The Frontier Woman — Reader-Letters Needed for Department, But No Poetry - Original or Borrowed Br BLANCHE SPANN PEASE Hi there, all you nice people Things running smoothly at youi houses? They aren’t? Then what a consolation to me — because that’s the way things go at our house, too. Just when I think I have everything running smoothly, somebody or some thing throws a wrench in the works and things unplanned for start happening. Oh well, it’s all in a life time, 1 guess! A word to the wives Blanche Spann Pease — when you buy slip cov ers for the c h a i r 3 and davenport — or make them — try to get materials that are washable and then wash them with the greatest o f care. If you get the kind which has to be dry cleaned, you will soon find that they have been paid for in dry cleaning bills several times over. Wash them separate ly and do it carefully— and you ’ll find their longer wearability and extra good looks will be worth all the extra care. And while we are on the sub ject of washing and clothing and such—are you one of those peo ple who use a bleach for the white clothes? Often we want to restore stained dish towels and such items to a whiter, brighter ap pearance anej we use a bleach. If you use a bleach, use a good commercial bleach and be sure to follow the manufacturer’s di rections carefully. Items you wish to bleach should be washed first in the regular way— then remove them from the rest of the load and bleach. Then wash them again, and rinse thorough ly. Bleach left In clothes goes right on working and it will damage fabrics if it isn’t rinsed out. You can bleach in your washer after you’ve washed the elothes —be sure the load con tains only the articles that are safe in bleach, no silks or wools, remember. Fill the washer, add softener and soap in the regular way and add the bleach, using the amount recommended by the maker. Put in the clothes and wash the regular way. A gain, be sure you rinse thor oughly. In fact, if you use this method, we strongly advise rins ing in the washer. Then you’re sure all the bleach (and odor) Das been removed. Do you wash heavy soiled work clothes properly? Prepare Auto Financing Finance your 1946 or later model auto with us. ★ Geo. C. Robertson O'Neill, Neb. JOIN US IN ENJOYING 8 DAYS OF I I _l |^1|-Mp4 *J || I I 'll 1-M ijl > I rf July 7,8,9,12,13,14,15,18 Post Time 4 P. M. Doily Double Closes 3:45 P. M. ON 0. S. HIGHWAY 81 as for soaking, turn pockets in side out and shake. Shake loose dirt out of the cuffs. Close any slide fasteners. Fill washer or laundry tub with hot water, just as hot as you can get it, 140 de grees to 160 degrees. Build thick suds, using a good laundry soap. Soak garments for 15 to 20 min utes. Extract water from the clothes and wash in fresh water. Wash from eight to 15 min utes depending on the degree of soil, in water which is soft and hot—140 to 160 F. Use three rinses for best results, two warm 120 degree, and one lukewarm 110 degrees. Agitate thoroughly. Now that means you wash the clothes in very hot water. This is necessary for the removal of the greasy soils, even though water this temperature is too hot for your hands. Use a laundry stick with a blunt end to handle the garments. There are quite a few “tricks” to learn about drying clothes which will make things easier j for you. Hang garments by their strongest parts. Shirts by their tails, dresses by the seams (if sheer, hanger drying is best). Shorts and trousers by the waist. Hang towels and linens one-third over the line. Sheets double, with hems together, saves ironing time. Hang slip covers and blankets over paral lel lines. Hanger drying helps retain the shape of dreses, slip and such and saves ironing time. Use ordinary rust proof wire coat hangers or wrap with a clean white cloth. A clothes pin on either side of the hook will I keep the hanger from sliding, j Gently shape sleeves and waist, straighten hem. Seersucker and chenille garments should b e hanger dried. The maker recom- j mends no ironing, except on [ seams, so dry to shape. If you are in a hurry for some garment, hang indoors. Place a fan on a small table, two or three feet from the garment. Di