Show Get Got Your bookkeeping and stationery stationery sta sta- needs at the Record Office O C D d oooo Facts Faas That Concern You Jiju Yozl I a flERE MR FARMER IS A r NEW CUSTOMER BEER BUYS BUY THE P PRODUCE CE t. t OF 3 MILLION FARM ACRES ACRE y AND r L 1 ARE A MILLION JOBS JOBSt t I MADE BY BEE t 1 i AIL s t 3 u I d d QS ON 0 oN 11 io 0 I IC r zt Si BEER PAYS A MILLION 1 DOLLARS A DAY IN TAXES Lt r WIDE NATION I 1 fa 4 f I AND IS ISA A HUG HUGE E SUM TO LIGHTEN YOUR TAX BURDEN GOOD Goon crops at good prices isn't that the ing industry stands ready to cooperate full fully kind of farm relief relic that farmers really want with all law enforcement authorities Tho Th Since 1933 the brewing industry has bought 15 brewers can enforce no laws but they do billion pounds of American farm products insist that retail beer outlets should give no paying good prices too offense to anyone Add to that the million jobs that Beer h has Would y you ou like lile a u booklet that describes the tho made ade and the fact that Beer the pays a mil mil- million brewers brewers' of direct action Address lion hon dollars a day in in taxes local state national United Brewers program Industrial Foundation 19 East To safeguard these advantages the brew- brew St. St New York N. N Y BEER a beverage of o moderation de I atio 5 t. t a 1 ED t BR l I o i f 2 r tt A Nite r e eIn In InJune InI InJune I June Friday March arc 11 Duchesne uc lesne Hi i. i Gym GYIn 4 D. D H. H S. S JUNIOR PROM r f a G 1 I J JI I ao Bi U. U s. s T r t I Off oe prepared by Your Newspaper Newspaper Betty Betty Crocker Home Service Department j J CRUSTY AND CRUNCHY Hard-crusted Hard rolls are especially delicious with soups and salads They are a perfect accompaniment too with soft made dishes such as spaghetti or macaroni combinations or r some of the flavorful rice concoctions for which the southwest is famous Unfortunately these crusty crunchy rolls are not obtainable everywhere Women living in small communities where local bakeries do not make these hard crusted rolls or the long loaves of French bread are are as as they say say out out of luck They cannot buy them and they cannot find a recipe for making them at home Of course there is a real reason why they cannot find the re recipe ipe for such rolls The They are not adaptable for baking in home ovens A steam-filled steam oven is necessary to achieve that hard crunchy crust crust crust- the kind of oven one can find in commercial bakeries Yet these hard crunchy rolls seem to be the one product that thousands of women are ambitious above exe everything thing else to make for themselves So many many letters come to me every year asking how they can be made at home And until recently we have had to tell these women that we did not have such a recipe But now we have achieved a hard crusted roll roU that can be made in the home oven Here is the recipe Hard Crusted Rolls RoUs Rolls Rolls' V. V 1 cake compressed yeast 3 cups purpose all-purpose flour 1 4 cups lukewarm water 3 soft t shortening 1 tsp salt Crumble the yeast into a bowl Add the lukewarm water 80 F. F If the room and the flour happen to be cooler than 80 80 F F. F use water a trifle warmer than 80 80 F. F Or if the room and flour are warmer as in hot weather use water a trifle cooler than 80 80 F. F Add the salt and stir to W dissolve completely Sift the flour once before measuring Spoon lightly into a cup to measure Add all the flour to the liquid at once working it in thoroughly with the hands Work in the soft shortening When the dough is well mixed knead gently on a lightly floured board until smooth and elastic clastic Round up and set to rise in a well well- well greased eased bowl Cover with a damp cloth Keep the dough at 80 80 to W 85 85 F F. F until double in bulk about 2 hours The dough should feel neither warm wann nor cool to the touch touch just just in between Place it out of a draft If the kitchen is cold put the dough in a closed cupboard with a pan of hot water beside it Punch down by putting the closed fist down in the center of the dough Fold the edges to the center and turn the dough completely over in the bowl Let rise until double in bulk bulk about about 1 hour hourat at 80 80 F F. Divide the dough into 15 equal parts for rolls and round up each piece into a ball on a lightly floured board Let these rolls stand for 15 minutes minutes to to loosen up covered up-covered covered with a damp cloth to prevent the dough from crusting Mold into rolls as follows Flatten out each piece or ball of dough into an oval 5 inches long and 3 inches wide by pressing out all the air with the hands Take hold of the further side across the width of the dough and roll up by folding a little of the dough over once toward you with the finger tips sealing well after each fold Then roll with both hands from the center of th the roll out to form tapered ends on the roll Place rolls with sealed edge down about 2 inches apart on an baking sheet which has been sprinkled generously with white cornmeal Let rise uncovered until very light light light- about 1 hour Halfway through the rising period or at the end of half an hour brush over the entire surface of the rolls with cold water Allow the rolls to finish rising uncovered Bake in a steam-filled steam oven To make the steam place pIneo a shallow inch 6 pan of boiling water on the top shelf of the oven about 20 minutes before the rolls are put in Keep the pan of water in the oven during the entire baking period After the rolls have baked about 12 minutes remove them from the oven brush them over with cold water and return them to the oven Then just about 2 minutes before the rolls are done remove them from the oven and brush again with cold water This produces a shiny glaze Return them to the oven and bake 2 minutes more Cool q quickly in in a draft if possible Serve Sere immediately or or serve cold Do not repeat re re- peat beat these rolls roll and do not store them in a covered container container or or they will will become soft After they are cool cover them with a clean towel II tend and nd use as desir desired d. d Time Time Bake Bake 25 to 30 minutes in in a hot oven F. F Cox 1939 l g b by br Crocker Clocker Ine ma WORLD f F OD W I c j. THE GREAT BULK OF OUR DAILY S COFFEE CC COMES t FP FROM BRAZIL I COLOMBIA CUBA EL SALVADOR v i NICARAGUA and VENEZUELA j tia WE fv COFFEE is G. G wy N OW o s fi Jo D PG Fria f fk k r t i 2 TH RS 4 i ic c P N r V tAt AVERAGE AMERICAN J ACCORDING To MILK FED CHICKENS GOVERNMENT ARE CHICKENS THAT HAVE BEEN FED FIGURES KILLING UNG OH A FOR TWO WEEKS BEFORE CONSUMES OF GRAINS CRAWS AND MIL OROR 2 50 POUNDS POUND PRODUCES WHITER MORE TENDER FL LESH SH SHAND of FOOD a fr f INE W AND l IT A OR A YEAR X BILL JolIS-BILL OP OF RARE FARE FAREN V 1010 POUNDS DAIRY PRODUCTS a 5 7 FRUITS J Sf VEGETABLES MEAT FIS Q SWEETS y |