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Show ' THE BULLETIN. RINGHAM CANYON, UTAH , 1 Swing Circle Patterns 2 Dwo Piecer 3d Smartly I of h . ' I Don't f ot the Spring aVd,, Fltty-tw- o pates i ting V printed l,id,2.,fiL5 Send your order to?' N f SEWING CIRdTT ' 830 South Wen, StF1l Enclose 25 cent, i pattern desired Pattern No. . Nam Address ( TRAP"wiTH$!i! IHUt Put B A UlT (HOT OU AtANTEED USUlTt fcj fY ANIMAL UiU. iam o snow, mi u rosTAoi fitrws, SHURFURlIlt j W soil tQVlm A !j 34-4- 8 H L- ffjp I For JIature Figure THIS softly tailored two-pie- ce dress is designed particularly for the more mature figure. Neat as can be, yet dressy, too, with shoulder gathers and flattering lines. for soW 5 KIDNEY SUFfi Bckch, l piin,, brokeJ ogai usually go M much f to Foley (the new kidney-L- t timulntslugnishkidnev I DEH IRRITATION. ThivTw paina, achea, urgea ma tin kidney: Bo for quicker, lt, tooth bladder as well ultima,, Do this: use Foley (the in PUls: they also have direct m on bladder. At your druam them far more muaftctorr, Dd MONEY BACK. Atotor BikeTuM 33!65j' PUTT-PUT- T PURR0AR1 Ride off r. kSsN3 CTi is noise like a speed copi Easy top Eg H j! just send 15 and one Rice Krispio V SV1 T toP ten marlced "top") to Kelloa! C Dept. 94, Battle Creek, Midi 1 I Both pipe smoker Edward J.Jones and "makinVI Gordon L Mercer find greater smoking joy in crimp t Prince Albert, America's largest-sellin- g smoking V MCH-TASTIN- O yJfC SMOKBTHAfS m RBALBASOAmfr ,i Tre smoked Prince Albert in my pipe PI I rl for a long time," says Edward J. Jones. 1X11 J ; ,; Cnmp cut P. A. gives me a cool, mild, lirii&J fel tasty imoke. P. A. is great smoking LHIT 7 ; pleasure!" . )) f - j faiaMtet) c - 4 hnohr-bka- o Jj THE NATIONAL JOV SMOKE For Pipes . aaua py or Papers . I r ' L , TrirSACI ,, . 'l:y 1. tasting cie t YVA Prince Alb "Crimp cut ' I JW-- Sfi roll, up fast and easy T C nt ci earettes that are n j ft XaXr F "g and mild," My f WSoMla0' MJ Wi Merc "For smoking w.JLBST'f- - 1 ' . 1. uii e y FtfTIftfj! SLOW AND CAREFUL Ifl I W0 1 Br JOHN SCOTT DOUGLAS flc winks on the sofa and push along about 11." "Oh, Bill," Emmy said anxiously, "do you have to work so hard? You haven't an ounce of flesh!" "No money'd keep me driving this way," I admitted. "Now that the war's over and we got to help feed the world, we need bigger fruit crops. weak chin would hurt my swollen hands much. I decided not to try It. "Lauson," I said, "I'm putting some hives out under the trees here. If you ain't afraid of bees, I want you to give me a hand." When I came inside later to wash up, Emmy was Just putting the last steaming dishes oa the table. lyOU can't make fast moves when handling bees, so a beeman learns to be slow and careful no mat-le- r what happens. I remembered lhat the day I stopped by Oakknoll ranch and found a stranger sitting In the farmhouse kitchen and watch-In- g Emmy prepare a fat fryer. Now I've been in love with Emmy lince she was 16. The 10 years that have passed since then have changed her so little that if I were buzzing around looking for something sweet, I'd still pick Emmy. The western sun slanting through the window made a halo of her fair hair and her face was flushed from the hot stove. She waved a floury hand as she popped a drumstick into the put-tering grease. "Hello, Bill," she said. "I want you to meet Fuller Launson. He's bought the Hall place and is raising horses. Whcre'd you come from?" "Sierra foothills," I answered, "I'm taking my bees down to Red-land- s to pollinate the Farland or-chard." "Bill has a pollinating service," Emmy explained. "Arsenic sprays kill so many bees that orchardists pay him to bring his hives, so the trees will bear fruit." "I see," Launson said, the wisp of black mustache over his thin lips Well, supper didn't go as well that night. Emmy treated me as she always does, but Launson sulked as bees do on a rainy day when they can't gather pollen. But the spring pollinating is almost over and soon I can take it easier." "Not here, I hope," Launson said unpleasantly, when Emmy went into the bedroom to get her hat. I knew then haw bees feel when you shake their hive on a cold day but I was too tired to argue. I was asleep before they drove away and the alarm-cloc- k awakened me bo-fo- re they returned. It was nearly a month before I could get back. When I drove past the old Hall place, it looked like Launson hadn't given his