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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 9, 1926)
SATURDAY MORNlKfl. JANUARY 9, 102rt mrn .cancer: rrA7r4:t5?ATrT; or. -BUSY'HC - t t , UU. , . ' i I i in 'in 'mi r i am 'mi Mwmmmoaimmmiimmmmmmmmmmmmmmmmmmmmmmmm mm mm - t , ., , " in . umijm l l . . - ... 7 .. . . .. , . - -- - - ' IT. Iff IF. . ' JWSEHOLDS -. i. .; i ri? k . Jr.- ; s ... -;;?:Ua.70T ever, 'remember as a hUtla, ilnvou, wlfprf you - were not "?!Ifwptl f$. Jiavo therdeesert'WhicU wait "served for the I rent of the family ,P.tbljr; t, was ' pie, and . ,- 2." wf reri.9l -lt, J rich, for v-yon "and Instead "yu "were "given a opofclv or possibly V a ouple of pieces- of randy ' ' V-T. Rive ..a.,chlldwhot.he wants, Iiar hel ikes , and yet whit U A?J or-. him ia a problem f mat Confronts -cverV'W6ther ,"at I one time, or another.. Vphildren have a' tmturar cravtnjr for sweets and ., lhl. should.be considered. -Srigfir is needed and -'if 'tapreri In moder at Ion may bo eon3ldere"d u necesa ' i lty In the dleL- If j one "in goirig 1 to nerve desserts,: which can not be-&iren to the fhlldreiv.lt would . be better- to ; serve vthe , young - people ft littlivttffoT-o than the tarn- .Fruits and .golatlii'in' comb'lnat tion offer, a happy, solution to the , devert problem. Tney are so at tractive to"! tbfl eye;' the child Is . dr-lighled,r-and with a RpVnful of y hipped cream added, aad. possibly a Tew nut meats sprinkled on tap. ; the Thfldren-are :not. only satisfied . ajidlhappy, butthe dessert la ex cellent for them -and easily dl jrofUed. These jellied frolta are bo idmpty prepared and'offersuh, a ' tIde-vartely-.ofi4laTor..lhat they may ' be served- a:, least twice a " week.,. j,;i r j ; ' Xfanjr people tl!aJtt cRIIdrcn will cat anything and -beljeTe- itUts . a fwhsfe'of time to garntsfi'or Jdec.Vv rate the rood--WI, pOKIbly t hoy wll; .'bnC I. boleo;they- aro pretty PMsrepllbie to attractlrely eerred dl.hepi-and' It., certainly 'does lofltienco' their enjoyment f ' It- ' '' - i C. Custards bA?o. long been favors He forms of desserts for children;. a well 'as for'invallds, Thy Van, bf baKM. .hQUji ora frozen. Froze n cusiardH 'am., usually "made from the' boiled inKture. i 'Hlaac Mano t a-form of u-- trd thickened" with torn 'sta'rcH r " eelatin. . ' . v : , ,Ceral." bread1 and tapioca eu- - Tarnv ani piam teo cream :aw ,: probably -the- mot , popular: typv ' of deBert wlth childron. f . i Often they wllltake mUk pn no of .these ; forma when they ob-l iw-t' Wrcnnonsly to It a-i a beer4 ;. 'aCfi or tn plain puddinp. Home male' 1etf' creaWf 'ard Inexpensive . . ahd o wholesome that during, hot 1; e ,4f wholesome Snowdrift ; ' :zh cfel ; '- - ' ' t '- ' . . i ------ "i - -N SntWvaflfVB 'nkdc-By'tHt .Wedn Oil people out. of oil asVdbd is a' .- nne&.oiL -.That's -.why Tdbd' fiMfffi it 'tcsso tefiaaa'S.sb - ;. : Fbod fried 15 Snowdrift is crisp, brown and itasty; Lots - of folks r v ivhblili-diiikrily'do pass their $ktes f6r:morcvwhcn - weather fir eertainiy Rh6uld tc tnade a con pie' of times each week'. J jt W-ehridren usually dftllght in uxnfng "tn"6 freezer in" return for ja.ilaste or: to lck the, dashers. rNowadays the tin freezer which costs but J a een'u to a dollarnn a half hold plenty; turpa -easily and iJi pb.Hght tojlft or more that a child f ten can eaaily prepar and' freeze simple' deserji" Only a email amount of iee Is -neceaflary for ttese freezers too".", Again the Taennmfreexera - are excellent In BlTnplIfylftf the work. and the money Invested' gives a.ood e turtu t. And of. 