rect the flow of air from an elec tric fan between the lines, operating the fan afc high speed. This will save from two to four hours of drying time. —trw— Mrs. Eugene Wedige Wins Subscription— Dear Mrs. Pease; I am sending a few recipes that I hope might be of use in ! your column for The Frontier. CABBAGE AND PINEAPPLE SALAD Two cups finely chopped cab ; bage, ono cup celery, cut fine, one cup marshmallows cut in eighths, one cup crushed pine- j apple, Mi cup boiled salad dress ing, Vt cup whipped cream. Mix cabbage, celery and marshmal lows and Jet stand for 30 min 1 tes. Combine pineapple and sal-! ad dressing, mix with the other ingredients. Just before serving. i add the whipped cream. This serves eight. ORANGE SHERBET Two cups orange juice, cup lemon juice, Vi teaspoon salt, two teaspoons granulated gela tine, four tablespoons cold wa ter, one cup sugar, two cups milk. Soak gelatine and water five minutes. Dissolve over hot water. Cool, add rest of ingredi ents and pour into tray in re frigerator. Freeze t o mushy stage, remove tray and beat well, return and freeze for 30j i minutes, remove and beat well I again. Freeze until stiff. It re quires about four hours to freeze this sherbet It can be frozen by using regular freezer method al SO ORANGE SPONGE CAKE Beat together until thick two egg yolks, Vt teaspoon grated orange rind, four tablespoons or ange juice and ^ tablespoon lemon juice. Add % cup sugar gradually and continue beating with egg beater. Fold in one cup pastry flour sifted four times with V4 teaspoon soda and V* teaspoon salt. Grease an angel cake pan or deep round tin and line the bot tom with greased paper. Pour in cake mixture and bake 30 min | utes at 375F. Cake may be ! frosted or it may be split and ; filled with orange marmalade or a cooked orange filling between the layers. MRS. EUGENE WEDIGE, Stuart, Nebr. —tfw— Mrs. Edward Zach, of Dorsey, Alto Wins Subscription— Dear Mrs. Pease: Well, I’m going to try my luck at a three-months’ subscription to The Frontier. My, what a nice rain we had yesterday. Sure will i be grand for garden and crops. I am sending a recipe for quick baked beans which we like very much and which is simple to make. QUICK BAKED BEANS Two slices of bacon, three ta blespoons finely minced onion, , one tablespoon sugar, 1V2 table- J spoons catsup, V4 teaspoon salt, l/4 teaspoon dry mustard, two to Fry bacon, remove from pan and three cups cooked dry beans, bacon fat. Add sugar, catsup, salt, and mustard. Add beans and J mix lightly. Pour into baking j dish, putting bacon slices on top. Bake about 20 minutes in mod erate 350 F. oven. Here are a few helpful hints I’m sure will be of some use to your readers. Add a few drops of vinegar to the water in which the meat is cooking, it will have a nice flavor. / A little baking powder added to the flour which is used for making pie crusts, will make the pastry much lighter. Roll fruit in flour before put ting in a cake to keep the fruit from sinking to the bottom. MRS. EDWARD ZACH, Dorsey, Nebr. —tfw— Emmet Woman Writes Gift Winning Letter— Mrs. Dean Perry, of Emmet, has been sent our small sur prise gift for the use of her letter. Hello, Mrs. Pease and Neigh bors: Well here I am writing a gain to thank you for my three months subscription that I won last week. I don't know what I would do if I didn't receive The Frontier, I sure would miss it. It will soon be asparagus picking time again. We sure like as paragus, and here is one way to fix it: ASPARAGUS SOUFFLE One-third butter, Vfe cup flour, Vi cup aspargus liquor, one cup milk, one teaspoon salt, four eggs, two cups cooked dic ed asparagus. Melt the butter, add flavor and mix well. Add milk and asparagus liquor and cook, Stir ling constantly until thickened. Add salt and pepper. Add tho hot mixture slowly to the well beaten egg yolks, stirring con stantly. Add the asparagus and allow to cool. Fold in the stiff ly beaten egg whites and pour into a buttered baking dish. Bake in a moderate oven for about 45 minutes. NUT BREAD Three cups flour, three tea spoons double acting baking powder, lVi teaspoon salt, one third sugar, lVi cups milk, one thir