[Used Fat Helps lroril y
Another reason why Mrs. Guy Reigler, Kew Garden Hills, N. Y., saves
ill used cooking fat. Fats and oils are needed in the manufacture of
• II clothes that she irons, as well as enamel and insulating wire for
the iron itself. Soap, too, needs fats and oils, so she salvages every
drop and turns it ever to the r-«at dealer.
PROBLEMS
HUMANITY
Editor’s Note:- Submit your problems for publication to ABBE'
WALLACE, in care of this newspaper. ' Give your full name, ad
dress and birthdate. For a "private reply" eend Abbe * a stamped
envelope and twenty-five cents for one of his new and inspiring I
•LESSONS FOR HAPPIER LIVING." Your letter will be treated /
sonfidentially. Send 25 cents in coin, stamps or money order.
Address your letter to: The ^RBE’ WALLACE Servioe, in care of.
S. (.. In.—I am a wtflow by death, am
53 years old. 1 own my own home and
work every day but my expetnses are
heavy and 1 really need someone to
help me. Should I depend on ths fellow
J met to help me out?
Ans: There would be nothing definite
or permanent in this association. Don't
depend upon easy money—there’s al
ways a price attached. You have a
nice home and if you want to in
crease your income, rent out part of
it some nice couple. Then you could
maintain your indepenc^nce.
J. W. F.—/ need you to tell me some
thing. My wife left me two and a half
months ago because 1 was running
around with another woman. I don’t
love this woman, I love my wife.
Ans: Too bad you did not realize it
before. Your wife has left town now
and does not intend to return as long
as you are running around cutting up.
Behave yourseif and live a life be
coming to a married man and one of
her friends will give you some infor
mation concerning her whereabouts
H. H. H.—I'm having a great deal 0f
girl trouble. It’s quite a story and very
important to me. Advise me immedi
ately how to seek personal information
from you as l uvtnt a private answer.
# Ans: You may write me privately.
Send your letter in care of this paper,
explain, your case in detail, include,
25 cents for an Inspirational Reading
and a self-addressed, stamped envelope
for private reply.
Af. L. B.—I have a boy friend who
left here and went to Chicago. He has
been gone four years. We were suppose
to marry in ’45 but he put it off.
Since then he sent me an engagement
ring aand was supposed to come this
year. Now 1 haven't heard from him
since May. Should l send the ring back
and start going someone else?
j Ans: Yes. There's no point in you
waiting patiently for a fellow who
! appatently has forgotten that you even
| existed. Get back in circulation and
begin enjoying life as other young
1 girls your age are doing.
! A.M.—■/ met a man who seems very
l nice and he is anixous to set me up
[ in my own home. He hasn't asked any
thing concerning old friends. My old
boy friend has been trying to re-enter
my life after he found someone else
was interested in me. He is nice also.
%
Should l forsake the new for the old !
. J
or vice versa?
Ans: String along with the two of
them temporarily as competition stim- j
ulates interest. They both want to mon
opolize all of your time but neither
want to get serious enough for marri
age. Play one against the other—but
hold out for marriage as a home
wouldn’t give you any security and
satisfaction without a husband with
, whom to enjoy it.
E .M.—/ was going with a nice fel
low and had a baby for him. He went
and married another girl. Now he.
comes around me all of the time and
says he loves me. What must I do?
Ans: Make him prove it and the
only way he can do so is to get his
legal freedom and make you his wife.
Do not let him hang around and make
love to you while he is still married
to the other woman. Insist on marriage
or nothing at all.
nr*-' m wedding
Thu wearing'of something blue at
the wedding was ancient Israelite
custom which suggested a blue rib
bon for the bride—blue being the col
ir of rwiritv Iovp n*' ^
> I ■ 11 —
“*]&, await to loot yam te&tf’
*itA [NATURAL HAIR ATTAGHliEHTS
ON AG AIN-OFF AGAIN >Hr D»’s-h> net rfl otco >«
\
pa cm
BOY NAT'jfcAt
$3.00 BEAID
| $4‘50
I TOO CM ft HA YE Y£U* HAHt
> PERFECTLY MATSMS9
Latest Creamers
I easily Attached
Human Half—
• arwon All Shades^
$5.50. SEND NO MONEY
JUS SEND SAMPLE Of rout HA*
Ot STATE TOE COLOt
Pay Paatmmm Ml
□ESSIE RARE BEAUTY PRODUCTS j
[ iofwra AVE. (goo* 90S iwr TOBH/.fcT.O^tY
Com Bread Tamale Pie
.. A hearty casserole dish, a crisp green salad, and a lush dessert,)
such is the homemaker’s dream of a menu to fit all occasions. ,
t- Among the many possible casserole combinations is a Corn Bread
Tamale Pie that everyone will love. A highly seasoned mixture of
ground beef, tomatoes and com, its crowning glory is the tender,)
fluffy, golden brown topping of good com bread.