'course, the iceless' reirigeratbr. Is a -joy. . - -nit lJ bard - to keep al 1 candy away frtfin children, and it is not desirable: .to -j&Q ) strs 'bnt i if yhe tnakei one,. of the simple', home- imade jeclpes j It will usually, be inorq appreciaien man jtne pougai on. chocolates for. the pleaJiire , de rived: d torn : helping prepare V it. 7 SO'tCtnrAuli'il.tl.' carameM,- 5butte scotch, taffy. Xudsa, penocbe, poa- tuut. butter roll all are good andl casiij raaae ai noino, ' , f Sen iixi ranij js rrert-to the children . ot tho end of. the . meal rather ' than beforeor between I Here are a few fiiigestlonii for desserts. cream and 'jfrptt In prefe'r eince to- other desserts. " . , ,Jaked..appls! and custard will pleiso ; them. .r..:-. it i Baked apples with marshmai- I Chocolate rnatard. Qrango custard. , s ! Date, tapioca, f Apricot scallop. Cp ocblat o .Floating Jslah d . Itecipes .fxir the above will lK mailed-upon request.. Ric Ifi'Yottr Menu rfdssibly . its because I've been hungry.t myself :IatelyA tor au old fashioned rlee pudding; that I rea lized, now is an. excellent time to ft out - the Jf Ice Jar and use, a little mere frequently. If properly rooked; no cereal : for potato sub- titue,' no dessert, or soup consti tuent is any. better; It evetymay. bo used in an ice cream . As an economy food rice-has certainly -lbng -bee'tt in the lead not only in our own United States tut in! the oriental countries. The department of. agriculture bulle tin states that rice forms the -prin cipal food for one-half the popula tion of the, earthy v ,;One bears I so much' about bow wonderfully the Chinese .'and Jap anese cook rice, yet J "bar, many times eaten it In thlr restaurants where It was " dry-; and flaky - all right, but -not sufficiently cooked toKender;. :, As for. summer dish, of ours it Is barred unless one Insists on a jrery :heting food. . but. regard less qf when lt-ts served,' It ts in excnsable "to. eren serve "it; sticky. After 'boUing, ppuf.in'ta: colander and let? boiling water run through Itif it is to be served hot. prain well and fepiato"over:a kettle -of goodness of fried the frying' 1 -Snowanft docs not burn when heated hdt cnoueh y aon t eat rriea rpoa pass -. ...j. .. .. .. . .. . . -. v.. - . , - e n t ;s.f e'm :i liot i water or steamer a nilnute. or if. ta be eaten cpld, pourcold wat!r 'through 'It.rWtfeffceVeatf n hot !oV cbld, be'aure'Ii fs careful ly drafned.v;.;; j: Mi'i-VjJ 5 j. tice, of. course. ; is principally starth,, and; starch a.a we,, know l, ls: partly., turned to Bugkr-n',th mouth. In Its first 'process jot di gestion; this fitarch l also turned intoi;;i! bicfc'i& fl ' t'-sfV I Vodyf to supply (beat and energy In rice there is also a small jper cent of -protein ;and ;atiny-bit'iOf fat. vvybr:;inanuai' laborers vice ike! potatoes and 9ther - starchy ooda glte tbem tleenegyj they need. v - jt v-' f In 'purchasing rice,v when' possi ble buy. an uncoaied ornaturat finUh product .lEhen Jjtehly pt ished, it has lost mueh it gooH In fact,; the life-gfrink. eremeaf7 Vitabines " are 1 loit. Juat iHfeed hclckens a short time .on at- llet exclusively, of t polished, ice and! a disease known as beri berj(t- !?lii, it. r;U2ti