Old Favorites
In Wartime Roles
Please Family
Apples and cheese are old favor
ites In this pie. The crust is single
and baked ahead of time. Only a
small amount of cheese is required
for topping. The pie may be served
hot or cold.
What are your fondest memories
of home? My guess is that it's the
wonderful aroma of baking day in
mother's kitchen!
Baking is fun and the results are
more than gratifying. Not only do
you enjoy the food immensely in the
process of making, but there’s great
pleasure in placing a pie, muffins,
coffee cake or whatever, that you
yourself made, in front of the family.
Ovens should be checked frequent
ly to assure success in baking. Fol
low baking temperature and time
carefully: they’ll help you get good
results.
How about an apple pie tonight?
Don’t say you don't have time be
cause this is as
simple as Simon.
If you have ready
made - up pastry
In the refrigera
tor, then It will
be simpler than
ever to whip up
this pie and surprise the family:
'Apple Cheese Pie.
(Serves 6)
1 cap sugar
% cup water
I to 4 tablespoons lemon Juice
1 quart peeled, sliced apples
Baked 9-inch pastry shell
H to % cup grated sharp Ameri
can cheese
Combine sugar, water and lemon
juice in saucepan and bring to a
boil. Then add sliced apples and
simmer, covered, until apples are
soft, stirring occasionally. Arrange
apples In baked pastry shell and
sprinkle grated cheese over top.
Haca under broiler to toast cheese
topping, or serve without toasting, if
desired. Serve pie warm or cold,
as preferred.
Save Vied Fats!
Since cocoa is now obtainable In
limited quantities, perhaps you
might like to indulge in that favorite
of cakes:
One-Egg Chocolate Cake.
1H cups sifted cake flour
S teaspoons baking powder
H teaspoon soda
% cup sugar
X tablespoons water
ft tablespoons semi-sweet chocolate
or 4 tablespoons unsweetened
cocoa
4 tablespoons shortening
1 egg
K cup milk
1 teaspoon vanilla
Mix and sift flour, baking powder
and soda. Cook 2 tablespoons sug
ar, water and co
coa for 1 minute,
stirring constant
ly. Cream short- J*
ening and re
maining sugar to
gether. Add egg;
beat well. Add
sifted dry ingre
dients. Add choco
late mixture, milk and vanilla. Bake
in small layer cake tins or one
square pan in a moderate (350 de
gree) oven 20 minutes for layer
cake; 30 minutes for loaf cake. Frost
with Seven Minute Icing.
Save Used Fats!
Tea-Time Cake.
(One Cake 1A by 7 by IK Inches
And 2 Small Loaves)
IK packages fast granular yeast
K cup tepid water
Lynn Says
Handy Hints: Berries and fruits
will keep in perfect condition for
days if stored in refrigerator,
spread on a platter with a piece
of parchment or waxed paper
covering them completely.
Strong flavored foods stored in
the refrigerator should be
wrapped carefully, or would you
rather have your chocolate pud
ding taste of onion and your beef
steak of cantaloupe?
Try a dash of ginger with
chocolate icings. It's delicious.
When you don’t use all your
pimiento from a can, place it in
a glass jar, and cover with paraf
fin.
Lynn Chambers’ Point-Saving
Menus
Roast Leg of Lamb
Whipped Potatoes Asparagus
Celery Cabbage Salad with
Thousand Island Dressing
Parker House Rolls
•Apple Cheese Pie
Beverage
•Recipe Given
1 teaspoon syrup or sugar
1% teaspoons salt
3 tablespoons sugar
H cup lukewarm peach juice
H cup lukewarm water
1 egg, well beaten
cup currants or raisins
S tablespoons melted shortening
H teaspoon cloves*
Vt teaspoon cinnamon*
% teaspoon nutmeg*
4 to 5 cups sifted flour
•If these spices are not at hand,
use 1 teaspoon vanilla extract for
flavoring.
Pour the yeast into the tepid wa
ter, add the 1 teaspoon syrup or
sugar, stir and let stand 5 minutes
or until yeast is thoroughly softened.
