U. S. Flying Squadron in India
Twenty-two young American pilots from nearly as many
states of the Union are billeted in “Hump Happy Tavern,”
somewhere in the wild borderlands of eastern India. Mem
bers of the India-China Ferry Command, their job is to fly
supplies in and out of China. Kipling could have written an
other “Barrack Room Ballad” about these youthful flyers
and their unique tavern, a single-storied hut where the
twenty-two spend their earthbound hours. “Hump” refers
to a particularly troublesome section of the Himalayas over
which the twenty-two fly daily. All day long these Americans
are on the move,
bound for China
across the moun
tains, with another
day’s deadly load
to beat the Japs.
But every evening
these twenty-two
are back at
“Hump Happy.”
Right: The bulle
tin board is checked
by Operations Offi
cer Jack McReynolds
of Dallas, Texas, and
a group of pilot offi
cers before taking
off to fly “the hump"
into China.
Left: Returning
from a flight across
‘the hump" are, left
to right, Lieut. Don
ald J. Fruda of West
Palm Beach, Fla.,
Lieut. Laurence D.
Putnam of Portland,
Ore., and Radio Op
erator Fishbaugh.
Lieut. Putnam has
been in India for
nearly a year. There
are now a few hours
of relaxation ahead
for these boys.
--T-m>nn ---i—— •—
Leisure hours at “Hump Happy’* Some play solitaire, some
write home, and some read. Lieut. J. C. Crossett of Springdale,
Wash., (playing solitaire) was recently decorated by the Chinese
government for dropping rice.
“What's cookin'?” is the ques
tion on the lips of these fliers
standing in front of thatched
roof barracks No. 6, just before
chow time.
This bamboo-latticed shop is
equipped for repairing any one
of the numerous instruments
that face a pilot sitting in the
cockpit of the big transport ships.
The ground crew works on a disabled plane amid wild bamboo.
Although this plane had a damaged wing, tail assembly and landing
gear, it was repaired and back in the air the next day.
Surprise the Family With Sandwich Loaf!
(See Recipe Below)
Meals on a Dish
We’ve heard a lot about hot meals
in a casserole that take care of the
main course oi a
meal. But how
about cool meals
served on a sin
gle attractive
platter that are
most of the time,
at least, made up
ahead of time? This is one oi tne
very nice things about summer
menu planning for foods lend them
selves to this kind of serving.
Recently I saw a very attractive
platter that was cool, complete and
colorful—that any one of you could
whip up at short notice. An individ
ual tomato aspic filled with creamed
cottage cheese served on a large
green glass salad plate was banked
by several tiny finger sandwiches, a
slice of tongue with horseradish
sauce, deviled eggs, a small mound
of potato salad and a sprig of water
cress. Serve this with coffee or tea
and a dish of sherbet or ice cream.
Bread with filling forms an inter
esting base for this salad-sandwich
loaf and looks very pretty enclosed
in rosy aspic. The fillings, ham
and cheese, classic flavor combina
tions, won’t cut into your points
heavily, nor will the tomato juice:
•Tomato Aspic Surprise.
(Serves 6)
1 small loaf white bread
Ham Salad
1 5-ounce glass Old English cheese
3% cups tomato juice
2 tablespoons onion juice
1 stalk celery
3 tablespoons gelatin
cup cold water
W teaspoon salt
% teaspoon pepper
Watercress
Remove crusts from loaf of bread.
Cut whole loaf into three length
wise slices. Spread one slice with
ham salad, cover with second slice
spread with cheese spread. Cover
with third slice of bread and wrap
in wax paper.
Cook tomato juice, onion juice and
celery for 5 minutes. Remove cel
ery and add gelatin which has been
softened in cold water. Stir until
dissolved. Season with salt and pep
per. Pour a %-inch layer into a
buttered loaf pan which is a little
larger than the loaf of bread. Chill
until firm. Place prepared sand
wich loaf in this layer of aspic and
pour the remaining cooled and some
what thickened aspic around it and
over the top. Chill again until the
aspic is firm. Unmold on a platter,
garnish with watercress and slice
crosswise to serve.
You can still do entertaining even
on your ration points! If your best
beau or son is coming home from
camp, there’s no need to worry about
stretching those ration points out of
place when you serve this loaf serv
ing 12 to 15 people:
Lynn Says:
A Heart of Gold: That’s a dan
dy description of the egg which is
good to eat, plus a first class pro
tein. If you like ’em stuffed
here’s a grand parade of sugges
tions:
Cut hard - cooked eggs into
halves, mash them, season ac
cording to taste and refill the
whites. Garnish with paprika and
a sprig of parsley.
