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Show TIIE BULLETIN, BINGHAM CANYON, UTAH WOMAN'S WORLD Scheduled Cleaning Eliminates Great Expense in Replacements By Ertta Haley . pEGULAR WALL care has saved me much expense in painting and papering," says a wise homemaker who was passing out tips in budgeting to her daugh-ter about to become a bride. You can save not only the expense of replacing the wall covering but the upset that comes from a house needing by regular care faithfully followed. Not only that, but you'll live in cleaner, healthier and more attractive sur-roundings if you adhere to strict cleaning routines. Homemakcrs can consider them-selves good housekeepers only if ithey give their walls the same fre-quent dusting and cleaning they offer major appliances and furni-,ture- . Walls are just as much in con-tact with dirt and dust as are other parts of the home, even though they are not handled and touched as fre-quently. Wall cleaning can be simple If you do it consistently. It really doesn't require a big investment of water; or, one teaspoon compound to one gallon of warm water. If you like a mild cleaner, use a water normalizer or conditioner according to the manu-facturers' directions. Work from Bottom Up To Avoid Streaking Us cloth-covtr- td broom , . . time either. Just be certain that it's Included in the schedule. Dust is the major enemy of walls, be they painted or papered. With lack of dusting you also fail to eliminate the grease which comes with the dust, and this dims the colors and gives the room a dingy look no matter how clean it may otherwise be. Proper dusting and weekly clean-lin- g helps keep furniture and other furnishings In better condition, too, for you'll thus eliminate one of the 'major catch-all- s for dirt. Clean walls permit no drifting down of 'dust and dirt on floors, pictures, jfurnlshings, drapes or lamps. I Use Any of Three Dusting Aids ' Depending upon your equipment 'for cleaning, you may use one of ,three different aids for helping com-ib- at the dust on walls. The simplest of these is the broom, fitted with an "apron" which Is simply a cover of soft, clean cloth wound around ithe bristles of the broom. You may have an attachment to your vacuum cleaner, too, which may be used readily. It's one of those with a long handle which sucks in the dust as applied. For those who prefer it, there's a long handled, very soft brush for walls. If you desire to protect the Streaks on cleaned walls can be avoided if you work from the bot-tom up. The reason for this is sim-ple: if water runs on dirty walls, it leaves streaks almost Impossible to remove. With walls clean, water running on them will leave no streaks. Dust the walls before cleaning solutions or compounds are applied. Use a circular motion in applying the solution. This may be done with a soft clean cloth that is fitted to the size of your hand, or a sponge, either natural or cellulose variety. Here, ' again, choose a size that's easiest for your hands to manipu-late. Ii walls are textured or sculp-tured, it may be best to use a stiff-bristle-d brush in applying the cleaning solution, as this gets into the design better. Use soft water for rinsing the walls as hard water often streaks them. Use old Turkish toweling, wrung out in clear, soft water, with an motion for the dry-ing. When starting a dirty area, al-- ways start well within the clean area near it so that you can avoid spotting and streaking. Dough-Typ- e Cleaner Recommended for Paper Papered walls, especially those which are not washable, but even those which can be washed, respond to cleaning with a dough prepared specially for this purpose. Knead a portion of the cleaner until it be-comes elastic, before attempting to use it. Dust the walls thoroughly, then apply the cleaner, wiping a surface strip at the top of the wall next to the celling with the cleaner. It's not necessary to press or rub, simply wipe the surface. As the dough be-comes soiled, fold it over to get a clean area. Next, clean a strip from top to baseboard, using straight, even strokes. Repeat, starting within the cleaned strip each time, When cleaning is complete, brush walls and baseboard to remove any crumbs which may have been left