horses much care. He stepped out of the house after I'd stopped the truck, and spoke as if he owned Oakknoll. "You back?" "Yep," I said. "Just In time for supper." "I didn't know Emily was expect-ing you," he snapped. I wondered whether Launson's "Where's Mr. Launson?" She asked. "Last I saw of him," I said, tuck-ing in my napkin, "he was running toward his house with a veil of bees trailing behind him. He dropped a hive he was carrying and instead of backing away slow and careful like, he began swatting bees. They kind of resented it." Emmy didn't say anything for a minute. "I'm glad he's gone," she said, and smiled. "I'd have told him things before, but I get so lonely when you're away, Bill. What made him drop the hive? "I guess something I said startled him. You see, he'd Just advised me to move on, saying I'd never get any-where with you, Emmy." "The idea! What'd you say to that, Bill?" "Why, I told him he was crazy that we'd been married 10 years." Darcij moving. I couldn't make op my mind whether he was one of those es that steal honey from an-oth- er hive or whether he was a drone that lets the workers sup-port him. He bad black eyes and a waspish face. And there was eon-tem- pt In the way he looked at my swollen hands that mighty near put me In a stinging mood. I can't bother with gleves when I'm band-tin- g beehives all the time. I asked about his horses while Em-my cooked supper, but he seemed to resent my dropping in and wouldn't ay much. However, he admitted that his old man had plenty of money and thought that since Fuller Laun-son wasn't much good in his busi-ness, he might as well try to raise horses. Now Emmy has a heart as big as a six-sup- hive and she's always feel-ing sorry for queer characters. She never talks much about herself, but he's a good listener. Still I couldn't figure what she saw in Launson, ex-cept that he had a college degree and she respects education. I could have told Launson other things about her. She's been lonely since her folks died, however, so if she found him good company, that was all right with me. A beeman learns not to disturb the queen unless he has to. After supper I had to leave to get hives set up in the fields of the Red-land- s orchard before sun-u- Laun-son showed no signs of swarming, so I guessed he planned to visit a while longer with Emmy. But a beeman doesn't jump to conclusions. As 1 say, he learns to be slow and care-ful It was two weeks before I got back to Oakknoll again. Launson sat In the same chair, as if he hadn't moved in all that time. He didn't seem real friendly, and acted bored when I asked about his horses. I Well supper didn't go so well that ( night. Emmy treated me as she al-ways does, but Launson sulked as bees do on a rainy day when they can't gather pollen. After supper, Launson said, "there's a good movie in town. Like to go, Emily?" She started shaking her head, but I spoke up. "You go right along. I've been driving nights and working days until I'm too wore out to be fit company tor anyone. I'll just catch a few . V flfr" "ftp 'r Pep Up Meals With Delectable Fish (See Recipes Below) Favorite Seafoods Have you discovered what pleas-ant variety fish dinners can give to your meals? If not. you have a real flavor treat coming. New cooks will like using fish be-cause it is so easily and quickly pre- - pared. There are so many varieties to use, you need run into no rut even though you serve fish often. LYNN CHAMBERS' MEND Stuffed Halibut Steak Boiled Potatoes Asparagus Lemon Butter Crisp Green Salad Whole Wheat Biscuits Beverage Carrot Sticks Stewed Rhubarb Sugar Cookies Recipe given Make a sauce by chopping onion, carrot and green pepper until fine; add vinegar. Mix thoroughly and add salt, parsley, thyme and bay leaf. Simmer sauce for 20 minutes; re-move bay leaf. Place mackerel In greased baking dish, pour sauce over all and bake in a hot (400 degree) oven for 25 to 50 minutes. Baked Scallops (Serves 4) 1 onion 1 green pepper 6 stalks celery 6 mushrooms 3 tablespoons butter 1 pint scallops 1 can mushroom soup Dash of nutmeg, lemon Juice and salt Grated Swiss cheese Cut onion, green pepper, celery and mushrooms into small pieces and cook in butter. Add to this the scallops and warm through thor-oughly over low heat. Pour in mush-room soup which has been seasoned with the nutmeg, lemon juice and salt. Pour into a greased baking dish and top with grated cheese. Bake