Put the salt and remaining sugar
in the mixing bowl and pour in the
peach Juice and water, mixed. Add
the yeast mixture and 2 cups of the
flour. Beat until smooth, then blend
in the beaten egg. Stir in the
washed, dried currants or raisins,
which have been lightly dusted with
flour, and add the melted, but not
hot, shortening. Sift the spices with
2 more cups or
the flour and add
to batter, mixing
well. At this point
the dough should
cling to the mix
ing spoon. It may
be necessary to
add more flour.
Sprinkle y« cup flour on mixing
board, turn the dough onto the
board, cover and let rest for 10
minutes. Knead quickly and lightly
until dough is smooth and satiny.
Put into a lightly greased bowl,
turning the dough around in the
bowl until all sides are cuated with
fat. Cover and set to rise in a warm
place until double (about lMi hours).
Sprinkle the board lightly with flour,
turn the dough onto -the board, and
divide in halves. Cover and let rest
10 minutes.
Save Vied Fats!
Your family appreciates hot
breads with Its dinner, and these
apple muffins with bran are just
the thing for hearty appetites. Serve
with Swiss steak and vegetables.
To make coffee cake: Pull one
half of dough into oblong shape
and finish rolling with rolling pin
until about the size of pan to be
used for baking. Place in the
greased pan. Cover and let dough
double (about 1 hour). Brush top
with egg white, diluted with 1 table
spoon water. Bake in a 375-dcgree
oven for 25 to 30 minutes or until
done. Cool, uncovered, on a rack.
To make 2 small loaves: Divided
remaining half of dough into two
parts and shape to fit small greased
pans, filling them about half full.
Cover and let rise until double.
Brush tops with egg white. Bake
at 375 degrees for 25 to 30 minutes.
Cool, uncovered, on a cake rack.
Save Used Fats!
Apple muffins can fill your kitchen
with delightful fragrance and bring
calls for encores at dinner:
Apple Muffins.
(Makes 8 medium)
1 tablespoons shortening
Ya cup sugar
1 egg
Ya cup grated raw apple
1 cup bran
Vs cup milk
1 cup Hour
Ya teaspoon salt
Z’i teaspoons baking powder
Blend shortening and sugar thor
oughly. Add egg and beat. well.
Stir in apple, bran and milk. Let
soak until moisture is taken up. Sift
flour with salt and baking powder;
add to first mixture and stir only
until flour disappears. Fill greased
muffin tins % full and bake in a
moderately hot (400-degree) oven
about 30 minutes.
Are you looking for salad ideas?
Send a stumped, self-addressed enve
lope to Miss Lynn Chambers at V est
ern Newspaper Union, 210 South Des
plaints Street, Chicago 6, Illinois.
Released by Weatern Newspaper Union.
Immense Task of Soil Rebuilding Faces
Managers of Nation’s Six Million Farms
Land Being Mined by
Excessive Cropping
Will Need Fertilizer
American farmers face the
most gigantic soil rebuilding
job in all history when World
War II is fought to a success
ful conclusion.
That is the considered opin
ion of farm economists, soil
conservation experts and
leading agronomists of state
agricultural colleges through
out the country.
What this job will cost, no one
knows yet, but it will be consider
ably above the 250 to 300 million dol
lar expenditure farmers have been
making for fertilizer in recent years.
Virtually all of the nation’s 6,000,000
farms will need serious attention.
Two major reasons are cited by
soil experts for tills situation:
1— Wartime crop goals necessary
to produce foodstuffs, meat, dai
ry products, oil and fiber crops
for victory, are eating up the
soil’s resources of nitrogen,
phosphorus and potash much
faster than they can be replaced
today. Steps to correct this must
be taken immediately the war
crisis is over.
2— The long-range job of soil con
servation must be stepped up.
Big-scale operations can be post
poned no longer. The "fifth col
umn" attacks of erosion are be
coming more menacingly seri
ous. Wasteful farming practices
over a century and a half have
squandered precious topsoil to
a dangerous degree.
Farmers recognize that the pres
ent wartime drain on their soils’
fertility level is a necessary contri
bution to victory. But they should
bear in mind the imperative fact
that wealth borrowed from the soil
to help win this war, must be re
paid later on.