) . Just imagine that you have a casserole before you, pick up the
serving spoon, cut through the delicately browned corn bread and'
scoop down into the juicy, spicy meat mixture. The aroma is so apJ
petizing you can’t wait even a minute for the first taste.
Corn Bread Tamale Pie, !
Makes 6 servings ’
1 pound ground beef \ 14 teaspoon pepper '~11
1 large onion, chopped 1 1 tablespoon chill powder-- * ,
1 can tomato soup " 1 cup whole kerne) corn (drained) i 1
A,cups water 14 cup chopped green pepper —' > -
j i! teaspoon salt . __Jfcwswfr
j,— _ ComBread Topping ^
j ; ^4 cup com meal ^ 114 teaspoons baking powder
I 1 tablespoon flour s “Vs- :1 beaten egg ?*!&■'
J 1 tablespoon sugar & jl/3 cup milk . ' j
j H teaspoon salt \ J1 tablespoon melted fat
! 1. ’'Brown ground beef and onion in skillet. r
2, Add tomato soup, water, seasonings, corn and green peppef; s!ra*
II 1 mer for 15 minutes. vmm --v; f
3. For topping, sift together dry ingredients. * Add beaten egg Arid
j 4 milk, stirring lightly until combined. *Fold in melted fat. I
4^ Place meat mixture in greased baking dish (2 qt. size), cover with
j v" corn bread topping. Don’t be surprised when the topping disap*
pears into the meat mixture, for it will rise during baking and
*, | form a good layer of com bread. 'HMfe’wx- m**
5, Bake in Rot oven (425°F.) 20 to 25 minutes until com bread is
c_btown. f.......^__
X SAVORY POT ROAST
with Onion Biscuit Squares for Zest
Now is the time for all rib-warming,
eye-satisfying foods to take a bow
One thrifty food that always
plays a star performance on
every dinner table is old-fashioned
succulent pot roast.
* It’s»not a new dish. Its charm
lies, rather, in its ever delicious
flavor and its rich brown gravy.
Today’s recipe “steps up” that
goodness with a liberal sprinkling
of horse-radish. The tang of the
gravy goes perfectly with the juicy
slices of the savory pot roast. ^
And for extra zest, serve these
hot onion biscuit squares. The
smooth topping of egg and sour
cream and the golden-brown
cooked onions underneath add up
to Dinner De Luxe! ___
Savory Pot Roast
4 pounds chuck % teaspoon
beef, boned pepper
and rolled 1 bottle horce
*4 cup Spry radish
3 teaspoons salt (6 ounces)
Sear meat thoroughly in hot melted
Spry. Sprinkle meat with season
ings. Drain liquid from horse
radish and pour horse-radish over
meat. Cover, reduce heat and sim
mer until tender, turning once or
twice during cooking time (about
4 hours). Add small amounts of
water during cooking to keep meat
from sticking.
Make delicious gravy as follows:
skim off excess fat from top of
drippings. Add 1 Yi cups water and
thicken with 4 tablespoons flour
mixed with a little water. Serves 6.
* Onion Biscuit Squares jj
2 cups onions, 3 teaspoons
sliced baking
7 tablespoons powder
V/2 teaspoons cup
salt 1 egg, beaten
2 cups sifted Vi cup sour
flour cream
Cook onions in 2 tablespoons hot
melted Spry in skillet until a deli
cate brown. Add Y2 teaspoon salt.
Sift flour, baking powder, and %
teaspoon salt into mixing bowl.
Cut in remaining 5 tablespoons
Spry fine. Add milk, mixing to a
soft dough. Knead lightly 20 sec
onds. Roll into 10 x 10-inch square.
Place in Sprycoated pan. Top with
cooked onions. Pour mixture of
beaten egg, sour cream, and re
maining Y teaspoon salt over all.
Bake in very hot oven (450°F.)
20 minutes, or until lightly
browned. Cut into 16 squares and
serve with Savory Pot Roast.
CELEBRATED COLLECTORS
Lucille Ball, ^
movie star, has
a collection of
more than 400
dolls from 23 ./ y
countries.
V — , - . - J j
Another famous collector ‘
is Mrs. America, who, in !
the past five years, has
turned over to her meatj
' dealer 625,000,000*
(pounds of needed
• used cooking fat.
w
Worth 'Jingling’ For
! How would you like this in your kitchen — the range, that is?