in a moderate (350 degree) oven for 25 to 30 minutes. Buttered crumbs may be used for topping in place of the cheese. Crab Cakes. (Serves 4) 1H cups crabmeat S eggs 1 cup soft bread crumbs W cup melted butter or fat drip-pings t teaspoons lemon juice 1 teaspoon minced green pepper 1 teaspoon minced celery H teaspoon salt H teaspoon pepper Mix crabmeat, beaten egg yolks, crumbs, melted fat and seasoning You can substitute fish for meat easily because, it, too, is a good source of protein in addition to pro-viding such important minerals as calcium, phosphorus, iron, copper and Iodine. Those of you who live Inland would do well to fortify your iodine supply by eating fish more often, as it's difficult to get enough in any other way, except medici-nally. Overcooking is one of the faults most frequently found in the prep-aration of fish, for many people do not realize that fish is really tender. Broiling and pan-fryin- g are good methods to use, as is baking. You'U find that fish served in a casserole takes little time and can be really delicious. The time re-quired for baking is short as the food really only needs to be heated. Fresh, canned or frozen fish may be used, whichever is available to you in the recipes I've included to-day. Stuffed Halibut Steak. 1 dozen oysters 1 cup cracker crumbs H teaspoon salt H teaspoon pepper 1 tablespoon chopped parsley 2 tablespoons butter, melted 3 slices halibut, cut inch thick 1 tablespoon lemon juice Fat for basting Drain oysters, add crumbs, salt, pepper, parsley and butter; mix welL Place one 9 lice halibut on greased shallow bast-in- g pan, pour on lemon juice and sprinkle with addition- - US and blend thor-oughly. Fold in stiffly beaten egg whites and turn into well greased al salt and pepper. Spread with oys-ter stUi.lng and place second slice of halibut on top. Brush with fat Bake in a moderate (350 degree) oven for 40 minutes. Allow 14 pound custard cups. Set these in a pan of hot water and in fish for each serving. Ground fish, Maine Style. (Serves to 8) 1J4 cups flaked, cooked fish (had-dock, finnan haddie, codfish or halibut) 3 hard-cooke- d eggs teaspoon paprika tt teaspoon celery salt Bait to taste Bacon bits 3 cups cooked rice Combine flaked fish, chopped egg whites and seasonings. Heat in melted bacon fat tossing frequent-ly to prevent burning. Pile hot rice on platter, toss hot seasoned fish over it and garnish with riced egg yolks and parsley. " Baked Mackerel. (Serves 4) 1 large onion 1 large carrot M green pepper 94 cup vinegar teaspoon salt 1 tablespoon chopped parsley $4 teaspoon minced thyme 1 bay leaf 3 mackerel (about 3 pound size) a moderately hot (375 degree) oven for 25 minutes. These crab cakes are truly deli-clo-served with lobster sauce. Seafood Thermldor. (Serves 6) 1 package noodles (fine) 4 pound fresh mushrooms, sliced 2 tablespoons butter 1 cup drained, cooked peas W cup sliced green or ripe olives 1 can flaked tuna fish (7 ounces) 3 cups medium white sauce 1 cup freshly grated American cheese W cup buttered bread crumbs Cook noodles in boiling salted wa-ter until tender; drain and rinse with boiling water. Saute mushrooms in melted butter for five minutes. Add cheese to white sauce and blend. Ar-range hot noodles in greased cas-serole. Cover with mushroom slices, then a layer of peas, olives and tuna. Add cheese sauce and top with buttered crumbs. Bake in a moder-at- e oven for 30 minutes. Released by WNU Features. LYNN SAYS: Make Fish Dishes Interesting Bring out your bread stuffings and use them with variations when you want to make a feast out of fish. Sprinkle the inside with salt just as you do fowl before stuffing. Make fish platters lovely by add-ing attractive garnishes. Lemon wedges nestling in parsley, pickle fans, carrot eurls, tomato wedges and onion rings arc all simple to make. Any leftover fish may be flaked and made into salad. The other salad Ingredients usually are chopped cel-ery, chopped pickle, cooked peas, hard-cooke- chopped eggs and mayl onnaise. For real effect at a dinner table try planked fish. A whole dressed fish Is set on an oiled hardwood' plank and broiled. Before serving flute seasoned mashed potatoes around fish and garnish with cooked vegetables such as peas, carrots cauliflower, tomatoes or onions point. Only rarely is there total peace. When this conflict becomes too formidable, too threatening, you do the obvious thing you try to