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Show around the C 0 R i ' " N! SUGAR HOUSE E 1 With the Editor j A lot of needed improvements have been put off the past few years "on account of the war" and now it would seem that some of them could be started. Among the most necessary to Sugar House from a beautifica-tion beautifica-tion and modernization standpoint stand-point is the removal of the wooden utility poles throughout the business district with their festoons of cables and wires. Just before the war some agitation agita-tion was started toward getting these eyesores removed. The Lions club was particularly active ac-tive in this project and had as-surance as-surance that something would be done about it. The chamber meanwhile has been pushing for a new "white way" lighting system sys-tem for the business area. The two projects should now be combined com-bined and carried forward to an ' early realization. Hints to Homemakers on Using Us-ing the New Emergency Flour: Buy it only in small quantities, as it doesn't keep the way white flour does two or three weeks' supply is enough to have on hand. Greasing the hands lightly light-ly will help you manage the more sticky dough which emergency emer-gency flour produces. And keep your eye on the oven! . Breads, cakes, and pastries made with emergency flour brown more quickly. Remember, the more we conserve, the sooner we'll be back to our good white flour and pastry products. The first paper money issued is-sued in the New World was printed in Quebec in 1685 on the bacMs of playing cards. The money was used to pay French soldiers, after the government gov-ernment of Canada had petitioned peti-tioned Louis XIV in vain for gold money. . A few adventurous Bulletin readers actually tried out the recipe recently printed in this column for "Shoo Fly Pie" and while none of them brought the editor the sample slice he was expecting, some of them said they'd like to try their hand at the "Apple Pan Dowdy" formula for-mula if we'd print it. Here it is (and we expect better returns from this one.) These recipes are guaranteed to be the real McCoy from old Pennsylvania and New England cookbooks. APPLE PAN DOWDY One-half cup sugar, teaspoon tea-spoon cinnamon, V teaspoon nutmeg, teaspoon salt, 3 lbs. pared sliced apples, cup New Orleans molasses, 3 tablespoons butter, Vi cup water. Line a casserole with pie crust, mix sugar, spices and salt and sprinkle over apples. Fill casserole with apples, add molasses, mo-lasses, butter and water. Cover Cov-er with punctured pie crust, tuck edges together, press to sides of casserole. Bake in hot oven (425 degrees F.) . 30 minutes. Remove from oven. With spoon, break top crust in pieces and fold them into apple filling. Return Re-turn to oven and bake 15 minutes min-utes at 350 degrees F. (or until apples are tender). Serves 6 to 8. |