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Show THE BULLETIN, BINGHAM CANYON, UTAH WOMAN'S WORLD Spring Is Time for Permanents; Cuts Summer Grooming Tasks By Eitta Haley THE TIME to do NOW'S about your hair, before the heat is here in earnest, and the humidity makes you feel too tired to do something constructive. There's time to acquire a new and becoming style, to get or give yourself a permanent, and to prac-tice managing a new style so your hair can be at its very best. Do it now, and you'll have one less grooming and beauty problem for the summer months. If you've ever gone through the summer with a wilted head of hair that soon becomes the bane of your existence with its stringiness, its lack easy management, you'll realize the importance of getting it into training now. Then, too, if you haven't changed the style of your hair-d- o since lalightly longer hair came into be-'ln-it's high time you took your head into competent hands, your own or a professional's. You may (have your curls, or a softly tapered 'look, you may have bangs, or a hair-d- o that sweeps to the side, a chignon that gives you dignity, or anything that makes you feel pret-tier and more glamorous. You'll want to look your prettiest, too, comes tha long-awaite- d vaca- - your mirror before you start, or prop them on the dressing table. Set the materials for the permanent on a surface which Is handy to the mirror. Before you actually start the permanent, have in mind just what will transpire. You might even try underlining the Important points with a bright crayon so that you can find them at a glance while you're busy winding, saturlzing or neutrali-zing. Just as with a professional per-manent, clean hair is a of every permanent. Any dirt or excess oil in the hair fiber inter-feres with the action of the waving lotion. Two good sudsings and a thorough clear water rinse will leave the hair clean and ready for a wave. Parting off correctly sized curl blocks is important so that the curl all around the head will be smooth and even. Too much hair in the curlers results in bunchy curls which it will be difficult to smooth properly on the head. With too much hair in each curl, you'll also find that waving lotion and neutralizer cannot penetrate properly. Timing is important for it may vary from permanent to permanent as the condition of the hair is a guide to how long it needs to be processed. Take the test curls as specified, and never go over the arnount of time for your type of hair. Blot off any excess waving lotion before applying the neutralizer. It's possible to over-wav- e, but not to so allow proper time for the latter. Fin Curl Permanent Gives Natural Wave Those with fine, soft hair would do best to give themselves a nice firm curl which results from wind-ing the hair on the curlers. Those with more body in their hair and those who like a very soft, easily managed wave will like the new pin curl permanent. The time to give one of these per-manents is shortened from the other Wind hair around finger ... tlon. If you make beauty prepara-tions now, you'll have the routine iset easily as well as the advantage tof preparations that will make you i look your very best. If the hair is not in condition, then spend a week or two getting it groomed for a permanent. Banish ,the split ends, bring life and luster to your locks with a nightly brush-ing that's thorough and stimulating, get oil treatments to help along (any dryness that may have ap-peared, and your hair will soon shine like a halo in its new beauty. Healthy Hair Potato Up .Style of Coiffure Neither personalized and well-style- d hair nor the best available 'permanent can do something for your hair If its condition is poor. Well-ke- pt hair on the other hand will do more than can possibly be Imagined for any style or perma-nent. Hair which is too dry and split at the ends will benefit from scalp massage, brushing and some oil treatments. The latter may be given at home, or they may be sought professionally. Oily hair which offers just as many problems in its own way, as dry hair, will do well with frequent i process since it eliminates the wind-ing and process of most home permanents. No end papers are used since the strands of hair are simply dampened with waving lotion and rolled into a pin curl, Just as you do for an ."after-shampoo- " set After all curls are wound, wet them again with the remainder of the waving lotion. No time or test curls are necessary. It takes 45 minutes for any type of hair, and after that you just start neutraliz-ing. This process is the same as with other home permanents. It's not essential to remove the pin curls after neutralizing, as