Ur. George D. Scarseth, head or
the agronomy department of Purdue
university, summed things up when
he said:
"Farmers in the Middle West and
elsewhere throughout the nation are
making a sacrifice in the war pro
duction program to an extent not
fully realized by the world. Soils
that have had to produce war crops
by fertility exhaustion practices will
not have dividends to pay after the
war, but will require their own kind
of taxation in the form of fertilizers.
"In reality, farmers are in the
manufacturing business, the same
as munitions makers, or steel pro
ducers. They are turning out essen
tial products for our armed forces.
They are manufacturing foods,
feeds, fibers and oils out of the raw
materials of the soil—the nitrogen,
phosphorus, potash and lime.
"Fortunately all our soils are not
exhausted of their inherited riches.
But exhaustion is on the way even
with our best soils, and we face a
future where these raw materials
must be added to the soils as ferti
lizers in greater amounts than in
the past. Unless we do this, the
productivity of the soil will sink to
a dangerous level.”
Concerning the future outlook, he
said:
"Our war debt won't be only a
matter of taxes and maturing bonds.
Our farmers are asked to mine their
soils because fertilizer materials are
scarce. But crops must be made on
the 'fat' of the soils. This means
that a farmer of the future will have
the handicap of a more exhausted
soil and smaller crop yields to pay
the taxes that will follow this war."
Tremendous Drain.
Just how big a drain on the soil’s
fertility resources does this extra
crop production impose?
The answer is plenty! Take one
single crop — corn — for example.
Agronomists estimate that the 1941
corn crop in ten midwestem states
removed 2,645.404.730 pounds of ni
trogen, phosphorus and potash from
the soil. Increasing wartime yields
boosted this tax to 3,093,123,334
pounds in 1942 and 3,227,393,770
pounds in 1943.
Large as this removal was. it rep
resents but a portion of the fertility
j loss from a single region. Add to
i it the fertility drain caused by pro
ducing huge yields of wheat, soy
beans, potatoes, alfalfa, clover, oats
and other crops and you have some
idea of the depreciation of fertility
resources. But that doesn’t tell the
whole story, either, for the Job of
producing livestock and dairy prod
ucts requires heavy amounts of plant
! food, too.
The plain fact is that every time a
crop is harvested and hauled to mar
ket, or livestock are shipped to a
packer’s yards, some of the farm’s
fertility goes with them. Those es
sential elements, nitrogen, phos
phorus and potassium, in various
compounds, have been drawn out
of the soil by the plants that grew
on it. The bigger and better the
crop, the more vital minerals ex
tracted. Ordinarily, much of these
elements i* replaced by rotation,
fallowing, or application of fertiliz
ers, but during these war years
when every field must be made to
yield to the limit, there is an an
nua) loss. Also, the scarcity of fer
tilizers, and shortage of help and
machinery have conspired to im
poverish the farmer’s land.
There is still another important
factor in this present soil-exhaust
ing problem. That is the matter of
Harvested crops rank next in de
pleting the soil and are in normal
years responsible for taking out an
additional 4,600,000 tons of nitrogen,
700,000 tons of phosphorus and 3,200,
000 tons of potash.
Nearly a third of the fertile top
soil of American farms has been
lost due to erosion, floods and the
damaging effects of overcropping,
according to a statement issued by
the Middle West Soil Improvement
Committee.
Six Inches of Topsoil.
"A century and a half ago,” says
the statement, “there was an aver
age of nine inches of topsoil spread
over the entire United States. To
An aerial view of a large Georgia farm on which several soil conser
vation methods are used. In the upper part of the picture appears a
large meadow strip, which serves as a safe water disposal area for sur
face runoff from adjoining fields. The curved bands are contour strip
cropping, and terracing. The owner, Dr. A. C. Brown of Royston, also
follows improved rotation practices.
increased acreage. In order to pro
duce the extra crop quotas, not only
do existing acres have to do a big
ger crop yielding job but more and
more acres have to be tilled. Much of
this land represents a lower strata
of fertility level and hence it is not
able to bear the burden of heavy
cropping effectively. A glance at
acreage figures tells the story. In
1941 the total harvested acreage of
principal crops in the United States
was 334,130,600. In 1942 it rose to
338,081.000 and in 1943 to 347,498,000
acres. New production goals for 1944
propose the use of some 380 million
acres.