clinging from the cleaner. Washable papers cleaned in the above manner may need only water and soap cleaning of the grimy spots. Be certain the paper is guaranteed washable before apply-ing the following method to it. Make frothy suds with water and mild soap. Apply sparingly with a sponge, and do not rub hard. Rinse thoroughly with sponge rinsed in clear cold water. Do not attempt to dry, for the sponge should leave it almost dry. . Here's How to Treat Some Special Stains Blot ink stains quickly with a blotter, being careful not to spread the stain. Apply an absorbent pow-der to take up the ink, and brush it off as fast as the ink stains the powder. Repeat until no more ink can be absorbed. Crayon marks are impossible to remove entirely, but they can be lightened with a sponging (not rub-bing) with clean soft cloth and carbon tetrachloride. Food stains are almost Impossible to remove, but brush off whatever is possible. If washable, use mild soap suds and water with a sponge, removing what's possible without rubbing. For dusting walls reguUrly, soft bristles, these may be covered with a cheesecloth, especially v hen walls are dirty. The brush, when it becomes soiled, may be washed In mild soap or dete.gent suds, then thoroughly rinsed and dried. Whatever type of aid you like best for the job, use it. Choose the one which you like to use, and the job's all the easier. Clean Wall Coverings Before They Soil Keavily No matter how careful you are about dusting, you'll still have to do some cleaning. Naturally this is more frequent in soot-lade- n com-munities, but even in these you can save expense on wall coverings, if you clean before the soil becomes heavy. Eliminate strenuous clean-ing methods by doing the cleansing frequently enough and you won't have to mar paint or wallpapers. Strong soaps, harsh cleaning powders and powerful cleaning solu-tions are not to be used on walls unless you expect to renew the paint or paper. Stay with mild soap or detergent cleanings, professional cleaners or the hiting cleanei methods for painted walls. They're Just the thing for lightly soiled walls. Whiting cleaner is made by dis-solving two tablespoons of white soap flakes In 10 tablespoons of lukewarm water. Cool until the mix-ture jells, then stir In 1V cups of whiting. This is best applied with a sponge or a damp cloth. Other cleane-- s include the follow-ing: one-hal- f ounce of phosphate in two gallons of warm I SJifc Let Salads Provide Zest to Mealtimes On Warm, Lazy Days PROVIDING APPETITE stimu-lating zest In family menus is the goal of every thoughtful homemaker l . .. ''y $ (Mm when the lazy days of spring arrive. Since the best of appetites lack enthusiasm at this season, the tonic of good food nicely served can be the most effec- - Warm weather salads that have style, test and flavor are easy to create when you start with a macaroni base. This one uses thin apple wedges, orange sections and avocado slices, and may also have a small mold of jellied fruit salad. - tive of tactics. Gay salads, bright as the first spring flowers, are one good way of reviving food interest. Let them be menu accompaniments, main dish salads or dessert-sala- d combina-tions. LYNN CHAMBERS' MENU Chow Meln Salad Potato Chips or French Fried Potatoes Pickle Fans Celery Hearts Olives Crusty Rolls Spice Cake Beverage Recipe Given Vt cup diced celery 1 tablespoon minced pimento 1 cup canned peas Salt and pepper to taste Shredded young green onions French dressing Combine salad ingredients, sea- - Keep them fresh, crisp and cold. Chill the plates for the salad as well as all the Individual Ingredients for several hours before preparation time. Handle as little as possible to prevent a wilted look, and the natural goodness of the food3 will do the rest. . Citrus Salmon Salad (Serves 4) 1 pound canned salmon 1 cup cabbage, finely shredded H cup pineapple, cut in pieces 16 grapefruit sections V cup green pepper, cut In strips 2 bard-cooke- d eggs, quartered Lemon Juice French dressing Flake the salmon In large flakes. Arrange a bed of shredded cabbage on salad plates. Place salmon flakes, four grapefruit sections, son to taste with salt and pepper. Then toss lightly with Frencn dressing. A tart dressing