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Show THE BULLETIN, BINGHAM CANYON, UTAH Hang towel, crosswise betWee to save stens Pi' space needed large washing. ' Harm butter when m having When boiling rice, have water boiling furiously and drop rice into it so slowly that water never ceases to boil. Do not stir; lift kernels with fork and shake kettle occasionally to prevent rice from sticking to bottom of kettle. Make an extra treat for the youngsters by rerolling bits of left-ov- er pie dough. Cut in odd shapes, brush with butter, sprinkle with a little cinnamon and sugar; bake in quick oven until light brown and crisp. WOMAN'S WORLD Accessories Can Highlight Your Ensembles Two-Piec- e Suit By Ertta Haley IF YOU'RE the kind of a woman who doesn't know what it's like to wear a dress because you go from one season to the next In a suit, fashion is all on your side. Your suit may be elegant and perfectly tailored. It may need little in the way of dressing up for many occasions. However, If you do wear a suit for almost every-thing, there are many fashion-wis- e touches which can help dress it up or down to be most suitable for the occasion. Some women like to leave their suits strictly alone, and use ac-cessories elsewhere. Do it with a frothy veiled hat or one bedecked with flowers. Both of these types are flattering for making the tal- - I lored suit acceptable for the dres-sier occasions. Another way to do it is with a blouse. For most times you can wear the trim and tailored blouses, but for other occasions, choose ny-lon, sheer, net or organdie with a fresh froth of lace or ruffles. Try another color, too, in the blouse, and see if you aren't really refreshed Scatter pins are seen, not only on the suits which I mentioned, but also on white doeskin or glace gloves to dress them up. Buttons and bows are keynotes in styling, too, as are the appearance of em-broidery, tassels and openwork on the gloves. For cool comfort during spring and summer, shorties are the fa-vored length, with really long gloves still holding their own for wear on very formal evenings. The flowers that bloom have nothing on gloves when it comes to color. Glove shades range from delicate pastels to rich, vibrant tones. Among the most popular are Bristol blue, clove pink, fawn, sun bronze, carib green, rose lus-tre, cherry pink and South Sea violet. Colors can be worn with a dark costume or may harmonize with the apparel shades. They don't have to match. Navy Favored For Shoes Beautiful navy calf has been one of the important color and ma-terial combinations in the shoe pic-ture so far. However, if you pre-f- ei brown or black calf, many of these are shown. S?f 'I a Mm This two-pie- suit wltb the look of a coat dress comes from the spring collection of a New York designer. It boasts a snug, waist-lengt- h Jacket, but-toned down the front In line with the fastening of the skirt, and moulds the shoulders In a beautiful, rounded line. A wine taffeta scarf contrasts with the grey worsted, making the suit. HOLD. Gloves are Tonlo To Suits, Dresses This season the American manu-facturers ol gloves have created an abundance of white and natural colored gloves for all occasions. No wardrobe has too many pairs of white gloves, which incidentally are of first fashion importance this season. Since American-mad- e leather gloves are washable, they're practical as well as pretty acces-sories. Accessories brighten clothes ... by the change. Luscious pastels are now available for everyone. Dramatize Suits With Jewelry Scatter pins are hitting a new high in popularity especially on plain suits which show them off to such perfection. Most of these are made up of two or three pins, sometimes all of the same size, and other times a variation in size. Use whatever looks best. There are some very clever single pins available now for those of you who like the novel and un-usual. Some of them are pure de-sign while others dip back into his-tory, like the gay nineties pins. If you have an effective pin, do not obscure it by wearing a necklace, too; forget the flowers, too, if you have a pin. White enameled Jewelry In many different designs is also popular for the season. The suits, as well as the white dresses, are just made for Several strands of beads are still being worn with many of the suits. Some of these are neck-huggin- g while others are long enough to be tied in