Show riyrfc Steam Iron Used To Block Sweaters Utah General Depot Group Has Patio Pafy Host and hostess this week at the Utah General Supply Depot Your steam iron will come in were Col and Mrs L L Skinner mighty handy to steam cordu- who entertained their many at a lovely patio party at roys and veHets and to block friends Chief cook at the their quarters sweaters grill was Col Skinner who served delicious broiled steaks Dinner Guests Honored Lt Col and Mrs Horace V Turvene were dinner guests at the home of Maj and Mrs William S Brown Lt Col and Mrs Turvene will join their daughter and family at Cape Cod before reporting for assignment in the Far East America’s Most Exquisite China Col and Mrs Newton N Jacobs entertained on Saturday evening at an informal farewell dinner for Capt and Mrs Norman F Tausch and their niece Miss Phyllis Foy Other guests were Maj and Mrs Charles Hadlow Capt Paul J Slosser - Lt and Mr Raymond L Lum and Lt t Ross P Game and Mrs Norman F Capt Tausch were the honor guests at a farewell cocktail party given by Maj and Mrs Charles Hadlow and Lt and Mrs Robert Broms at the officer’s mess on Friday evening Capt and Mrs Tausch will go to San Antonio Tex before his assignment in the Far Dinnerware Pickard China noted for its lustrous glare beautiful translucent texture and unusual durability is available in gay florals stylized moderns East and lovely gold pat- Welcome Home Theme Welcome home was the theme of a dinner party at the quarters of Maj and Mrs George C Brown to welcome Lt Col and Mrs Willie H McCann who have returned from leave at Petersburg Va Other guests present were Col Carl W Kohls and Miss Doris Burris Col and Mrs L L Skinner have as their house guest this week Miss Phyllis Pereny of Day-to- n Miss Pereny expects to be at the depot about a week Capt and Mrs Norman F Tausch were dinner guests on Wednesday evening at the home of Mr and Mrs R S Turley of Ogden Leaving the depot this week is Lt Col James C Suttles who will attend the Command General Staff school at Ft Leavenworth Kan Mrs Suttles will remain at the depot during the colonel’s absence 'A swimming and dinner party terns PICKARD CHINA assures a sxnartly set table was given this week by Lt Col and Mrs Ben Van De Graff of Ogden Guests from the depot were Maj and Mrs Charles Hadlow Capt and Mrs Robert J Braun Capt and Mrs Norman F Tausch and Lt and Mrs Joseph A White The monthly bridge and canasta night for the Officers’ Wives Club was held on Wednesday evening with Mrs Fred Irby and Mrs Newton Jacobs as hostesses Lt Col and Mrs Fred R Irby gave a lovely buffet supper at their quarters on Friday evening Guests were CoL and Mrs L L Skinner Miss Phyllis Pereny Jack Skinner Maj and Mrs John W Routledge Lt CoL and Mrs James C Suttles Welcomed to Depot Welcomed to the depot this week was Lt Col Henry Freeman his wife Helen and their two sons Bernard and Henry Lt CoL Freeman and family have returned from the Far East Command His duties at the depot will be that of executive officer Lt CoL James F Gladsen of Washington D C was a dinner guest of Capt and Mrs Robert J Braun on Tuesday evening Farewells Are Bid Honored at a farewell cocktail party given by the North Garrison Area Officers on Tuesday evening were Lt Ross P Game and Lt Reed B Day of the 538th QM Salvage Company who are leaving soon for an overseas assignment in the Far East Command and CWO John H Krauter of the 58th QM Depot who will be going to the European Command An informal coffee was held on Tuesday morning honoring Mrs B G Irby who will be leav" ing the depot soon Hostesses were Mrs David Bell and Mrs Hubert Perrin Mr and Mrs Arthur M Corley of Little Rock Ark are guests at the quarters of CaDt and Mrs Robert J Braun this week A new member of the family was welcomed this week by Capt and Mrs Robert S Branson Their new son was named David Allen A “get acquainted” cocktail party was held at the quarters of Lt CoL and Mrs Herman T Sutphin to welcome Lt Col Her-- Machine PERMANENT WAVE FANTASY An inspired motif with a timely charm accented with a green band and gold edge Place $1 20 Setting -- r nr Shampoo And Set V: ) 50 WW & Other Permanents $350 and Up 4$m jsr J SPECIAL OFFER Manicure No Extra Cost With This Ad 2325 Wash Ph 6351 SUPERIOR Beauty School Corner Wash Blvd and 24th St Phone 7474 man O Voight of c i the Signal Corps Leaving the depot is Lt David D McConaghy and family who will spend leave in Berkeley Calif before reporting to an overseas assignment in the European Command Also leaving the depot are Maj and Mrs Daniel P McNeil their son Michael and daughter Patty for Texas where Mrs McNeil and children will reside while Maj McNeil attends school at Ft Lee Va Upon completion of his school Maj McNeil will leave for an overseas