the hair has been set in its original pattern at the start. When the head is dry, simply remove the pins and brush the curls out into a soft, smooth wave. Care for Hair After Permanent The soft, glossy appearance of th hair after permanents, both profes-sional and home types, is not mere-ly an accident. It's the result of healthy hair before and care after the permanent. Brushing does more to bring back natural oils to the hair than any one single thing. This takes a bit of work, but it's easy if you split the brushing into two sessions. They may be morning r.nd eve-ning sessions, or if you prefer, split the evening sessions into two parts. Brush the hair by blocks, and get the brush close to the scalp with each stroke. In this way you assure an even exercising of the scalp with natural oil flowing to the hair. Good shampooing will do much, too, toward the hair. When the permanent is new, you may give it a heavier creme rinse than ordinarily to counter-ac- t the dryness. One to two weeks of thii type of treatment puts the ha'r in good, condition. In a month or two, both hair and per-manent will be at the peak of their beauty, and you'll have one less problem to worry you during sum-mer. flatten to bead for pin curls. shampooing. Be certain to get it somewhat more towards normal in condition before you attempt styling or a permanent. Lack-luste- r hair will benefit from exercising the scalp by means of massage, as well as dally brushing. You can do much to bringing it back to life with simple treatments faithfully followed. For hot weather It's advisable to choose a style which is easily man-aged. Choose something which will take well in its stride swimming, tennis, golf or in whatever sport you engage. Remember, too, that the weather is going to be warm, and you don't want to fuss con-stantly with a coiffure that's elabo-rate enough to need this kind of attention. The style of your clothes and hats may help determine the coiffure, too, but mainly it's a problem of fitting hair to your type face. At any rate choose something that will make you more attractive than usual, and it will be a happier you who looks from the mirror when shining, alive hair is put in place. Give Permanent a Chance By Following-- Directions You can give yourself a perma-nent in the not so busy after dinner hours, while you're sewing, mending a doing any of the odd jobs that come up for attention. It's a simple and easy process, and the secret to success lies in following directions. Paste or tape these directions to lamlmlMMMetiiizu Serve Fork Roast for Savory Dinner (See Recipes Below) Economical Pork Dinners FORK HAS ALWAYS been a fa-vorite meat on American tables. Among the meats available, it's also an economical one, whether for LYNN CHAMBERS' MENU Stuffed Cushion-Styl- e Pork Roast Fried Apple Wedge Garnish Sweet Potatoes Asparagus, Drawn Butter Sauce Pineapple Cole Slaw . Cloverleaf Rolls Orange Sponge Pudding Beverage Recipe Given pan with fat side up. Do not add water. Do not cover. Roast in a mnHfrat nven (350) until rlone. a special family dinner or a com-pany favorite. Scientists 1 n the field of nutri-tion now point out, too, that pork is a rich source of the im-portant vitamin Allow 40 to 45 minutes per pound for roasting a cushion-styl- e pork shoulder. Apple-Raisi- n Stuffing 2 slices salt pork H cup chopped celery W cup chopped onion 3 tart apples H cup raisins Yt cup sugar 2 cups dry bread or cracker crumbs Vi cup chopped parsley i cup milk Salt Pepper Dice salt pork and cook until crisp. Remove cooked pieces. Cook celery and onion in di 'ppings 3 min-utes. Core and slice apples. Add Bl, as well as other nutrients. In buying pork, thrifty home-make-will find that steaks cut from the shoulder offer a real bar-gain. These have a good proportion of fat and lean, and very little bone, and they are tender and delicious. They are cooked like pork chops, that Is in moist heat, slowly and until well done. Blade pork steaks are cut from the Boston butt, the upper part of the shoulder. Each steak contains a portion of the blade bone. THERE IS A seemingly endless variety of delicious ways of prepar-ing pork steaks, all following the one basic method. But variety can be given by the use of different flavors in the liquid, and of different vegetables or fruits used with the meat Here are suggestions, to add to your repertory. Pork Steaks and Sweet Potatoes (Serves 4) t pork shoulder steaks, cut thick 1 can crushed pineapple 3 medium-size- d sweet potatoes cup brown sugar Salt and pepper Place the pineapple In a baking dish. Cook sweet potatoes in broil-ing salted water until tender. Peel and slice sweet potatoes and ar-range