THE OREGON SUNDAY JOURNAL, PORTLAND, SUNDAY MORNING, DECEMBER 5, 1920.
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Maclime Vasking
By Mrs. Christine Frederick
The Distinguished Authority
IN the old-fashioned rub-a-dub-dub
washboard method the cleansing
depended on the use of a cake
of - hard soap, on rubbing and
pounding on - a board in other
words, on mechanical friction. But
the most effective results -when ,
using the modern, cylinder and
rocking type washers are gained in
an entirely different way. Science
has discovered that whereas a cake
f soap rubbed on. a garment yields
about 20 - per cent of .cleansing
power, the same cake of soap, if dis
eolved, will remove dirt and grease
anore than twice as thoroughly. On
these facts rests the first principle
f machine washing that the
clothes should not be "soaped" with
bar soap; and that pieces of soap
should never be" dropped into the
machine, , because, instead of
cleansing, they merely retard the
process and stick to the clothes.
The first step when using a ma
chine should always be to make a
"soap solution" of dissolved soap
end other cleansing agents, and add
to the wash water in the required
. strength. Even, better than bar
soap is "powdered soap," which
must not be confused with "wash
ing powders." It is wisest (and
far more economical) to use pow
dered soap or shave the. best bar
eoap and "build in" to it the de
eired amount of borax, washing
soda or other grease-cutting, sub
stances. The soap solution to be
used will depend on the kind of
clothes to be washed and the da-
gree of hardness of the water.
The following solution, is excel
lent for white clothing only: One
tar of soap (or 6 oz. powdered
oap). I gallon hot water, 1 lb.
washing soda. Dissolve 'soap in
hot water, add, soda crystals and
continue heating until perfectly
clear. Use one cup of the solution
to each load of clothes. For col
ored or delicate pieces omit the
..soda and use only the dissolved
eoap. For flannels use best white
soap in solution, the correct pro
portion being 4 quarts of water to
1 large bar of soap, with 2 table
epoonfuls of borax added. Use 1
cup to each load.
The second point to remember is
that it Is not necessary to soak the
clothes. The object of any soaking
is to expand the clothing fibres so
that dirt may more easily be set
free. But if the temperature of the
Hanging
DON'T have too many pictures!
That is the first and cardinal
principle in arranging a home,
Bays Mary Harrod North end in an
interesting and instructive article
in American Cookery.
The pictures must be hung with
as much attention to balance and
proportion of spacing and mass as
is given the large piece . of furni
ture. They must be distributed
about the room evenly, so that no
one part of the room will secure
more prominence than another.
Hang them to decorate the wall
6pace. Treat eaclf division of the
wall as a panel on which 'the pic
tures are to be arranged, so that
the proportions of the space are
kept beautiful. The position of the
furniture against the wall will in
fluence this arrangement. The fur
niture will seem partially to sup
port the picture above it, so that a
heavy mission frame is" out of the
Question above a , slender table,
which could not in reality bear its
weight
" In the same way a large picture
should be placed squarely oyer the ,
piece of furniture beneath' it, so"
, that it may convey an impression
of balance. If this necessitates an
tineven division of the wall space
above, then a smaller picture can
be placed tothe side to give inter
est to that fact
Supposing that there are three
pictures which you wish to put in
a certain wall space, the position. of
the largest is determined, by the
furniture beneath. You can mark
out on a piece of paper the propor-
. tions of the wall space and put in
it a rectangle to indicate the main
pictured Then cut two smaller rec
tangles in the .proportions of the
smaller pictures, and' move them
about until you have discovered the
most interesting positions.
Perhaps one of the most impor
tant rules to remember is that when
there is a division of space one part
should predominate. That will pre--vent
the arranging of three or more
pictures of the same size along in
a row with equal spaces between,
them. It is a much more interest
ing grouping to put them one on
eachside a little lower or a little
higher than the centre one. If the
proportions of the room demand
that the wall space be made to
seem as high as possible, and a
vertical rather than a horizontal
motive is needed, place the small
; picture on one side above and that
on Household Efficiency.
soak falls below tepid the fibres
will contract, hold the. grease and
soil more firmly and thus entirely
defeat the object of. soaking. By
numerous tests I have, proved that
a short soaking of two hours in
tepid water, will accomplish, as
much and more than the old-time
over-night soak. s But the wet
- pieces weaken the suds solution In
the machine and therefore, in most
cases, all soaking may be omitted.
