THURSDAY. JULY
13, 1 <M4
T IM E S . W IL L A M IN A . O R E G O N
Sharp Rebuke Rrought
Him Menu trie* of I lam e
A man walked Into a restaurant
and left the door open,
A big fat man railed out: "Shut
that door. Were you brought up
in a barn?"
The man closed the door, went
to u table, Mat down, and began to
cry. At which the fat man looked
uncomfortable and went over to
the aorrowful one.
Said he: " I'm ijorry. I didn't
Intend to hurt your feelmgM. I just
wanted you to close the door!"
" I ’m not crying because you
hurt my feelings," came the re
ply, "but I watt brought up in a
bam, ond every time I hear an
ass bray it makes me feel home
sick.'•
I n v e s t in L ib e r t y
☆
*?f
W
B u y W ar B o n d s
SNAPPY FACTS
Qo
RUBBER
Processing
WWW
U
ft
C«*u
Ihw
-lew
• Mwtfl e K«*(n
A p p le s
Wash, pare, core, cut in pieces. Drop
in slightly salted water. Pack. Add
syrup. Or boil 3 to 5 minutes in syrup.
Pack. Add syrup.
A p ric o ts
Wash, halve and pit. Pack. Add syrup.
B e rrie s
XfratrUrrtM
«N*| CYstawmre
Wash, stem, pack. Add syrup or water.
25
20
10
10
20
20
8
10
10
20
10
10
8
C h e rrie s
Wash, stem, pit. Pack. Add syrup.
C r a n b e r r ie s
Wash, remove stems. Boil 3 minutes in
No. 3 syrup. Pack.
C u rra n ts
Wash, stem, pack. Add syrup or water.
Figs
Put in soda bath 5 minutes, rinse. Pre
cook 5 minutes in syrup. Pack, add
syrup.
G ra p e s
Wash. stem. pack. Add syrup or water.
30
20
Peaches
Peel, pack, add syrup, or precook 3
minutes in syrup, pack, add syrup.
20
10
P e a rs
Select not overripe pears, pare, halve,
precook 3 to 5 minutes in syrup. Pack.
Add syrup.
25
10
P in e a p p le
Peel, remove eves, cut or slice. Pre
cook in No. 2 syrup 5 to 10 minutes.
Pack with syrup.
Plums
Wash, prick skins. Pack. Add syrup.
30
20
15
10
Q u in c e s
Wash, pare, cut in pieces. Precook 3
minutes in syrup. Pack, add syrup.
R h u b a rb
Wash, cut into pieces. Pack. Add syrup.
35
10
15
5
S tr a w b e r r ie s
Wash, stem, precook gently for 3 min
utes in syrup. Remove from svrup and
cool. Boil syrup 3 minutes. Add berries
and let stand for several hou-s.' Re
heat. Pack.
20
_ 8 -
Scald 1 minute, cold dip 1 minute,
peel, core, quarter. Pack.
35
10
ABOUT
------------------------ --
P re p ara tio n Required
Fruit
T o m a to e s
Never knot the ends of your
To tell at a glance which are
your good handkerchiefs, iron thread when darning socks as the
them into triangles and plain knot may prove uncomfortable to
the wearer. Moistening the end
ones into squares.
e •
O
of darning cotton w ill prevent
To help in remodeling dated gar thread slipping through when tak
ments, try grandmother’s custom ing the first stitch.
• • •
of having a "piece bag." In it
put all saved zippers, bits of rib
A bit of flour sifted into hot fat
bon and lace, and scraps of fabric. w ill put a stop to spattering in a
• • •
jiffy .
• • •
Squirt kerosene on nuts and
For
cleaning
a coffee-stained
bolts that are to be loosened, once
each day for several days, before percolator, put in a cup of salt,
the machine is to be worked on. fill with water, and let the mixture
I percolate as for coffee.
They’ll come off much easier.
fed
TD MAKE
apron. Make the apron in colorful
checked cotton—it ’s a splendid
kitchen “ shower” gift!
s e e
To obtain com plete applique pattern and
apron pattern lor the Cherry Basket Apron
(Pattern No. 5739). sizes: sm all 134-36).
medium < 38-401. and large (42-441. send
16 cents In coin, your name, address and
the pattern number.
Send your order to:
SEWING CIRCLE NEEDLEW ORK
149 New M ontgom ery St.
San Francisco, Calif.
Enclose 15 cents (plus one cent to
cover cost of mailing) lor Pattern
No________________
N am e______________________________
I
H u m a n G rassh op p ers
F ru it P r e p a r a tio n a n d P ro c e s s in g G u id e
(See Directions Below)
Back la J a n u a ry , A m a rk a n
tro o p * ro c a p tu re d tro n i th e
J a p t tha fir«» in v a d e d r u b h e r -
prod uclng la n d . They to o k
p o tie it io n of S aid o r in N e w
G u in e a w ith It* 3 0 0 «eras o f
ru b b e r frees. A ll S a id o r r u b -
k e r n o rm a lly e o e * t e A u s
tr a lia .
Informed rubber official» Im lt f that
when peace come*, our »ynHiefic
rubber plan»* will be |u*t a * vital
to the »ecurity o f the American
people a* Ifiey ore during the wor
period. They to y that the amount
of p o if.w a r tynlhetic which will be
made In »hi* country after (he war
will depend upon the total world
demand for rubber ond upon the
crude price* ettabliihed by plan
tation operator*.
PIRST IN RUBBER
Do You Hate HOT FLASHES?
If you Buffer from hot flnnhre, feel
wmtk, tiervoue, » bit blue at time*—
*11 due to the function*! "middle-
nue” period peculiar to women—try
Lydia K !,lnKham,s Vegetable Com
pound to relieve *uch symptom*.