in a baking dish over the pineapple. Sprinkle with brown sugar. Season pork steaks with salt and pepper and place on top of tntnoo fnver and POok in I pi appies ana rai-sins to celery mixture, sprinkle with sugar and cover. Cook slow-ly until tender. Add crumbs, cooked pork, parsley, milk and seasonings and mix lightly. Fork Tenderloin with Dressing (Serves 6) 2 pork tenderloins 2 cups bread crumbs H cup chopped celery 2 eggs, slightly beaten 2 tablespoons bacon drippings Salt and pepper Choose two pork tenderloins of a moderate oven (350) for 45 min-utes, then remove cover and cook for 15 minutes longer, or until the steaks are nicely browned. Spanish Fork Shoulder Steaks Shoulder steaks 2 tablespoons flour 2 tablespoons lard 1 small onion . 1 cup tomatoes 1 tablespoon Worcestershire sauce Salt and pepper Dredge pork steaks In flour and brown in hot lard. Slice onions over them, add toma-toes and season with Worcester-shire sauce, salt and pepper. Cover and cook slowly until the steaks are done, about 45 minutes for medium tne same size. Have me butcner split and flatten them out. Combine bread crumbs and celery. Season with salt and pepper. Add eggs to dressing, bacon drippings and hot water enough to make the dressing moist. Spread dressing over one tenderloin, lay the other on top and sew or skewer the edges together. Season outside with salt and pepper. Place on rack In open roasting pan and roast in moderate oven (350) for one hour. You may like to lay a few strips of bacon across the top to keep the meat from be-coming too dry. Broiled Spareribs (Serves 4 to 5) 3 pounds spareribs 3 cups water 1 cup vinegar H cup minced onion 1 clove garlic, peeled and minced m tablespoons Worcestershire sauce y4 cup granulated sugar 3 tablespoons catsup 2 tablespoons salt 5 tablespoons fat teaspoon pepper 1 bay leaf Broil spareribs in broiler oven until golden brown on both sides. Meanwhile, combine remaining in-gredients, and boil for 10 minutes in an uncovered saucepan. Place spareribs in an uncovered baking pan or roaster, and pour some of sauce over them. Bake in hot oven (450) for one hour, basting every 10 minutes with rest of the sauce, which should be kept boiling hot. thick steaks. Stuffed Cushion-Styl- e Pork Roast Cushion-styl- e pork roast Salt Pepper Apple-Raisi-n stuffing The cushion-styl- e pork roast 'is made by boning the fresh Boston butt or the fresh picnic, and sewing the edges together to make a pocket for stuffing. Season the shoulder, inside and out, with salt and pepper and fill the pocket with Apple-Raisi- n stuff-ing. Sew or skewer open side. Place roast on a rack in an open roasting Corner Drug Horns-Owne- d In Small Towns AUSTIN, Tex. Most people In smaller communities like to call personally for their prescriptions at the "corner drug," a Univer-sity of Texas professor reports. A survey of 1949 Texas pre-scription practices by Dr. S. G. Mittelstaedt and his students showed drug stores in smaller towns took only one to five per cent of their prescriptions by telephone while the state-wid- e average was 32 per cent. The survey also revealed that 70 per cent of Texas pharmacies handled veterinary preparations and that 75 per cent were inde-pendently owned, like the drug store in most small U.S. com-munities. Yoked Dress and Cape In Wide Size Range J Little Yoke and Dress BN adorable little yoked dress that buttons on the shoulders plus a simple to make cape that your young daughter can wear with her other dresses, too. Pattern No. 8682 is a sew-rit- e perforated pattern In sizes 2. 3, 4, 5, 6 years. Sit 3, dress, 14 yards of Vi ya d contrast; cape, yards of IEWINO CIRCLE PATTERN DEPT. Ml Wilt Adam 81., Chlcage 8, III. Please enclose 25 cents plus 5 cents In coin for first-clas- s mailing of (act) pattern desired. Pattern No. Stz Nam Address Attractive Scrapers ' Are Simple to Build 5 0ESS3 FOR ijzL SCRAPS Of m.jy -Z- -.-& wOOO ANO ME TAL 4g(Y " PATTERN 237 Foot Scrapers You Can Make WHAT CHILD would track mud the house passed a squir-rel or a pert pup holding a foot scraper? There are also scroll designs for wooden holders for scrapers made of strap iron, i. Pattern 237 gives actual size cutting guides and directions. Price 25c. WORKSHOP PATTERN SERVICE Drawer 10 Bedford Hills, New Fork Keep Posted on Values By Reading the Ads j 1 I QUICK and I Iism & Van Camp's g Pork and Beans j ? in Tbmcrfo Sooce gj $ Choice, plump, whole beans jgg S i..a secret savory tomato C-- ? sauce.. .sweet tender pork... g $8; with flavor through and x& 2 through. Only Van Camp's gj ...originator of canned pork 3 fx and beans ... gives you so 2j8 Si much good eating at such g s; little coat ofmoney and effort. 