assignment in the Far East Command Capt and Irs Robert S Branson were surprised this week by the arrival of Capt Branson’s parents Mr ’and Mrs C J Bonn of St Louis Mo Mr and Mrs Bonn plan to be on the depot about two weeks “So long it’s been good to know you” was the theme at a delightful bridge and Canasta luncheon on Thursday at the Officer’s Club in honor of Mrs Charles Hall1 and Mrs Norman Tausch who are leaving the despot soon Hostesses were Mrs Alexander G Angus Mrs Edward Rishebarger Mrs Walter W Jones Mrs Joseph White and Mrs Francis Morawitz House Guest A guest at the home of Capt and Mrs Hearl Hudson is Mrs Hudson’s brother Jim Ware of Loveland Calif who recently has received his discharge from the U S Marine Corps Returning from Long Beach Calif this week were Lt Col and Mrs John Keane and family New arrivals at the depot are Maj Glen G1 Bailey his wife Barbara and their three children from Ft Hamilton N Y Maj Bailey and family presently are residing in Ogden Welcomed into the quartering area this week were several new arrivals: Capt Samuel Goodman and family from the Canal Zone Lt Albert Gieser and family from Ft Lee Va and Capt Chris Saribalis and family from San Francisco Capt Saribalis recently has been on duty in San Antonio Tex Also moving to the quartering area were CWO Harold H Sprin-ke- l and family who have been residing in Ogden Now's Time to Get Cucumbers For Salads and For Pickling J s 5 I Prepare for Company You can make this glamorous dessert several days before you are having company Prepare a graham cracker crust and press it against the sides and bottom of a pie plate Chill the crust for two or three hours then fill with strawberry ice cream softened to j Sprinkle spreading consistency the top with finely crushed graham cracker crumbs and store in the freezer compartment of your refrigerator Thaw a package of frozen Strawberries and serve as a sauce with the ice-- By RUTH P TIPPETTS USAC Extension Service “Cool as a Cucumber” There’s no better time to decorate salad plates and relish trays with cucumbers than during the warm August days When you cut them for salads you can leave the skins on for contrast of dark green and white For fancy attire score the sides of the cucumber with a fork when sliced the cucumber will have a fluted edge Small cucumbers halves can be scooped out and stuffed with a mixture of cucumber pulp cream cheese lemon juice salt and paprika Cut the cucumber in half crosswise cut off the ends scoop out the center discarding the seeds Sprinkle the insides with salt and pepper and chill 20 minutes before stuffing with the cucumber cheese filling Good With Cold Meat Cucumbers with French Dressing are especially good with fish or cold meat If your family enjoys gelatin salads try chopped cucumbers with a gelatin Gelatin Cucumber Salad (Yield — 4 to 6 servings) 1 package geletin lVz cups water 1 tablespoon vinegar 1 teaspoon minced onion hi teaspoon salt a dash of pepper a dash of paprika 1 cucumber finely chopped Dissolve the gelatin in water according to package directions Add the vinegar and seasonings and chill When the mixture has thickened slightly add the cucumbers Turn into a square pan or individual molds and chill until firm Serve on lettuce with salad dressing if desired Cucumbers for Pickles The best time for making pickles is usually from to early September Cucumber diseases are more common in September than in August Make the pickles within 24 hours of the time the cucumbers are harvested You are likely to get hollow pickles from cucumbers that have been kept too long You can make pickles from different sizes and varieties of cucumbers Large cucumbers require longer curing to give a good product than small ones do Small cucumbers are from one to two inches long usually packed uncut They are les3 likely to shrivel when made into very sweet or very sour cucumbers than are the large ones Chunk pickles bread and butter pickles and dill pickles are good when made from cucumbers that are about five inches long and an Inch and a half in diameter Other ingredients Use pure granulated salt rather than or iodized table salt Four per cent vinegar is used in most recipes (Four per cent vinegar is about equal to 60 grain vinegar) Read the label to be sure that you have the right vinegar White vinegar helps keep the natural color of light colored vegetables Cider vinegar adds flavor Whole spices keep their flavor longer than ground ones For best color in pickles tie all the spices in a thin cloth bag to cook with the pickling sinip Remove the spices before you pack the pickles lime-flavor- I I THE OGDEN (UTAH) STANDARD-E- X AMINES SUNDAY MORNING AUGUST 23 1953 September Wedding Planned Mr and Mrs Dale W Richins of Henefer announce the