a large loop a few inches below the neck. Neckline decorations as well as earrings are increasingly impor-tant while the hair remains short. . . . and suit them to occasions. For casual wear, there are white and natural colored chamois. White pigskin has taken on a new look of slim styling that makes It ideal with the new suits. Because of their special inseam construction, they may also be used for dress wear. unii in ill II lMIJX t:l Select Seasoning to Suit Meat (See Recipes Below) Meat Tricks E FIELD 0 f seasonings, especially as applied to meat cookery, is a wide and interesting one. If you want to have fun with cook-ing, and serve the family foods with fine fla-vo- r, follow some of the tips given here; LYNN CHAMBERS' MENU Stuffed Shoulder of Pork Buttered Asparagus Browned Potatoes Spiced Pear Salad Bread Butter Beverage Pineapple-Strawberr- y Sundae Sugar Cookies Recipe Given and tomatoes add wonderful fla-vor to round steak. A low tempera-ture is used in baking so the meat will be properly tender. Tomato Steak (Serves 6-- 3 pounds round steak, cut I inches thick 3 tablespoons fat 1 pint tomatoes 2 carrots 1 large onion 1 turnip 2 cloves 3 bay leaves 2 teaspoons salt teaspoon pepper 2 tablespoons flour 2 tablespoons water Score the steak by slashing with a sharp knife. Sear in heated fat in skillet. Prepare vegetable and put through coarse knife of the food chopper. Add them as well as the ntVmr flonennincra in iha moaf frm then, go further and do some ex-perimenting on your own. Certain seasonings are ideal for different cuts of meat For mild cuts of meat such as veal and lamb, the seasoning may be a little sharper than those used for beef. Spicy seasonings are favored for pork. CREAM has long been a SOUR with veal. When com-bined with a dill pickle relish and served with steaming hot egg noodles, veal can indeed be a treat. Veal In Dill Sour Cream (Serves 4) 1 tablespoon salt 3 quarts boiling water 6 ounces egg noodles 1 pound veal, cut thin, from leg 4 tahlnsnnnna huttfr or nub-- stitute. 1 tablespoon flour M teaspoon salt M teaspoon pepper 4 tablespoons dill pickle rel-ish 1H cups sour cream To cook egg noodles, add salt to boiling water and gradually add egg noodles. Do not let water stop boiling. Stir occasionally with a pancake turner. Boil rapidly about nine minutes, until tender. Drain thoroughly. Have butcher cut veal --inch thick. Dredge in flour and sprinkle with salt and pepper. Melt butter In skillet; add veal and saute until golden brown. Cover and cook un-til tender. Remove from pan; keep warm in oven. Add two teaspoons flour to the drippings, blend well. Gradually stir in sour cream, pickle relish, salt and pepper. To serve, arrange veal In center of platter and surround with buttered egg noodles. LAMB BREAST ii among the economical cuts of meat, but it's a real favorite when prepared with barbecue sauce: er carefully and bake in a slow (275) oven for three hours or un-til tender. Remove meat from liquid. Combine flour and water. Add a little of the hot liquid to this, then add to remaining liquid. Boil together until thickened, then pour over meat and serve. Apples and raisins are tucked in-to a d dressing for roast pork. Stuffed Shoulder of Tork 1 4--5 pound pork shoulder 1 cup bread crumbs ii cup raisins 1 egg, beaten 2 tablespoons butter teaspoon salt Dash of pepper 1 grated onion Have the butcher cut a pocket in a shoulder of pork, from which the blade has been removed. Make the dressing as follows: Mix ingredients in order given and fill the pocket. Skewer or tie with coarse string. Rub the roasting pan lightly with a clove of garlic, if desired, and dust the pork shoulder with salf and pepper and paprika. Place in a 350 oven and cook two and one-hal- f to three hours. (Serves 4) t pounds lamb breast 1 medium onion, sliced cup chili sauce 1 teaspoon salt Pepper Ya teaspoon red pepper 1 tablespoon vinegar 2 tablespoons brown sugar 1 cup water Cut lamb into five pieces. Sea-son with salt and pepper. .Place in kt skillet and '"'"tut TV' T'V' et 'atty sic3es 'if brown. Mix re-- 0. roaming ingred-r- A j)jfl ients and pour 'TJX 0VeT lamb. Cov- - er an( s'mrner 1 in" ( 'or one an one' V-"-- r2 hal hours. Re-- I move cover and cook for 20 minutes longer, until sauce Is absorbed. Vegetables, cloves, bay leaves T IVER HAS little fat of its own, so bacon and pork are used with it to provide juices for cooking it. Here's an unusual way to prepare liver that's certain to be a favorite: Liver Rolls Have desired number of slices of calves' or beef liver cut in one-fourt- h inch slices. Sprinkle with fine bread crumbs and spread with a mixture of sauteed onions, celery and chopped parsley. In the center ,u r--j of each slice. 