Taken regularly—I’tnkhem'e Com
pound help* build up realntance
agnlnat *ueh annoying symptom».
Plnkham'e Compound In made
especially for women—ft help* na
ture and that's the kind of medi
cine to buy I Follow label direction*.
LYDIA E. PINKHflM’S S & g ^
Get Into Action
For Full Victoryl
Cunned F r u it
I f you want to assure your family
of its basic seven fru it requirement,
then busy yourself with putting
up fru it at home.
Fruits, commercially canned, have
carried a high point value and this
has made their
serving in many
families prohibi
tive. But lucky
indeed are those
homes in which
there are ample
stocks of home-
canned fruits,
is infinitely more
Fruit
simple than vegetable canning. The
reason for that is that fruits are acid
and, therefore, can be sterilized
more readily.
A hot water bath is ideal for proc
essing the fru it once it is in the jar.
If you cannot obtain one, use a regu
lar wash boiler, fitted with a rack
to keep the jars a half inch from the
bottom. A cover that fits tightly
over the canner helps keep the
steam in and does not waste fuel.
Steps in Canning.
1. Select fru it in the peak of con
dition. Your can w ill yield only what
you put into it.
2. Wash fru it or berries carefully,
pare and pit according to directions
for fru it in the fru it canning chart
given in this column.
3. Fruit is pre-cooked for several
minutes in certain cases to shrink
it, and to give you a better looking
pack with as little floating as possi
ble.
4. Use a light or medium type of
syrup in which to pre-cook the fruit
or cook in its own juice.
Lynn Says
Canning ’Rithmetic: If the jars
and fru it don't come out even
when you’re canning, better sit
down and do some figuring before
you start to can. Here are tips to
help you:
Apples—1 bu. (50 lb.) cans 17-20
quarts.
Apricots—4 basket crate (1 bu.)
cans 20-25 quarts.
Berries—24 quart crate cans 15-
24 quarts.
Cherries—I bu. (56 lb.) cans 20-
25 quarts.
Grapes—1 bu. (48 lb.) cans 16-
20 quarts.
Peaches—1 bu. (50 lb.) cans 18-
20 quarts.
Pears—1 bu. (58 lb.) cans 20-24
quarts.
Pineapples—15 pineapples yield
30 pints.
Plums—1 bu. (56 lb.) cans 24-30
quarts.
Tomatoes—1 bu. (56 lb.) cans
15-20 quarts.
Address____________________________
Lynn Chambers’ Point-Saving
Menus
Frankfurters with Hot
Potato Salad
Relish
j.
Buns
Butter
Cole Slaw in Tomato Cups
Raspberry Cobbler
Beverage
5. Pack fru it intq hot, sterilized
jars and add boiling syrup or fru it
juice with which to cover the fruit.
Most juice or syrup is added to with
in one-half inch of the top of the ja r.
6. Adjust the cap according to the
instructions furnished by the manu
facturer. He knows th% type of seal
ing it will need.
7. Process fruit either in the water
bath or the pressure cooker accord
ing to the time indicated on the can
ning chart. For a boiling water
bath, see that the water boils during
the entire processing period.
8. As soon as the jars finish proc
essing, remove them from the can
ner, set on several thicknesses of
paper or cloth and allow to cool.
All jars should not be inverted, so
watch the manufacturers’ instruc
tions on this point.
Oven Canning.
This year, I ’m not recommending
oven canning of fruits because war
time restrictions in equipment have
caused many changes to be made
in jars and caps, and this method is
not safe. Many women had acci
dents last year and much fru it was
spoiled. Play safe, and use the wa
ter bath.
Sugar Syrups.
As long as sugar is still rationed,
you’ll want to use it sparingly so
there’s enough for
peaches as well
as for plums and
grape jelly in the
fall.
Wise homemak
ers are using the
thin or medium
syrups, as these
w ill mellow and
ripen the fruit but still not consume
too much of the precious sugar sup
ply.
Thin Sugar Syrup,
1 cup sugar
3)4 cups water
Bring to a boil, stirring only until
sugar is dissolved. Keep hot but not
boiling.
Medium Sugar Syrup.
2 cups sugar
4 cups water.
Follow directions above.
/ / you wish additional instruction for
canning fruit or berries, write to M itt
l.ynn Chambers, 210 South Desplaines
Street, Chicago 6, Illinois. Please enclose
stamped, self-addressed envelope for you»
reply.
R eleaeed by W estern N ew spaper Union.
A BIG coverall apron for sum-
* * mer has a "basket” pocket of
dark green and bright red cher
ries, green leaves and basket han
dle appliqued onto the body of the
When Olympic games are held
again we shall certainly see a
team of high jumpers from the
Belgian Congo. They w ill be mem
bers of the Watussi, tallest tribe
in the world, whose average
height is about 6 feet, 6 inches.
Their tribal dances are exciting
and strenuous, and give them
wonderful, springy thigh muscles,
which enable them to leap prodi
gious heights.
Some of their best performers
can fly over a bar eight feet from
the ground, and on one cere
monial occasion a w’hole platoon
of them jumped seven feet, or two
inches higher than the present
world’s record.
O u r P r id e
I t seems rather extraordinary
that pride which is constantly
struggling and often imposing on
itself to gain some little pre
eminence, should so seldom hint |
to us the only certain as well as
laudable way of setting ourselves
above another man and that is !
by becoming his benefactor.
|
t
1
Mighty Good E ating/
Ì
t t CORN FLAKES
«
"The Craies a rt Creat Feed*"—
• Kellogg's Com Flakes bring you
nearly all the protective food elements
of the whole grain declared essential
to human nutrition.
CLABBER G IR L goes
th e best o f
CLABBER GIRL
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