engagement and forthcoming marriage of their daughter Meriam to James M Wilkinson son of Mrs Laura W Bonny of Provo Wedding rites will be solemnized in the Salt Lake LDS Temple some was graduated from time in early September The bride-to-b- e North Summit High School and the benedict-elec- t attended East High and served four years with the U S Navy Sweet Corn Gains Popularity For Locker-PlaFreezing nt Sweet corn has become one of stage when ears’ are almost fully the most popular vegetables for grown Then it needs to be procfreezing and probably has gained essed as promptly as possible — more in popularity recently for within two or three hours or if home and locker-plan-t freezing necessary to hold overnight kept than any other vegetable says the in the refrigerator or in cracked Georgia Experiment Station in ice r study of the Sweet com is highly perishable reporting a hardens and loses sweetness subject It The report notes that more of not only if allowed to remain on the newer varieties are being the stalk too long but also if grown for freezing and a recent held more than a few hours after trend toward more intensely yel- harvesting The tests showed that low varieties both for attractive- during the first 24 hours after ness and higher vitamin A value harvest sweet com lost 50 per No relation was found between cent of its sugars at room temcolor and flavor and tenderness perature and 27 per cent even however the Station reports when covered with cracked ice Those who are freezing sweet Many hdme freezing specialists corn this summer may be interested have advised harvesting and prein the following points paring small'i quantities of com stressed as affecting quality in at a time in order to handle it frozen sweet corn: variety con- promptly so that It will freeze in dition when harvested length of best condition time between harvesting and Because of the popularity of processing amount of scalding com served on the cob many before freezing and length of people want to freeze it this way storage time in the freezer The Georgia Station says the adThe station found that any va- vantages are that it is easy to riety of sweet com good for eating prepare and takes a minimum of fresh is good for freezing though time from garden to freezer the some varieties rated higher for disadvantages are that the cobs freezing than others Com for take up so much freezer space— freezing should be fresh sweet as much as 92 per cent more than and tender gathered at the milky the cut kernels the Station found Considerably longer preheating is required because the heat must penetrate both kernels and cob five-yea- to inactivate enzymes which otherwise damage both flavor and color of the frozen product Com to be frozen on the cob calls for an average of 10 minutes nce-scalding compared to only four minutes for com that is to be cut off and frozen Also frozen com on the cob must be entirely thawed before cooking while com frozen kernels or cream-syl- e can be put on to cook while still frozen adva- ed lime-flavor- mid-Augu- st - free-flowin- g Water— soft water is best for If you must use hard water boil it and strain it through several thicknesses of cloth Let it settle before you brine use it' Sugar — use granulated white sugar unless the recipe calls for brown sugar Note — Some recipes use alum to give a crisp pickle When good methods are used this is not necessary Alum may give a bitter taste to pickles Most pickles are made in two stages: curing and finishing The curing time varies from a day to 10 weeks Cucumbers that have been in brine for only one day are not as crisp as clear or as green as those that have been cured for 10 days or two weeks However the cure is often used for Gherkin size (1 or 2 inch) cucumbers Curing for a week to 10 days is recommended e for cucumbers (About 5 inches by 114 inches) The longtime cure eight to 10 weeks should be used for large pickles it may be used with cucumbers of any size If you prefer to make your pickles when the other food preservation is out of the way use the long-tim- e cure When sealed and kept cool these cucumbers will keep for several months Cured Cucumbers Cured cucumbers can be used to make sweet and" sour pickles bread and butter pickles and other favorite kinds Whether you use the short-tim- e or long-tim- e cure you will need: A n crock or clean paraffined wooden container About 14 bushel (16 pounds) of small or medium sized cucumbers Eight quarts of brine made from eight quarts of water and a pound (about 1 cups) of cooking salt Three and pounds additional cooking salt for five week curing A paraffined board (not pine) that just fits inside the container A clean cloth 6 inches larger than the container top A glass jar or bottle with water to