curs, give uiem iiw pouiuhsb itr moved from the same r.leen.ihe J disease Wlii dabbear.' it'll simply a eise :-of"inal-in.Wtoff;n.f-minles, apropertyvundiscernable brtt present in many oods an'd "a im portal? t , tlmt' In,- pkutnla our meals wo pilnx to-;balaneertlf m o aa to bava all the fivet classifica tion's of foods represented. "Ildwi many tImesyouVe' ndtleed. young sters on the street bungry-1or j ingi tneyve . oeen, , xea, jwk tni foods -whlchfbtttld. '-feateen ergf, make'red Mobdf etcL . v. In sjbnfe states (itie 'stile i!fcoa& ed Vice tia barred that iMrh4ch is so highly polished and wnitiied. In (the, south are manyfataMgf osnea sncn as croques rio ces and fruit'. combinAtionaVadTrod- dlnka which maketbj!mvmps ptfp- lfarded ' thlr farao.J,Thgn ' "Mo, J 1 an ici Tru ma m icciauic . gravy of butter, whije, It Ts moVa ' freaently used & deSsirta or jin combinations - with . meat, vega tableH, soups, etc With. fsb.ifcucli as iuna. or salmen; it-Is excellent, with shrimp . to form a 4 Creel dlshA; it Is'.' delicious,-, -and wjtl). cheese too, it has a distinct and separate appeal. Bo, i not serve potatoes and rice both -wflhyoW meal. ., -,'-KH:'.4;-'j;j! .Cblldfen enjoy rice5 as a? cereal for; a. change and with or -without raislna 6r?s datearihey .". witljnjtfy It for their sapper loo. j.' tlse left over flee for .gridfe cakes br waffles -add to eggnd crumbs and make aomepad-frled croquettes,, in . fact,' U is-"a--good left-over -asy to useup.; ' ; v-; : A AECETABLE PLATE f? iSInce the -Vegetable 'Plate" has become so- popular in restaurants. many homemakera are making! It a.point to. aerve a :egetabledln- ner at home once or twice a week. Itj requires more careful planning than most dinners, " however, is j more , of , anovUyi. There 4re no: traditions abOttt the right kinds j ofj. vegetables to serve jtogpthef as I there are about ao many 'other food combinatl6ns.'M:, v ' f f0od you dedehds upon fa .f. - .. , nd : ' a W hrol e s pm cf ft To- be satisfylngv the . vegetable meal, must coitalnT.enothsh pro tein, to make it wbstantlaKi Tq be appetizing it-must" have a variety of flavors-the bland.the; s'weet. tfie savory, and the ! art. There must be contrast of texture1 also, such aa -the soft, the- bard, the rich, and the (crisp." ; WUb' the twenty-tire or more common kinds ;T?etabIe; jiidth, Alport In serving, this, iii easily possible. e: Beaiis and Jjeas rank highest among the vegetables, as fsou fees of-irCein- Linia, kidney, and the other- shefl beans and all kinds of pcfaa.ve.ither. fresh or dried, are suitable, for the mainstay. Pota toes scalloped with cheese or crfmed-8tuied peppef s; .or tweet corn pudding made wlta milk ' and eggs! ,are also substan tial heyj Jiaif the! added advan tage of combining some animal protein., itltK. that; in the vegeta bles. thus making : the vegetable b'foteln more valuable to the body. tomatoes either raw or cooked lend 'tart -flavdir: . Or hot or cold cabbage - slaw, i or 'spinach, beets, or a raw? yegctiblo ii,ch as encum bers or chipped celefy seasoned with 'vinegar or lemon . Juice, may kite Just the f ight piquancy. ; L :i)iffefent methods iof cooking are one of the best and easiest waVa .to give pleasing variety of texture.. A .good combination Is one vegetable scalloped or fried so that, (here, is te appetizing; flavor a.nd crisp texture of -food browned in fat,, one polled, one