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Show i . i 7te Jiame By Mrs. Julia Kiene Westinghouse Home Economist Be Careful of Cord Cords are precious. Lamps and appliances ap-pliances just cant get along without with-out them, and Uncle Sam needs the copper and rubber they contain for t "t f w a x- materials. Judging by that, it's our job to prolong the life of the cords we already have on hand. Cords can take it, though, if you handle them with care and repair them at the first sign of wear. First of all, re-member re-member that cords bruise Mrs. Eiene easily and see that they don't get knotted and twisted or shoved into a drawer any-which-way. Such rough treatment wears out the insulation in-sulation and leads to exposed wires and possible shock or to short circuits cir-cuits and blown fuses. Instead, wrap the cord around a small appliance when it isn't in use. Wait until the appliance is cool, of course, for heat damages the covering of a cord as much as careless treatment. Hang extra cords " on a well-rounded hook or coil them loosely and fasten them with a metal clip or rubber band before putting them away. Always connect a cord at the appliance end first, then at the wall outlet. To disconnect dis-connect it,, grasp the plug at the wall outlet and remove it with a firm quick motion. Never yank the cord itself it's a strain on the cord, and it isn't safe either. Once a cord becomes frayed, it should be repaired right away by someone who knows how. Husbands usually do, and it's something you can learn, too, with a little coaching. coach-ing. If only the covering of the cord is worn, it's safe to wind it with friction tape. Don't attempt to mend a broken plug it should be replaced. MENU Lamb and Vegetable Fricassee Wilted Lettuce Whole Wheat Bread Buttet Berry Pie Chilled Cocoa. Iced Tea Coffee Lamb and Vegetable Fricassee Reclp 4 large neck slices 3 large potatoes, of lamb (2Vi lb.) quartered (Have butcher cut 4 carrots, halved neck slices about 8 small onions 1-inch thick) 2 c.-.ps celery, cut in 2 inch pieces 2 tablespoons fat V tablespoons 1 cup tomato juice flour 2 teaspoons salt 2 tablespoons cold 4 teaspoon pepper water Brown lamb quickly in hot fat on both sides in skillet. Drain off fat. Add tomato-juice, tomato-juice, 1 teaspoon salt and teaspoon pepper. pep-per. Cover and simmer one hour. Add onions, potatoes and carrots in liquid. Top with the celery and Bprinkle remaining salt and pepper over top of vegetables and cook 30 minutes longer. Mix flour with water to smooth paste. Add gradually to hot liquid, sllrring carefully until thickened, taking care not to break the vegetables while stirring. Next Week: Hemful hints on "Washoay in War Time". |