; Pretty Shirley Monohon hopes she sees good fortune reflected in the
crystal clear surface of this most recent type of electric range she
wants for her dream home. The range, a stratoliner with built-in
pressure cooker, is part of a completely engineered kitchen, designed
I and decorated according to personal taste, that is available to dream
j Planners in a jingle contest now being sponsored by Swift’s
; < leanser. It is only one of 1151 electric appliances to be awarded for
j o.ig.naluy end cleverness of thought during the contest.
Newest Kitchen Aid '
wr ■• ...
This lfomemaker in-the shining kitchen above is happy over the'
newest kitchen aid, a cream wax which combines a double cleaning
action wi(h glossy finishing.1 Johnson's research experts developed
cream wax especially for furniture, woodwork, and enamel finishes.-1
•It removes spots easily and provides a tough wax film to resist future'
soiling. Cream wax is good for cabinets and cupboards, too. Unlike
sticky, oily polishes, it will not attract dust.
! Cut Out The Climb!
No need any more to chase the
tilt cords on your Venetian blind
i when they climb up. i
, ’ New blinds are now out, with &
free-wheeling device that' keeps
the cords level, saves wear, tear
] and ladder - climbing. Blinds with
the Levolor y action” have two
small metal beads fastened to the
tilt cords. .
* They show that the cords can’t
get very far out of alignment —'
! and if they do fail to level com.41
i P‘ctf*y. you simply pull the short
i cord — and, “click”, they’re level
j again. , *
Re Mulshing Cable .,1s
If the old finish of a metal kitchen
cabinet is not scratched or chipped,
a thorough cleaning to remove any
traces of greasy film, followed by
a light rubbing with very fin* sand
‘ paper t* dull the gloss of the old
I enamel, should be sufficient firepa
i ration for refiiyshing. After wiping
with turpentine or mineral spirits,
apply ene or, two coats of enamel
unierceater, in accordance with the
manufacturer's directions on the
Hahh wife a *f
I
There has been much discussion
regarding baby’s feeding scheduU
. . . should mother adhere “strictly
to the clock”—or feed baby when
he indicates hunger ? Some mothers
feel that baby is happier when fed
at regular intervals, and feel that
by following that feeding plan they
are teaching baby at an early age
the plan he will follow all his life
These mothers say “Do have reg
ularity, because baby will soon 1
learn to expect and enjoy and de- '
• pend on certain things at a certain
time. It means that we mothers can
plan our days better”. I
r Dn the other hand, baby’s natural
schedule is to eat when he’s hungry
: and sleep when he’s tired. For
1 mother s convenience he can be'
gradually trained to a schedule. |
But many mothers say “It’s non- j
I sense to make a newborn scream
from 5:30 to 6 waiting for the sa-1
cred moment of the bottle. Feed
him at 5:30 when he's hungry and !
the next day make the formula a
little bigger.” These mothers also
feel it’s better to the baby, too, to
adjust himself to a changing world,
i- There is much to be said on both
sides of this question, but the im
portant thing is to make sure your
baby is getting sufficient amount
of food to assure proper growth
and development. That's why doc
tors are recommending the addition .
of solid foods at an earlier age than
ever before—and why, too, so many
doctors are advising meat in your
infant s diet. Meat, you know, helps
stimulate the flow of the gastric
juices and actually aids in the
digestion of other foods. Today’s
mothers are fortunate in being
able to buy strained, canned foods
—specially prepared to meet baby’s
needs. So whatever your particular
feeding schedule is, be sure to check
with your doctor—he’li tell you just
when to include these fruits, meats
and vegetables in your baby’s diet.?
Seasoning Saves This Shrimp Dish
(See Recipes Below)
Meals With Zest
Families, long accustomed to the
rigors of wartime cooking, now
want something different since ra
tioning has ended. This does not
necessarily mean more meat, but it
does mean that you cooks will have
to wise up to the new ways of sea
soning and make things taste ex
tra special.
If you and your family are taste
conscious—and who isn't these days
—then handle
leach food as
though it were a
3 priceless posses
j sion and try to
make the most of
it. In vegetables
this means cook
ing them until
they are tender.
but still crisp and crunchy. In
meats, it means bringing out the
best in those hearty flavors; and in
salad dressings, it means a careful
blend of seasonings that will accent
the best in fruit and vegetable fla
vors.
Take pork chops, for instance. We
all know they’re good, but they can
be very special when their rich, sa
vory flavor is highlighted with a
bit of sage dressing, like this:
•Perk Chops on Sage Dressing.
(Serves 4)
4 pork chops, (loured
d tablespoons sliced onion
1 teaspoon salt
H teaspoon pepper
H teaspoon sage
VA cups diced bread
1 tablespoon bntter or substitute
1 teaspoon minced celery
1 tablespoon minced parsley
4 tablespoons milk
2 tablespoons broth
Blend all ingredients except pork
chops and place in a shallow dish.