will be most appropri-ate. Chill and serve. pineapple, green pepper strips and h a r eggs on cabbage bed. Sprinkle lemon Juice lightly over all. Serve with Salad-Desse- rt Loat (Serves 6) 1 envelope plain unflavored gelatine cup cold water 2 egg yolks 1 tablespoon melted butter H cup mild vinegar 3 tablespoons vinegar H teaspoon salt teaspoon paprika, Few grains cayenne, If de-sired French dressing. Baked Sea Food Salad (Serves 6--8) tt cup chopped green pepper Yt cup minced onion 1 cup chopped celery 1 cup cooked flaked crab meat 1 cup cooked shrimp 1 cup mayonnaise U teaspoon salt 1 teaspoon Worcestershire sauce 2 cups corn flakes H cup butter Paprika Combine green pepper, onion, celery, crab meat, shrimp, mayon-naise, salt and Worcestershire sauce; mix well. Place the mixture in individual shells or shallow baking dish 9 x 9". Cover with corn flakes; dot with butter, and sprin-kle paprika over top. Bake in a moderate oven (350) about 30 min-utes. Serve with slices of lemon. Continental Salad Bowl Watercress Lettuce leaves Curly endive Peas Raw cauliflower tips Kidney beans Julienne American cheese Salad dressing In separate sections of a salad bowl place watercress, lettuce leaves, curly endive, peas, cauli-flower, and kidney beans. Serve with a bowl of julienne American cheese and a bowl of salad dress-ing. Chow Meln Salad (Serves 6-- 2 cups finely cut cooked chicken (or pork and veal) 1 cup drained, canned bean sprouts 1 small can water chestnuts, sliced H cup diced pineapple cup milk 2 tablespoons canned pineapple juice 1 cup prepared fruit 1 cup evaporated milk, whipped Soften gelatine in cold water. Beat egg yolks and salt. Add vine-gar, sugar, butter, cayenne, pap-rika, and pineapple juice gradually. Whip lightly. Add milk and cook in top of double boiler until of custard consistency, stirring constantly. Remove from fire and dissolve softened gelatine in hot custard mixture. Chill, stirring occasionally while cooling. When mixture begins to set, fold in whipped evaporated milk and fruit, cut in small pieces (orange, cherries, canned pine-apple, grapefruit, peaches, pears, or any desired fruit combination.) Turn Into a large mold that has been rinsed out in cold water first, and chill. When firm, unmold on platter and garnish with green pep-per. Trim platter with salad greens. Serve with open-fac- e sandwiches, if desired, for dessert luncheon. Frozen Cranberry Peach Salad (Serves 0) 3 cops diced peaches 2 tablespoons lemon juice Vt cup mayonnaise 2 packages cream cheese 1 cup canned cranberry sauce M cup whipped cream teaspoon salt H cup chopped nuts Drain and dice peaches. Sprinkle r--y ft vrT r'fn p8l :. "' R AtJn- iimiffitf in in i'it" with lemon juice. Blend together mayonnaise and cream cheese. Then blend in cranberry sauce, mix-ing thoroughly. Fold in whipped cream, salt, peaches, and chopped nuts. Pour into refrigerator tray and freeze until firm. Garnish with wal-nut halves. Cut In squares. Serve on lettuce. Garnish with mayon-naise or whipped cream. Dressy salads never fail to please the palate. Try black cherries in hearts of lettuce, pineapple spears, avocado slices, balls of Cream cheese and black olives. A chilly salad that looks as cool as it's meant to be includes orange slices, sliced, Bermuda onions and cucumbers. Have the greens chilly, too, and serve with Thousand Is-land dressing. Carry out a green and white combination in your salads for warm Spring days with this salad-desse- rt loaf made of gela-tin, fruit Juice and fruits. Bread nd butter sandwiches made with cookie cutters are excel-lent to serve around It for a dessert luncheon. LYNN SAYS: Help Pick Up Those Jaded Spring Appetites Make your rice pudding In a mold and chill it thoroughly. You'll like this with a sauce of straw-berries, raspberries, peaches or cherries. Tasty casserole which is bound to make the family call for seconds in-cludes a combination of hard-cooke- d eggs, quartered, mushrooms, flaked sardines and cream sauce. Bake in a casserole topped with Parmesan cheese. Flake the crabmeat and blend with diced cucumber and mayon-naise. Serve on thick ripe slices of tomato perched on thin slices of toast. Cream your lobster for a change and serve on top of rice. A