Chopped celery with the
mashed yolks is a good filling if
you like crispiness. Or, mix the
yolk with Thousand Island dress
ing for variety and serve around
a salad.
Yolks deluxe include mixing
with I cup cooked peas, pureed,
2 slices bacon, chopped and fried
crisp, 1V4 tablespoons cream, 1
teaspoon vinegar, Vi teaspoon on
ion juice, 1 tablespoon minced pi
mento, Vi teaspoon salt and
enough mayonnaise to moisten.
If you have a dab of leftover
ham, mince it fine and add with
enough mayonnaise to moisten to
egg yolks mashed fine and refill
whites.
Lynn Chambers' Point-Saving
Menus
•Tomato Aspic Surprise
Apricot Pie Beverage
•Recipe Given
Tulip Sandwich Loaf.
(Serves 12 to 15)
Yi pound cold ham
Yt pound American cheese
6 sweet pickles
Mayonnaise
3 packages cream cheese
Cream
1 small jar pimento
1 green pepper
1 loaf unsliced sandwich bread
Grind ham and grate cheese. Com
bine ham, cheese and chopped
pickles and add
enough mayon
naise to moisten.
Remove crusts
from loaf of
bread. Cut a %
inch slice of bread
the length of the
loaf. Remove center from remain
ing loaf so there is a box Vi to %
inch thick on sides and bottom.
Spread inside of loaf and one side
of slice generously with butter or
margarine. Put sandwich filling in
side loaf and top with slice on but
ter side down. Soften cream cheese
with a small amount of cream until
it is of spreading consistency. Cover
loaf with cream cheese. Cut small
tulips and leaves from pimento and
green pepper and decorate sides of
loaf. Chill for 1 hour and when
ready to serve, cut in 1-inch slices.
Cottage cheese is unrationed, a
good source of quality protein and
calcium. You’ll like it in this main
dish salad—a meal in itself:
Walnut-Stuffed Tomatoes.
(Serves 4 to 6)
4 to 6 whole tomatoes
1 pound cottage cheese
1 tablespoon minced onion
1 tablespoon minced green pepper
% cup broken walnut kernels
Salt to taste
Wash and remove stem end from
tomatoes. Cut out portion of center
from tomatoes. Cut this fine and
add to above ingredients, combine
and fill tomatoes. Serve well-chilled,
garnished with salad greens and
whole walnut kernels. Serve with
french dressing or salad oil and
vinegar.
Lima beans, a rich source of pro
tein, are combined with other rich
in-minerals-and-vitamins vegetables
to give you a perfect luncheon or
supper main dish salad:
Lima Bean Supper Salad.
(Serves 6)
2 cups lima beans, cooked
2 tablespoons chopped parsley
1 bud garlic, chopped
1 large onion, sliced thin
% cup salad oil
1 tablespoon vinegar
1 teaspoon salt
M teaspoon pepper
Sliced tomatoes
Sliced green onions
Mix with a fork, the lima beans,
parsley, garlic and onion. Add sal
ad oil gradually, then vinegar drop
by drop. Season with salt and pep
per, garnish with tomatoes and
green onions.
Hot Tomato Cottage Cheese
Sandwich (Serves 6).
1 cup cottage cheese
6 slices buttered toast
2 tablespoons butter
2 tablespoons flour
I teaspoon salt
2'A cups cooked or canned tomatoes
Spread cottage cheese between
slices of buttered toast. Cut sand
wiches in half and arrange in but
tered baking dish. Melt butter over
low flame, blend in flour, then add
tomatoes gradually, stirring con
stantly until thickened. Pour over
sandwiches and bake for 15 to 20
minutes in a moderate oven.
Are you having difficulties planning
meals with points? Stretching your
meats? I.)nn Chambers can give you
help if you write her, enclosing a
stumped, self-addressed envelope for
your reply, in care of her at IFestern
Newspaper Union, 210 South Des
plaines Street, Chicago, Illinois.
Released by Western Newspaper Union.
PATTERNS
SEWQNG COPCLE ,
Always Right.
NEVER a worrisome moment
about your looks when you’re
wearing this flattering princess
house frock.
• • •
Pattern No. 8380 Is in sizes 34. 36. 38,
40, 42, 44, 46 and 48. Size 36 takes, with
short sleeves, 4% yards 35-inch material.
5 yards ric-rac.
ASK MS
A NOT HSR
A General Quiz
The Questions
1. Are American soldiers bigger
than they were in World War I?
2. Were any Presidents of the
United States baldheaded?
