SOUTHERN OREGON MINER, Ashland, Oregon CLASSIFIED PATTERNS DEPARTMENT RABBITS AND SKINS POULTRY. Hsbblls, 11 Ids*, l’alta. Wool. No ••• limit, ('all In person. Markey Machinery Co. 15 llorton Hl., Heat tie, Waalu (1 Hook weal of lat Houthi Certtfleitn of Availability lloqulrad GENTLE RELIEF! Barbecued Beef on Bun» Tastes Good • See Recipe Below) Fun Outdoors ~MECHANICS AND- METAL MEN Your family will like eating out­ doors for nothing seems so good as beef barbecues or hamburgers ray top wages tind bonus for good metal man. Clfsn and well lighted served in the open when appetites n CREDIT TERMS Toha 5,10,13 Month» ♦<• i'»y D r . H arry S emier , Dentist ILISKIBICC. ■ 3« « MORRISON ■ PORTIAN D.’ORt ■. If your constipation Is due to lack of "bulk” In the diet, and you have normal Intes­ tines, why resort to powerful purgatives? They act princi­ pally by prodding your In­ testines Into action or draw­ ing water into them from other parts of your body! Try ktilocc ’ s all - ssax . Instead of working on you, au - siax work* chiefly on the contents of your colon —helping you to easy, nat­ ural elimination. all - bias Is a tasty break­ fast cereal. It's sold by all grocer*. Eat It regularly, drink plenty of water and "Join the Regulars”! Made by Kellogg’s In Battle Creek. Cut meat in 1-inch cubes and brown In hot fat. Add 1 cup water and simmer 1H hours until tender. Brown onions and garlic in hot fat and add to cooked meat with remain­ der of ingredients. Make on out- door stove or wrap carefully in con­ tainer with plenty of towels to keep warm, and take to barbecue. To serve, spoon on to warmed buns. Hamburgers are still a great fa­ vorite for outdoor eating, particu­ larly now since hamburger still has fairly low point value. This recipe makes tasty and tender, well - seasoned hamburgers: Prise Hamburger* (Make* 24 hamburgers) 4 pound* hamburger H cup chill *auce 1 teaspoon Worcestershire sauce 1'4 tablespoons salt 1 teaspoon onion salt H teaspoon celery salt 24 buns, toasted and buttered Mix hamburger well with sauce and seasonings. Form into 24 pat- ■ Lynn Says The Score Card: Ceiling prices are in effect for such vegetables as cabbage, carrots, lettuce, spin­ ach, snap beans and tomatoes. Watch for changes in point val­ ues on meats and other red stamp foods. Look, too, for the ceiling prices on many cuts of meat. The butcher usually posts ceiling prices on his wall. Your butter and cheese man can collect your points before he leaves your order. In this way he won’t wake you up if he comes early, or if you’re not at home later in the day. Should he fail to be able to fill your order, he must give you a ration check for points given him but not used, and you can turn this in to your local war price and rationing board. Uniform prices for poultry have been established, and the cam­ paign against the poultry black market is swinging into shape. Your Barbecue Hupper 'Beef Barbecue on Toasted Bun Small Whole Tomatoes Cucumber Wedges or Chefs Salad •Strawberry-Rhubarb Pie Coffee Milk Pop •Recipe given ties and fry slowly in hot fat until browned and done, on both aides. When nearly done invert the bottom half of a bun over the hamburger so that bun will be steamed and toasted. The other half may be toasting on a stick while one rests on hamburger. Place other half on hamburger when ready to eat. Many families are fond of barbe­ cued spareribs on their Jaunts out­ doors. You'll like this one, particu­ larly the sauce: Barbecued Sparerib«. (Serve* 4) 3 to 4 pound* riba, cut in pieces 1 lemon 1 large onion , 1 cup catsup H cup Worcestershire sauce 1 teaspoon chill powder 1 teaspoon salt 2 da she* tabasco sauce 2 cups water Place rib* in shallow roasting pan, meaty side up. On each piece place an unpeeled slice of lemon, a thin slice of onion. Roast in hot oven (450 degrees), 30 minutes. Combine remaining ingredients, bring to a boil