sprin-kling of slivered almonds and coco-nut makes an epicurean dish of this. For a lovely seasonal dessert that's pretty as well as delicious, place scoops of lime sherbet in meringue shells and serve with thickened clneapDle syrup. Popular Checks r W. zws yfy jm w ' ' - I V" .. A w . " " i - ? . I . ' t '1 ; ' 1 1 ,,: i , ... t.i Spring's big, soft sleeves In an Inexpensive New York dress of brown and white checked rayon surrah is belted in brown patent. The collar Is small and tailored while the self-fabr- lo covered buttons continue to the hemline. SEWING CIRCLE PATTERNS Preffy, Versatile Home Style Two Piecer Has Soft Contrast GraceM U 'L I 861 1 TWO piece flattery for women, jj ' j 12-2- 0 A graceful frock that you can wear everywhere with confidence. Comfortable Pinafore Yoke and sleeves are in subtle . contrast, scallops finish the front L.. pretty while you work in comfortable ciosing ' pinafore that will prove cool as can be. Soft eye- - Pnttern No- - 1237 a Mw-rit- e perfo- - let ruffling edges the bodice top, rated pattern for sizes 34. 36, 38. 40, 42, 44, J 46, 48. Size 36, 4 58 yards of 35-- or 3S- - twin pockets are practical and iih; 7s yard contrast, easily put on. SEWINO CIBCtE PATTERN DEPT. Pattern No. 6611 is a sew-rlt-e perfo-- 167 West Adams St., Cblcsgs 6, 111 VrVLb' ' nclo,e 5 "" 114 yird3.3iyeiea.remb0roiatry.0r coin tpJggeU m.iLg of ..CO N Silt...... Send an additional twenty-fiv- e cents today for your copy of the spring and vm summer STYLIST, our complete pattern magazine. Gift patterns printed Inside the book. Aaarm (3Winwtemm DAD'S FAVORITE SPICE CAKE aSifo&uMil2te I Only Creamy SNOWDRIFT Blends This Richer, I Tastier Quick-Metho- d Cake J Snowdrift is emulsorized and only Mix enough to dampen flour. Beat j i emulsorized shortening gives you 2 minutes. If by hand, count beat-- 1 these 2 great helps: (1) Quickly tng time only. With electric mixer blends all ingredients In 1 bow- l- use "low speed." Scrape bowl often; ! saves work, (2) Makes cakes extra- - scrape beaters after 2 minutes. I j rich and tender, that stay moist Add: 2 tggt I I longer. And -- to protect all your Beat 1 minute, add: S I cake s good taste, be sure you use Vi cup finely chopp.d raitint. I pure vegetable Snowdrift-b- e JUitl with l .p. floor I SNOWDRIFT-SURE- . ! Bake in 2 greased layer pans I I DAD'S FAVORITE SPICE CAKE lined with plain paper in moderate I Snowdrift Qukk-Metbo- d Recipt oven (375' F.) about 30 minutes. J Cool. Frost wit- h- Sift together into a large bowl: 2AuP..ift.d ak. flour ORANGE ICING: Blend 2 tbsp. Snow-- ltM.poondoubUH.ctio. drlt with 3 cups sited conection- - I I baking powdsr ert' tugar and Up. salt. Add 1 (or 1 tip. single-actio- n) unbeaten egg, 1 tip. lemon juice, I tsatpoon soda 1H Up. grated orange rind, 3 I 1 tsatpoon salt tbsP- - orange juice. Beat smooth. I I I Frost cake. Decorate with so;. ' iiIt.nD.n.cinm.m. chocolate, melted with Up. I I Snowdrift, as shown In picture. I Inteaspoon nutmsg toaspoen cloves Add: 4 cup Snowdrift &s5. I 1 I 4 cup brown sugar, "VV flrmlyacked iQ&t L iz'lT--- frgi--lovMjj WHEN GOOD TASTE COUNTS Lji I Mad by th Wtuon Oil People fhl.Phillipr W ALL DONE BY MIRRORS THE HEADLINES said, "OPS Restaurant Prices Restored To Pre-Korea- n Levels." We went into one and looked at the menu. "These prices are a little stiff," we said. "Are they "Pre who?" asked Nit'., the waiter. "Pre-Korean- we said. "I think we're all out of that," said the waiter. "The pigs Unuckles are very good." "You don't sefm to understand. I'm asking if the prices on this menu are n war?" "I dunno a thing about the war. I'll get Louis for you." "Who's Louis?" "He's the waiter that knows all about things like wars. I only been here a short time. I ain't even Louis came over. He asked me what he could do for us. "I want to eat, If It's within my means. It's getting harder all the time," we said. "Ain't It!" exclaimed Louis. "I was wondering about the rollback." "What was the matter with em?" "With what?" "The rolls you sent back." "I'm talking about the le rollbacks." "You mean with tomato sauce?" "Listen," we went on, "Dl-Sal- le and Johnston said that prices on menus would . . ." "Saul Johnson's restaurant Is five blocks from here, turn to