3. What speed does the swing of
a pugilist attain?
4. What is a “Blue Ox”?
5. What possession of the United
States borders on two oceans?
6. If your ring is stamped 18K,
how much gold does it contain?
7. What is a shibboleth?
8. Which is the world’s largest
cathedral?
The Answers
1. Yes. They average two inches
taller and are 14 pounds heavier.
2. The only baldheaded Presi
dent of the United States was John
Quincy Adams.
3. A device that times a pugil
ist’s swing shows that the fastest
punch of most heavyweight boxers
attains a speed of 40 miles an hour.
4. Our fliers call the Norden
bombsight, the secret device that
allows them to do uncanny preci
sion bombing, the “Blue Ox.”
5. Alaska (on the Pacific and
Arctic oceans).
6. An 18K ring contains 75 per
cent of gold.
7. A pet phrase or watchword.
8. St. Peter’s in Rome.
Fetching Dress.
YOUNGSTERS will look as pret
* ty and graceful as a ballet
dancer in this fetching dress. The
heart shape of the neckline which
is repeated at the waist, is a dar
ling idea and the profuse use of
ric-rac is certain to delight the
wearer.
• • •
Pattern No. R358 Is In sizes 2, 3. 8. 5
and 8 years. Size 3 takes 1% yards 35
inch material. 12 yards ric-rac required
for trimming.
Due to an unusually large demand and
current war conditions, slightly more time
is required in Ailing orders for a few of
the most popular pattern numbers.
Send your order to:
SEWING CIRCLE PATTERN DEPT.
530 South Wells St. Chicago.
Room 1958
Enclose 20 cents in coins for each
pattern desired.
Pattern No. Size.
Name .
| Address .
HOIMHOLD
h INTX
JL.
Jam will not keep in jars that
have held fat, no matter how much
you have washed them,
• • •
If the young son catches his good
linen suit on a nail and you have
nothing with which to patch it*
take a piece from the back of the
shield. This place does not show
and the shield can be lined with
another material.
• * •
Since bathing caps are difficult
to get, we can still keep our hair
or curls from getting wet by plac
ing a large oiled-silk bowl cover
over our heads when taking a'
shower or bath.
• • •
Potatoes to be french fried
should stand in cold water at least
an hour before cooking.
• * •
The too sudden cooling of an
aluminum pressure cooker may
cause it to warp or crack.
• • •
A small tapered tuck in the in
step of a stocking will pull down
out of sight a darn in the heel.
• • •
When cleaning fish, use a pair
of scissors instead of a knife to
cut off the fins, thus saving your
fingers.
• * *
A little maple syrup instead at
sugar is pleasing to sweeten
whipped cream.
• • •
When cutting out a garment at
corduroy, be sure to arrange the
pattern on the material so that
each part runs from neckline to
hem the same way. If cut other
wise, some parts of the finished
garment will appear lighter than
others.
• • •
A little sweet oil applied to
bronzes after they are dusted, fol
lowed by a brisk rubbing with n
chamois skin, will bring out their
rich tones.
• • •
If the cellar or basement gets n
sort of old dead air odor, or it
dampness is there through tfaei
spring months it is helpful to set
a box or two of quicklime or cal
cium chloride here and there in
the corners. This will dry out the
basement, make it fresh and sweet
for several weeks or months. Set,
the chloride in a dish, as it finally
dissolves into water itself.
Save
There'* nothing to prepare Off
mix when you serve Kellogg's Corn
Flakes. No pans, skillets, or stove to
clean up. Even the dishes are
easier to wash. You know how
those things count!
Save time—
fuel—other foods, tool
Kellogg's Corn Flakes ere re- ^
stored to WHOLE GRAIN NU
TRITIVE VALUES ot Thiamin
(Vitamin Bi), Niacin and Iro*
‘tfdUvtftfi
CORN
FLAMS
_7 A* Ohifim+l
--
IN THE TANK
FORCES
they say:
"IRON HORSES'*
for tanks
"GEAR HAPPY*’
for shifting gears too often
"THIN SKINS"
for unarmored trucks
"CAMEL”
for the service man’s favorite cigarette
FIRST IN WE SERVICE
With men in the Army, Navy, Marine
^ Corps, and Coast Guard, the favorite X
cigarette is Camel. (Based on actual
sales records in Post Ex
changes and Canteens.)
^CAMELS ^
ALWAYS
TRAVEL WITH
‘ ME-THEY've *
COT WHAT IT
TAKES IN
TASTE AND „
MILDNESS. I'VE
SMOKEO 'EM
FOR YEARS ^
