo th s in a co v
W a ll outlets fo r e le c tric a l de
ered tin co n ta in e r.
vices used in the k itc h e n , p a n try
a a a
o r b u tle r’s p a n try should be placed
Cakes or cookies in w hich honey a t ta b le h e ig h t. T h is p e rm its the
Is used as a sw eetening re q u ire a use o f s h o rte r co rd s w ith cooking
ra th e r m od erate te m p e ra tu re fo r u ten sils, e lim in a tin g co ils th a t are
b a kin g . I f the oven is too hot they lik e ly to get in th e hou sew ife ’s
w ill b u rn .
I w ay.
Quickly Crocheted Chair Set
ly crocheted basket. Y o u ’l l have
a c h a ir set o r s c a rf ends th a t w ill
dress up y o u r ro o m ! P a tte rn 2506
! contains d ire c tio n s fo r m a k in g
i se t; illu s tr a tio n o f it and s titc h e s ;
m a te ria ls re q u ire d . Send o rd e r to :
Sewing Circle Needleeraft Dept.
82 Eighth Ave.
New York
Enclose 15 cent* in coins for P a t
tern No...................
Nam e ................
Address . . . . . • • • • • ■ • • • • • • • • . • •
L o n g F o o t p a th
E T s ta rte d on c ro c h e t th a t
y o u ’ ll love— re p e a t th is easy
flo w e r m e d a llio n and fill the q u ic k -
SERVING
SPOON
ONLY 2 S t
and Trademarks from
6 Sunkist Oranges I
Farmers Developing
New Saving Methods
’
Just the thing for serving salads,
desserts, vegetables, gravies, etc.
Imagine it! Getting this lovely serving
spoon in the new and romantic Orange
Blossom pattern at such a saving! And
adding the rest o f the complete service the
same way! Knives,forks,spoons.rtvryffizug/
D o r ot confuse this with similar offers.
For this is Original Rogers plate, carrying
the written guarantee o f International
Silver Co., world's largest silversmiths!
ACTUAL
SIZE !
Why Offer Is Mode
OTHER
PIECES AT
S A V IN G S
I
W e make this offer as a special induce
ment for you to try Sunkist Oranges, Cali
fornia's finest. They are wonderfully juicy
. . .vitamin rich. . . easy to peel, slice ana
section ...Best for Juice a n d Every me!
Buysometodayandsend atonce
for your serving spoon. With it,
we'll send full instructions for
completing yout set o f this
exauisite, enduring silver-
plate.
Send Nowl Today!
Just shave the trade
marks from 6 Sunkist
Oranges with a par
ing knife and send
with 25c and your
name and address
to Sunkist, Dept.
406 Meriden,Conn.
T h is offer good
on lyin U .S .A .
Root Zones Are Needed
For Good Plant Growth
Since a ir in the so il is essential
fo r p la n t g ro w th , a ro o t zone
to 4
feet should be p ro vid e d fo r such
com m on fa rm crop p la n ts as w heat,
co rn , soy beans and a lfa lfa . T h is
m a y be pro vid e d th ro u g h an ade
quate system of u n d e rgrou n d d ra in
age, in w hich the m a in s and la te ra ls
a ct as a ir ducts th ro u g h w hich a ir
c irc u la te s and fro m w h ic h i t feeds
out into the soil a t the jo in ts . S ur
face inle ts aid in th is m a tte r o f soil
v e n tila tio n .
Root zones, w h ic h a re above the
w a te r ta ble , secure th e ir m o is tu re
th ro u g h c a p illa ry a ttra c tio n . C a p il
la r it y s im p ly lines the so il pores
w ith a film o f m o isto re , le a vin g a ir
space so th a t the p la n t food is then
a v a ila b le to the g ro w in g p la n t, both
a ir and m o is tu re being present.
The A p p a la c h ia n t r a il, the lo n g
est m a rk e d fo o tp a th in the w o rld ,
begins on M o u n t K a ta h d in in cen
tr a l M a in e and ends on M o u n t
O g lethorpe in n o rth e rn G e o rg ia , a
d istan ce o f 2,050 m ile s . I t passes
th ro u g h 14 states, tw o n a tio n a l
p a rk s , s ix n a tio n a l fo re sts and ap
p ro x im a te ly 20 sta te p a rk s and
fo re s ts .— C o llie r’s.
O R IC IN A L ROGERS
S IL V E R P L A T E
j
A g ric u ltu re has g re a te r assurance
o f p erm a ne ncy i f it can m a in ta in its
soil and raise b e tte r crops, accord
ing to D r. George C. M oore o f the
soil conservation se rvice , U n ite d
States d e p a rtm e n t o f a g ric u ltu re .
In one instance, he said, 1,200 N ew
j Y o rk fa rm e rs aided, fo r the fo u rth
y e a r, in co m p le tin g m ethods fo r
saving so il and w a te r on slop ing ag
r ic u ltu r a l land. A w e a lth o f in fo r
m a tio n has accum ula ted .
i R esults have become e vid e n t in
increased yield s, fo r potatoes and
silage co rn a lik e , D r. M oore re p o rt
ed. He suggested o th e r b e tte r-fa rm
ing p ra c tic e s to go along w ith
co nto ur tilla g e , s trip -c ro p p in g , and
d iv e rs io n ditches, such as pastu re
im p ro v e m e n t, b e tte r c a re o f wood
lands, and g re a te r use of a lfa lfa
and p erm a n e n t h ay. He said these
help to w a rd a b e tte r liv e stock b al
ance on a cash cro p fa rm .
to the Housewife
’ Copyright, l$M0, California
Fruit Grower* Exchange
C A L IF O R N IA O R AN G ES
B est for Ju ice —
Ç reiy/ u s e f