3 M'iifti kngth piece of ID clTjk':', ' Salt pork- - Ro11 ,Jm each slice tight-Mlji-ly and e or JPC skewer together. Dust with salt . and pepper and roll in flour. Place in a baking pan to which a small amount of water mixed with bacon drippings has been added. LYNN SAYS: Know these Facta. Abont Cooking When brown sugar hardens, place in the refrigerator until the sugar softens. If the sugar is very bard, wrap a damp towel around It be-fore refrigerating. If you add barley to soup or stew, the mixture will thicken naturally without the addition of flour and water. Beat cocoa with an egg beater to prevent scum from forming on its top. To keep yolks from which the whites have been used, place in a cup of water to prevent a hard crust from forming. Store in the refrigerator. Never beat muffin or pancake mixtures too thoroughly. Slight lumps should be left in the batter so the finished product wil be reaUy tender. When heating Iced rolls place tn the oven in a paper sack or in a heavy skillet on top 0f the range Do not sprinkle with water since this may melt the icing. Plausible Legend t Chopstick Origin esuorofo4 the aJd Ja!': skillfully-i- sS According to Z end, once upon vL emperor of China t rising or possible at We, passed a law S one to use or instruments made of! in that legendary disliked eating -s-o some ingeniom vented chopsticks J, rate rules of etiquette correct use of our I definite mannerisms dl use of chopsticks. CLASSIFIED DEPARTMENT PgRSOWAt Barbers Wuted Ktw auM Now Starting Graduta la Six Month SALT LAKE BARB KB COLLEGB Salt Ukt jaiy. VI . Try slicing a little onion into the frying pan when frying fish it minimizes that "fishy odor." HourishinqQI PIRKHlnFfnl Ww yiiKlinUi!!Jnyi llliHSllI nullum vr '"wiwy wwwrnJ f " , ' " " I Hf 9 b' I Grower bid wtdigot rut 0 them tvtli f SAVC CROPS, SAVE LABOR.., cersccK yiuvs, clemir m Weed-No-Mor- e starts killing the weed the minute it v leaf. That's because it is a proven ester formulation ol. Rain can come five minutes after spraying is done w weed-killin- g action will still go on. Weed-No-Mo- rt crops and boosted yields on more than 5 million v$ summer-i- t's America's No. 1 weed killer-- it will P crop money in your pocket. LOW-GALLONA- SPRAYING CUTS COS SAVES TIME From all over America come reports of successful spnP corn, wheat and other grains with the miracle Weed product of scientific research in The Sherwin-William- s labora- - j tories. Weed-No-Mor- e is ideal "J""""""" for use in equip- - 00' ment-a- nd whether you use rvrrTf hand-spray- , spray boom on trac-- IA tors or airplane methods you can 'V f ' , cover more acres with less 2,4-D- . f It's the low-cos- t, labor-savin- g l2k&lu y to control weeds. ZXM ns "oouct or ",CH For inormti M"'lp tt. .SJ amnWl.onD,aytDon . fadrmirtcpt h Company, CUv.lond 1267 Midtamd BuiUmt- - Be Smart! There never has been a sea-son, It seems, when gabardines were so popular. The reason Is the great beauty of the fabrio and the way It takes so exqui-sitely U tailoring. Illustrated are examples of the increasing-ly popular trend toward asym-metrical lines which Involve consummate artistry In design as well as skill in execution. For this type of suit, skirts are always slender, long and slashed. The total effect Is a youthful silhouette coupled with extraordinary smartness. 'Hex' Diamond On Sale Block Ill-Fam-ed Hope Gem Was Bouaht 'On TiW WASHINGTON, D. C.-- The Hope diamond, fabled harbinger of mis-fortune, once adored and feared by royalty, will adorn the neck of a new owner. District Judge James W. Morris has given the executor of the late Evalyn Walsh McLean's estate per-mission to sell that stone, its less awesome but higher priced com-panion piece, the star of the east, and other gems, with a total value close of $600,000. Purchased by Louis XrV of France, locked up by Louis XV be-cause of its bad luck reputation and placed around the neck of the ill fated Marie Antoniette by the equally ill starred Louis XVI, the Hope diamond came to Washing-ton 37 years ago. Details Revived Details of the transaction by which