If very soiled pieces seem to re
quire it, always soak them In the
machine, since soaking la the set
tub, lifting and removing to the
machine, etc., are entirely unneces
sary handling.
The third point is that it is not
necessary to boil the clothes since
boiling may be better replaced by
a "scald rinse" in the machine.
The object of boiling is not the re
moval of dirt, but bleaching and
sterilization. These things may be
much better accomplished by giv
ing the clothes a machine rinse in
scalding water. . Such a rinse will
reach every part of the clothes in
a way impossible when they are
tightly packed in a boiler. It will
also eliminate the hard work of
lifting the scalding pieces with a
stick.
In doing any piece of work there
is always one right way. This one
best, shortest, easiest method is
called a "standard practice." What
then is the right way, the "stand
ard practice" of machine washing?
Let us speak of all the pieces or
garments put Into a machine as a
"load." Let us think of any aver
age family washing with its' differ
ent kinds of clothing. Then, no
' matter what type of "washing ma
chine is used, let. us foUow this
"Standard practice" (arranged for
two set tubs) and see if it will not
enable us to wash soiled clothes
more easily, mora quickly, and
with better results in every way:
Sort clothing in separate piles
table, bed, body linen, colored, flan
nels, socks, special pieces. Fill
washer to water line with luke
warm water (110. to 120 degrees)
and add one cup of soap solution
. for white clothes.
Operate washer for two minutes,
until heavy suds is formed. Then
add clothing, piece by piece, begin
ning with white table and bed linen
sufficient to make one load. Do
not pack in too many pieces.
Operate this first lead for ten to
Pictures
on the other side below the centre
line.
In certain rooms, where the treat
ment of the furniture Is entirely
formal, the pictures should be hung
with equal formality. That is, the
mirror or the picture mustjje placed
exactly on the centre of a table and
the smaller pictures exactly on
each side at even distances; the
effect should be a little stiff and
precise.
The question of how hih to place
pictures should be settled generally
by the arrangement of the space.
In rooms whose walls hate been
properly treated this will bring the
centre line of the picture about on
a line with the eye when standing.
Four and a half feet is a good aver'
age height at which to' have the
central point of interest In the pic
ture. This will be somewhat in
fluenced by the relation of it to the
furniture below a' picture carrying
out a vertical line of interest over
a table should not be placed o higrf
over the table thatlt"seems to have
no connection with it. But this re
lation can often be maintained by
a tall object on the table, such as a
Candlestick or vase, that will reach
up to meet the lower line of the
frame.
It should be quite needless to say
that a picture must not overlap any
of the panels or other fixed spacing
in a room. It i evident in such a
case that it has been hung without
the slightest regard to the spacing,
to the feeling of proportion or beau
tiful subdivision of the wall. It is
also important that the ornament
on the furniture beneajth the pic
ture does not hide part of the frame.
This, again, gives a crowded, misfit
impression.
Finally, remember .that the lines
of a picture should follow the lines
of the room. Don't let the picture
tilt out from- the wall. Put the
screws so near the top that -the
weight of the frame below will keep
it upright
It is generally better to have two
straight wires. hanging from two
hooks on the moulding than the one
forming two slanting lines. But
there, is no actual principle broken
by using the one wire, for the axis
of the whole remains truly vertical
and the wires are simply a varying
direction of line, just as if they
were a triangle, the base of which
is placed on the top of the .picture.
They are not often decorative, but
occasionally they are colored and
made part of the general color
scheme.
fifteen minutes, then wring Into
first empty set tub. Add a second
load of more white pieces to the
wash water and operate as before.
It is not usually necessary to add
more soap solution, but In case
water does not seem sudsy enough
add one-half cup more.
Wring this second load Into the
same set tub with, the first one, not
into rinse water. Put a third load
of white pieces Into machine and
operate as before, adding more,
soap solution if necessary. Also, if
temperature of water has dropped;
below 110, remove one . or two .
pails of suds, heat' in pail or '
boiler and replace before washing
the third load. In general; three
loads will handle all the white,
pieces of the average family and :
it Is seldom necessary to change
the water unless there are more.