8 Pin Curl Permanent f t: : ' - - it 4 v - f f' ' "u S If you want to give yourself an easy permanent that yields a very soft, natural looking wave, set the hair In pin curls, as you would after shampooing. Apply waving lotion, process, then neutralize. This method saves winding the hair on curl-er- a as well as after the permanent. CATTLE RUSTLERS Rustling Goes Modern; Great Increase Noted MILWAUKEE, Wis. Cattli rustling has gone modem in west-ern and northwestern Wisconsin. The same is true in other areas In the Midwest. The modern rustler drives along a country road, sees a sleek dairy cow in pasture near the road, loads her onto his truck and speeds away. This version of modern cattle thieves was given at the 1950 con-vention of Wisconsin sheriffs. Sher-iff Lloyd H. Thompson of Eau Claire county noted the increase in cattle thefts in elaborating upon the "changing character of crime." He reported a number of cases oi cattle stealing in his county and added that neighboring counties ol Clark, Chippewa and Doublas had many more. Sheriff Charles N. Kielholtz of Trempealeau county re-ported there had been a number of rustling cases in his county, too. Modern cattle thieves seem to prefer operating through rich dairy regions, Thompson reported. Use Fast Truck The "rustlers" are fast operators, he explained, Instead of driving the cattle long distances as In the west years ago, they practically back their trucks up to the pasture, lead the livestock to the truck ramp and whisk their cargo away. The cattle thieves take both beef and dairy cattle, Thompson ex-plained, adding that they frequent-ly take bulls. Thompson said that It is difficult to trace stolen cattle to markets. He suspects that some of the dairy cattle are taken to other sections of the country for sale. One "rust-ler" was caught when a truck load-ed with four bulls overturned. The penalty for cattle stealing in Wisconsin is one to five years in prison. The penalty varies in differ-ent states. As long as cattle prices remain high, "rustling" will continue. He warned that farmers should be on guard and police officers in rural communities should keep a closer check on cattle movements during 1951. Rustling In Minnesota Instances of "rustling" In Scott county, Minnesota, have been re-ported. Sebastian Schmitz of Eagle Creek township reported the theft of three Holstelns weighing about 500 pounds each from his barn. Elmer Geis, a neighbor, reported the loss of a Holstein and a Guern-sey. In each Instance, the "rustlers" went into the barns, tied ropes around the animals and boldly led them to a waiting truck parked on the road. The barns on both farmi are near the highway with the houses further away. The value of the livestock was placed at aproxlmately $1,000. Scott county officials reported that they believed the robberies were committed by strangen In the territory. White Congregation Of Rural Church Greets Negro Pastor STAFFORD, Conn. The 100 peo-ple or so in the small rural church at Staffordville, Conn., recently greeted their new pastor, the Rev. Roland T. Heacock, a Negro, with-out any fuss. But the former army chaplain, noting many strange faces, sermon-ized: "It is a sad commentary on the state of democracy and Chris-tianity that when an obscure, Negro minister takes over the pastorate of a tiny rural Con- - necticut church, that it is big news. Why should it be big news? "Why shouldn't we, human be-ings, Just accept one another re-gardless of the color of our skin or our eyes, If we are decent and worthy? "The plain truth, Is, and I take this opportunity of saying so, so that reporters may report it, the Christian church should hang its head in shame at its snobbery rac-ism and class consciousness." That was the inaugural sermon of the slender, minister. Mrs. Ina Pragel, chairman of the church council, said the decision to call Mr. Heacock was based on "our confidence in him." "We knew him to be a friend,' popular with everybody in town and able to cope with any situation, and in our town we aren't interested in the color of a person." Mr. Heacock was pastor of a Negro church in Springfield, Mass. for 17 years. He lives on a 30 acre farm near Staffordville and Is chap-lain of the town's American Legion post. A small, rural American commu-nity has again taken the lead. Melon Farmer Profits By Using Yoke of Oxen CARMI, 111. Jasper Brown, melon farmer of Simpson's Switch, has profited from an idea which came to his mind following the March 18, 1925, cyclone. Large crowds of sightseers gath-ered at the scene of the cyclone, and most of them lingered longer at Brown's place than at any other be-cause Brown was using a yoke of oxen