Mrs. McLean and the late Edward B. McLean obtained the gem were revealed recently in a stafpmpnt nf th aprnnnt with Par- - tier's famous New York jewelers. Settling all arguments about the sale price, the statement discloses the McLeans agreed to pay Car-tier'- s $180,000. Contrasting with this is the $500,-00- 0 selling price of the 99.52 carat Shah of Persha diamond which has been up for sale for the last 30 years. Earliest known owner of this diamond of many lives now in America was Shah Jehan, build-er of the Taj Mahal. Purchase Described Cartler's Hope diamond state-ment shows $20,000 was paid in cash at the time of purchase and credit for $35,000 allowed two months later for two other pieces of jewelry turned in on the pur-chase. Dated Oct. 1, 1918, the statement describes the purchase this way: "Jan. 28, 1912 One head orna-ment of oval shape links all in bril-liants containing in center the 'Hope diamond,' weighing 4414 carats. Price agreed following terms of contract signed Feb. 1, 1912. . . . $180,000." I THE GARDEN SPOT Perennials: Beauty, no Work By Eldred E. Green FOR BEAUTY without work there . is nothing superior to a good selec-tion of perennials. Onre planted they go on for years and years pro-ducing beauty with only weeding needed. You can depend on peren-nials. From early spring to late fall they will furnish color and beauty in the garden. The earliest of all are the violets. The large English violets are fra-grant and bloom all season except in the hottest weather. They are fine for border or in shade. Bleeding heart also will grow in shade and flower early. The old fashioned tall kind will die back to the ground in midsummer, but the dwarf plumy one will continue to bloom all sum-mer. Columbine with its longspur-- reai nr.owers t 1 . i u- - is a guuu imiu iui ud-ders or rock gardens. It, too, will grow in shade. The needs no introduction. It is unex-celled for very shady spots. Peonies are tops for fine spring bloom. Plants are hardy, long-live- d and are available in a bewildering range of size and color. While peony plants take a lot of room, yet other perennials can be planted among them. Most gardeners are not familiar with the single and Japanese pe-onies. These have five large out-side petals, a cluster of small yellow stamens in the center and the gen-eral appearance of a magnificent single rose. The Japanese kinds have a large yellow center. A few of these in any of the fine colors is sure to be different and admired in your gar-den. Peonies never should have the reddish buds at the top of the roots more than two inches below the soil or they will not bloom. Iris are always fine for spring. There are many kinds but generally only the common bearded iris is seen. Some of the very new vari-eties have mammoth flowers but generally are not so hardy as the older smaller ones. For something really different try the Oriental iris. The loaves are narrow and graceful while the flowers are huge. They open rather flat and many varieties will cover a small plate. Colors are very rich in shades of purple, blue, mahog-any and white. They need a little more moisture than the bearded kinds. Flowers are produced about three weeks later so they fill in the season very well. For summer bloom the garden phlox is unsurpassed. There are sev-eral hundred varieties on the mark-et, so the selection for your garden can be made from tall and short and in a rainbow hue of colors. Another good summer flower is Loosestrife or Lythrum. This has long rosy spikes of flowers over a long period. For fall the hardy asters with glorious daisy-lik- e flowers in many colors, and the chrysanthemums are tops. There are so many varie-ties in each of these groups that in-dividual taste must decide. A good selection of each of these will keep up the parade of flowers until frost. Most perennials do best in a good loam soil with plenty of sun, except where shade has been mentioned. Old flowers should be cut off but plenty of leaves left to build up the plant. Watering may be beneficial in long dry spells. The perennials are very numerous and many more might be mentioned Generally a garden with a good selection of the basic kinds will serve most needs. Others can h added at any time. An Metal Palladium is an met-al, unlike yellow or white gold that use base metals for hardening. Only precious platinum metabi are used as alloys In jewelry palladium. |