use as a weight Kitchen scales Here are directions for curing cucumbers for a short time Make a brine of one pound of cooking salt dissolved in 8 quarts of boiling soft water Cool and have ready to pour over the cucumbers Wash the cucumbers weigh them and pack them into the con24-ho- ur dill-siz- four-gallo- three-fourth- s tainer Cover the cucumbers with brine Put a paraffined board on top Place the weight on the cover to hold all the cucumbers below the surface of the brine Do not let the brine come over the lid Tie a clean cloth over the container and set in a place betweea 65 and 70 degrees Fahrenheit Do not stir the brine during fermentation Scum should not form on the surface If there is scum remove it carefully without mixing it with the brine Can Be Made Into Pickles The cucumbers after they are cured can be made into pickles after a week or 10 days of fermentation When ready to use they are transluscent somewhat clear free from white spots dark green olive in color and firm and crisp Make the pickles at once using your favorite recipe For best flavor and color tie the spices loosely and remove them from the pickling liquid after it has boiled cure there For the long-timis one addition to the steps above You will need to add salt during curing since the brine is constantly diluted by juices from the cucumbers At the end of the first week and each succeeding week for five week place 3t pound of cooking salt on the cover of the container The salt will dissolve gradually into the brine These cucumber must be freshened before being made into pickles Equipment The cooking utensils you use for pickles or pickling liquid will influence the color of the pickles Kettles of enamelware glass aluminum and stainless steel give good results Wooden stainless steel or aluminum spoons are best If you are interested in new or pickle recipes — call drop a card at POB 69 Ogden e —ADVERTISEMENT— de-crib- ed Speedwriting Helps Granite High Graduate Better Her Position and secretaries in this area” Mr I W Stevens Henager president pointed out “Some of our Speedwriters have obtained positions with starting pay as high as $275 a month” ' Speedwriting is so easy to learn too There are no symbols no machines You simply use the ABC’s that you alSpeedwriting — ready know 120 a minute — words writing can be learned in six short weeks Henager is the only institution in Utah teaching Speedwriting ! “Our Ogden school provides free employment service” Mr Stevens said He added that a a new Speed writing class is now forming “You are invited to visit a Speedwriting class at Henager with no obligation” Mr Stevens said Inquire tomorrow for stenographers jfrxy J 'w LaVerns Williams It Nw Sttmographtr 10 Months to Pay No Interest No Carrying Charge OUR USUAL CREDIT TERMS A Small Deposit Holds Your Selection In Our Lay-Aw- ay $ With Convenient Monthly Payments 10 MONTHS TO PAY No Interest or Carrying Charge m in miirtTi inkiitl niT jinn i AiH) 2411 Washington Blvd LaVeme Williams daughter of Mr and Mrs B H Williams is a Granite High graduate who has been serving as receptionist in the executive offices of a large Salt Lake department store LaVerne with a desire to improve her position and her salary recently enrolled for a six weeks course in Speedwriting at Henager School of After completing Business her Speedwriting course at Henager she has been promoted to stenographer at her company with a substantial increase in salary LaVerne Of Speedwriting said: “It was hard to believe we could learn so much in such a short time No one was more surprised than myself when I wrote 120 words per minute” “There is still a big demand ri02 Day or Everting ' Classes Now Forming 24371 KIES EL AVE PHONE 75 - Scrub Your Hands Often for Beauty It’s such a basic beauty rule that we must scrub our hands But still often and thoroughly one sees hands in which soil seems ground in These hands never look clean Often a girl is aware of this but doesn’t know how to wash her hands for best beauty results If you haven’t a nail brush we’d advise that you get one For a good scrubbing don’t depend on running water Fill up a clean basin Take your soap and your brush land build up a good lather Go to work on arms wrists nails and knuckles as well as the backs and palms of your hands Rinse thoroughly Dry well with a clean towel Since beauty and health go together we might mention a few words to the wise about A good clean hand practices wise girl never prepares food or sets the table without first washing her hands well When she takes out dishes and other eating utensils she doesn't touch the sections that come in contact with mouth or food She doesn’t take out or touch napkins dish towels hand towels or bath towels without first washing her hands |