At the end of washing: all white
loads, drain off water . and : rinse
machine with, clear water. Fill
washer with clean hot water, as
nearly scalding, as possible (200
250 degrees.) This water may be
heated on the gas plate , if it , does
not run sufficiently hot from the
faucet. Add to this scald rinse all
the pieces from the first set tub,
adding fewer pieces than when
washing and operating each staid
rinse from three to five minutes.
Fill Second set tub with cool blue
water and wring each scald rinse
load from wringer direct into this
blue rinse. Re-wring from blue
water into basket while the washer
is operating some of the. scald
rinse loads that is, wash and rinse
at the same time. At the end of
all scald rinsing, drain oft water.
The flannel load follows the last
. white load. Use fresh luke-warm
water, with white soap solution.
Operate each- flannel load ten to
twenty minutes. Wring loosely.
Rinse in machine in water of same
temperature (110 degrees) for
three to five minutes, adding two
tablespoonfuls borax to clear up
the wools. Re-wring loosely
(never, bluing), pat and stretch
into shape and dry in warm air.
The colored load follows the flan
nel load, and may often be washed
in the same water. Operate each
colored load ten to twenty minutes,
wring, rinse in clear water in ma
chine, or by'hand if there are few
pieces, re-wring into basket or
starch. .
If there are many black stock
ings they may form a separate load.
Do not wash stockings in water
from a white load otherwise the
lint will make the stockings gray.
.Turn all stockings Inside out before
washing. White stockings go in
with any white load, but fcrowa
Appetizing Menus for the Week
MONDAY
Breakfast
TUESDAY
Breakfast
Cereal,
Sliced Bananas,
Coddled Eggs,
Toast, Coffee,
Luncheon
Celery and
Tomato Soup,
Bread Sticks,
Baked Pears,
Fried Salt Pork--
Baited rotatoes,
Toast,
Marmalade,
Coffee.
Luncheon
Lamb Stew
with Vegetable,
Virginia
Hoe Cake, .
Shortcake,
Tea.
Dinner
Broiled
Meat Balls.
Oatmeal Cookies,
Tea.
Dinner
Broiled Tripe,
Mashed Potatoes,
Creamed
Cabbage,
Rice, Bavarian
Cream wilh
Prunes, '
Coffee.
Mashed Potatoes,
Pickles,
Creamed Turnips,
Gingerbread with
Lemon sauce.
Beauty
WHENEVER I dance my
'hands perspire very much
and I would lifee to know what to
do to prevent this. RUTH L.
If one's hands perspire it is well
to remember that anything that
stimulates the circulation will help
overcome this difficulty. For in
stance, when you find an oppor
tunity to be alone try waving the
hands briskly from the wrists, rot
from the elbows. No Immediate
result may be noticed, but the final
effect will be beneficial. A local
application to relieve this condition
is made of: .
, Tincture of belladonna. .1 ounce
Alcohol ...4 ounces
Wipe the palms with this several
times a day. Afterward dust on a
little talcum powder.
WILL you please tell me what
I can dp to reduce my
large stomach and bust? I am
five feet, four inches and weigh
166 pounds. M. B.
To reduce your stomach most ef
fectually, one of the best known
exercises is to practice bending
over and touching the floor with
finger-tips., without bending the
knees. Another motion consists in
bending from the waist sidewise,
without corsets, of course. Try to
twist over as far as possible until
yon can feel the muscles onxhe op
posite side beginning to pulL Mas
sage the bust very gently once a
day with the following astringent
preparation:
Oil of sweet almonds.. 100 grams
White wax'- . 50 grams
Tincture of benzoin.... 25 grams
Rosewatent 25 grams
Pulverized tannin ... 15 grams
(Q 1920, international
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Famous Beauties, of Stage and Screen,
No. 22 BETTY BARNICOOT.
(Ph6tograph by IRA L. HILL).
oties, which often 'bleed," or col
ored socks, should be done by
themselves.
This standard practice may be
adapted to any machine. One chief
fault' I have found common in ma-
WEDNESDAY
Breakfast
Stewed Figs,
Canned Corn
Griddle Cakes,
Coffee.
Luncheon
Baked Potatoes
Stuffed with
Sausage,
Lettuce Salad,
One-Egg
Cup Cakes,
Tea.