One-Twelfth of Land Ruined.
When we turn to the long-range
Job of soil conservation that has been
accumulating since the pioneer set
tlers’ plows first broke America's
virgin farm land, we find an even
more serious situation.
Hugh H. Bennett, chief of the U. S.
soil conservation service, is authori
ty for the statement that 50 million
acres of the nation’s 600 million till
able acres have been completely ru
ined for agricultural purposes.
An additional 50 million acres, he
estimates, are seriously damaged
and a very large further acreage
has suffered a marked decrease in
soil fertility. As a result of the
soil conservation service's work and
the efforts of agronomists at state
agricultural colleges and experiment
stations, significant steps have been
taken in recent years in combating
this menacing trend. But the major
task lies ahead.
Six principal factors are responsi
ble for the foregoing losses, accord
ing to Mr. Bennett. They are ero
sion, leaching, the removal of ferti
lizer elements by harvested crops,
livestock and livestock marketing,
oxidation of soil organic matter, and
fire.
Erosion is the worst offender, re
moving annually 2,500,000 tons of ni
trogen, 900,000 tons of phosphorus
and 15,000,000 tons of potash—the
three major plant foods which make
the productions of crops possible.
Hilly land often considered prac
tically worthless can be made to
yield good returns by proper strip
cropping. C. D. Blubaugh. Danville,
Ohio, is shown weighing the harvest
from such a field. He is one of the
three million farmers now included
in 693 soil conservation projects.
day thl* averages only six inches
in depth.
“The present war emergency, as
well as the future of American agri
culture itself calls for a determined
fight against the forces of soil de
pletion. The effectiveness of the in
dividual farmer’s soil management
plan in wartime as well as in the
peace era to follow, can be aided
by the cooperation of agronomists
at state agricultural colleges and ex
periment stations. Through research
and experimentation over a long
span of years, these experts have
developed information concerning
fertilizer needs for various crops and
soils that is helpful to the farmer
who is striving to rebuild his soil’s
productivity.”
In combating the destructive ef
fects of erosion, individual farmers
and organized agriculture are con
fronted by a stealthy, fifth-column
enemy. Erosion’s damage is grad
ual and in the first stages, barely
noticeable. But once it gains head
way, winds and rains not only carry
away valuable topsoil, but also re
move needed fertilizing elements
such as nitrogen, phosphorus and
potash.
Conservation methods are the sur
est means of reducing these losses of
valuable topsoil and plant nutrients.
It has been found that soils having
a cover crop suffer only a fraction
of the losses from erosion that other
farm areas experience. Not only
will grasses and legumes provide ef
fective vegetative cover for holding
topsoil in place and furnish a bal
anced ration for farm animals, but
they promote nitrogen fixation, im
prove the soil tilth and help increase
crop yields following in the rotation.
This is particularly true where ade
quate fertilization is undertaken.
Bonds Will Provide Funds.
Fortunately the means for accom
plishing this soil replenishment job
are in the hands of virtually every
American farmer. Dollars invested
in war bonds now that farm cash
income is at the highest level in
history and farm debt at the lowest
point in many years, can provide
the ready cash to pay for the pur
chase of nitrogen, phosphorus and
potash needed to restore the fertili
ty level of farms later on.
“It is not too early to begin plan
ning for this agricultural reconstruc
tion job, any more than it is prema
ture at present to lay plans for fu
ture political and economic peace,”
a statement by the Middle West Soil
Improvement Committee concludes.
“For it is becoming increasingly
clear that the whole structure of fu
ture security will rest on the pro
ductivity of the soil. While every
encouragement will be given to soil
rebuilding projects by the federal
government and by statu agricultur
al agencies, the major responsibility
for getting the job done will rest on
the shoulders of individual farmers.
By earmarking part of present war
bond purchases now for peacetime
soil rebuilding expenditures, farm
ers can be ready when the materi
als and manpower become readily
available in the postwar era.”
Ammonium Nitrate Will Boost Yield of Hay
Or Brings Pasture to Grazing Stage Earlier
me use of nitrogen as a means ot
increasing vitally needed hay and
pasture production to meet wartime
feed requirements, was recommend
ed by Dr. D. H. Dodd of the Ohio
| State university.