baked, and pernaps one raw. iuJLIere are a few good combina- St at ea JPepartment of Agriculture: Hons suggested - by. .the . United Creamed potatoes; buttered string beans, .beets or beet greens, with vinegar ; or ;lemon Juice, raw cel ery: j, cabbag scalloped, with cheese, carrots, and friend pota toes;... bated sweet 'potatoes., spin ach with hard-boiled egg, raw cu &tm$rft,: I scalloped cdrn, steamed carrots, kale, raw sucea. tomatoes; ba(d eggplant, buttered lima beans, Brussels sprouts; and frjpd . tomatoes. . mashed turnips, baked potatoeis, raw celery. . .i. 1 RECIPES i)ato Pudding ; V5 cup sugar, jl-S cup flour, 1 egg, 2 tablespoons pilk, 1 level tsp. Calumet' baking powder, speck -of sa, cup chopped dates, 1 epp Chopped . nuts. -, Mix ! augar, . milk and c'gg, well beaten.. Mix remain ing ingredients then add to first dish, and bake in a moderate oven 3P-4Q minutes or nEtil firm. If fqu ipljtee dish in pan of water yo.u, will ,not have, such a hard crust on the. outside; Serve with whipped cream. , j ; f. - ;PlJn ' CookJea ' . " . ' ,2 Cupsflou,r,". teaspoon salt, 1 cup. sugar., J6 cup fat, . 1 egg, i tablespoons milk, 2 level tsp. Cfil nmet baking powder flavoring .or spifces: ; , ;.; .' t ' ' u Cream fat. add sugar, beaten j egg, then "milk and dry ingredients 4- to Fry,t.apy-l1 ; cih fd t: sifted three. times. Chill then roll and cut into different shapes', " Iucllrkluitl rinni Pudding ; $ cups bread crumbs, : cup figs, 1 cup brown sugar, 1 tea spoon sdlti teaspoon allspice, i . teaspoon " cloves. .1; level ,tsp. Calumet, baking powder, 2 eggs, cup suet, 1 cup flowr( 1 cup nuts, 1 cup-rai8lnsr 1 cup milk, teaspoon;, cinnamon, teaspoon mace. ; r-' t. ii?- Mix well all the fruit, with dry ingredients. ,Add chopped suet With- beaten egg and, milk. Stir and mix 'thoroughly. , Turn Into well mixed mold and steam , 3 "hours or pour Into individual molds and bake in a pan of hot water in a -iioderate oven 45 mtnr utes to 1 hour.," . - ... Ilafd Sauce 2 tablespodas Ibutter. 1 . table- snoon boUlng water, 1 cup powU ered sugar, 1 teaspoon vanilla.. .Cream ! thoroughly, add sugar and, cream thoroughly. Add waer and vanilla and beat until creamy. Set aside, tp harden then slice and serve in hot pudding. .Pumpkin "Pie ik cup steamed or drained pumpkin or canned pumpkin, , 1 teaspoon cinnamon. teaspoon ginger, , 4 teaspoon nutmeg.: .2-3 cup brown sugar teaspoon-sillt. 2 leggs, 2 cups milk, 1 tbsp butter or -substitute. . . . . t . ' ;M!x the spices, and sugar with the pumpkin. Beat the egg Slight ly and add to the milk. .Stir Into pumpkin mixture. Melt' the bet ter arid add. Pour into unbaked pastry and bake in a mcdtnra; ov;n 350 degraes F.. fof. 45 minutes -or until custard Is .firm and pastry is nicely browned. . Pumpkin Pie II Plain or flaky pastry, . 3 cups steamed, strained pumpkin. 1A cups light brown sugar, 2 tea spoons cinnamon, 1 teaspoon gin ger. 1 M "teaspoons salt, 3 eggs,, 2 cups milk, I cupevaporated. milk. Mix ingredients In order named arid bake in one crust. ,. This quan tity will make one large pie about l it, inches thick, Bake in a hot oven -460 to 4 25 degrees for 10 minutes, then reduce heat to mod erate or 350 degrees and continue baking for 40 minutes or . until firm to the touch and a rich brown on. top. . , , ,. . Using the.evatforated milk and baking' the pie, at 350 degrees will produce a shiny