your first left," said Louis. There was nothing to do but ask for the proprietor. "Look, are these prices pre-Kore- war?" we asked weakly. "I don't get you," said the r. "Can I eat here without paying more than pre-33t- h Parallel? . . . Can I get a pre-Seo- steak, as it were?" "No, but how about trying our special pre-Pusa- n chops?" "Is that with pre-Inch- pota-toes?" "No. that's with asparagus, I think. I wouldn't be too positive. I'm an old man myself. Do you wish anything to drink?" "Could I get a pre-Cor- Sea beer?" "What kind of a beer is that?" "The nickel kind." "I see you and I are going to have trouble," said the proprietor. "I can't quite understand what you're talking about." "Neither can I," we agreed. "Make it a ham sandwich with n apple-sauce. That will have to do me un-til I get the next ruling from Wash-ington." YE GOTHAM BUGLE Capsule critiques: "Darkness At Noon' (The Red Pastures) . . . "The Moon Is Blue" (The Lady's Not For Spurning) . . . "The Rose Tattoo" (Tennessee's Waltz) . . . "The Second Threshold" (Strife With Father) . . . "Romeo and Juliet (The Tattoo) . . . "Out of This World" (Under the Greenwood Tree) . . . Shudda Haddim missed "Nut-tin- " at a fair price the other day, and in a strange way. "I ask a guy what he likes in the race and he says he likes nuttin'," weeps Had-dim. "So I lay off!" . . . Influenced by the Kefauver Quiz happenings, a cigarette and two beer cans refused to drill unless the upper part of them was blacked out . . . William Marshall gives spiritual tone to "Green Pastures." . . . The tipoff on the moral climate in Washington will come when the matter of ex-tending the life of the Kefauver gress. Powerful underworld connec-tions have been exeiUrg tremen-dous pressure to see that the com-mittee dies at the end of the month and stays dead . . . The King of Cambodia will not send a white elephant to President Truman . . . Harry is overstocked with 'em any-how . . . Inspiring figure in the Kefauver probe, the Catholic priest who came from a little ptrish in Louisiana to get help in his coura-geous war on gambling ... An automobile company chiefs new salary will be $300,000 a year for 5 years with $75,000 for life. That's what we call the de luxe upholstery. A friend of ours, who picked the first robin to show up on a definite date and lost, now suspects there was a "fix" by professional gam-blers. After checking on the recent dim performance of Ezzard Charles we realize now that Joe Louis can meet him as scheduled without in any way violating his announcement of some time back that he was through with fighting. Pfc. Fred Corser of Michigan, In the combat line In Korea for five weeks, was handed one of those draft board "Greetings" a iew days ago. We trust he returned it with the notation "One of us didn't hear the bugle!" t Split pea soup, whether home-made or canned, can be enhanced by the addition of two slices of bacon, friend and crumbled, and a few ripe olives, pitted and cut into pieces. Ever try to ice a cake that's too fresh or. warm? It may break or fall apart, crack or melt the frosting if you haven't allowed it cool before icing. Quick and easy salad fare that's guaranteed to make a hit includes fresh pears teamed with cheese-stuffe- d dates on a bed of salad greens. Use a French or soured cream dressing. It's a mistake to try to achieve a smooth looking surface when swirls, ridges or a textured sur-face is far more effective. Use the blade of a spatula, a fork or the tip of a spoon to make the surface interesting. If you want to brighten an alu-- minum saucepan, cook tomatoes or some acid fruif in it. Cabbage, cut fine, and cooked with sour apples and caraway seed makes a good vegetable dish served with spareribs or pork roast. Don't throw away the water In which you cook vegetables be-cause it contains valuable vita-mins and minerals. Utilize it in a soup or in gravy. Because fish has a soft texture it is a good idea to serve some-thing crisp with your fish dishes. Cole slaw is always a delicious and thrifty choice. An easy, economical dip for po-tato chips uses a cup of sieved calavo seasoned with V teaspoon curry powder, 2 teaspoons of vine-gar, a few drops of tabasco sauce, salt and pepper to taste. |