Summarizing the results of a se
! ries of experiments. Dr. Dodd de
clared that:
1. Sixty pounds of nitrogen, equiv
alent to 175 pounds per acre of am
monium nitrate applied to a good
sod of timothy or other hay-type
grass by April 1, will on the aver
age produce an extra ton of 6 to 9
protein hay if cut at the proper early
stages.
2. A similar application of nitro
gen applied to a good grass pasture
sod will bring the herbage to the
grazing stage two to three weeks
earlier than without the nitrogen. By
the time untreated pasture is mak
ing sufficient growth to carry its nor
mal load, the nitrogen-treated grass
will have exceeded it by 700 to 1,000
pounds of herbage containing 175 to
250 pounds of protein per acre, fig
ured on a dry basis.
3. The inclusion of 20 to 30 pounds
of nitrogen with phosphorus or phos
phorus and potash in a first treat
ment for general pasture improve
ment, may be expected to increase
the returns the first year by 50 to 75
per cent instead of 25 per cent,
which is a reasonable expectation
for the first year for the mineral
without nitrogen.
i Released by Western Newspaper Union.
•FUNCTIONAL’ ILLS
I sometimes wonder if we should
criticize those who seem always to
have some ailment yet careful ex
amination after examination fails to
show any real trou
ble. The truth of the
matter is that many
of these individuals
really do suffer with
the symptoms they
describe and are as
much entitled to our
consideration as
those who have these
same symptoms due
to real or organic
disease.
Dr. Barton In 0,656 0,1,63 0,6
symptoms of which
the majority complain have to do
with the stomach and intestine.
Thus Drs. F. J. Gregg and R. R.
Snowden of the Pittsburgh Diagnos
tic Clinic, in the Review of Gastro
enterology (stomach and intestines)
point out that of 5,000 consecutive
patients studied, 2,189 had definite
symptoms in stomach and intestine
and were carefully studied by com
plete examination in this department
of the clinic. This would include
test meals, X-rays and other meth
ods.
Of the 2,189 cases with stomach
and intestinal symptoms, 1,039, al
most half, were found to have func
tional (not true or organic) disease.
Now why did this large number
or percentage of patients ge to the
clinic for relief of their symptoms
when there was no true or organic
disease of the stomach or intestine
present?
These physicians readily explain
this as their study of the symptoms,
physical signs and laboratory results
present in these patients with “func
tional” dyspepsia as compared with
these same factors in those in whom
true or organic disease was present,
shows there is no characteristic or
definite group of symptoms or phys
ical signs to distinguish organic from
functional disease.
What does this mean?
It means that any group of signs,
symptoms, or disturbances in the
stomach and intestine cannot be def
initely shown to be organic or func
tional until there is a complete study
of stomach, intestine and gall blad
der.
The lesson here is that we should
not believe we have cancer, ulcer,
or other organic disease of stomach
or intestine because certain symp
toms are present. Nor should we
consider ourselves free of cancer,
ulcer or other organic disease be
cause these or other symptoms are
not present. Only a “complete" ex
amination will reveal the truth.
This same rule may apply to
heart, blood vessel, kidney and other
parts of the body.
Chronic Indigestion
May Be Cancer
In an article in Annals of Internal
Medicine, Lancaster, Pa., Drs. I. W.
Held and I. Busch divide cases of
cancer of the stomach into two
groups: Those in which cancer de
velops in the lining surface of a
healthy stomach and those in which
the cancer develops on a previously
diseased stomach surface.
Because 7 of every 10 stomach
cancers develop on a previously
healthy surface, Drs. Held and
Busch advise that these slowly grow
ing cancers be removed even if
they are very large because they
do not usually spread to other places
in the body rapidly. If operation
is not performed all these cases die.
It is difficult to foretell how many
of these cases that undergo opera
tion will be alive after five years, but
if the cancer does not spread to oth
er parts, and with a successful op
eration, the patient can go on for
many years without a return of the
cancer.