Dinner '
Scalloped Oysters,
Rolls,
Piccalilli,
Celery
Lemon Meringue
Tarts,
Coffee.
THURSDAY
Breakfast
Oatmeal
with Raisins,
Finnan Haddie
Balls,
Cora Muffins,
Coffee.
Luncheon
Cheese Timbales,
Cream Sauce,
Baking Powder
Biscuits,
Pineapple Trifle.
Dinner
Chopped Beef
in Casserole,
Winter Squash,
Baked Sweet
Potatoes,
Mocha Pudding,
Coffee.
FRIDAY
Breakfast
Cereal Cooked
with Dates,
Soft Cooked Eggs,
Rolls, Coffee.
Luncheon
Creamed
Cod fish.
Baked Potatoes,
Bread Crumb
Muffins,
Cabbage Salad,
Stewed Prunes.
Dinner
Italian Spaghetti,
Spinach,
Banana,"" Apple
and '
Peanut Salad, 3
Coffee.
Questions Answered
I HAVE mislaid your valuable
recipe for keeping a child's
hair in curl. Won't you please
reprint it again for my benefit?
J. M. R.
Here is the formula you desire.'
Slightly dampen the hair with a lit
tle of this and roll it up on kid
curlers as usual:
Gum arable y2 ounce
Carbonate of potash. .... i2 ounce
Glycerine ounce
Rose water........ 1 pint
Portugal extract... 2 ounces
Household Helps
Oiling the Stove.
ABETTER way than blacking a
stove to keep it looking nice is
to rub it over with olive oil. This
prevents rust and is much better
for the hands.
Whipped Cream.
IF your cream is too thin to whip
properly add the unbeaten white
of a fresh egg. This produces an
excellent cream whip and is also
much more nutritious.
Bacon in Milk. ,
BACON is delicious when soaked
in milk a few minutes before
frying. Leaving- the bacon to soak
for a little while in hot water is
also another way to gfve it a more
delicate flavor.
Coffee Grounds.
COFFEE grounds may be .easily
disposed of by throwing them
in the sink or down the toilet drain.
They do not clog the pipes, as is
commonly supposed, but act as a
cleansing broom sweeping down
the sides.
Feature Serrice, Inc.
Great
chine washing is packing the pieces
too closely. This lessens the effec
tiveness of the machine's action in
forcing the water througn the
clothes. Another error is the use
of very hot water for washing.
SATURDAY
Breakfast
Baked Apples,
Cereal,
Broiled Bacon,
Hashed Potatoes,
Reheated Muffins,
Coffee."
Luncheon
Stewed
Lima Beans,
Corn Cake,
' TFruit Cup,
4 Tea.,
Dinner
Ham and Potato
Croquettes,
Creamed Turnips,
Beet Salad,
Canned Fruit,
Cookies,
Coffee.
SUNDAY
Breakfast
Grape Fruit,
Potato Omelet,
Muffin's,
Coffee. '
Dinner
Veal Loaf with
Macaroni Ragout,'
Buttered
Cauliflower,
Jellied -Cranberry
Salad,
Coffee.
Supper
Cinnamon Toast,
Cocoa.
WILL you kindly let me know
how I can remove the pim-
-
pies and blackheads from my
face? My stomach and general
. health are in good condition.
H. C. R
You must be especially careful
of your diet, because it is impera
tive in keeping the skin smooth
and clear, that only nourishing and
easily digested foods shall be eaten,
avoiding those that are rich and
heavy. Copious water drinking
will also help. To get rid of the
blackheads I would recommend
scrubbing the affected parts at
night with green soap (which is a
liquid) and then anointing the
place with rosewater or cold
cream to heal the irritation. .
I WOULD like to know what
will give the lips a natural
color without using a lip-stick
and, also, how to reduce their
size. Mine are so thick. M.
BANKS.
Eat plenty of spinach and other
vegetables with iron in them. The
fresh, natural color of the lips is
much more attractive than a mouth
over emphasized by pernicious nse
of the lip-stick. The daily applica
tion of a simple lotion made up of
' equal parts of rosewater and
glycerine is all that Is needed to
keep them in condition. By rub
bing them with tannin, camphor or
- some other astringent lotion they
can be gradually . reduced in size.