brown surface. Whipped cream served on top re deems the look a little, but the pie is quite rich enough withoutjt. .4- '. I-"''' ' ,J 1 Dun Reports Prices Steady; Depression Not as Se-, vere as Usual NEW YORK, Jan. 8. MBy, As sociated Press.) Dun's tomorrow will sayt "Whether the new. year is to surpass or keep pace with the old U an. important question which Ume -alone can deteririlne. :rWUh its advent the favorable trade de velopment ot ,.the .past . three months gives every indication of continuing. The customary slow ing down for purposes of inven tory has been .less marked than usual. Prices as a whole hare been steady. The volume of work in sight in large industrial estab lishments and enterprises, togeth er with the great . amount of con struction already under way in sures extensive employment in all manner-of handicrafts. The agri cultural districts are in a posi tion to buy more -largely than was possible at this tinie .last year and savings bank deposits are larger, bespeaking . a t great purchasing power on tho part of -the public in '.general. ,. What .ls .'probably more encouraging in" the current situation is the fact that there a a disposition to make purchases with the neds of the future in mind." : ; -. t POTKNTATE AIUMVKS SEATTLE, Jan. 6. (By, Asso ciated Press:) -James C ilurger of Denver, imperial 3 potentate of the nobles of ..the- mystic shrine arrived iere late today. A spe cial ceremonial in honor ' of tlev potentate will be held here tomor row nlghr in the shrine auditor ium SAL-ELI MAIIKETS So. . 1, . rfi. ceked .... ... "VV bile ott...,u !rf ratR ....r.. , XUrW .r . Itur'.py . , ... 1.41 .40 ... .42: .- .43 .80' PO&K, KUTTOH AJTO BCSrr V Top k. , .12H , SW'.... ;.-..r.j. : 8u . IreHtA.kog :,.j . , Top Ktcurs ..06r$.07 ;' ... 2.00 4.oo, i Httll .;..-...jJ..,.J.I....Js.. lUJi k&4-' Spnnif hunhft under SO Ilia. .j... .13i ..Ilr.vier ... .9(1 10 Ircrd veal , ;mM .. - ' POULTKT lAzht hn .. .lfB.l ItMry, hen Vi:-i..jk.: .23. OIJ roonlrrn .:.;j.j Sfrt S- IJ rollers .... ,33, , : . 008. BUT TEE AND BTfTTSfKTAT f: isutioriai ..-.:..........v.....i . t'rrainerj butter , f en i ........... "Staatar4a . .4 ft- .4S .27 ( Tame-. is surviving- j abase. - a jslmple 'matter ot ; widespread ,r public Do You Sake Cookies? V The old art of home' cookie fak ing is being just a little neglected Possibly;': this U ' due" to .'the jfaqt that" the. cookie manufacturers have made such wonderful pro-., grass in cookie baking, baying per-; f acted- some of . the -dainii'estj;' of cookies ,lnsnch countless varieties,, that the housewife has gotten into the habit of depending on the Com mercial "ready made" cookie. j , , Moat of us have pleasant recol lections of mother's, cookie j jar that was seldom empty, and of the fun, we had on paking day. I think motker enjoyed it tool; ; , . Cookies are probably more ap petizing and wholesome than! any of the other sweet foods prepiared forr;jhe. Children ;. . ! ; v Cookies are easily prepared j arid by using & plain cookie dough as a foundation, several varlbtie? jnay be made " by adding puis, raisins, some jelly or cocoa nnt, Most every' housewife keeps some of these on her. pantry shelves all the time. , - - ; j j 4 Especially In homes where (here are children, the cookie jar sjeems almost essential. '. Not necessarily fancy1 cookies, or the one that re quire, rich Ingredients, or a great deal of time in preparing, but the plain, wholesome cookies, fruit of jelly filled, nut. date and raisin varieties. ... .. .. , . ' They are excellent for the! chil dren's lunch box and to accom- pany Icp cream or a chUled dejssert riblhinsr la-nore attrdcttve of ap propriate. In the 'evening, jivhen two. or three of your, friends Idrop in. or ..after, you come home f'rbm a mtledflv-out Iri' the country. 