The group in which the cancer
develops on a previously diseased
stomach surface amounts to 30 per
cent of all cases, and stomach dis
turbances were present for many
years before cancer developed, while
in others the growth of the cancer
is so slow that it remains in the
same place and condition for sev
eral years. There are three sep
arate groups of stomach ailments
on which cancer develops: (1) gas
tritis or inflammation of the lining
of the stomach, (2) polyps, and (3)
stomach ulcer. Cancer which de
velops on a stomach surface having
any of these three ailments has a
tendency to grow much slower, is
less dangerous, and when discov
ered early and removed, offers a
chance for prolongation of life and
permanent cure.
If middle-aged, don’t delay obtain
ing treatment for indigestion.
QUESTION BOX
Q.—Can a person suffering with
pyelitis be cured?
A.—Pyelitis can be cured. It is
not as serious as nephritis. Most
cases are caused by the organism
colon bacillus.
* • •
Q —What are the symptoms of an
ulcerated stomach?
A.—Main symptom is pain 2 to 2'i
hours after every meal. Pain is re
lieved by baking soda or other al
kali or by food.
RUB FOR COLD MISERY
bpread Penetro on throat, chest, Dack
—cover with warm flannel—eases mus
cular aches, pains, coughs. Breathed
in vapors comfort irritated nasal mem
branes. Outside, warms like plaster.
Modern medication in a base contain
ing old fashioned mutton suet, only
25c, double supply 35c. Get Penetro.
HY THEM TODAY!
And remember, too, kellogg’s
all-bran by Itself Is a rich, natural
source of the whole grain “protective”
food elements — protein, the B vita
mins, phosphorus, calcium and iron!
f&i&rjtfSt ALL-BRAN
Weaker One
In a quarrel the man who strikes
the first blow is always the weak
er man. Words have failed him.—
Chinese Saying.
How Sluggish Folks
Get Happy Relief
WHEN CONSTIPATION make* you fool
punk as the dickens, brings on stomach
npset, sour taste, gassy discomfort, take
Dr. Caldwell’s famous medicine to quickly
pull the trigger on lazy “innards”, and
help yon feel bright and chipper again.
OR. CALDWELL’S is the wonderful senna
laxative contained in good old Syrup Pep
sin to make it so easy to take.
MANY DOCTORS use pepsin preparations
in prescriptions to make the medicine more
palatable and agreeable to take. So be sure
your laxative is contained in Syrup Pepsin.
INSIST ON DR. CALDWELL’S—the favorite
of millions for 50 years, and feel that whole
some relief from constipation. Even finicky
children love it.
CAUTIONi Use only as directed.
DR. C&IDWEU’S
SENNA LAXATIVE
CONTAINED IN SYRUP PEPSDf
> YOU WOMEN WHO SUFFER FROM v
inot mm
If you suffer from hot flashes,
weak, nervous, cranky feelings, are
a bit blue at times—due to the
functional "middle-age” period
peculiar to women—try Lydia E.
Pinkham’s Vegetable Compound
to relieve such symptoms. Taken
regularly—Pinkham’s Compound
helps build up resistance against
such distress. It helps natureI
Also a fine stomachic tonic. Fol
low label directions.
J.YDIA E. PINKHflM’S CVK^
INOCULATE
HiTRAGjN
It costs about 12$f an acre and takes
only a few minutes to inoculate seed
with NITKAGIN. Yet it frequently
boosts yields of alfalfa, clover, soy
beans, other legumes up to 50 % and
more. It increases feeding value of
legume hay and pasture, helps build
fertility. Tests prove it pays to inoc
ulate every seeding of legumes re
gardless of nodules on roots of pre
vious crops. N1TRAGIN provides
selected, tested strains of nitrogen
fixing bacteria. NITRAGIN is the
oldest, most widely used inoculant—
in the yellow can, at your seedsmanj
I
Twin plots of alfalfa,
**!. , ta \ Stowing side-by-side
\ produced these vastly
tNOCUUHEl different yields. Inoc
ulation made the
BE&iSgm difference. Test by
aftaEJftai Experiment Stauon.
FREE BOOKLETS
Properly inoculated legumes ,
can add 50 to 150 lbs. of nitrogen
per acre. Free booklets tells how to
grow better legumes. Write to the—
THElCITMOMtCO., In., IMS N.BmA St, Mhmkaall.VW.