run. That seems to be the thing to do, but often the escape is worse than the conflict and more lives are damaged by these escape or fight mechanisms than by any one thing. Maybe you'd like to have me tell you very briefly about the various escape routes that the mind follows when things get too hot They are 13. First comes regres-sion, which means to go backward, do childish things. Then coines ex-troversion that means to turn to excessive activity to cover up the conflict. The opposite of that is in-troversionto think excessively, to dodge real issues. Rationalization is to indulge in falsa thinking, while segregation is not to let your right hand know what your left hand is doing. m&ft,&&&rK,i ' err a A YOU CAN'T RUN AWAY One of my younger friends, a man In whom I always have had con-siderable confidence, did something last week that caused my confidence to be shaken. I'll tell you about it. When the pressure in a job he has held for two or three years becamo too great, he quit. "I am going to pull stakes and go to another town,' he told me. "I just couldn't take it any more." I say that my confidence was shaken. What I mean is this, that whenever anyone tries to run away from a crisis, a situation, a condi-tion or himself, he's doomed to fail. Yet every day you see someone who is trying to run away from him-self. Psychologists are very much interested in the roads which these runaways take, and one of their first considerations in evaluating a per-sonality which is broken or unhappy is escape. You probably know that you live every day with a conflict raging in-side yourself. Sometimes the con-flict is subdued by a quiet sort of guerrilla warfare of the mind. At other times it reaches the battle When you practice repression, you forget unpleasant things; and when you disassociate, you pass the buck. Sometimes you resort to conversion that means to have a breakdown or illness in place of a conflict Dis-placement is to worry over one thing when another is to blame, and pro-jection is to attribute your own faults to others. Aaother escape is called identifica-tion; that means to form phantasies. When you follow compensation, you overdo some particular thing in order to overcome your inadequacies. The final escape route is the only one which is wholeheartedly recom-mended. It is called sublimation that means to turn the effect of the conflict into some useful channel Soybeans Provide Protein To Offset High Food Cost High food costs make it difficult for the homemaker to know how she can get the most for her food dollar. Protein is one of the most essential protective elements in the human diet say extension service nutritionists. Foods which contain protein meats, eggs, milk, cheese are hi?h in cost, but they must not be left out of the diet Cheaper cuts of meats, meat stretchers, egg dishes and cheese dishes will help supply the body's need for protein. Other sources of protein are soybeans, dried beans and peas. These vege-tables come nearest to meat eggs, milk and cheese as body builders. They also contain Vitamin Bl and 1A Uias For homemakers not familiar with the soybean, this information is of-fered: "Soybeans contain protein ol high quality, similar to animal pro-tein. They can be used in place of meat in the diet. Soybeans are good sources of usable iron and other mineral, such as calcium, phos-phorus, as well as an excellent source of vitamins of the plex. Fresh, green soybeans are rich la Vitamin A. They are high in fat and sprouted soybeans are a useful source of Vitamin C." r Y FAITH I drink the water in my cup, 'jA&AjilW' l I breathe the sirand trust that it iipurej M, o fr" AV The bread 1 break . evening u I sup Ui 4 fig A ;-- f ttfc 1 take believing that the loaf tun 1l g'Zk - iffo To be quite clean. At night I go to leep t Z?-- p And journey through a strange and darkened fiiP J With confidence that God has power to keep '' M Hit never-failin- g hold upon my hand. !$BfiOT S By faith I rise to meet my busy day. fi'lJSill fel?' ffa Sur of the tun, I plant and hoe my seed, jfMwjfiJi' yofjjjf ijlfta m Knowing that rain and light will take their jjfij'fX J 11 Across the earth, that my immediate eaed y 'fli 6J For food will be supplied. By faith I go tSO iMff'J IS Trusting in God and ia my fellow-me- sSSwii Lri'li Kf And if at times that silver fire burns low, ills" WtV"S L.I It never tails to lifi and burn again. K - sisi . - &Sj$ |