that day to clear away debris. The oxen drew more attention than the cyclone damage. There has been a team of oxen on the Brown melon farm since then. He says the present team is his twelfth. He uses his oxen to draw attention to the melons. "People stop and look at the oxen, which I use in the fields, and then they buy some melons from me. "Quite often some pretty girl wants her picture taken with me and that, of course, is always a pleasure." Brown has taken part in several events in which he appeared with his yoke as a "forty-nine- r in the great gold rush". Among the towns in which he has appeared are Evansville, Milwaukee and Vincen-ne- s. Colorado Small Town Paper to Represent U.S. LITTLETON, Colo. In order to show Europeans, especially west Germany, and a number of other nations in the world, just how a newspaper operates in a democ-racy, the department of state sent writers and a moving picture pro-duction unit to Littleton recently to film the Littleton Independent In action. Littleton Is a typical American rural community with a population of 2,244. The newspaper has a cir-culation of 2,369. The selection of the Independent as the subject of the film was a result of an article which the New York Times requested editor Hous-tou- n Waring to write a couple of years ago, and which was published in the Times Sunday magazine. This article, which discussed com-munity journalism and the main streets of the nation, was widely quoted and was reprinted by the department of state for distribution in Europe. The Independent was selected out of a list of more than 11,000 weekly and dally newspapers of the country for the honor. Both the editor and publisher were unaware that the Independent was being considered. The story of the Independent will be in two reels and will be ready for distribution in mid-summ- ac-cording to present plans of the de-partment, it was reported. Arkansas Diamond Mine Is Opened to Tourists MURFREESBORO, Ark. - The Arkansas diamond mines, located two and a half miles southeast of Murfreesboro and about 58 miles southwest of Hot Springs were op-ened to the public recently. The mines are the only ones known in the northern hemisphere and the only one In the world open to the public. The diamond preserve had been mined since John Wesley Huddle-sto- n discovered the diamonds in 1906. It has about 73 acres and con-tains multicolored dirts and various rock formations. As an added attraction, operators of the preserve said any diamonds found may be retained in other words, finders keepers. The stones found there, are not to be confused with the "Hot Springs diamonds" which cut stones from high grade crystals found to the north In the region of Monte Cristo. Hartford Growers Plan Fair for Migrant Labor HARTFORD, Mich. A special four-da- y fair late in June, designed for entertainment of migrant fruit pickers in southwestern Michigan, was authorized recently by the di-rectors . of the Van Buren county fair. Fair officials said the observance will be timed to take place between strawberry and cherry harvest The festival will be advertised in advance in home communities of fruit pickers in the south to encour-age them to come to this section of the country to work, Paul Richter, Jr.. secretary of the fair, said. Richter expressed the belief that this is the first time that a festival of this nature has been attempted In Michigan. Tender asparagus tips, the first of the season, are always good with such simple seasonings as melted butter, salt and freshly ground pep-per. For a novel treatment combine with freshly cooked green garden peas. Bacon drippings and crumbled bacon offer a good seasoning for some of the early vegetables like peas, asparagus and green beans. Add sparkle to fresh pineapple with a dash of lemon juice. Sugar it and wrap in coconut shreds for a cool salad treat LYNN SAYS: Seasonal Foods Need Careful Preparation Fresh garden peas are at their best when cooked until just done, so they won't lose their sweetness. Use little water, and you'll save vita-mins. Toss them with sauteed mushrooms to make them really special. Turnips don't always have to be mashed or quartered. Use a melon ball scoop to make balls, then cook in salted water and lather in melted butter before serving. Small Town Housewife Wins Baking Contest RICE LAKE, Wis. Mrs. Ber-nard Derousseau of this community, who is only 17 and the mother of two children, was one of the win-ners In a national recipe contest. She was awarded $5,000 for her fruit and nut cookies which she calls "cherry winks." The young moth-er'- s winning recipe came to her from her grandmother. She will pay for her. home with the prize montT. |