1 Ae"wfancy 'shaped cutter wUl alwaysvary the pljln 'cookies and make one believe they are getting an entirely new variety. . Children do enjoy cookies cut out .In the shapes pf animals., little meii. or some, fantastic. figures. Just the: other day, I had a little guest at my home, and he was very much Interested in watching me make baking powder biscuits. While I was cutting them out the suggest ed, very, politely, that be thbught it would-be fine if; I would make his biscuit like a gingerbread man, with eyes, feet, buttons on his coat add everything. I followed! lit; suggestion Hhe' best . I ctoufd ad he jcertainly did enjoy that biscuit. , Cookie doughs range from very soft to stiff. - The softer dpughs are usually dropped from a Jspoon onto a baking . sheet and! are known as drop cookjes. The" soft doughs are,-, of course, more dif ficult to handle than the jstiffer ones, but their texture is especial ly good. . . : ,;. . . . Usually the stiff cookie doughs are - rolled out. and shapped . by cutting. Sometimes we make small balis of the dough and then flat ten them with the hand, or a; broad knife or the rollirig pin. i t Cookie doughs are; easier to handle if placed in the Ice box for then or. twepty minutes (before trying to" roll. . ; p ;i In rolling care should be taken so as not tosft?t too much flour worked into the dough, duly as much dough as can be handled easily should be taken out. on the lightly floured board to roll I at one time. The rolling pin,; and the, cutter should both be dusted with flour to prevent sticking and avoid , wasting the dough J when The Freshest and Most oiesome You can depend ori itj that they are fresh and ' whole some. Our reputation wquld soon i suffer if we . did " not give the best, and at a;reas onable' priced We ,warityour trade, and will do all we can to Reserve! it. J ; ! ell "Whbre a Dollar ' Doesflb Duty f " r f jrrj- - 1731S6utn Commercial Telephone X421- - 5. : v . - ... . 1 it McDbw cutting In shapes, making as little trimmings ""as p'ossiblejf . -because whenVyou reroir these tTlmmings and more.' flour .has to .be added, the last cookies will riot be of jthe same .texture as J the first because of the extra flour which has to be worked into" the dough fori the J second -rolling. ' Ti- -':,". Cookies put .togef her .sandwich fashion with some frosting .or;iIll in, a frblt paste, "peanut butter, some Jam or jelly frosted na you would a' cake. , decorated Vflth nuts, candles, melted . choeoSate, or marshmellows, all makej de lightful surprises for thep-qldef people-and the young1. -", ' ' ' j i - ; .' vy":'w"vA Kat Cookiet ; ; ' ' One-third cnp o butter , i cup. of sugar. i - lever teaspoon Calumet bak- ing, powderte t. . three-fourth cup chopped nuts. 1 i teaspoon vanilla. ; ' . ; 2 eggs.