The best way to apply thi3 remedy
is to melt an ounce of any good
cold cream and add to it the fol
lowing: Pulverized tannin ..1 gram
Alkanet chips 1 gram
Allow the mixture to macerate
for five hours, then strain through
a cheesecloth and it is ; ready to
nsel '
Britain Blzht Eeserred.
A 'Beautiful Skm
By Lina Cavalicri,
The Most Famous Living Beauty.
SEVERAJj years ago it was 'my
, good fortune to meet a physi-
. clan whose work as a skin spe
cialist has given him a nationwide
reputation.'
To this very day I have not quite
: recovered, from the shock caused
by his anfwer to my simple query,
"What kind of person has the most
beautiful skin?" ; In a most matter-of-course
tone, as though he were
citing a widely acknowledged fact,
he replied, "an athlete in the pink
of condition!" . '
Resolved to do battle for the
glory of my sex, I mentioned the
, name dt a woman whose pearly
complexion is the admiration where
it is not the envy of all beholders.
But the matt of science shook his
hoad' aud muttered, "Her skin feels
dead." So I' resolved to follow his
cue and I alluded to another
beauty of a far more buxom type.
My suggestion was met with the
comment, "Her skin Is flabby," And
then I. surrendered, and worked out
the causes which underlie these, to
me, astounding conclusions.
A beautiful skin is merely the
outward mark of the Inward grace
of good health. And since in a lit
tle talk like this I cannot go into
all the, various subjects which are.
necessary to good health, I am go
ing to assume that the bodily
health. Is g6od and then BhowyoU
some ways of making the flkln
show the health you possess.
The same old trilogy governs
here as in other domains of health
conservation water, -air and food.
You may be surprised that I say
nothing about exercise, especially
in view of the physician's remark
about the athlete's skin. But, you
see, exercise causes the blood run
ning under the skin to give out
both air and water, and the pump
ing up of new blood to make good
this loss increases the food to the
skin. Hence, exercise is-understood,
for without it the flesh be
neath the skin Would not be firm.
To many persons a cold bath is a
Soups of All Nations
By Mary Lee 'Swann, . .
The Well-Knowa Writer and Lecturer on Cooking.
. Hare Soup (Indian).
DRESS a hare, sklnning carefully.
Cot irito Joints and place in
large soup kettle with Vz gallon
water. Addl or 2 finely chopped
onions, the Juice of 1 lemon, and
salt and pepper to taste. Add a
little anchovy sauce. Simmer sev
eral hours and serve hot with toast.
Bean Soup (Mexican).
QDAK 1 cup black beans over-
night In cold water. Saute 1
finely sliced onion in 2 tablespoon
fuls of butterine, add the drained
beans, a good soup bone and 3 pints
water, with allspice, cloves and
thyme to taste. Cook gently sev
eral hours, strain, pressing beans
through sieve, season with salt and
pepper, add 1 hard-boiled egg and
a few slices of lemon.
Tripe Soup (Arabian).
CLEAN 1 pound of tripe care
fully, chop and boil with 2
quarts stock or water. Add 1 ounce
chick peas, previously soaked over
night in cold water, and 2 cloves of
garlic. Remove scum as necessary.
When tripe is tender beat 2 eggs
well with a little lemon Juice and
add Vz .tablespoon of cornstarch
blended with a little cold water.
Mix with a little of the hot soup
and stir into the soup, beating vig
orously to avoid curdling.
Cabbage Soup (Norwegian).
BOIL 2 pounds beef shin-or bris
ket and 6 ounces salt pork in
4 quarts water about 3 hours.
Strain and remove fat. Heat 1
tablespoon of fat and add a-miaced
onion and a shredded cabbage. Stir
and cook about 5 minutes. Add 3
cups broth and simmer about 1
hour. Cut meat into dice, thicken
broth with 1 tablespoon flour,
blended with a. little cold water;
place some of the cabbage and diced
meat in soup dish and pour the -broth,
seasoned to taste, over the
meat and vegetables. Serve very
hot. Potato foup (Swiss).
WASH, pare and cut in halves
5 potatoes. Wash, pare and
quarter 1 turnip. Parboil in boiling
salted water 8 or 10 minutes. Drain
and add with 1 finely sliced onion
to y pints boiling salted water.