Top with pork chops, cover and bake
45 minuses in a moderate (350-de
gree) o’ en. Remove the cover and
bake 30 minutes longer at 375 de
grees.
String beans, one of our more
common vegetables, take on added
appeal when they are prepared with
a sauce that accents their delicate
flavor. Here’s how it’s done:
String Beans.
(Serves 6 to 8)
2 pounds string beans
Salt and pepper
Cook slowly in a covered pan with
a small amount of water. Dust
with salt and pepper.
For Sauce:
3 tablespoons oil
1 tablespoon butter
1 medium-sized onion
1 clove of garlic
2 tomatoes, fresh or canned
1 tablespoon minced celery
1 tablespoon minced parsley
1 teaspoon mixed herb vinegar
H teaspoon rosemary
% teaspoon sugar
Salt and pepper to taste
Heat oil and butter, simmer the
minced garlic, onion, celery for 5
minutes. Add cut up, peeled toma
to, rosemary, seasonings and vine
Lynn Says:
Save fuel by using your range
properly: Keep a pilot burner
clean.
When a quart of water is
enough, don’t heat a gallon.
Turn the gas or electricity off
before instead of after removing
the utensil from the range.
For top-of-the-stove cooking,
use a pan with straight sides as
it heats more efficiently.
Cook several foods at the same
time when using the oven. A
casserole, vegetable and pudding
may all be baked at one time.
Duplicate or triplicate pans,
made to fit together over one
burner, are excellent to use for
cooking and saving fuel.
To prevent failures while bak
ing, and also to save fuel, use
the oven regulator and refrain
from peeking into the oven.
Lynn Chambers’
Menu Ideas
•Pork Chops on Sage Dressing
•String Beans with Sauce
Candied Sweet Potatoes
•Carrot-Lemon Salad Biscuits
Sponge Cake with Aprieot Sauce
Beverage
•Recipes given.
gar. Simmer 10 minutes. Pour over
beans and serve.
Shrimp and rice were made
famous by a song, but they are popu
iar Dy tneir own
right—flavor. To
bring out Ihe fla
vor in shrimp
and make it a
real taste thrill,
bacon or ham is
often added to it,
as in the follow
ing two recipes:
Shrimp Creole.
(Serves 6)
3 strips bacon
2 medium-sized onions, sliced
1 green pepper, cot in rings
% enp diced celery
3 caps canned tomatoes
1 teaspoon salt
1 cup cooked green peas
2 small cans, shrimp
1 teaspoon chili powder
3 caps hot boiled rice
Cut bacon in Y< Inch pieces. Put
in a frying pan with sliced onions
and cook until bacon is crisp and
the onion is slightly yellow. Add
pepper rings, diced celery, tomsttoe*
and salt. Cook until celery and pep
per are tender and sauce is thick
ened. Add peas, shrfmp and chBi
powder and cook 5 minutes more.
Mold rice in ring and surround with
sauce.
Shrimp Jambalaya.
(Serves 6)
2 tablespoons bacon fat
% pound smoked ham, cubed
1 medium-sized onion, chopped
Y* teaspoon finely minced garlic
2 cups cooked tomatoes
1J4 cups water
1 teaspoon Worcestershire sance
Ya teaspoon paprika
Dash of cayenne pepper
H teaspoon, salt
% cup uncooked rice
1 small can shrimp
Melt bacon fat in heavy skillet,
add cubed ham, green pep
per and garlic. Saute for 10 min
utes. Add cooked tomatoes, water
and seasonings; bring to a boil. Add
rice slowly, cover tightly and cook
until the liquid is absorbed and
the rice almost done, about 20 min
utes. Add the shrimp and cook cov
ered 5 to 10 minutes longer.
Salads are popular during the cool
weatner Decause
they .satisfy our
need for "green
things.” Make
them colorful and
well seasoned
and the family
will reward you by asking for big
helpings of vitamins.
Beet and Lettuce Salad.
(Serves 6)
4 green onions, sliced fine
2 cups cooked beets, chopped
6 tablespoons salad oil
1 head lettuce
4 tablespoons vinegar
1 uncooked egg yolk
14 teaspoon salt *
14 teaspoon dry mustard
14 teaspoon sugar
Beat egg yolk with a fork, add
onions, salt, mustard and oil. Just
before serving add vinegar. Chop
lettuce to medium sized chunks and
place in a large bowL Add chopped
beets. Pour dressing over this.
•Carrot-Lemon Salad.
(Serves 5)
3 large carrots, grated
1 lemon, ground with skrn
14 teaspoon salt
* 2 teaspoons sugar
1 tablespoon salad oil
Blend all ingredients together
with a fork. Serve on crisp lettuco
leaf.
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