and pour over ribs. Continue baking in a moderate oven <350 de­ grees) for 30 minutes. Baste ribs several times with sauce. Let the green salad for the out­ door supper be as green and spright­ ly as you can make it. A smart idea in making the salad is to toss all the greens together, but add the sal­ ad dressing only Just before eating to allow the salad to keep its crispi­ ness: Clief's Favorite Salad. head of lettuce 2 cups spinach leaves 2 tomatoes, cut in wedges H cup sliced radishes H green pepper, cut in rings 3 green onions 1 stalk celery, cut In pieces % cup french dressing Break lettuce into bite-sized pieces and toss together with other vegeta­ bles. Just before serving, add dressing and serve from large bowl. Have all in­ gredients well chilled. If you have a host of hearty eaters and would enjoy a luscious pie, the combination of strawberries with rhubarb is a happy choice: •Strawberry-Rhubarb Pie. 1 cup sugar •4 teaspoon salt % teaspoon nutmeg 2 tablespoons quick-cooking tapioca Vi cup orange juice 3 cups cut rhubarb 1 recipe pastry 1 cup sliced strawberries 1 tablespoon butter Combine sugar, salt, nutmeg, tap­ ioca, orange juice and rhubarb; place in 9-inch pie pan lined with pastry. Top with strawberries and dot with butter. Arrange whole pas­ try top or lattice covering. Bake in hot oven (450 degrees) for 10 min­ utes, then in moderate oven (350 degrees) for 30 minutes. On the other hand, fresh fruits by themselves or with a few cookies may be more to your liking. Be sure to wash them carefully, so they do not bruise, wrap them in waxed paper, and toss them into the red- checkered tablecloth that you’re fas­ tening together at the corners. Art you hat ing ditficulties planning meals with points? Stretching your meats? Lynn Chambers can girr you help if you write her, enclosing a stamped, self-addressed envelope for your reply, in cart of her at H estern Newspaper Union, UK) South Des- plnines Street, Chicago, Illinois. H*lea*ed by West*rn Newspaper Union. Pretty Frock and Panties. CUCH a pretty picture—a 2 to 6 year old in this darling frock with whirling skirt. There are panties to match. • • • Pattern No. 8447 Is In sizes 2. 3. 4. 5 and 8 year*. Size 3 dress takes 2 yards 33-Lncb material, panties % yard. Ancient Fishing Methods Still Prevalent in Malta * A Perfect Fit. Precisely as did their forebears V’OU’VE no idea of the amount In biblical days, the inhabitants of * of expert designing that went HOUSEWIVES: ★ ★ ★ the quaint fishing villages of Mar- into creating this slip and pantie Your Waste Kitchen Fata sa and Zurrico, on the island of set. The result? Perfect fit. • • Malta, in the Mediterranean, today Are Needed for Exploaivea Pattern No. 8404 Is In sizes 34. 38. 38. follow the life of the fisherman for 40. 42. 44 . 46. 48 and 30 Size 36 slip and TURN ’EM IN! ★ ★ ★ their livelihood. panties take 3’. yard* 39-inch material. Due to an unusually large demand and Many of the old fishing methods war conditions, «lightly more time employed in the early days are in current required in filling orders for a few of use today. The fishermen use a la the most popular pattern numbers. peculiar type of trap attached to Send your order to: SNAPPY FACTS their boat, instead of the nets com­ ABOUT SEWING CIRCIJK PATTERN DEPT. monly employed. , 14* New Montgomery Street Fishermen of Malta are happy, San Francisco Calif. RUBBER now that the Allies dominate the Enclose 20 cent* tn coins for eacb pattern desired. Mediterranean. No longer do they Pattern No.................... Size........ have to fear the Axis aerial at­ Nam* ................... A.............. . tacks to which they were subject­ ed day after day before the rout Address .......... . ............................. .. of Rommel in Africa. fx- O- O- f'- C*- C*- C*- <*• O- O» <*• O- ' - - ------- -? ? A quiz with answers offering ? fx. (x- ASK ME Ì IANOTHER