- .'i - - . - " ' j '. , t. Cream 'butter arid add , s,uar and eggs well beaten-. Sift flour and baking .Powder together. Add first .mixture,-, then add nuts and vanilla. Drop from a- spooo cm an unbuttered -Vkins sheet, leaving an inch ' space r between them. Sprinkle - with' chopped nutsj and bake Jn.'a. bet oven (425. degrees P.) This, will make two "dozen cookies., - These - cookies will not I be. shaped - like rocks, or hermits Add more flour If so desired, Meals for ..Winter" Wcatber - ' , "When winter descends upon ps therel are certaln.def In ite cJianges thtft take place in the human )ody. Just 'as .wep'rit- coal into our- fur naces, we must coal up our bodies in order that they may function in the most- efficient manner, j We rriust eat. the-foods- that produce hoat and energy to meet t,ho, de mands made upon our system by the, drop in. temperature., . j iA What- are these foods? Tats, for bne thing Sugar, in its various forms, for ariother and starches. That, is-why - -we ... crave certain d ishes, such as pi urn pud d in f or instance, in the winter. . H.u man nature is" wise, guide; Ileri im pulses and suggestions come down from - centuries.--, of experience. 3f-'.,f. A - .,'r.T. 11" - liovcrnmetit fl tJ - Inspectetl a s - Steusloff Bros. IV?arIcet Corner Court and Liberty I- -' --.i'i.f. -'"'' . I,. -i,.4i..S V ".V eriess '- . - j. !. re 170 KOiiTH j COMMERCIAL STREl Our reflruiar Prices of Bread Jv 12 lb. loaf, 13c, 2 for 25c? Cookies; 2 dozen for Batter Horns, 6 for Apple Turnovers, 6 fori. Cakesi all varieties! L Doughnuts,; Cinnarhon Rolls, Tea Sticks and Buns, per dozen Jk.---.U20c ' Pies :.li:ij.:io and 25c Jlilk, Bread, French and P.ye Bread, S loftves.Sc We Serve j Gof fee and Inclies " Try OUr KuseV Giiid - 1 1 T.V ' at FOLDING er ' Every housewife needs one. So come early, if you f.?haVenTone as there is only a limited supply. iany otliorrnscful articles for the housewife may - . - fou"l i" our Ibisement Household I)tartuirnt ; vc7''; Prult cake, mince pie and other r dishes lot. the sort ares confined 1 t. .,1,. i .c our appetite, to tho.wInti- months. Then we eat heavier foods and more of them, . . .11 This is an ' excellent time - t serve doughnuts, .fritters; French fried, vegetables and olber deep fat dishes. , For fats ne a most Important, requirements- for the well,; being; of ; our bo(jes( during coIdweather. Th&! Elkimo and his .whale blubber should bo an object ilesson.rather,.tljiin an ob ject pfr ridicule, to ua. le has the right , idea- after all. hllwnsehoM Hlt - - Tea! jStalns can be iasily re- movea ,irom; cupa ny ruuting a little Salt on '.:the moisened nr-; Cigarette rashes wi roruovo white j stains from . pojfbhed fra rilture! without ;;elther I jicratriiing fufnitnfe brtirilufins pfoli-sli." P eadln'sf ;3 China-t ' hrid, in mending broken chiriafor wooden articles, that the piees can bo peld in place with adbivo j..is! r until the cemerit or gie li;itu-. Tlie plaster can then t" nu: vei. i Wherf-Cutting patfh -Work-I Wheni" cutting-but paf-h wt.rk or applique, if a. piece offa bbitvr U used for a pattern, iuUiiit; tin rough sidernext to '.tie. m.i:!.;ri:i. it Viflllinot sllp, and in! i.; n(f.r aure.-Pi. paving ine piit; liic t'ict , shape and. size deirec ?:-, 4:i -., ..... 1 . Toledo- Pacific Siilu-(- nir rujuiiuij at ion empiey nei, t wo shfts.. ; . . Niht aj4 -.fornlf 2 to Jriet t them Clean, Clear ar2 Hcllthy .iC. a ct "Bye JBjwifJ". Boot; FVaUlll V - ? ! Phone 1528 -V"-. -I.."' . " allsery 1 lb. loaf 9c, 3 f6r. -25c ,25c .25c --15clup to 50c i 1, Stools Each i i tr. -