When tender drain, press through
sieve, reserving water in which they
were boiled. Add 4 cups scalded
.milk to the puree and vegetable
liquor. Reheat and add 4 table
spoons butterine blended with
cup flour. Cook, stirring constantly
ntil smooth. Season to taste with
salt and pepper.
most distressing experience. Others
fancy that too hot water wpars out
the skin. Actually both are neces
sary to health and its handmaid,
beauty." The face, which must be
exposed to the dirt and wind of city .
life, should be well cleansed with
hot water and excellent soap each
night before retiring, so that none
of the dirt particles may lodge in
its pores! And since the very, hot
water may have unduly drawn upoa
the supply of the skin's own oil
glands, it is well to follow the hot
water with a gently administered
coat of cold cream. ,
In the morning again I should
recommend a hot face bath to re
move whatever remains of the cold'
cream. This should be followed by
dashes of cold water until the face
tingles because its skin is alive.
You see, the whole skin is a mass
of tiny tubes, each of which has its
own set of minute muscles. By the
hot and cold treatment you have
stimulated these tiny structures un
til they are glad to be alive and
about their day's work.,
"These well exercised little struc
tures will promptly close their
tubes when you go out into the
cold so that not 'too much blood
will come to the surface and reduce
the body heat But if the tiny tube
muscles be not in good working
condition they will not be true to
their, task. A great deal of blood
will be cooled off, and then thaj
body supply of heat wlll have to
be drawn upon to make good the
loss.
A very fine coat of cold cream
followed by some powder will both;
keep the skin flexible and prevent
it presenting a shiny appearance
throughout the day.
The above described treatment
will improve all . normal skins.
There are, of course, many persons
whose complexion is in a patho
logical condition' from some sort of
eczema. They will not find the
same benefits from water, and
would do well fo' consult a
physician.
Liver Soup (Polish).
rREDGE half pound beef livef.
cut in thin slices, with sifted
flour, fry in 2 tablespoons of fat
with 1 onion, finely chopped. When
done pound into a pulp, add 3 or 4
slices, of stale bread, broken into
bits, and 6 cups of good stock. Sea
son to taste with salt and pepper,
bring to boil and cook about half
an hour. Add 1 egg yolk, slightly
beaten, a little chopped parsley
and serve hot
i '
Fish" Broth (Swedish).
"pREPARB four cups good flail"
stock by boiling fresh fish or
bones, gravy, etc. Strain through
double layer of cheesecloth and add
4 f diced potatoes, 2 carrots, also
diced, and a hit of bayleaf. and
cook gently for a half-hour. Add 1
cup good white stock, season to
taste with salt and pepper; add 6
or 8 oysters and simmer 10 minutes.
Soldiers' Soup (French).
TJTTASH carefully 1 8maA wnit
. VV cabbage, 1 carrot, 1 turnip.
,1 stalk of celery, and 2 or 3 leeks.
Chop and saute in 4 tablespoons
butterine or drippings. Add 3
quarts water and salt to taste.
Bring to boil and add 4 or 6 diced
potatoes, a. handful of beans and
cup green peas. Cook gently about
2 hours. . Season to taste and sprint
kle lightly with a little chopped
chervil. A ham bone or a slice or
two of bacon improves this dish.
Volga Soup (Russian).
J17TELT a little selected fat, add
AVX 1 shredded cabbage and Took
-fwm,n.utes' 8t,rrln constantly.
Add 3 tablespoons good stock and
irAJionghly; Mi v6 Pounds
diced brisket of beef and 2 quarts
water and cook gently about 2
hours. Chop 2 onions. 2 leeks and
1 parsnip; add to soup and simmer
2 hours. ; Add gin good - sour
cream, blended witbr 1 tablespoon,
flour. Add to hot soup and stir well
about 30 minutes before serving.
Chicken Soup (Serbian).
UT up a 3 or 4 pound chicken
V into five pieces. Place in a
kettle with 3 quarts of water.
When half done add 1 carrot,
scraped and diced; 1 parsnip, also"
diced; 1 head of celery, washed
and cut into small pieces; 1 onion,
shredded, and a few black peppers.
When chicken is tender remove
from soup, skim off fat, bind with,
1 tablespoon butter, blended with
Vi tablespoon flour. Boil again and
add 3 tablespoons jich milk beaten
into 1 egg yolk, stirring constantly.